What would Valentine’s Day be without a little something sweet? These Chocolate Sugar Cookie Valentine’s Day Favors are perfect for teachers, kids, friends, colleagues, or that special someone. They can also be used as favors for a Valentine’s Day soiree.
The best part is they are super simple to make, especially with my free printable template.
First start by baking the cookies, and then it’s time to put together the favor bags.
For the cookies, first cream the butter and sugar together using your KitchenAid® Professional 620 6-Quart Stand Mixer with the flat beater attachment. Mix the ingredients at low to medium speed for about one minute or until fully incorporated. Scrape the sides of the bowl and mix again for a few seconds. Add in the egg and mix for a few more seconds. Add in the vanilla and mix again for a few seconds. In a small bowl sift together the dry ingredients. Add the dry ingredients to the Stand Mixer and mix at a low to medium speed. Mix until just incorporated (all the dough will come from the sides and stick to the beater).
Next, roll out the dough between two pieces of parchment paper until it’s about 1/4 inch thick. Place the dough on a baking sheet and refrigerate it for one hour. This will help the hearts hold their shape.
Third, using a small heart cookie cutter cut the dough into hearts. My hearts were about 1 inch in size. The dough will likely be hard enough to stick to the cookie cutter, which makes it easy to pop them out and onto your parchment-paper-lined or greased KitchenAid® Professional-Grade Nonstick Sheet Pans. Roll out any leftover dough and cut out more hearts. Place the hearts into the refrigerator for about 15 minutes to an hour. Preheat the oven to 350 degrees F (177 degrees C) while you are waiting for the dough to cool.
Finally, bake the hearts for 8-12 minutes or until they are done in the center. Top with icing or powdered sugar.
Next stop: favor bags. To make the favor bags, download and print the favor bag templates onto 4.5” x 7” glassine bags. You will notice the template is upside down. This is because I find it better to load the glassine bags into the printer bottom first. Once the favor bags are printed, fill them with your cookies.
Enjoy!
Chocolate Whole Wheat Coconut Sugar Cookies
Makes 18 cookies
INGREDIENTS
1 cup (226.8 ml) unsalted butter, room temperature
1 cup (226.8 ml) coconut sugar
1 1/2 teaspoons (7.5 ml) vanilla
1 cup (226.8 ml) all purpose flour
1 cup (226.8 ml) whole wheat flour
3/4 cup (170.1 ml) cocoa powder
1 teaspoon (5 ml) salt
Powdered sugar for garnish
DIRECTIONS
Cream the butter and sugar together using your KitchenAid® Professional 620 6-Quart Stand Mixer with the flat beater. Mix the ingredients at low to medium speed for about one minute or until fully incorporated. Scrape the sides of the bowl and mix again for a few seconds. Add in the egg and mix for a few more seconds. Add in the vanilla and mix again for a few seconds. In a small bowl sift together the dry ingredients. Add the dry ingredients to the mixer and mix at a low to medium speed. Mix until just incorporated (all the dough will come from the sides and stick to the beater).
Roll out the dough between two pieces of parchment paper until it’s about 1/4 inch thick. Place the dough on a baking sheet and refrigerate it for one hour. This will help the hearts hold their shape.
Using a small heart cookie cutter cut the dough into hearts. My hearts were about 1 inch in size. The dough will likely be hard enough to stick to the cookie cutter, which makes it easy to pop them out and onto your parchment-paper-lined or greased KitchenAid® Professional-Grade Nonstick Sheet Pans. Roll out any leftover dough and cut out more hearts. Place the hearts into the refrigerator for about 15 minutes to an hour. Preheat the oven to 350 degrees F (177 degrees C) while you are waiting for the dough to cool.
Bake the hearts for 8-12 minutes or until they are done in the center. Top with icing or powdered sugar.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*
