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iced shortbread valentine cookies

Iced Shortbread Valentine Cookies

Bake your loved ones these homemade heart shaped iced shortbread Valentine cookies this Valentine's Day. Top with homemade icing and cute heart shaped sprinkles.
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Keyword: iced shortbread cookies, valentines day cookies, shortbread valenetine cookies, heart shaped cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 15 minutes
Total Time: 37 minutes
Servings: 15 2 inch cookies
Calories: 137kcal


For The Shortbread Cookies

For The Homemade Icing

  • 1 1/2 cups powdered sugar
  • 2 tbsp milk
  • red or pink food dye a few drops
  • sprinkles


How To Make The Shortbread Cookies

  • Preheat the oven to 350 degrees F.
  • Prepare a baking sheet by lining it with parchment paper.
  • In a stand mixer, add the softened butter and beat the butter on medium high speed until it has lightened. This should take about 30 seconds.
  • Adjust the mixer’s speed to low and continue mixing while adding in the vanilla extract, powdered sugar and flour.
  • Once the ingredients are combined, begin adding the milk 1 tbsp at a time while mixing on low until the dough resembles a shaggy ball.
  • Add some flour to a clean countertop and use a rolling pin to roll the dough out to about 1/4 of an inch thick.
  • Use a 2 inch heart shaped cookie cutter to cut out the hearts and transfer them to the baking sheet.
  • Roll out any leftover dough and repeat the steps until you’ve used up all of the cookie dough.
  • Transfer the cookies to the freezer for 15 minutes so they hold their shape.
  • Bake the Valentine’s Day cookies at 350 degrees F for 12-15 minutes or until the bottoms have slightly browned.
  • Remove from the oven and transfer to a cooling rack to finish cooling completely before adding the icing.

How To Make Homemade Icing

  • In a bowl, whisk together the milk and powdered sugar until combined.
  • Add a few drops of food coloring until you’ve reached your desired tone and mix again to combine.
  • Place the icing into a piping bag and cut a very small opening at the tip.
  • Ice the cookies and add the sprinkles right away.
  • Give the iced cookies some time to set completely before storing away any leftovers.


  • Make sure to use completely softened butter so that lumps don’t form in the cookie dough. This could mess with the shortbread cookie’s texture.
  • I usually only need 3 tbsp of milk for this recipe but you might need more or less depending on how tightly the flour was packed into the measuring cup.
  • If you want a little hint of almond, add 1/4 tsp of almond extract to the cookie dough.


Calories: 137kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 20mg | Potassium: 47mg | Fiber: 1g | Sugar: 17g | Vitamin A: 35IU | Calcium: 27mg | Iron: 1mg