Valentine Sugar Cookies:
White Chocolate is BETTER than Royal Icing


White Chocolate Decorated Valentines Sugar Cookies



Looking for a unique recipe? Try these Valentine Sugar Cookies. They are decorated with pink, red and purple white chocolate and they have all the details as royal icing. And no one cookie is alike. These additictive cookies are rich in taste. Everyone that's eaten them can't stop talking about them.

The techniques are very similar to royal icing decorating. Check out how to create these edible master pieces here.


How to Make Valentine Sugar Cookies-
Pictorial Recipe


I. Ingredients for Valentine Sugar Cookies

  • 3 Cups All-Purpose Flour
  • 1 Cup Granulated Sugar
  • 1/2 Teaspoon of Salt
  • 1 Cup Softened Butter (2 sticks)
  • 1 Egg
  • 2 Teaspoons (Optional) Extracts for Flavoring (vanilla, almond, etc.) or one drop of a Candy Flavoring (cherry, strawberry, etc.)

II. Supplies for Valentine Sugar Cookies

  • Medium Mixing Bowl
  • Large Mixing Bowl
  • Electric Mixer (either with stand or hand-held mixer)
  • Wax Paper
  • Rolling Pin
  • 2 Medium to Large Baking Sheets

III. Ingredients for Decorating Valentine Sugar Cookies

  • Colored White Chocolate Packages (Recommended brands- Wilton or Merckens)- pink, red, purple
  • Colored Sugars (store bought or homemade dyed sugars)

IV. Supplies for Decorating Valentine Sugar Cookies

  • 1 Medium-sized Squeeze Bottle per Chocolate Color
  • 1 Large Sauce Pot
  • Toothpicks for Unclogging Bottle Tips and to aid in one of the Decorating Techniques
  • 2 Large Baking Sheets (same ones used for baking the cookies, use them as trays)
  • Wet Rag and Dry Rag (could be paper towels) for Wiping and Drying Off Bottle Tips
  • Saucer Dish Covered in Plastic Wrap
  • 1 Metal Spoon per Homemade Dyed Sugar

Yield- about 30 small 2 1/2 cookies (It's what I used for my heart cookie cutter)


Baking Directions for Valentine Sugar Cookies


Cut Out Heart Shapes for Valentine Sugar Cookies

1. Whisk together Flour and Salt: Use the medium mixing bowl then set aside.

2. Cream Butter and Sugar: Use mixer and beat until fluffy. Add in the egg and extract or candy flavoring. Blend thoroughly to mix extract or flavoring well.

3. Add Flour Mixture: Slowly add this mixture while using low speed. Blend the two thoroughly.

4. Roll Out Dough and Divide into Sections: This is a GREAT techinique I read about in the fabulous book, "Cookie Craft". Avoid the hassle of rolling the wet dough on a work surface and making a mess. No need to douse it with flour to keep it dry. Just simply drop one section between two sheets of wax paper and roll on top of the wax paper. NO STICKING! Use a hard surface large cutting board, counter or wooden table This will also allow the dough to chill much faster, cutting down prep time.

TIP: To create a consistent thickness throughout all the cookies, use wooden slats (flat wooden sticks) on each side of dough between the wax paper sheets. Roll the pin over the slats. For thicker cookies use 1/4 inch slats. The slats are not mandatory, but they will create more uniform results.

5. Chill Dough: Keep the flattened cookie dough between the two wax paper sheets and place on a baking sheet to use as a tray. Then set the tray in the refrigerator for 20-30 minutes. Repeat the same roll out steps for the entire amount of dough.

6. Preheat Oven: to 350 degrees Farenheit.

7. Cut Shapes in Cookie Dough: Remove the dough from the fridge only if dough is firm and somewhat hard, otherwise, place back in fridge and let chill longer. Press cookie cutter into dough to shape a cookie. Leave some space between each cookie. Use a butter knife or offset spatula (narrow spatula) to peel away excess dough. Place each cookie on a baking sheet lined with parchment paper or cover with flour. Leave some space between each cookie, about 1/2 inch.

