Chocolate Shortbread Cookies – Valentine’s Day Recipe

This easy Chocolate Shortbread Cookies recipe makes the tastiest decorated cookies. Valentine’s Day is just around the corner and what better way to shower your loved ones with affection than by making them a homemade sweet treat. These Chocolate Shortbread Cookies are fail-proof–just a few simple ingredients and super easy steps. To shape the cookies, I am using the Oxo Cookie Press to make teddy bear and heart cookies. They’re so cute! Decorate the cookies with candy hearts, sprinkles and colorful sanding sugar and they are almost too cute to eat! 🙂 Everyone will adore these cookies. They are chocolaty, crispy and perfectly sweet. Enjoy!

Chocolate Shortbread Cookies - Homemade Valentine's Day Press Cookies | recipe from runawayrice.com
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Notes on the Chocolate Shortbread Cookies Recipe, Tips and Tricks

The butter and egg should be at room temperature. About an hour before starting this recipe, remove from the fridge and set on the counter.

Enjoy this wonderful recipe even if you don’t have a cookie press. Simply roll the cookie dough into small balls and then flatten with a spatula or spoon. Alternatively, roll the dough into a log and cut into thin slices. If the dough is too soft, refrigerate for about 15 minutes and it’ll be easier to cut. Adjust the baking time accordingly for larger-sized cookies.

The cookie dough can be made ahead and refrigerated for up to 1 week. The dough can also be frozen for up to 3 months. Let the cookie dough come to room temperature before pressing into cookies and then baking.

Store the Chocolate Shortbread Cookies in an air-tight container and enjoy within the week. Refrigerate for up to 3 weeks.

This recipe can be easily double, tripled, etc. to make more cookies. The recipe yields approximately 6 dozen (72) cookies. This may seem like a lot, but the cookies are bite-sized and so good, they’ll go fast!

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Watch the video for instructions.

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Chocolate Shortbread Cookies – Valentine’s Day Recipe *

Chocolate Shortbread Cookies for Valentine's Day - Adorable heart and teddy bear cookies decorated with Valentine sprinkles and sanding sugar | recipe from runawayrice.com

Ingredients

Dough
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/2 Tbsp vanilla extract

Decorations
heart-shaped sprinkles and nonpareils
sanding sugar in Valentine's Day colors

Directions

Preheat the oven to 375 F (190 C).

In a medium measuring cup, combine the all-purpose flour and unsweetened cocoa powder.

In a large mixing bowl, add the sugar, salt and butter. Using a flat beater and on Medium Low speed, cream together the ingredients until light and fluffy, approximately 2 minutes. On Low speed, add the egg and vanilla extract. Beat until incorporated, approximately 30 seconds. Gradually add the flour/cocoa powder mixture while beating continuously. Mix until well incorporated (dry flour is no longer visible), approximately 2-3 minutes.

Insert the desired decorative disk and attach the ring to the barrel of the cookie press. Transfer some dough into the barrel. Pack the dough eliminating any large gaps. Twist on the top. Press the dough onto an ungreased baking sheet making the desired number of cookies. Swap out the disk and make cookies in other shapes.

Decorate the cookies with assorted sprinkles, nonpareils and sanding sugar.

Bake for 8-10 minutes or until the cookies are golden on the edges. Rotate the baking sheet halfway through the baking time for even browning.

Use a spatula to transfer the hot cookies to a wire rack.

Let cool for a few minutes before enjoying.

