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Chocolate Valentine Sugar Cookies | #CreativeCookieExchange These Chocolate Valentine Sugar Cookies illustrate why there are not a lot of frosted cookies or decorated cakes on this blog. This is the very first time I tried "piping and flooding" cookies with royal icing, and it was a royal pain. Clearly, I'm more of a "rustic" baker.

However, my grandsons were hanging out with me as I iced them, and they thought I was a genius because I made these little hearts by dragging a toothpick through the icing. Judging by the number of cookies they ate, these cookies were a total success! I'm definitely going to work on my royal icing skills, because these cookies are totally delicious!

The flooding part worked out fine, and I'm pretty happy with the little red hearts. I've just got to work on the piping part so the edges aren't so squiggly. Next time, I'm going to try using a smaller piping tip, and I'm going to try doing the piping sitting down so I can prop my elbow on the table for stability. I will not be defeated! If you don't have hungry boys waiting patiently for their cookies, you can wipe off the squiggly parts and re-pipe them.

The chocolate sugar cookies are super easy, not too sweet, and really chocolaty. I used a mixture of black cocoa and Dutch process cocoa to get this beautiful dark brown color. If you don't have black cocoa (I got mine from King Arthur Flour), you can use all Dutch process cocoa. (I've also used the black cocoa in these Mini Chocolate Sandwich Cookies and these Chocolate Wafer Cookies for a wonderful dark color.)

Mr. Kitchen said they tasted like "grown-up" cookies! If you want to please both kids and grown-ups, definitely make these! After the recipe, check out the rest of the links to the Valentine's Day cookies from the members of the Creative Cookie Exchange.

Chocolate Valentine Sugar Cookies


Adapted from King Arthur Flour, yield is based on the size of the cookies. I got about 32 hearts.

3/4 cups (149 grams) sugar
1 cup (227 grams) unsalted butter, slightly softened
1/4 cup (21 grams) black cocoa (or omit this and double the Dutch process cocoa)
1/4 cup (21 grams) Dutch process cocoa
2 1/4 cups (269 grams) unbleached all purpose flour


Adapted from Annie's Eats

4 cups powdered sugar, sifted
2 tbsp meringue powder
5 tbsp water, plus more to thin the icing
Gel food coloring Labels: #CreativeCookieExchange, chocolate, cookies, cutout cookies, dessert, holidays, royal icing, sugar cookies



