10 Valentine’s Day Cookie Recipes

Looking for a decadent dessert for your Valentine? Check out these 10 delicious Valentine’s Day-themed cookie recipes that are sure to be sinful, rich and mouthwatering! Read on for our top V-Day cookie picks—from gluten-free and vegan options to adorable heart-shaped cookies and cookie dough truffles, even the pickiest eater is sure to find a delicious option.

Chocolate hazelnut smooches

What you need

  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate hazelnut spread like Nutella
  • 1/2 cup butter, softened (1 stick)
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup orange sprinkles, or orange sugar
  • 1 (9-ounce) package of chocolate candy kisses, unwrapped
  • Medium bowls
  • Hand mixer
  • Heavy cookie sheet

Preheat the oven to 375 degrees F. In a medium bowl, combine flour, baking soda and salt and set aside. In another medium bowl, place the chocolate hazelnut spread, butter and both sugars. Using a hand mixer, cream the ingredients together for about three minutes. Add the egg and vanilla and blend together. Stir in the dry ingredients. Shape the cookie dough into walnut-sized balls. Roll the balls in the orange sprinkles or orange sugar, pressing so the sugar sticks. Place the cookies on a heavy cookie sheet about four inches apart. Bake for eight minutes, then take out of oven and put a chocolate kiss in the middle of each cookie. Then, put the cookies back in the oven for another three minutes. Take them out, and let cool.

Shortbread hearts

What you need

  • 3/4 pound unsalted butter at room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups flour
  • 1/4 teaspoon kosher salt
  • Heart-shaped cookie cutter
  • Electric mixer
  • Medium bowl
  • Plastic wrap
  • Baking sheet

Preheat the oven to 350 degrees F. With an electric mixer, cream together the butter and one cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Put the dough on surface with a little flour and roll the dough into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with heart-shaped cutter. Place the hearts on an un-greased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, or until the edges begin to brown. Let them cool, then enjoy!

Red velvet whoopie pies

What you need

For the cookies:

  • 1 ounce semisweet chocolate, chopped
  • 1/2 ounce milk chocolate, chopped
  • 12 tablespoons unsalted butter, melted
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoons apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Baking sheets
  • Parchment paper
  • Microwave-safe bowl
  • Whisk

For the filling:

  • 8 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 2 1/2 cups confectioners' sugar, sifted
  • 1 vanilla bean, halved lengthwise and seeds scraped
  • Electric mixer

Try a fun V-Day twist on the classic whoopie pie! First, make the cookies: Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about two minutes. Whisk to get rid of clumps.

Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.

Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, about eight to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

While you’re waiting, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between two cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

Hidden kisses

What you need

  • 1 cup (2 sticks) butter, at room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup finely chopped pecans
  • 1 (9-ounce) package chocolate candy kisses
  • 1 1/2 cups confectioners' sugar
  • Large bowl
  • Cookie sheets

First, preheat the oven to 375 degrees F. In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for one hour. After an hour, put about a tablespoon’s worth of the chilled dough around each candy kiss, covering it completely. Shape the cookies into balls. Place the cookies on ungreased cookie sheets and bake for 10 minutes. Let cool. Roll the cookies in confectioners' sugar.

Vegan chocolate-dipped whole wheat sugar cookies

What you need

  • 1/2 cup vegan margarine
  • 3/4 heaping cup sugar
  • 1 tsp vanilla
  • 1 tbsp cornstarch mixed with 3 tbsp water
  • 1/2 tsp salt
  • 1 3/4 cup whole wheat flour
  • 1/4 cup chocolate chips
  • 1 tsp vegan margarine for chocolate dip
  • 1 tbsp soy milk
  • Shredded unsweetened coconut to decorate
  • Large bowl
  • Small bowl
  • Plastic wrap
  • Sharp knife
  • Cookie sheet
  • Parchment paper

In the large bowl, cream together the margarine and sugar. Mix in the vanilla and cornstarch mixture and stir until smooth. Add the salt and flour and use your hands to combine. If the dough is too crumbly, add a tablespoon or two of water. Wrap the cookie dough in plastic wrap and place in the fridge to chill for at least 30 minutes. Preheat your oven to 350º and line the cookie sheet with parchment paper. Once your dough has chilled, take it out for a bit to soften slightly. Roll it out on a floured surface until it is about 1/4" thick. Using a sharp knife, cut out rectangles until all of the dough is used up. Place the cookies on your prepared sheet and bake for about 15-18 minutes or until the edges begin to brown.

While the cookies bake, combine the chocolate chips, margarine and soy milk in a small bowl and microwave for a minute, or until the chocolate melts. When the cookies are cooled, dip just the top half of each cookie into the chocolate. Sprinkle with coconut if desired, let the chocolate-dipped cookies harden a bit in the fridge and then enjoy!

