Chocolate Sugar Heart Cookies
Prep time
Cook time
Total time
Chocolate sugar heart cookies are easy to bake and decorate for Valentine's Day. Chocolate hearts with pink frosting and topped with a sprinkle of powdered sugar are delicious and so pretty too!
Recipe type: cookies
Serves: 24 double hearts
  • 1 pound butter (2 cups)
  • 1 pound brown sugar (2 cups, packed)
  • 2 whole large eggs
  • 1 TBL pure vanilla
  • 1 pound 4 ounces all purpose flour (4½ cups)
  • 1 tsp kosher salt
  • 2 ounces dutch cocoa (1/2 cup)
  • 4 cups powdered sugar
  • 4 TBL melted butter
  • 1 tsp pure vanilla
  • Milk as needed to thin
  • red or pink food coloring
  1. Cream softened butter and brown sugar.
  2. Add eggs and vanilla and mix well.
  3. Mix flour, cocoa and salt in separate bowl, then add gradually stir in.
  4. Dough will be sticky. Chill until easy to roll, usually one hour will be ok.
  5. Roll chocolate cookie dough ¼ inch thick, cut out using heart cookie cutters. For the tops of cookies, use the same cookie cutter, then use a smaller one to cut out the middle for the "top". Place on cookie sheet greased or use parchment paper. Bake in 350 degree oven for 8 to 10 minutes. Bake 7 to 8 minutes for "tops" of hearts.
  6. Cool on rack then cool.
  8. Cream together powdered sugar, melted butter and vanilla. Thin to desired consistency with milk.
  9. After mixing together frosting using only a touch of red or pink food coloring, top each sugar heart with a generous portion of icing, building it up slightly in the middle. Complete sandwich with the top of the cookie and sprinkle with powdered sugar.
I usually make an extra "top" cookie as sometimes they break as you are assembling the heart sandwiches. Be sure to watch the tops carefully as they will bake in a minute or two less than the bottoms. Bake the tops and bottoms of the heart sandwiches on separate cookie sheets.

*You can also save the cut-out mini hearts and bake them too! Take a few minutes off your bake time for them also.

*I use a strainer to sprinkle powdered sugar on top of the cookie.
Recipe by Country Cupboard Cookies at