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    Home » Cookies

    Chocolate Heart Cookies with Strawberry Icing

    Published: Feb 5, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Valentine's Day is almost upon us; I thought about my husband and all the changes in the last couple of years. He is my best friend, and I love my life. 🙂 So this cookie is dedicated to him! Although he would rather have a chocolate chip cookie, lol!

    Heart chocolate cookies with strawberry icing on a white plate with the word LOVE on it.

    I wanted a chocolate cookie where you could adjust the amount of strawberry to compliment the chocolate. Having a solid chocolate cookie gives the baker a wide range of options for decorating to your taste.

    Ingredients

    Making the Chocolate Cookie

    Ingredients image for making chocolate cookies.
    • 1 cup Butter unsalted 
    • 1 cup Sugar white
    • ½ teaspoon Vanilla extract
    • 1 Egg
    • 2 ½ cups All-purpose flour
    • ½ cup Unsweetened cocoa powder
    • 2 teaspoon Baking powder
    • ½ teaspoon Kosher Salt

    What You Need For Strawberry Icing

    Image of the ingredients for the strawberry icing.

    Fresh Strawberry Puree

    • 1 cup Fresh strawberries

    Strawberry Frosting

    • ½ cup Butter unsalted
    • 2 cups Powdered sugar
    • ¾ teaspoon Vanilla Extract
    • 3 teaspoons Milk whole or 2%
    • ¼ cup Strawberry puree
    • ⅛ teaspoon No sugar strawberry gelatin power

    Building You Valentine's Day Cookie

    This cookie is very versatile. You can have chocolate as the prominent flavor or the strawberry. If you want to taste more of the strawberries, add more icing to the top of the cookie. Either way, it will be a GREAT cookie!

    Strawberry Puree

    Take a good cup of fresh strawberries (8-10) and clean and hull them. If you are unsure how to hull a strawberry, here is an easy guide from The Spruce Eats.

    You can add the hulled strawberries to a food processor, use a stick blender, or a high-speed blender, and blend or pulse till you have a puree. Add to a glass bowl and cover. I make mine the day before and store it in the refrigerator until I am ready to use.

    Chocolate Cookie Dough

    To prep, I weigh out the sugar and set it aside. Next, weigh or measure the flour, salt, baking powder, cocoa powder into a bowl and run a whisk through to blend.

    Cream the butter and sugar together in a stand or hand-held mixer until light and fluffy. I do this for a good 2-3 minutes. Next, add the vanilla extract and then the egg. Mix for a minute. Scrape down the sides, turn the mixer on a low speed, and gradually add the flour mixture.

    Place the cookie dough onto a pastry mat and bring it all together into a ball. Split the ball in half. Flatten them into two round flat disks and wrap them in plastic wrap. Refrigerate for 30 minutes.

    • Ball of chocolate cookie dough before dividing it in half.
    • Two round disks of cookie dough that will be wrapped and put into a refrigerator.

    Taking one of the disks, I break it in half and roll the cookie dough out on a floured pastry mat. I used three different heart sizes (de Buyer Cookie Cutters Set, Heart), out of the middle sizes in the set. Next, move the cut-out cookies to a parchment-lined cookie sheet pan.

    • Three heart shaped cookie cutters with cut outs of rolled out chocolate cookie dough.
    • Ten chocolate heart cookies on parchment-lined cookie sheet pan.

    Bake at 350° for 7-9 minutes. I leave them on the pan for a minute after taking them out of the oven. Next, move them to a cooling rack and let them cool completely before making your icing.

    Chocolate heart cookies cooling on a rack.

    Strawberry Icing

    Add your softened butter to a mixer bowl and beat it for a minute or two. You want it smooth. Scrape down the sides and add the powdered sugar. Start on a low speed!!! I say this from experience. 🙂

    Once the powdered sugar is blended with the butter, gradually increase the mixer speed. Mix for a good 3 minutes. Next, scrape down the sides and add the vanilla extract, strawberry puree, gelatin, and milk. Now, on a medium to medium-high mixer speed, beat until thickened, about 5 minutes.

    Strawberry icing in the mixer bowl.

    You have options at this point. You can add the icing to a piping bag (I used a Wilton tip #14) and pipe pretty decorations on top of the chocolate cookie, or take a knife and spread the icing over half the heart or all the heart. I then added tiny white pearls on top of the icing.