8. Bake: Place completed baking sheets onto middle rack of oven and bake for 12-15 minutes until edges start to turn golden. If baking two sheets at the same time and they both do not fit onto middle rack then place the other on another rack, then turn them around in the middle of the baking time. You MUST keep an eye on the cookies. Do NOT leave them alone and simply wait until the timer goes off. Remove them once they turn golden around the edges. Do not be concerned that they still appear moist in the middle. They will dry during cooling and the cookies will be perfect. Do not burn them. Dried, hard sugar cookies have a burnt taste. They are not as good.

9. Cool Cookies on Cooling Rack: Place freshley baked cookies on cooling rack for about 10- 15 minutes until completely cooled. Use spatula. If you do not have cooling rack then you could just set the sheet off to side as the cookies cool. With the cooling rack your cookies will cool faster.

Now your ready to decorate your Valentine Sugar Cookies with white chocolate!


Techniques to Decorate Valentine Sugar Cookies
with White Chocolate


There are many ways to decorate your Valentine Sugar Cookies so check out these following techniques. Please read all techniques before beginning. You will be combining some of them, but first learn how to prepare the chocolate for decorating.


Outlines on Sugar Cookies

Technique #1- Pipe and Fill:

With this technique you will color a section of the cookie. It could be the whole cookie or one small part.

  1. Choose one color to work with. Let's take red. Outline only the area you want to fill on one cookie then move to the next cookie.
  2. Section some cookies off in quarters, others in halves, create outlined hearts and on other cookies outline the whole thing. Return the red bottle to the water pot then choose pink and repeat the same steps. Repeat these steps for purple.
  3. Now it's time to fill the outlines. Choose one color to work with. Say pink. You will mix and match outline colors with fill colors at times and other times match the same colors, eg., red outline with red filling.

  4. Squeeze the chocolate up against the top inside of the outline and fill along the outline working your way down filling in the space until you reach the bottom. If the cookie you are working on has a few sections then finish filling in all the sections of that cookie.
  5. When finished filling one cookie, tap it against the baking sheet to flatten out the chocolate to create a smooth looking surface. Then move onto the next cookie until all cookies are completed.


Cover Area of Cookie with Colored Sugar

Technique #2- Sugar Coat Filling:

Combine This step is some of the cookies that you have already filled. You must have all colors of sugar ready to use or you will be too late. The chocolate will already harden and the sugar will not stick. (internal link to bottom)Homemade colored sugars(internal link to bottom) should be in open plastic bags, remove caps from store bought sugars. Designate cookies for this technique. You could even use various baking sheets for each different technique. Set cookies for this step on the saucer dish before filling them.

  1. Choose the color you are going to use. Immmediately after filling a cookie sprinkle it with the color of sugar you desire. You can either thoroughly coat the filling to create a sugar layer or lightly sprinkle on the sugar to simply complement the underlying chocolate.
  2. After finished sprinkling on the sugar lift the cookie up and shake off the excess onto the saucer dish. Do not drop it on other cookies.


Technique #3- Piping Details:

This technique is simply drawing details with the chocolate. Create arrows, "X"s and "O"s, spirals, tiny hearts, lips, words, borders, etc.


Sugar Coated Piped Border of Sugar Cookie

Technique #4- Sugar Coat Piped Details:

Immediately after piping on details coat them with colored sugar. You can mix and match the colors, eg., purple piping with pink sugar. Or select the same color for both the piped details and sugar.

This may not be the best picture, but you can see the pink border around the heart has been sprinkled with colored sugar.



Technique #5- Wet Piping on Wet Filling:

This techinque will create a smooth level piped detail inside a filled area.

  1. While filling is still wet, pipe a line on top. You MUST use different colors.
  2. Tap cookie down against tray to smooth out the piped detail. The piped detail and the filled area around it are the same level.
  3. Create spirals, wavy lines, circles but no fine details. Use a toothpick to extend the details out.

Look at the middle cookie in the picture here. See how the smeared purple lines are even with the red filling around them- similar to a technique you may already be using to decorate with royal icing.

Wet Pipe on Wet Filling on Sugar Cookie

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