These heart shaped pink sugar cookies are the ultimate Valentine to give this Valentine's Day. Not only do these heart shaped, chocolate dipped cookies look beautiful, but the combination of crunchy strawberry sugar cookies and silky chocolate make them delectable.
Why You Will Love This Recipe
There is simply nothing more fitting than baking up some homemade heart shaped treats to express your love on Valentine's day - and these decadent chocolate dipped pink sugar cookies promise to provide any sweet tooth the ultimate indulgence.
What's even better tho, these sweet treats don't require much time or effort - which means you won't have to spend hours in the kitchen! But don't let their easy preparation fool you - these chocolate dipped strawberry sugar cookies turn out melt-in-your-mouth delicious every single time.
Get ready to make some serious smiles among family and friends!
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Ingredients
Utilizing just seven ingredients and minimal skill, you'll be able to craft these delightful chocolate dipped Valentine strawberry sugar cookies less than 45 minutes.
All that's needed are basic ingredients like butter, sugar, egg, flour, a box of strawberry Jello, and chocolate chips. With just a few minutes of baking time plus some extra time for melting and dipping the cookies in chocolate - you can turn any ordinary afternoon into an unforgettable dessert experience!
- Butter - softened to room temperature.
- Sugar - white granulated.
- Strawberry Jello - 3 oz box, the regular sugar version, not diet.
- Eggs - room temperature.
- Flour
- Baking Powder
- Salt
- Chocolate Chips - melt using our Chocolate Tempering instructions below.
- Valentine Sprinkles - or any pink, red, and white sprinkle decorations.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Valentine Pink Sugar Cookies
This pink sugar cookie recipe if very easy to make, and uses a small package of strawberry Jello for the flavor and color. Keep reading below for detailed instructions on how to make these scrumptious Valentine chocolate dipped cookies!
Make the Pink Sugar Cookie Dough
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside. If you would like to try the sous vide method of tempering (melting)c chocolate, jump down to the instructions below and start the process now.
- In a large mixing bowl, cream the sugar and butter. Add in the strawberry Jello and mix until fully blended.
- Mix in the eggs completely, then add in the flour, baking powder. and the salt.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Make Heart Shaped Cookies
- Using a spatula, pull the cookie dough together into a large ball. Lightly dust your rolling surface. Using a rolling pin, roll the cookie dough out to about ¼" thick.
PRO TIP: Another option if you don't like rolling out cookie dough, is to make 1" balls of cookie dough. Gently flatten with the palm of your hand and use a 1.5" heart cookie cutter to cut out the cookie. Put the trimmings back in the bowl and repeat with remaning cookie dough.
- Dip your heart cookie cutter into some flour frequently and cut out 24 hearts.
- Place on the prepared cookie sheet and bake for 8 to 10 minutes. Cool & decorate.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Dip Cookies into Melted Chocolate
- One the cookies have cooled completely, dip half of each cookie in the melted chocolate. Lay cookies back on the parchment covered baking sheet.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Add Valentine Sprinkles
- While the chocolate is still unset, sprinkle decorative sprinkles on the chocolate portion of each cookie. You can set the cookie trays in the refrigerator to let the chocolate harden faster, or just leave on the counter to harden naturally. Serve and enjoy!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Temper Chocolate Perfectly
You can use a small bowl to melt chocolate in the microwave, however it can seize easily. There's also a lot of waste. I learned a better way using an inexpensive sous vide circulator. You can leave any unused chocolate in the sous vide or ziplock bag, and use it for another project later too!
Sous Vide Chocolate Tempering:
- Put your chocolate in a sealed ziplock, or sous vide bag.
- Add the sealed bag to a container of water, attach the sous vide circulator and set the temperature to 115 F. It should take about 5 to 6 minutes.
- Replace some of the hot water with ice cubes, so that the temperature quickly lowers 80 to 81 F.
- Then, reset the sous vide circulator to 90 F, pulling the sealed bag out every so often to squish it around with your fingers. This helps the chocolate to have a good crystal formation. The squishing is required, as agitation is needed to create the Form V crystals for the best tempered chocolate.
- Hold the melted chocolate at the 90 F mark until ready to use.
This heating, then cooling, and then bringing back to 90 F, is how you get the best tempered chocolate firming up fast with a smooth surface. The high, low, medium temperature changes create Form V beta prime crystal formation. Reseal and save the bag of leftover chocolate for another day.
Bain Marie Chocolate Tempering:
If you don't have a sous vide circulator, place a bowl with chocolate on top of a saucepan of water and heat it on medium to 115 F. Then take the bowl off the saucepan, add ice to the hot water until it reaches 80 to 81 F. Place the bowl of chocolate back on the sauce pan, and reheat until it reaches 90 F. Remove the saucepan and chocolate so that the temperature does not go higher.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Be sure to give a chocolate dipped pink sugar cookie to your Valentine this year! Surprise your children and tuck one into your children's school lunches. Imagine their delight to find their very own edible Valentine!
Serve these edible Valentines with some Pink Hot Chocolate, Valentine's Chocolate Covered Pretzels, Danish Wedding Cookies, and Summer Berry Salad for a very special Valentines Day!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Variations
You can easily use this strawberry sugar cookie recipe to make flavors for other holidays. Below are a few variations you and your family will love.
