Valentine's Day Chocolate Cookies

3 to 4 dozen

The yield depends on the size of the cookie cutter used to make the shapes.


  • 1 ½ cups all-purpose flour, plus more for dusting

  • ½ cup plus 2 tablespoons unsweetened cocoa powder

  • teaspoon salt

  • ¼ teaspoon ground cinnamon

  • 1 ½ sticks (12 tablespoons) unsalted butter

  • 1 ¼ cups sifted confectioners sugar

  • 1 large egg, lightly beaten

  • ½ teaspoon pure vanilla extract

  • Sanding sugar, for sprinkling


  1. Sift flour, cocoa, salt, and cinnamon together into a bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate 1 hour.

  2. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Transfer to a parchment-lined baking sheet. Chill in freezer 15 minutes.

  3. Using a 2- or 3-inch X- or O-shaped cookie cutter or a template and a knife, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps.

  4. Transfer shapes to baking sheets, spacing them 2 inches apart. Chill in freezer until firm, about 15 minutes.

  5. Brush flour from shapes. Sprinkle with sanding sugar. Bake until crisp, about 8 minutes. Let cool completely on sheets on wire racks.

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