Valentine’s Day Heart Shortbread Cookies

Valentine’s Day Heart Shortbread Cookies are easy cut out cookies made with just 3 basic ingredients. Buttery melting in mouth cut into tiny heart shape to indulge on this Valentine’s day or share with your loved ones.

I don’t bake cookies that often but every time I bake a batch, especially shortbread cookies, I get into this therapeutic mode. In the last two days I baked about 350 of these Heart Shortbread Cookies as part of my gig. It was my first time baking this big batch of cookies and I loved the whole process so much that I baked another small batch for my little one.

Three basic Ingredients is what you need for shortbread cookies

Shortbread cookies are fun to bake. It’s so easy to put together that even if you don’t bake cookies that often you can easily pull this one effortlessly. Shortbread cookies are a great blank canvas to play with in terms of flavor and decoration.  

Valentine’s Day Heart Shortbread Cookies 1

Three simple cookie decorations:

  • Melted chocolate drizzled randomly
  • Melted chocolate partially dipped
  • Dipped in colorful powdered sugar icing

To make it festive and fun, add some sprinkle on top!

It makes 34 mini heart shortbread cookies. EGGLESS and NUT FREE!

Shortbread Cookies - VALENTINES DAY


  • Make sure to soften the butter before you start making the dough. A tip that works to soften butter quickly is to microwave the butter stick with the wrapper on it for just 10 to 15 seconds in intervals. 
  • Don’t over knead the dough! If you are using a stand mixer, make sure to run it just until the dough comes together. Then gently knead it to form a soft dough. 
  • Once the cookies are baked, let it cool down on a wire rack instead of leaving it on the hot cookie sheet. Leaving it on the cookie sheet with continue baking the cookies, making it dry.
  • Dip or drizzle with chocolate or dip on icing sugar only after the cookies are cooled down to room temperature.

Shortbread Cookies - VALENTINES DAY

How to store shortbread cookies?

Homemade shortbread cookies can be store in room temperature in an airtight jar for about two weeks. If you need to store for longer than definitely store in the refrigerator.  

Whether you dip it in chocolate or style it neatly with sugar icing or decide to leave it blank, short bread cookies are fun to bake and treat on with a glass of cold milk or tea in my case.

Shortbread Cookies - VALENTINES DAY

We don’t celebrate Valentine’s Day in a big way. We absolutely dislike dinning out on a crowded restaurant on this day. Pre baby phase, it used to be just being cozy in the couch with some good food and wine. Things didn’t change much post baby phase until couple years back when It became more about getting cards and goodies for our little’s one classmate.

Valentine’s Day Heart Shortbread Cookies 5

This year his class teacher asked to do a family project with a shoe box or something bigger to create something to collect the Valentines goodies. Arvind got more excited about the project than our little fella and together they made this cute little robot, which Avyan named – A1T0

Here are Valentines Day Food Ideas! 

Breakfast Ideas For Valentines Day

Meal Ideas For Valentines Day

Dessert Ideas For Valentines Day

Valentine’s Day Heart Shortbread Cookies

Valentine’s Day Heart Shortbread Cookies are easy cut outcookies made with just 3 basic ingredients. Buttery melting in mouth cut into
tiny heart shape to indulge on this Valentine’s day or share with your loved ones.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Cookies
Servings: 34 mini heart cookies
Calories: 73kcal
Author: Playful Cooking


  • Soften butter - ½ cup
  • Granulated white sugar - ¼ cup
  • All-purpose flour - 1 cup plus a little more to drizzle to make the dough and while rolling out.
  • Pinch of salt


  • Preheat the oven to 325 F
  • Using a stand mixer or hand mixer whip the soften butter with sugar until it’s combined. Then add the flour and mix it again just until it comes together.
  • Place the whole thing on a clean surface and sprinkle little flour as you form a soft dough. Then roll it out to ½ or ¼ inch thickness as per your choice.
  • Using a mini heart shape cookie cutter, cut out the cookies and place it on the cookie sheet.
  • Gather the leftover dough and roll it out again to cut out more cookies.
  • Bake in the middle rack for 17 minutes. Once done let the cookies sit on the sheet for 5 minutes. Then place it on a wire rack to cool completely.
  • For cookie decoration, I melted some dark chocolate chips. I dipped partially some of the cookies and topped with sprinkle. Drizzled randomly on few more cookies and topped with sprinkle. As for the rest, I whisked powdered sugar with water and pink food color. Dipped the cookie gently to cover it all around, and topped with sprinkle.


The baking time will change depending on the size of the cookies.


Serving: 1g | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 53mg | Sugar: 1g

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