- 4th of July Sugar Cookies - Use a 3 oz package of Jello Berry Blue or Starburst Blue Raspberry gelatin mix to make the blue sugar cookies. Dip in melted white chocolate and add red, white, and blue sprinkles for awesome Forth of July Cookies!
- Key Lime Cookies - Use a 3 oz package of Jello Lime gelatin mix instead of the strawberry Jello in this pink sugar cookie recipe. Dip in some white chocolate, or leave plain.
- Grinch Sugar Cookies - Use a 3 oz package of Jello Lime gelatin mix instead of the strawberry Jello in this pink sugar cookie recipe. Dip the cookies in red or bright pink melting chocolate and add some Christmas sprinkles!
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
- Rimmed Cookie Sheets and Rack set
- Parchment Paper
- Valentine Sprinkles
- Wilton Valentine Sprinkles
- Candy Heart Sprinkles
Storage
Store these chocolate dipped pink sugar cookies in a cookie jar, or in an air tight plastic food container.
Tips for Success
- Another option if you don't like rolling out cookie dough, it to make balls for the cookie dough. Press them out flat, and then use the heart shaped cookie cutter to cut out a heart from the circle. Put the trimmings back in the cooke dough bowl and use to make other balls of cookie dough.
- Don't over bake the cookies. They continue cooking for a few minutes after taking out of the oven, and crisp up as they cool.
- If you have a sous vide, put your chocolate in a sealed ziplock bag. Add to a container with hot water, attach the sous vide motor and set the temperature to 151 F. Remove the chocolate as soon as it reaches 151 F. Replace some of the hot water with cold water, so that the temperature lowers 85 to 89 F. Place the ziplock bag back in the container of water and reset the sous vide to 91 F. Use the chocolate when it reaches 91 F the second time. This heating, then cooling, and then bringing back to 91 F, is how you get the best tempered chocolate with the Beta Prime crystal formation for melted chocolate firming up fast with a smooth surface.
Frequently Asked Questions
Easily! Just use double all ingredients.
Yes, place in air tight freezer containers, and freeze up to 3 months.
Yes, white chocolate is even trickier to temper (melt) than regular chocolate, so use care with the heat. Melting candy is easier to melt, but you get best results treating it just like regular chocolate when tempering.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Chocolate Dipped Pink Sugar Cookies
Equipment
- Valentine Sprinkle
Ingredients
- 1 cup butter softened to room temperature
- ¾ cup sugar white granulated
- 1 3 oz Strawberry Jello the regular sugar version
- 2 eggs
- 2 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips Melted (see sous vide or bain marie method)
- Valentine Sprinkles
Instructions
For the Strawberry Sugar Cookies
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside. If you would like to try the sous vide method of tempering (melting)c chocolate, jump down to the instructions below and start the process now.
- In a large mixing bowl, cream the sugar and butter. Add in the strawberry Jello and mix until fully blended.1 cup butter, ¾ cup sugar, 1 3 oz Strawberry Jello
- Mix in the eggs completely, then add in the flour, baking powder. and the salt.2 eggs, 2 cup flour, 1 teaspoon baking powder, ½ teaspoon salt
- Using a spatula, pull the cookie dough together into a large ball. Lightly dust your rolling surface. Using a rolling pin, roll the cookie dough out to about ¼" thick.
- Dip your heart cookie cutter into some flour frequently and cut out 24 hearts.
- Place on the prepared cookie sheet and bake for 8 to 10 minutes. Cool & decorate.
- One the cookies have cooled completely, dip half of each cookie in the melted chocolate. Lay cookies back on the parchment covered baking sheet.1 cup chocolate chips
- While the chocolate is still unset, sprinkle decorative sprinkle on the chocolate portions of each cookie. You can set the cookie trays in the refrigerator to let the chocolate harden faster, or just leave on the counter to harden naturally. Serve and enjoy!Valentine Sprinkles
Sous Vide Tempering Chocolate
- Put your chocolate in a sealed ziplock or sous vide bag. Add the sealed bag to the container of water, attach the sous vide circulator and set the temperature to 115 F. It should take about 5 to 6 minutes.
- Replace some of the hot water with ice cubes, so that the temperature quickly lowers 80 to 81 F.
- Reset the sous vide circulator to 90 F, pulling the sealed bag out every so often to squish it around with your fingers. This helps the chocolate to have a good crystals formation. The squishing is required, as agitation is needed to create the Form V crystals for the best tempered chocolate.
- Hold the melted chocolate at the 90 F mark until ready to use.
Bain Marie Tempering Chocolate
- Place a bowl with chocolate on top of a saucepan of water and heat it on medium to 115 F.
- Take the bowl off the saucepan, add ice to the hot water until it reaches 80 to 81 F.
- Place the bowl of chocolate back on the sauce pan, and reheat until it reaches 90 F.
- Remove the saucepan and chocolate so that the temperature does not go higher.
Notes
- Another option if you don't like rolling out cookie dough, it to make balls for the cookie dough. Press them out flat, and then use the heart shaped cookie cutter to cut out a heart from the circle. Put the trimmings back in the cooke dough bowl and use to make other balls of cookie dough.
- Don't over bake the cookies. They continue cooking for a few minutes after taking out of the oven, and crisp up as they cool.
Nutrition
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