Gluten-free flourless chocolate cookies

What you need

  • 1 tbsp ground flax seeds
  • 3 tbsp cold water
  • 1/2 cup dried shredded coconut
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup almond butter
  • 1/4 cup almond milk or coconut milk
  • 1 tsp vanilla extract
  • 1/2 cup semi sweet chocolate chips
  • Baking sheet
  • Parchment paper
  • Whisk
  • Small bowl
  • Large bowl
  • Medium bowl

Preheat oven to 375 degrees F and line a baking sheet with parchment paper. In a small bowl, mix together the ground flax and water and set aside—this becomes the “flax egg.” In a large bowl, whisk together the dry ingredients (coconut, brown sugar, cocoa powder, baking powder, baking soda, salt). In a medium-sized bowl, mix together the wet ingredients (flax egg, almond butter, almond milk, vanilla). Add wet to dry and mix well until combined. Fold in the chocolate chips. Spoon the dough onto the baking sheet, leaving about two inches apart as they spread out a lot. Bake for 13-15 minutes. Cool on baking sheet for about 10 minutes.

Rosemary walnut shortbread cookies

What you need

  • 1 1/4 cups all-purpose flour
  • 1/2 cup finely ground walnuts
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Raw sugar, for decorating
  • Whisk
  • Electric mixer
  • Parchment paper
  • Baking sheet
  • Heart-shaped cookie cutter

Preheat oven to 300 degrees F. Whisk flour, nuts, rosemary and salt in a large bowl. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about three minutes. Mix in vanilla, and then reduce the speed to low. Add flour mixture; mix until dough comes together and is smooth. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4" thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.

Cut out cookies using various sizes of heart-shape cutters (1/2 inch to three inches); transfer to parchment-lined baking sheets (Keep same-size cookies on same sheet). Roll scraps; cut out. Gently press raw sugar onto edges of cookies. Bake until just golden, 15 to 18 minutes. Let cool.

Chocolate-dipped espresso meringues

What you need

  • 2 large egg whites, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon kosher salt
  • 1 pinch cream of tartar
  • 1/2 cup sugar
  • 4 ounces bittersweet chocolate, melted and cooled to room temperature
  • Electric mixer
  • Parchment paper
  • Baking sheets

Heat oven to 200 degrees F. Using the mixer, beat the egg whites with the vanilla, espresso powder, salt and cream of tartar on medium-high speed until peaks form. A little bit at a time, beat in the sugar; increase mixer speed to high and beat until the mixture holds glossy peaks. Drop heaping tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them one inch apart. Bake until dry, crisp and firm which will take about two hours. When the meringues come off the parchment paper easily, they’re done.

Turn off the oven, prop open the door about ½ inch (use the handle of a wooden spoon), and let the meringues sit inside for one hour. Slide the parchment (with the meringues on top) onto racks and let cool completely.

Peel the meringues off the parchment, and then dip the bottom of each into the chocolate. Place on baking sheets and refrigerate just until the chocolate is set, 25 to 30 minutes.

Cookie dough truffles

What you need

    • 1/2 cup butter, softened
    • 3/4 cup firmly packed brown sugar
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 (14-ounce) can sweetened condensed milk
    • 1/2 cup semisweet mini chocolate morsels
    • 1 cup finely chopped pecans
    • 1 1/2 pounds chocolate bark candy coating, melted
    • Large bowl
    • Electric mixer
    • Waxed paper

    In the large bowl, cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into one-inch balls. You can use a little flour to make the balls less sticky. Place on waxed paper and chill 2 hours. Melt chocolate bark candy coating in a microwave or stovetop. Using two forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least one hour.

    Chocolate cookies

    What you need

    • 3 cups sifted all-purpose flour, plus more for surface
    • 1 1/4 cups unsweetened cocoa powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 1/2 cups (3 sticks) unsalted butter
    • 2 1/2 cups sifted confectioners' sugar
    • 2 large eggs, lightly beaten
    • 1 teaspoon pure vanilla extract
    • Large bowl
    • Electric mixer
    • Cookie cutters if desired
    • Plastic wrap
    • Baking sheets

    In a large bowl, sift together flour, cocoa, salt and cinnamon and set aside. Next, use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla. Add flour mixture and mix on low speed until thoroughly combined. Divide dough in half; wrap both in plastic. Chill for at least one hour. Heat oven to 350 degrees F. On a floured surface, roll dough to 1/8" thick. Cut into desired shapes or use cookie cutters. Transfer to ungreased baking sheets; refrigerate until firm, about 15 minutes. Bake for eight to 10 minutes, until crisp but not darkened. Cool and then decorate as desired.

    Enjoy the recipes, collegiettes! Whether you and a friend want to bake delicious cookies or you’re making some for a crush or boyfriend, these recipes are sure to please!

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