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I am so excited to share this fun shortbread cut out cookies! They are buttery, creative, and come out so beautiful. These are great for any holiday and because they’re shortbread cookies they hold their shape. Dip them in chocolate and add some pretty sprinkles and you have the perfect holiday cookie.
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Valentine Shortbread Cut Out Cookies
This classic shortbread cutout cookie recipe is a favorite of mine. They’re like making regular cut out sugar cookies but they’re shortbread instead. Shortbread is super buttery and rich, and when they’re dippedi n chocolate they’re even better!
I decided to make heart shaped shortbread cutout cookies because they’re perfect for Valentine’s Day…or any day of the year. This simple valentine cookie recipe will surely be a favorite.
Ingredients in Shortbread Cookies
- Butter: I prefer using unsalted butter for
- Sugar: I’m using granulated sugar for this recipe
- Flour: be sure to measure the all-purpose flour exactly
- Candy Melts: I love milk chocolate for this dipped shortbread but you can also use white candy melts or almond bark or even baking chocolate
- Optional: Add a teaspoon vanilla extract to the dough for more flavor.
How to make Shortbread Cut Out Cookies
- Cream the softened butter and sugar to a large mixing bowl and beat until creamy. Add the flour and beat until the dough is formed.
- Place the dough between two sheets of wax or parchment paper and roll out on a lightly floured surface.
- Chill the cookie dough for at least 30 minutes. You can also chill the dough overnight!
- Preheat oven to 350°F and line cookie sheets with parchment paper. Then take the dough from the refrigerator and remove the sheets of wax paper.
- Cookie cut the shortbread cookie dough into 24 hearts. Re-rolling the cookie dough as many times as needed to use it all up.
- Transfer the cookies onto the baking sheets. Since these cookies don’t spread, you can place them closely together. Bake for 10-15 minutes, or until they lose their glossy sheen and are lightly golden around the edges.
- Cool for 10 minutes on the baking sheets
- Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip the cookies in, coating half of the cookie with chocolate. Add the sprinkles. Place on baking parchment to set.
- To keep your shortbread cut out cookies fresh for several days, store them in an airtight container.
- This valentine cookie recipe can be easily doubled or tripled to make an extra big batch of cookies! More for sharing, yay!
- If your melted chocolate is too thick you can add 1/2 teaspoon of vegetable oil to thin it out.
- Make sure you leave the valentine cookies to set on parchment paper and not a cooling rack. If the chocolate dripps underneath, the cookie will get stuck to the rack!
Don’t overstir the shortbread cookie dough and strain your flour before mixing to avoid any lumps. Then, when you’re cutting your shapes with the cookie cutter, do it while the dough is warm. That way you get finly cut edges for a perfect shape.
They should be a little crumbly with a buttery, smooth bite.
Yes! These Valentine Heart Cookies are freezer friendly and can remain fresh for up to 3 months when frozen.
Valentine Shortbread Cookies
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 cup all-purpose flour
- ½ cup white candy melts or chocolate chips
- ½ cup milk or semi-sweet candy melts or chocolate chips
- Sprinkles for decorating
- Add the butter and sugar to a large mixing bowl and beat until light and creamy.
- When the butter is creamy, add the flour and beat on a low speed until a dough is formed (about 30 seconds).
- Place the dough between two sheets of wax or parchment paper and roll out to about 1/4 inch thick. Chill dough at least 30 minutes (or up to overnight).
- Preheat oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
- Take the dough from the refrigerator and remove the sheets of wax paper.
- Using a cookie cutter, cut the dough into 24 hearts. Re-rolling the dough as many times as needed to use it all up, chilling it before cutting and baking.
- Transfer the cookies onto the baking sheets, leaving a small amount of space in-between.
- These cookies will not spread or lose their shape during baking.
- Bake for 10-15 minutes, or until they lose their glossy sheen and are just light golden around the edges. Once baked, the cookies will still be soft so leave them to cool for 10 minutes on the baking sheets before transferring them to a cooling rack.
- When the cookies are cool, melt the chocolate in a microwave-safe bowl on 50% power, stirring every 30 seconds until melted and smooth. Dip the cookies in, coating half of the cookie with chocolate. Add the sprinkles. Place on baking parchment to set.
- This recipe can be easily doubled or tripled to make an extra big batch of cookies!
- If your melted chocolate is too thick you can add 1/2 teaspoon of a vegetable oil to thin it out.
- Make sure you leave the cookies to set on parchment paper and not a cooling rack as any
chocolate that has dripped underneath the cookie will get stuck!
- Valentine Heart Cookies should be stored in an airtight container where they will keep for
- You can freeze cookies for up to 3 months.
- This cut out cookie recipe is great for any holiday – just change up the shape!
- Chocolates: make this one recipe taste like an entirely new one! Instead of milk or white chocolate, you can use dark chocolate. You can even get fancy in December and use mint chocolate chips or candy melts forthe ultimate christmas cookies!
- Sprinkles: it’s so easy to get festive here! Play around with different colors or shapes, the options are endless!
- Frosting: Instead of making dipped shortbread, use sugar cookie icing, royal icing, or buttercream cookie frosting instead!