A plate of these buttery Valentine’s Shortbread Cookies is a delicious way to send your love to all of your Valentines! These easy cookies are a melt-in-your-mouth treat that the kids will love!
These easy, heart-shaped Valentine’s Shortbread Cookies are perfect for you Valentine! Making them requires such simple ingredients that you probably already have in your pantry and fridge. Between the fun shape and the delicious decorations, they’re a perfect Valentine’s treat that the kids will love helping with.
How To Make Valentine’s Shortbread Cookies
Ingredients
- Butter
- Sugar
- Vanilla Extract
- Flour
- Food Coloring and Icing (both optional)
Equipment:
How To Make Hearts Without Cookie Cutters
If you don’t feel like rolling out the dough and cutting it with cookie cutters, or just a little shorter on time, you can shape the dough into a heart using just a few quick steps. At the point you are wrapping your dough in to plastic wrap to place in the fridge, instead of shaping your dough into a log, shape it into a triangle. Then using a ruler or other straight edge, press an indention down the center of one flat side to make the cleft of the heart. You can then round the sides of the indention for the curves of the heart. Then pop in the freezer to harden. Then you will just simply slice into cookies and bake
Storage And Shelf Life for Shortbread Cookies
Once the cookies have cooled completely, they can be stored in an airtight container on the counter. Shortbread cookies have a longer shelf life than most cookies and should keep for up to 3 weeks stored at room temperature, without icing. If you ice the cookies, only store for about 2 days. You can freeze them for up to 3 months.
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Heart-Shaped Valentine’s Shortbread Cookies
Ingredients
- 1/2 cup butter, softened
- 1/4 cup g=ranulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- food coloring (optional)
- royal icing (optional)
Instructions
- Preheat your oven to 375F. Line a large sheet pan with parchment paper.
- In the bowl of a stand mixer, beat together the softened butter and granulated sugar until light and fluffy– about 2 minutes on medium-high speed.
- With the mixer on low speed, add the vanilla extract and food coloring, if using, and mix until incorporated. Scrape down the sides of the bowl.
- With the mixer on low speed, slowly add the flour. Mix just until the dough has come together in a ball.
- Wrap the dough in plastic wrap and place it in the freezer to chill for 15-20 minutes, or until it has hardened slightly.
- Lightly flour your work surface and roll the dough out until it is ¼” thick. Cut the cookies using a heart shaped cookie cutter that is about 2” across. Transfer the cut cookies to the parchment-lined baking sheet.
- Reroll any leftover dough and repeat the cutout process.
- Bake the cookies for 10-15 minutes (depending on the size of your hearts), or until the edges are starting to turn golden brown.
- Allow the cookies to cool fully before icing.
- Store in an airtight container at room temperature for up to 2 days.
