My kids love cookies and I have a soft place for them in my heart as well! They’re so small and adorable and I love how special they seem on feast days, like St. Valentine’s day. Cookies can take on almost any personality and this heart shaped shortbread cookie recipe is absolutely perfect for St. Valentine’s day! These cookies are adorable and certain to please a crowd and put a smile on your kid’s face.
Ingredients Needed For Heart Shaped Shortbread Cookie Dough:
- 3 large eggs
- 1 T. vanilla extract
- 2 t. cream of tarter
- 1 t. baking soda
- ¼ t. salt
- 1 c. butter or margarine (softened)
- 1-1/2 c. granulated sugar
- 3-1/2 c. all-purpose flour
Ingredients Needed For Cookie Icing:
- 4 oz. cream cheese
- ½ c. butter
- 1 t. vanilla
- 3 c. powdered sugar
- 8 fresh raspberries (the raspberries add a nice flavor and pink color.)
How To Make Heart Shortbread Cookies:
In a mixer, mix the butter until it’s creamy. Continue mixing and add the sugar gradually until you have a fluffy texture.
Then add the eggs, on at a time, until all is combined.
Stir in the vanilla but without over mixing.
In a separate bowl, combine your flour, cream of tartar, baking soda, and salt.
Add the flour mixture to the butter mixture one cup at a time and stir it by hand until it is the consistency of firm cookie dough.
Form the dough into a ball and place it in a covered bowl. Chill for several hours or overnight.
Preheat your oven to 375 degrees Fahrenheit. Take your baking sheet and line it with parchment paper.
Take your dough and roll it out about 1/8 inch thick. Cut out some cookies with a larger heart shape or a cutter of your choice. (For the larger cookies I used a heart, a square, and also a circle.)
Set 1/2 of your shapes to the side for the cookie bottoms. For the other half that are the “tops”, cut smaller heart shapes out with a smaller heart cookie cutter. You can save these tiny hearts and bake them for extra fun tiny cookies as well!
Bake all the cookies at 375 for 6’8 minutes until golden brown on the bottoms. The cookies themselves remain light in color.
Cool your cookies on a wire rack.
How To Make The Icing:
Mix together the butter, cream cheese, vanilla, and 2 cups of sugar. Beat the icing with an electric mixer until it’s fluffy. You can add some additional sugar if it seems like it needs it to be the right texture or consistency for spreading.
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Add the raspberries in and just mix until combined. If the berries thin the icing, you may need to add a bit more sugar.
Put It All Together!
Spread your icing on all of the cookie “bottoms” and top your little cookie sandwiches with a top that has a heart cut from it.
For an extra cute factor, add some sprinkles!
These cookies are as delicious as they are adorable! Perfect for this St. Valentine’s day.
Heart-Shaped Shortbread Cookie Printable Recipe
Heart-shaped Shortbread Cookie Recipe
Ingredients
Ingredients Needed For Heart-shaped Shortbread Cookie Dough
- 3 large eggs
- 1 T. vanilla extract
- 2 t. cream of tarter
- 1 t. baking soda
- ¼ t. salt
- 1 c. butter or margarine softened
- 1-1/2 c. granulated sugar
- 3-1/2 c. all-purpose flour
Ingredients Needed For Cookie Icing:
- 4 oz. cream cheese
- ½ c. butter
- 1 t. vanilla
- 3 c. powdered sugar
- 8 fresh raspberries
Instructions
How To Make Heart Shortbread Cookies
- In a mixer, mix the butter until it’s creamy. Continue mixing and add the sugar gradually until you have a fluffy texture.
- Then add the eggs, one at a time, until all is combined.
- Stir in the vanilla. Do not over mix.
- In a separate bowl, combine your flour, cream of tartar, baking soda, and salt.
- Add the flour mixture to the butter mixture one cup at a time and stir it by hand until it is the consistency of firm cookie dough.
- Form the dough into a ball and place it in a covered bowl. Chill for several hours or overnight.
- Preheat your oven to 375 degrees Fahrenheit. Take your baking sheet and line it with parchment paper.
- Take your dough and roll it out about 1/8 inch thick. Cut out some cookies with a larger heart shape or a cutter of your choice. (For the larger cookies I used a heart, a square, and also a circle.)
- Set 1/2 of your shapes to the side for the cookie bottoms. For the other half that are the “tops”, cut smaller heart shapes out with a smaller heart cookie cutter. You can save these tiny hearts and bake them for extra fun tiny cookies as well!
- Bake all the cookies at 375 for 6-8 minutes until golden brown on the bottoms. The cookies themselves remain light in color.
- Cool your cookies on a wire rack.
How To Make The Icing
- Mix together the butter, cream cheese, vanilla, and 2 cups of sugar. Beat the icing with an electric mixer until it’s fluffy. You can add some additional sugar if it seems like it needs it to be the right texture or consistency for spreading.
- Add the raspberries in and just mix until combined. If the berries thin the icing, you may need to add a bit more sugar.
Put It All Together!
- Spread your icing on all of the cookie “bottoms” and top your little cookie sandwiches with a top that has a heart cut from it.
- For an extra cute factor, add some sprinkles!
