I still remember the first time I baked these tiny heart-shaped shortbreads for Valentine’s Day—five pantry staples, a heart cutter, and a tray that vanished by evening. They’re buttery, tender, and impossibly simple, which is why these 5-ingredient Valentine’s Shortbread Hearts have become my go-to for last-minute gifts, classroom treats, or a romantic coffee-side cookie.
Why you’ll love this dish
These shortbread hearts are the definition of effortless charm. With only butter, powdered sugar, vanilla, flour, and a pinch of salt, you get crisp edges, a melt-in-your-mouth center, and a cookie that holds its shape—perfect for decorating or gifting.
- Quick: Dough comes together in minutes.
- Budget-friendly: Pantry staples, no specialty ingredients.
- Kid-approved: Easy to cut and decorate with kids.
- Versatile: Plain, dipped, dusted, or iced—makes a beautiful Valentine’s plate.
“Perfectly buttery and just sweet enough. I made a double batch and sent everyone home with a box—best Valentine’s cookie ever.” — a happy tester
How this recipe comes together
You’ll cream butter and powdered sugar until light, add vanilla for aroma, then fold in flour and salt to form a soft dough. Chill briefly if it’s warm, roll to 1/4-inch thickness, stamp out hearts, and bake until the edges just take on color. Short prep, short bake, and big payoff.
What you’ll need
- 1 cup (2 sticks) unsalted butter, softened (room temperature)
- 1/2 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Notes and substitutions:
- Butter: Unsalted is best so you control salt. For a richer flavor, use European-style butter with higher fat.
- Powdered sugar: Key for the tender, meltaway texture—granulated sugar will give a crisper, sandier crumb.
- Vanilla: Use pure vanilla extract for the best aroma; almond extract can be used for a different but pleasant flavor.
- Gluten-free option: Use a 1:1 gluten-free flour blend formulated for baking, and add 1/4 teaspoon xanthan gum if your blend lacks it.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the softened butter and powdered sugar together. Beat until the mixture is light, pale, and fluffy—about 2–3 minutes.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk the all-purpose flour and salt together to aerate and remove lumps.
- Gradually add the dry mixture to the butter-sugar mixture. Stir with a spatula until the dough starts to come together.
- Turn the dough out onto a lightly floured surface. Knead gently a few times until smooth—don’t overwork it.
- Roll the dough to about 1/4-inch thickness. If the dough is too soft, chill 15–20 minutes first.
- Cut out cookies using a heart-shaped cookie cutter and place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake 10–12 minutes, or until the edges are just turning lightly golden. Watch closely—shortbread browns fast at the edges.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
These hearts are lovely by themselves or dressed up:
- Dust with powdered sugar for a snowy look.
- Dip half in melted dark or white chocolate and sprinkle with crushed freeze-dried berries, chopped nuts, or sprinkles.
- Sandwich two cookies with raspberry jam, lemon curd, or chocolate ganache for an elegant treat.
- Plate with espresso, tea, or a glass of milk for a classic pairing.
- Package in cellophane with a ribbon for simple, homemade Valentine’s gifts.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment to prevent sticking.
- Refrigeration: Not necessary unless your kitchen is very warm. If you do refrigerate, bring cookies to room temperature before serving for best texture.
- Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature. You can also freeze the dough—roll, cut, and freeze the raw shapes on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to baking time.
- Food safety: Keep cookies away from strong-smelling foods when storing; butter readily picks up odors. Label frozen items with date.
Pro chef tips
- Butter temperature matters: Too cold and the dough won’t come together; too warm and it will be greasy and sticky. Aim for butter that yields slightly when pressed.
- Measure flour correctly: Spoon flour into the measuring cup and level with a knife. Too much flour makes dry, crumbly shortbread.
- Don’t overmix: Stir only until the dough forms. Overworking develops gluten and ruins the tender texture.
- Bake evenly: Rotate the pan halfway through baking if your oven has hot spots.
- Cookie cutter release: Dip the cutter in flour between cuts to prevent sticking. Use a thin metal cutter for cleaner edges.
- Keep an eye on color: Shortbread should remain pale—only the edges should take on a hint of golden brown.
Creative twists
- Lemon shortbread: Add 1 tablespoon lemon zest and replace 1–2 tablespoons of flour with finely ground almond flour for a bright, tender cookie.
- Chocolate dipped: Stir 1 tablespoon cocoa into the dry ingredients for a chocolate base; or dip baked hearts in tempered chocolate.
- Spiced: Add 1/4 teaspoon cinnamon and a pinch of nutmeg for a warm autumnal note.
- Vegan: Use a high-fat vegan butter alternative and ensure powdered sugar is bone-char-free. Texture will be slightly different but still tasty.
- Filled hearts: Use a small heart cutter to remove centers after baking, then sandwich with jam for jammy shortbread.
Your questions answered
Q: Can I swap granulated sugar for powdered sugar?
A: Not recommended. Powdered sugar contains cornstarch and dissolves into the butter, creating the classic shortbread texture. Granulated sugar will yield a coarser, less tender cookie.
Q: Do I need to chill the dough?
A: Usually no, if your kitchen is cool and butter is at proper room temperature. If it’s warm or the dough is soft and sticky, chill 15–30 minutes to firm it up for cleaner cuts.
Q: How do I know when the cookies are done?
A: They’re ready when the edges are just turning a light golden color. The centers should still look pale. Shortbread continues to set as it cools.
Q: Can I make these ahead for a party?
A: Yes. Bake up to 3 days ahead and store in an airtight container. For longer storage, freeze baked cookies up to 3 months.
Q: Are these gluten-free or dairy-free?
A: The base recipe contains wheat flour and butter. For gluten-free, use a 1:1 all-purpose GF flour blend. For dairy-free, use a high-quality vegan butter substitute and verify other ingredients align with dietary needs.
Conclusion
If you want a simple Valentine’s cookie that looks special without fuss, these 5-ingredient hearts are a winner. For a bright lemon variation and extra decorating ideas, check out Easy Lemon Shortbread Heart Cookies for Valentine’s Day. For another take with photos and step-by-step inspiration, see Valentine’s Shortbread Hearts | Jessie Bakes Cakes.
Valentine’s Shortbread Hearts
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened (room temperature) Use European-style butter for richer flavor.
- 1/2 cup powdered (confectioners’) sugar Key for tender texture; avoid granulated sugar.
- 1 teaspoon vanilla extract Use pure vanilla for the best aroma.
- 2 cups all-purpose flour For gluten-free, use a 1:1 blend and 1/4 tsp xanthan gum.
- 1/4 teaspoon salt Unsalted butter is recommended for controlling salt.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry mixture to the butter-sugar mixture and stir until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and knead gently until smooth, taking care not to overwork it.
- Roll the dough to about 1/4-inch thickness. Chill for 15-20 minutes if it's too soft.
- Cut out cookies with a heart-shaped cookie cutter and place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are just turning lightly golden. Watch closely to prevent burning.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
