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Chocolate-Dipped Raspberry Heart Cookies

Buttery heart-shaped sugar cookies half-dipped in a sweet raspberry pink glaze, finished with a rich dark chocolate drizzle and sparkling sugar. Perfect for Valentine's Day.
Print Recipe
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 2 hours 15 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1.5 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 0.5 tsp salt
Pink Raspberry Glaze
  • 2 cups powdered sugar sifted
  • 3-4 tbsp milk or cream
  • 0.5 tsp raspberry extract
  • 1-2 drops pink gel food coloring
Decorations
  • 1 cup dark chocolate chips for drizzling
  • 1 tsp coconut oil optional
  • 2 tbsp pink sanding sugar

Equipment

  • Heart cookie cutter
  • Baking sheets
  • Parchment paper
  • Hand mixer or stand mixer
  • Wire cooling rack

Method
 

  1. Beat softened butter and sugar until fluffy. Add egg and vanilla; mix well.
  2. Gradually mix in flour and salt until a soft dough forms. Do not overmix.
  3. Divide dough, wrap in plastic, and chill for at least 1 hour.
  4. Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thick and cut out hearts.
  5. Bake on parchment-lined sheets for 10-12 minutes until edges are lightly golden. Cool completely on racks.
  6. Whisk powdered sugar, milk, raspberry extract, and pink coloring to make the glaze.
  7. Dip half of each cooled cookie into the pink glaze. Sprinkle immediately with sanding sugar. Let set.
  8. Melt chocolate chips with coconut oil in the microwave. Drizzle over the cookies.
  9. Allow chocolate to set completely at room temperature before serving.

Notes

Ensure dough is thoroughly chilled so cookies hold their heart shape during baking.