Valentine’s Day Shortbread Cookies – Classic buttery shortbread cookies that are cut into heart shapes and topped with festive icing and sprinkles. The perfect dessert for Valentine’s Day!
Valentine’s Day Shortbread Cookies
It doesn’t get cuter than these Valentine’s Day shortbread cookies! With Valentine’s Day right around the corner, I decided to make a basic shortbread cookie that was shaped like hearts and then decorated with colorful icing and sprinkles. Easy to make and so delicious!
Common Questions About Making Shortbread Cookies
What are shortbread cookies?
Shortbread cookies are a classic cookie made with flour, sugar, and butter. This recipe uses powdered sugar as the sugar and a bit of milk to bring it all together.
How can I decorate these cookies?
You can decorate them however you like! Personally, I made an icing from combining powdered sugar, milk, and food coloring but you could also use royal icing, frosting, or sprinkles.
How many servings does this recipe make?
This recipe make 15 (2″) cookies.
How long do these cookies last?
These cookies last up to 3 days when stored in a refrigerated airtight container.
What other varieties of shortbread cookies can I make?
Some of my favorite shortbread cookie recipes include –
Ingredient Notes –
- Butter gives the cookies structure and delicious butter flavor. Make sure the butter is fully softened so you don’t end up with lumps in your cookies.
- Vanilla extract adds a hint of vanilla flavor to the cookies. You could also add ¼ teaspoon almond extract.
- Powdered sugar adds a bit of sweetness to the cookies– but not too much! It’s lighter than granulated sugar and creates a softer cookie.
- Flour is the main dry component in our cookies. Make sure to measure using the scoop and level method as adding too much flour can result in dry cookies.
- Milk helps bring the dough together. Usually I need about 3 tablespoons but you may need a little more or a little less depending on how tightly the flour was measured. Half-and-half or heavy cream will also work.
Looking for more Valentine’s Day dessert recipes? Check these out!
- Red Velvet Sheet Cake
- Black Forest Tarts
- Red Wine Truffles
- Red Velvet Cupcakes
Valentine's Day Shortbread Cookies
Valentine's Day Shortbread Cookies - Classic buttery shortbread cookies that are cut into heart shapes and topped with festive icing and sprinkles. The perfect dessert for Valentine's Day!
Ingredients
For the Shortbread Cookies
- 1 cup butter (softened)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 3-4 tablespoons milk (as needed)
To Decorate (optional)
- 1 1/2 cups powdered sugar + 2 tablespoons milk
- Red or pink food dye
- Sprinkles
Instructions
For the Shortbread Cookies
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until the butter is light and fluffy - about 30 seconds.
- With the mixer on low speed, add the vanilla extract followed by the powdered sugar and flour.
- Once all of the dry ingredients have been incorporated, add milk 1 tablespoon at a time until the dough forms into a shaggy ball.
- Turn the dough out onto a lightly floured surface and roll it to 1/4" thick. Cut out your desired shapes (I'm using 1.5" and 2" hearts) and place the cookies on the parchment lined baking sheet.
- Place the cookies in the freezer for 15 minutes - don't skip this step! We want the cookies to keep their shape.
- Once the cookies have chilled, bake them for 12-15 minutes, or until the bottoms are just beginning to brown.
- Allow the cookies to cool completely on the tray before decorating.
To Decorate
- To make the icing, stir together the powdered sugar and milk until smooth. Add a few drops of food coloring and stir again. Transfer the frosting to a disposable piping bag and cut a very small opening in the tip.
- Decorate the cookies as desired - but make sure to add any sprinkles while the icing is still wet.
- Allow the icing to set before storing. Cookies can be kept in an airtight container in the fridge for up to three days.
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