Chocolate Shortbread Heart Cookies
These charming Chocolate Shortbread Heart Cookies are rich in flavor and melt in your mouth, making them perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
Substitutes and Alternatives
- 1 cup coconut oil or dairy-free butter substitute For dairy-free option
- 2 cups gluten-free flour blend Ensure it has xanthan gum
- 1 cup honey or agave syrup For a lower sugar option
Instructions
Preparation
- Gather all your ingredients.
- Ensure the butter is softened to room temperature.
- Pre-measure everything to streamline the process.
Mixing and Rolling
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- In another bowl, whisk together the flour, cocoa powder, and salt.
- Gradually incorporate the dry mixture into the butter and sugar mixture until a cohesive dough forms.
- Roll the dough out to about 1/4 inch thick on a lightly floured surface.
- Use a heart-shaped cookie cutter to cut out cookies and transfer them onto a baking sheet lined with parchment paper.
Chilling and Baking
- Refrigerate the cut-out cookies for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the cookies for 12-15 minutes or until set.
Cooling and Serving
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your cookies with milk or coffee.
Notes
For better flavor, consider adding vanilla extract or dusting with powdered sugar. Store in an airtight container at room temperature for up to a week.