Desserts

Valentine Shortbread Cookies

Soft, tender, and slightly sweet. These cute Valentine’s shortbread cookies can be made in no time. No need to chill or roll out the dough! Super versatile too. Whether you dip, drizzle, frost, or sprinkle, this is the perfect recipe to create a sweet and special treat for that someone special.

Welcome, February! The month of love and all things sweet💞 My second favorite baking holiday, Christmas, is the first. I remember the valentines cards we made for our classmates in grade school. So cute! Do they still do that?

Ok…back to the cookies! You will love how easy and fun these are to make. I tried this recipe two ways. First, roll the dough cut, bake, or spread it on a baking sheet, and cut them out after they are baked.

How do you celebrate (if you do)Valentine’s? Or maybe it’s “Galentines” where all the single ladies get together and do something fun. Date night?

Please share with me…I’d love to hear. I look forward to my annual Valentine’s dinner party, where I invite friends instead of going to fancy, crowded restaurants. An exceptional meal, from drinks and appetizers to dinner and dessert. Try it sometime. It’s so much fun.

Stay tuned for my holiday meal plans coming very soon! In the meantime check out my easy and elegant meal options for a valentine’s dinner below

Ingredient Notes, And Substitutions

Ingredients for valentine shortbread cookies.

Flour ~ all-purpose white flour. I have tried not substituting flour alternatives.

Sugar ~ white sugar creates a softer cookie. Brown sugar can be substituted; however, it may result in a crispier texture.

Butter ~ unsalted

Egg yolk ~ creates a more tender and finer texture, and the cut-out cookie shapes have cleaner edges. It also makes this dough easy to work with….like play dough!

Vanilla ~ Enhances the flavors of the other ingredients

Easy & Elegant Meals For A Valentine Dinner Party Or Romantic Dinner For Two

Stuffed Pork Tenderloin Wrapped In Proscuitto ~ Tender and succulent.

Chicken And Butternut Squash ~ A meal in one with roasted potatoes and a creamy parmesan sauce. Great for entertaining

Asain Salmon Bowls ~ A healthy easy dinner for two.

Kale And Farro Salad ~ Have this light and hearty salad as a meal, a side dish, or add protein.

Variations For The Valentine Shortbread Cookies

This cookie dough is a perfect foundation for making various fun and festive cookies. Double the batch, and go cookie crazy!

  • Use different food colorings, dip, or drizzle with dark or white chocolate. Use assorted sprinkles
  • Choose not to use food colorings; you have a blank canvas to dip, drizzle, frost, or sprinkle.
  • Make a double batch, and use different colors.

How To Make Valentine Shortbread Cookies

Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray.

  1. Cream the sugar and softened butter in a medium bowl with an electric mixer. Add egg, salt, vanilla, and food coloring (if using). Mix thoroughly.
  2. Slowly add the flour, and beat or stir until the mixture is smooth. My preferred method is to mix half the flour with a mixer and then mix the other half with a spatula. You don’t want to over-mix.

There are two ways to cut out your cookies—no chilling is required.

Traditional Method 

  1. Turn the dough onto a lightly floured surface and roll the dough to 1/8 inch thickness. Cut out your cookies, apply sprinkles ( if using), and place them on a baking sheet with parchment paper or a silicone baking sheet. Bake at 305 for 8-10 minutes.
  2. Cool on a wire rack; from here, you can dip or drizzle with chocolate if you do not use sprinkles.

Cookie sheet Method (Quicker) 

  1. Spray a small sheet pan with nonstick cooking spray. Press the dough evenly on the sheet pan. TIP ~ once the dough is spread out over the pan, use a drinking glass or something smooth to make it even and flat. 
  2. Cover with sprinkles (if using), pressing them gently to adhere. Bake at 350 for 14 – 16 minutes. For soft cookies, I take them out before they get brown. Cool slightly in the pan, then use the cookie cutter to cut out the cookies. Doing it this way will leave you with excess “scraps,” which are a perfect snaking treat! 
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Valentine Shortbread Cookies


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  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 1820 cookies 1x

Description

Soft, tender, and slightly sweet. These cute Valentine’s shortbread cookies can be made in no time. No need to chill or roll out the dough! Super versatile too. Whether you dip, drizzle, frost, or sprinkle, this is the perfect recipe to create a sweet treat for that special someone.


Ingredients

Scale

Preheat oven to 350 degree F. Spray a small to medium size sheet pan. * SEE NOTE BELOW

1 cup butter, unsalted

1 cup sugar

1 egg yolk

2 teaspoons vanilla

1/4 teaspoon salt

3 cups flour

red food coloring, or your preferred color. Optional.

Assorted sprinkles. Optional.


Instructions

Preheat oven to 350 degrees F. Spray a sheet pan with cooking spray

  1. Cream the sugar and softened butter in a medium bowl with an electric mixer. Add egg, salt, vanilla, and food coloring (if using). Mix thoroughly.

  2. Slowly add the flour, and beat or stir until the mixture is smooth. My preferred method is to mix half the flour with a mixer and then mix the other half with a spatula. You don’t want to over-mix.

There are two methods to cut out your cookies.

Traditional Method

  1. Turn the dough onto a lightly floured surface and roll the dough to 1/8 inch thickness. Cut out your cookies, apply sprinkles ( if using), and place them on a baking sheet with parchment paper or a silicone baking sheet. Bake at 305 for 8-10 minutes.
  2. Cool on a wire rack; from here, you can dip or drizzle with chocolate if you do not use sprinkles.

Cookie sheet Method (Quicker)

  1. Spray a small sheet pan with nonstick cooking spray. Press the dough evenly on the sheet pan. TIP ~ once the dough is spread out over the pan, use a drinking glass or something similar and roll it over to make it even and flat.

  2. Cover with sprinkles (if using), pressing them gently to adhere. Bake at 350 for 14 – 16 minutes. For soft cookies, don’t let them get brown around the edges. Cool slightly in the pan, then use the cookie cutter to cut out the cookies. Doing it this way will leave you with excess “scraps,” which are a perfect snacking treat!

Notes

* I used an 11 x 15.5-inch sheet pan for this recipe. The results are a 1/4-inch thick cookie. I tested this recipe in a 13 x 9.5-inch sheet pan as well. A regular side cookie sheet is to big and would result in very thin cookies.

Baking pans can be substituted. For an 8 x 8 pan, I would split the dough in half and do two batches. 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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