• 210 grams (7.4 ounces) all-purpose flour
  • 60 grams (2.1 ounces) unsalted butter
  • 1 large egg
  • 165 grams (5.8 ounces) powdered sugar
  • powdered sugar for rolling (as needed)
  • 15 grams (0.53 ounces) cocoa powder
  • 10 grams (0.35 ounces) baking powder
  • 40 grams (1.4 ounces or approx. 3 tablespoons) milk
  • pinch of salt
  • 1 teaspoon red food dye


  • Baking Sheet

    A good quality baking sheet ensures even baking. Line it with parchment paper to prevent sticking and easy cleanup.

  • Mixing Bowls

    Use different sizes for dry and wet ingredients to keep things organized. Stainless steel or glass bowls work best for mixing.

  • Whisk

    Essential for blending the egg, milk, and food coloring to a smooth, uniform consistency.

  • Measuring Cups and Spoons

    Accurate measurements are key to baking success. Make sure to level off flour and cocoa for precise amounts.

  • Refrigerator

    Chilling the dough is crucial for shaping and achieving the right texture, so make sure you've got space in the fridge.

  • Rolling Pin

    Optional but helpful for flattening the dough before cutting out the heart shapes.


Step 1

1. In a large bowl, sift together the flour, cocoa powder, powdered sugar, baking powder, and a pinch of salt.

Step 2

2. In a separate bowl, whisk together the egg, milk, and red food dye until well combined. Make sure the food dye is evenly mixed to avoid streaks.

Step 3

3. Add the softened butter to the dry ingredients, followed by the egg mixture. Mix everything with a fork until it starts to come together, then use your hands to form a smooth dough. Using softened butter helps to incorporate it into the dough more easily.

Step 4

4. Cover the dough with plastic wrap and refrigerate for at least 2 hours. Chilling the dough makes it easier to handle and helps the flavors meld.

Step 5

5. Preheat your oven to 374°F (190°C) and line a baking sheet with parchment paper.

Step 6

6. Shape the chilled dough into balls roughly the size of a walnut, then shape them into elongated heart shapes. The cookies spread during baking, so make the hearts more elongated than you'd like the final shape to be.

Step 7

7. Roll each heart in powdered sugar until well coated, and place them on the prepared baking sheet, leaving enough space between each cookie.

Step 8

8. Bake in the preheated oven for 15 minutes or until the edges are set. Each oven varies, so keep an eye on the cookies as they bake. They should be set but not overly browned.

Step 9

9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 10

10. Store the cooled cookies in an airtight container or plastic bag to keep them fresh.


Serve these heart-shaped cocoa cookies at your next gathering, and watch them disappear! Pair them with a cold glass of milk for a classic treat, or offer them alongside a hot cup of coffee for a more grown-up twist. These cookies also make a charming gift – package them in a decorative tin or cellophane bag with a ribbon for a heartfelt present. Hosting a themed party? Customize the color of the food dye to match your event's palette and add a touch of whimsy to your dessert table. For an extra indulgence, drizzle some melted white chocolate over the cooled cookies or sandwich two cookies with a dollop of your favorite frosting in between. The possibilities are as endless as they are delicious!


For a gluten-free version, substitute the all-purpose flour with a gluten-free flour mix. Make sure to choose a blend that contains xanthan gum or add it separately to ensure your cookies hold together well. To turn these cookies vegan, replace the butter with a vegan butter substitute and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for a few minutes until it becomes gel-like) in place of the regular egg. Swap out the milk for a plant-based alternative like almond or soy milk. Enjoy your delicious gluten-free or vegan heart-shaped cocoa cookies!


  • Why do I need to chill the dough before baking?

    Chilling the dough helps firm it up, which makes it easier to shape and handle. It also prevents the cookies from spreading too much while baking, ensuring they keep their heart shape.

  • How can I tell when the cookies are done?

    The cookies should have a slightly crispy edge and a soft center when done. They will continue to firm up as they cool, so avoid overbaking them.

  • Can I use margarine instead of butter?

    Yes, you can substitute margarine for butter in this recipe. However, it may alter the flavor slightly since margarine and butter have different taste profiles.

  • Why are my cookies spreading too much?

    This could be due to the dough not being chilled long enough or the baking sheet being too hot. Ensure that the dough is well-chilled and use room-temperature baking sheets for best results.

  • How can I make the cookies chewier?

    To achieve a chewier texture, you can slightly underbake the cookies. Keep an eye on them and remove them from the oven when the edges are set but the centers are still soft.

  • Can I add nuts or chocolate chips to the dough?

    Absolutely! Adding nuts or chocolate chips can give an extra crunch or melty delight to your cookies. Fold them in after combining all the ingredients for an extra treat.

Nutrition facts

Cracked Valentine's cookies
Recipe Yield:24 cookies
Calories:70-80 calories per cookie
Calories (Min - Max):70 - 80
Total Fat:3.5g
Saturated Fat:2g
Total Carbohydrate:10g
Total Sugars:7g