Introduction
Few treats are as timeless and romantic as Chocolate Dipped Shortbread Hearts with Sprinkles. These buttery cookies have the classic melt-in-your-mouth shortbread texture, shaped into charming hearts that symbolize love and warmth. Half-dipped in rich chocolate and decorated with colorful sprinkles, they become not only delicious but also visually delightful.
This recipe is a perfect choice for Valentine’s Day, anniversaries, weddings, birthdays, or even as a sweet homemade gift. The contrast of crisp, buttery shortbread with smooth chocolate creates a balance of flavors that’s hard to resist. The sprinkles add a playful, festive touch, making them perfect for both kids and adults.
Why I Love This Recipe
I love this recipe because it turns the simplest of cookies into something truly special. The shortbread itself is buttery, crumbly, and melts in your mouth—classic comfort in every bite. But dipping them in silky chocolate instantly elevates them, making them feel indulgent and festive. The playful addition of sprinkles adds not only a pop of color but also a delightful crunch, making each cookie look and taste like a little celebration.
What really makes me adore this recipe is its versatility. These cookies can be made for Valentine’s Day, anniversaries, birthdays, or simply as a sweet surprise for someone you love. They’re easy enough for beginner bakers yet impressive enough to be gifted in a beautiful box or jar. Each heart-shaped cookie feels like a thoughtful gesture, a small symbol of love and care.
Why It’s a Must-Try Dish
- Easy but Elegant: Few ingredients, yet they look bakery-quality.
- Versatile for Any Occasion: Swap sprinkles for seasonal themes.
- Perfect Texture: Buttery, crumbly shortbread melts in your mouth.
- Homemade Gift Idea: Thoughtful, personal, and always appreciated.
Preparation & Cooking Time
- Preparation Time: 20 minutes (plus chilling 30 minutes)
- Baking Time: 15 minutes
- Total Time: ~1 hour 5 minutes
Servings & Nutritional Info
- Servings: About 24 cookies
- Calories (per cookie): ~160 kcal
Cuisine & Course
- Cuisine: Scottish-inspired / Western
- Course: Dessert, Snack, Tea-time Treat
Ingredients
For the Shortbread Cookies:
- 1 cup (225g) unsalted butter, softened
- ¾ cup (90g) powdered sugar
- 2 cups (250g) all-purpose flour
- ¼ cup (30g) cornstarch
- ½ tsp salt
- 1 tsp vanilla extract
For Decoration:
- 200g (7 oz) dark or semi-sweet chocolate (chopped or chips)
- 1 tsp coconut oil or vegetable shortening (optional, for smooth melting)
- Festive sprinkles of choice
Simple Cooking Directions
- Beat butter, sugar, and vanilla until creamy.
- Mix in flour, cornstarch, and salt until dough forms.
- Roll out dough, cut into heart shapes, and chill.
- Bake until edges are golden.
- Dip cooled cookies in melted chocolate and add sprinkles.
Step-by-Step Recipe Preparation Method
Shortbread Cookies
- Make the dough: In a mixing bowl, cream butter, powdered sugar, and vanilla until fluffy.
- Add dry ingredients: Mix in flour, cornstarch, and salt until combined (dough will be soft but not sticky).
- Chill: Shape dough into a disk, wrap in cling film, and refrigerate for 30 minutes.
- Preheat oven: to 175°C (350°F). Line baking sheets with parchment paper.
- Shape cookies: Roll dough to ¼-inch thickness on a lightly floured surface. Use a heart-shaped cookie cutter to cut out cookies.
- Bake: Place on trays and bake 12–15 minutes, until edges are lightly golden. Cool completely on wire racks.
Chocolate Dipping & Decoration
- Melt chocolate with coconut oil in a heatproof bowl over simmering water or in the microwave (30-second intervals, stirring).
- Dip half of each cookie into the melted chocolate.
- Place on parchment and sprinkle immediately with decorations.
- Allow chocolate to set at room temperature (or refrigerate briefly).
How to Serve
- Arrange cookies on a platter with a cup of tea, coffee, or hot chocolate.
- Package them in decorative gift boxes or jars for special occasions.
- Serve them as a dessert tray alongside fresh fruit or ice cream.
Additional Recipe Tips
- Don’t overwork the dough; shortbread should remain tender.
- Chill the dough before baking to prevent spreading.
- Use high-quality butter for the best flavor.
- For extra shine, temper the chocolate instead of just melting.
Variations
- White Chocolate Dipped: Use white chocolate instead of dark.
- Flavored Shortbread: Add lemon zest, almond extract, or rosewater for unique flavors.
- Drizzle Style: Instead of dipping, drizzle melted chocolate over the cookies.
- Holiday Twist: Use red & green sprinkles for Christmas or pastel ones for Easter.
Freezing & Storage
- At Room Temp: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for 2 weeks in airtight container.
- Freezer: Baked cookies can be frozen for 2 months. Thaw and dip in chocolate after freezing for best results.
Special Equipment Needed
- Heart-shaped cookie cutter
- Rolling pin
- Parchment paper / baking sheet
- Wire cooling rack
- Heatproof bowl for melting chocolate
Conclusion
The Chocolate Dipped Shortbread Hearts with Sprinkles are more than cookies—they’re little tokens of love. Buttery, crisp, and chocolatey, they’re the perfect combination of elegance and playfulness. Whether you make them for a loved one, a party, or just to treat yourself, these cookies always impress.
They’re simple, versatile, and a joy to bake, proving that sometimes the sweetest gestures are the homemade ones.
Chocolate Dipped Shortbread Hearts with Sprinkles
Description
Few treats are as timeless and romantic as Chocolate Dipped Shortbread Hearts with Sprinkles. These buttery cookies have the classic melt-in-your-mouth shortbread texture, shaped into charming hearts that symbolize love and warmth
Ingredients
For the Shortbread Cookies:
For Decoration:
Instructions
-
Shortbread Cookies : Make the dough: In a mixing bowl, cream butter, powdered sugar, and vanilla until fluffy. Add dry ingredients: Mix in flour, cornstarch, and salt until combined (dough will be soft but not sticky). Chill: Shape dough into a disk, wrap in cling film, and refrigerate for 30 minutes. Preheat oven: to 175°C (350°F). Line baking sheets with parchment paper. Shape cookies: Roll dough to ¼-inch thickness on a lightly floured surface. Use a heart-shaped cookie cutter to cut out cookies. Bake: Place on trays and bake 12–15 minutes, until edges are lightly golden. Cool completely on wire racks.
-
Chocolate Dipping & Decoration : Melt chocolate with coconut oil in a heatproof bowl over simmering water or in the microwave (30-second intervals, stirring). Dip half of each cookie into the melted chocolate. Place on parchment and sprinkle immediately with decorations. Allow chocolate to set at room temperature (or refrigerate briefly).