    • Piping bag with tip and a cookie with 3 stripes of the icing on top.
    • Chocolate cookies with strawberry icing piped in diagonal lines with white penile sprinkles on the icing.

    I found chocolate roses (covered in red foil) and a small bottle of champagne. A night just for us!

    Chocolate heart cookies on a wooden board with chocolate roses.

    Storage

    I like to store cookies that have icing on them in a single layer with either wax paper or parchment paper between the layer. If you want softer cookies you can put a lid on the container but if you like a crispier cookie leave the lid off. Good for 7-10 days.

    Try A Few Other Valentine's Day Cookies

    Strawberry and Chocolate Meringue Cookies

    Fresh Strawberries and Jam Cream Cheese Cookies

    Chocolate Chips and Strawberry Cookies

    Heart chocolate cookies with strawberry icing on a white plate with the word LOVE on it.

    Chocolate Heart Cookies with Strawberry Icing

    Barbara Hall
    Easy cookie and icing recipe to make for a great Valentine's Day treat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Bake Time 32 mins
    Chill 30 mins
    Total Time 1 hr 17 mins
    Course Cookies
    Cuisine American
    Servings 40 cookies
    Calories 138 kcal

    Ingredients
     

    Chocolate Heart Cookies

    • 1 cup (227 g) Butter unsalted room temperature (2 sticks)
    • 1 cup (200 g) Sugar white
    • ½ teaspoon Vanilla extract
    • 1 (1 ) Egg
    • 2 ½ cups (375 g) All-purpose flour
    • ½ cup Unsweetened cocoa powder
    • 2 teaspoon (2 teaspoon) Baking powder
    • ½ teaspoon (0.25 teaspoon) Kosher Salt

    Fresh Strawberry Puree

    • 1 cup Fresh strawberries

    Strawberry Frosting

    • ½ cup (113.5 g) Butter unsalted room temperature (1 stick)
    • 2 cups (240 g) Powdered sugar
    • ¾ teaspoon (1 teaspoon) Vanilla Extract
    • 3 teaspoons (2 Tablespoons) Milk whole or 2%
    • ¼ cup Strawberry puree
    • ⅛ teaspoon No sugar strawberry gelatin power

    Instructions
     

    Chocolate Heart Cookies

    • Weigh or measure your sugar into a bowl and set it aside. Next, weigh or measure the flour, salt, baking powder, cocoa powder into a bowl and run a whisk through to blend.
    • Cream the butter and sugar together till light and fluffy, about 2 to 3 minutes. Next, add the vanilla extract and the egg. Finally, add your dry ingredients and mix until combined.
    • Place the dough on a pastry sheet and divide it in half. Flatten each cookie dough half before wrapping it in plastic wrap, then refrigerate for 30 minutes.
    • Now, please take one of the chilled cookie disks out and place it onto a lightly floured pastry mat. I made my cookies about ⅛" thick. There are bands on the ends of my rolling pin so that you can roll out the dough evenly. If you roll out your dough thicker, you may need to add a minute or two to the time. Next, cut out heart-shaped cookies (I used three different sizes) and place them on a parchment-lined sheet pan. They are ready for the oven.
    • Bake at 350° for 7-9 minutes. After baking, leave the cookies on the pan for a minute before moving them to a cooling rack.

    Strawberry Puree

    • Clean and hull the fresh strawberries. Use a high-speed blender, food processer, or stick blender to puree the strawberries. You can do this the day before and refrigerate overnight.

    Strawberry Icing

    • In a mixer, cream the butter till smooth, Add the powdered sugar, and on the LOWEST mix the butter and powdered sugar together. Once most of the sugar is incorporated, gradually increase the mixer speed. Mix for a couple of minutes. Then, stop and scrape down the sides and add the vanilla extract, strawberry puree, strawberry gelatin, and milk. Turn the mixer to medium to medium-high speed and beat for about 5 minutes.
    • Ensure the heart sugar cookies are completely cooled. Then using a pastry bag and a Wilton #14 tip, add the strawberry icing to the tops of your cookies. I did strips, but you can decorate any way you love to do your cookies. You can put anything on top to make them your own. I am just giving you ideas for looks. Enjoy!

    Nutrition

    Calories: 138kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 54mgPotassium: 37mgFiber: 1gSugar: 11gVitamin A: 220IUVitamin C: 3mgCalcium: 18mgIron: 1mg
    Keyword heart cookies, valentines day cookies
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results. My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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