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Valentine’s Shortbread Hearts
Flona

Valentine's Shortbread Hearts

These Valentine's Shortbread Hearts are buttery, crumbly cookies dipped in chocolate and decorated with festive sprinkles. With just 5 simple ingredients and an easy technique, they're perfect for Valentine's Day gifts, Galentine's parties, or romantic treats.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 heart cookies
Course: Afternoon Tea, Cookies, Dessert
Cuisine: British, Scottish
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g plain flour all-purpose flour
  • 100 g unsalted butter softened to room temperature
  • 50 g caster sugar superfine sugar
  • 50 g milk chocolate for dipping
  • 50 g white chocolate for dipping
  • Valentine's sprinkles pink and red hearts preferred

Equipment

  • Electric mixer or wooden spoon
  • Large baking tray
  • Parchment paper
  • Rolling Pin
  • Heart-shaped cookie cutter (2-3 inches)
  • Wire cooling rack
  • Small shallow bowls for melting chocolate
  • Microwave or double boiler

Method
 

  1. Make the dough: Cream softened butter and caster sugar together in a large bowl using electric mixer or wooden spoon for 3-4 minutes until light and fluffy and pale yellow in color.
  2. Add flour: Add plain flour all at once. Use your hands to bring the mixture together into a cohesive dough. Knead gently—mixture starts crumbly but comes together with patience. Do not overwork.
  3. First chill: Wrap dough in plastic wrap or cling film and shape into flat disc. Refrigerate for 20-30 minutes until firm and cold to touch.
  4. Prepare baking tray: While dough chills, line large flat baking tray (that fits in your fridge) with parchment paper or greaseproof paper.
  5. Roll dough: Lightly flour work surface and rolling pin. Roll chilled dough to roughly 0.5cm (¼ inch) thick, using even pressure for consistent depth.
  6. Cut hearts: Press heart-shaped cookie cutters firmly into rolled dough. Cut shapes close together. Transfer each heart carefully to prepared baking tray, spacing 1 inch apart. Gather scraps, re-roll once, and cut more hearts for about 10 total.
  7. Second chill: Place baking tray with cut hearts in refrigerator for 30 minutes. This critical chill ensures cookies maintain heart shape during baking.
  8. Preheat oven: While hearts chill, preheat oven to 160°C fan / 180°C conventional (325°F). Position rack in center.
  9. Bake: Bake chilled shortbread hearts for 10-12 minutes until pale golden around edges while centers remain light. Don't overbake—they should look barely done.
  10. Cool on tray: Leave baked shortbread on baking tray for 5 minutes, then transfer carefully to wire cooling rack. Cool completely (at least 30 minutes) before chocolate dipping.
  11. Melt chocolate: Melt milk chocolate and white chocolate separately in small shallow bowls. Use microwave at medium power in 30-second bursts, stirring between intervals, until smooth and fluid.
  12. Dip cookies: Dip bottom half of each cooled shortbread heart into melted chocolate at slight angle. Hold over bowl briefly to let excess drip back. Place on wire rack over parchment paper.
  13. Add sprinkles: Immediately add sprinkles while chocolate is still wet (within 30 seconds). Work with 2-3 cookies at a time for best results.
  14. Set chocolate: Let chocolate set completely at room temperature for about 30 minutes before serving or packaging. Store in airtight container.

Notes

  • Butter temperature: Butter should be soft when pressed but still hold its shape—not melted or greasy.
  • Flour measuring: Spoon flour into measuring cup and level off rather than scooping directly from bag for accuracy.
  • Re-rolling: Only re-roll dough scraps once to prevent tough cookies from overworking.
  • Chocolate temperature: Never let chocolate exceed 115°F (46°C) when melting to prevent seizing.
  • Storage: Store in airtight container at room temperature up to 5 days, layering with parchment between cookies.
  • Freezing: Freeze undipped baked cookies up to 3 months, or freeze unbaked shapes and bake from frozen (add 2-3 minutes).
  • Make ahead: Prepare dough up to 3 days ahead and keep wrapped in refrigerator.