Valentine’s season is one of my favorite times of year to make decorated cookies (second only to Christmas). One thing I like about Valentine’s cookies is that you can get away with just a simple shape (a heart) and three colors (red, white, and pink) and still make some really special cookies.
For Valentine’s cookies I often set aside my “regular” sugar cookie recipe and make some delicious Chocolate rolled cookies. In fact, this recipe is so delicious I should really pull it out more often! This recipe is a slight variation of a recipe a friend gave me several years ago.
Chocolate Rolled Cookies
1 cup butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 egg
2 Tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 Tablespoons warm water)
1 teaspoon vanilla extract
1/2 cup cocoa powder
3 cups all purpose flour
1/2 teaspoons baking soda
1/4 teaspoon salt
Directions:
1.) Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt. Set aside.
2..) With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.
2.) Beat in egg, coffee or liqueur, and vanilla.
3.) Add in flour/cocoa mixture about 1 cup at a time. Blend until fully incorporated. (If you are using a hand mixer you may need to add the last cup of flour by hand).
4.) Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
5.) Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface. I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment. This prevents the dough from sticking to your rolling pin, and you also don’t need to add as much extra flour (as you would without the parchment).
6.) Cut out desired shapes with cookie cutters and place on a baking sheet.
7.) Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
8.) Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.
9.) Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.
10.) Decorate as desired.
Recipe Source- Glorious Treats
HERE is my royal icing recipe as well as lots of decorating tips to get you started.
HERE is a decorating tutorial from Karen’s Cookies that shows several of the same decorating techniques I used for these Valentine’s cookies.
Happy Baking!
How to Make Chocolate Rolled Cookies
Chocolate Rolled Cookies
Ingredients
- 1 cup butter
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tablespoons chocolate liqueur or extra strong coffee this can be made with about 1 teaspoon of instant espresso dissolved into 2 Tablespoons warm water
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 3 cups all purpose flour
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
Instructions
- Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt. Set aside.
- With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.
- Beat in egg, coffee or liqueur, and vanilla.
- 3Add in flour/cocoa mixture about 1 cup at a time. Blend until fully incorporated. (If you are using a hand mixer you may need to add the last cup of flour by hand).
- Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
- Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface. I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment. This prevents the dough from sticking to your rolling pin, and you also don’t need to add as much extra flour (as you would without the parchment).
- Cut out desired shapes with cookie cutters and place on a baking sheet.
- Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
- Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.
- Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.
- Decorate as desired.
Beautiful cookies! I especially like the polka dots. I've never tried chocolate rolled cookies before. I'll have to try it out.
These are SO pretty and so well done!!
SL
ibakecupcakes.com
I am a follower and am enjoying your blog.
weiler6@verizon.net
Wowww me parece una receta ESPECTACULAR.
La hornearé muy pronto.
Besos
I've been looking for a *good* rolled chocolate cookie recipe for a while now. I was intrigued with the addition of the coffee (I *love* coffee) so I tried yours the day you posted it. O.M.G. What delicious cookies it makes! The first batch has been gobbled up, we're already on to the second set I made yesterday AND I have another batch of dough chilling in the fridge. Thank you so much for passing it on!
PS – these taste awesome rolled out to 3/8" and topped with orange-flavored royal icing. So much for the weight I lost last week…
Your cookies are so gorgeous!!!
I can't wait to bake some cookies for Valentine's Day.
S King- Yes, if you would like to omit the espresso or liqueur, I would suggest you double the vanilla extract (to 2 teaspoons). And believe it or not, adding the small amount of espresso adds almost no coffee flavor, it is simply to bring out the full chocolate flavor.
Happy Baking!
that`s beautiful!
have a great time,
Paula
The cookies look so beautiful. I want to make these for the Valentine's Day party with my playgroup, but was wondering how strong the coffee taste is…will they taste okay without the espresso? I doubt the 2 year old;s would be digging the coffee taste.
Yay! These are so happy and cheerful! I love valentine's day treat! Beautiful!
Love you,
Cecilia