Yields: 6 dozen cookies

Recipe adapted from Fraya Berg, Oxo friend

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Chocolate Shortbread Cookies for Valentine's Day - Adorable heart and teddy bear cookies decorated with Valentine sprinkles and sanding sugar | recipe from runawayrice.com
Print

Chocolate Shortbread Cookies - Valentine's Day Recipe

Course: Dessert, Snack
Cuisine: American, Asian, International
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 72 cookies
Calories: 35 kcal
Author: Trang
This easy Chocolate Shortbread Cookies recipe makes the tastiest decorated cookies. Valentine's Day is just around the corner and what better way to shower your loved ones with affection than by making them a homemade sweet treat. These Chocolate Shortbread Cookies are fail-proof--just a few simple ingredients and super easy steps. To shape the cookies, I am using the Oxo Cookie Press to make teddy bear and heart cookies. (They're so cute!) Decorate the cookies with candy hearts, sprinkles and colorful sanding sugar and they are almost too cute to eat! Well almost 🙂 Everyone will adore these cookies. They are chocolaty, crispy and perfectly sweet. Enjoy!

Ingredients

Dough

Instructions

  1. Preheat the oven to 375 F (190 C).
  2. In a medium measuring cup, combine the all-purpose flour and unsweetened cocoa powder.
  3. In a large mixing bowl, add the sugar, salt and butter. Using a flat beater and on Medium Low speed, cream together the ingredients until light and fluffy, approximately 2 minutes. On Low speed, add the egg and vanilla extract. Beat until incorporated, approximately 30 seconds. Gradually add the flour/cocoa powder mixture while beating continuously. Mix until well incorporated (dry flour is no longer visible), approximately 2-3 minutes.
  4. Insert the desired decorative disk and attach the ring to the barrel of the cookie press. Transfer some dough into the barrel. Pack the dough eliminating any large gaps. Twist on the top. Press the dough onto an ungreased baking sheet making the desired number of cookies. Swap out the disk and make cookies in other shapes.
  5. Decorate the cookies with assorted sprinkles, nonpareils and sanding sugar.
  6. Bake for 8-10 minutes or until the cookies are golden on the edges. Rotate the baking sheet halfway through the baking time for even browning.
  7. Use a spatula to transfer the hot cookies to a wire rack.
  8. Let cool for a few minutes before enjoying.

Notes, Tips & Tricks

  • The butter and egg should be at room temperature. About an hour before starting this recipe, remove from the fridge and set on the counter.
  • Enjoy this wonderful recipe even if you don’t have a cookie press. Simply roll the cookie dough into small balls and then flatten with a spatula or spoon. Alternatively, roll the dough into a log and cut into thin slices. If the dough is too soft, refrigerate for about 15 minutes and it'll be easier to cut. Adjust the baking time accordingly for larger-sized cookies.
  • The cookie dough can be made ahead and refrigerated for up to 1 week. The dough can also be frozen for up to 3 months. Let the cookie dough come to room temperature before pressing into cookies and then baking.
  • Store the Chocolate Shortbread Cookies in an air-tight container and enjoy within the week. Refrigerate for up to 3 weeks.
  • This recipe can be easily double, tripled, etc. to make more cookies. The recipe yields approximately 6 dozen (72) cookies. This may seem like a lot, but the cookies are bite-sized and so yummy, they’ll go fast!
  • This recipe was adapted from Fraya Berg, Oxo friend.

    Nutrition Facts
    Chocolate Shortbread Cookies - Valentine's Day Recipe
    Amount Per Serving
    Calories 35 Calories from Fat 18
    % Daily Value*
    Total Fat 2g 3%
    Saturated Fat 1g 5%
    Cholesterol 7mg 2%
    Sodium 9mg 0%
    Potassium 9mg 0%
    Total Carbohydrates 3g 1%
    Sugars 1g
    Vitamin A 1.3%
    Calcium 0.2%
    Iron 1.1%
    * Percent Daily Values are based on a 2000 calorie diet.

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2 Responses to Chocolate Shortbread Cookies – Valentine’s Day Recipe

  1. Emma Phan March 29, 2018 at 9:02 pm #

    Hi Trang,

    These are really yummy cookies. I made them in vanilla, Pandan and chocolate for my family. They really loved them!

    • Trang March 30, 2018 at 9:38 am #

      Hi Emma,
      I am so glad to hear you made the cookies in various flavors, Yum! They’re so easy to make and a hit with my family too. 🙂

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