Oh, these Love Letter Shortbread Cookies! They’re my go-to Valentine’s Day treat, buttery, melt-in-your-mouth delicious, and shaped like little love notes. I’ve been making them every February since my college days when I’d bake batches for friends (and yes, a few crushes too). There’s something magical about how simple ingredients transform into these delicate hearts that practically whisper “I adore you.”
The best part? You don’t need fancy skills, just good butter, a heart-shaped cutter, and about 30 minutes. These cookies keep their shape beautifully while baking, making them perfect for gifting or stacking on pretty plates at your Galentine’s party. Trust me, one bite of that crisp, vanilla-kissed shortbread and you’ll understand why this recipe never leaves my holiday rotation.
Why You’ll Love These Love Letter Shortbread Cookies
Let me count the ways these cookies will steal your heart:
- Buttery magic: That melt-in-your-mouth texture comes from real butter, no skimping!
- Effortless elegance: They look fancy but take less time than a rom-com movie.
- Valentine’s MVP: Nothing says “be mine” like homemade heart-shaped treats.
- Play with colors: Tint them pink, dip in chocolate, or leave classic, your call!
- Secret weapon: The dough freezes beautifully for last-minute love notes.
Seriously, these cookies are like edible hugs, simple, sweet, and impossible to resist.
Print
Irresistible Love Letter Shortbread Cookies in 30 Minutes
Delicious shortbread cookies shaped like love letters, perfect for Valentine’s Day.
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
- Heart-shaped cookie cutter
Instructions
- Preheat your oven to 350°F (175°C).
- Cream butter and sugar until light and fluffy.
- Mix in flour, salt, and vanilla extract until dough forms.
- Add pink food coloring if desired.
- Roll dough to 1/4-inch thickness and cut into heart shapes.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on a wire rack before serving.
Notes
- Store in an airtight container for up to a week.
- Decorate with icing or sprinkles for extra flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Ingredients for Love Letter Shortbread Cookies
Okay, let’s talk ingredients, because that butter really makes or breaks these cookies! Here’s what you’ll need for perfect love letters every time:
- 1 cup (2 sticks) unsalted butter, softened, Not melted! Leave it out for 30 minutes until your finger leaves a gentle dent
- 1/2 cup granulated sugar, Regular white sugar works best here for that classic shortbread texture
- 2 cups all-purpose flour, Spoon and level it, don’t scoop! We want lightness
- 1/4 teaspoon fine sea salt, Just enough to make the flavors pop
- 1 teaspoon pure vanilla extract, The good stuff, no imitation!
- Pink gel food coloring (optional), Gel works better than liquid for vibrant color without thinning the dough
See? Simple pantry staples become something magical. Now grab that heart-shaped cutter, it’s showtime!
Equipment You’ll Need
Don’t worry – you probably already have most of this in your kitchen! Here’s what you’ll need to make these adorable love letter cookies:
- Heart-shaped cookie cutter (around 2-3 inches works best)
- Mixing bowls – one large for creaming, one medium for dry ingredients
- Wooden spoon or hand mixer – I actually prefer the spoon for better control
- Baking sheets – no need to grease them, parchment paper works wonders
- Rolling pin – or an empty wine bottle in a pinch (been there!)
That’s it! Simple tools for seriously sweet results.
How to Make Love Letter Shortbread Cookies
Okay, let’s get to the fun part, making these adorable little love letters! I promise it’s easier than writing actual poetry. Just follow along with me, step by step.
Mixing the Dough
First, grab that softened butter (remember, dent-able but not melty!) and sugar. Toss them into your mixing bowl and get ready to cream them. Now, here’s my secret, beat them for a full 3 minutes until they turn pale and fluffy. It feels like forever, but this step gives the cookies their signature melt-in-your-mouth texture.
Next, add the vanilla extract, the good stuff, please, and mix it in. Then slowly add your flour and salt mixture. I do this in three parts, mixing just until combined each time. Whatever you do, don’t overmix! Stop when you no longer see dry flour, a few lumps are totally fine. Overworking the dough makes tough cookies, and we want tender little love notes! If you are looking for other great baking ideas, check out Family Tastes for inspiration.
Optional but fun: If you’re going for pink cookies, now’s the time to add that gel food coloring. Start with just a drop, you can always add more!
Shaping and Baking
Flour your surface lightly and roll the dough to about 1/4-inch thickness. Too thin and they’ll burn; too thick and they won’t get that perfect crispness. Press your heart cutter straight down, no twisting! Twisting seals the edges and prevents proper rising.
Arrange the hearts on parchment-lined baking sheets about an inch apart. They don’t spread much, but they need breathing room! Pop them in a 350°F oven for 12-15 minutes. You’ll know they’re done when the edges get that delicate golden halo, the centers should stay pale.
Let them cool on the sheet for 5 minutes before transferring to a rack. I know it’s hard to wait, but hot shortbread is fragile! Once cooled, they’re ready to share (or sneak a few for yourself, I won’t tell!).
Tips for Perfect Love Letter Shortbread Cookies
After making dozens (okay, hundreds) of these cookies over the years, I’ve picked up some foolproof tricks:
- Chill the dough if your kitchen’s warm, just 15 minutes prevents spreading
- Roll between parchment for perfectly even thickness without sticking
- Rotate pans halfway through baking for even browning
- Watch like a hawk after 10 minutes, they go from golden to overdone fast!
- Cool completely before decorating, warm cookies melt icing instantly
My biggest lesson? Take them out when they still look slightly underdone, they firm up as they cool into absolute perfection.
Variations & Decorating Ideas
Oh, the possibilities with these little love letters! Here are my favorite ways to jazz them up:
- Vanilla glaze: Whisk powdered sugar with milk and vanilla – drizzle while warm for that “just kissed” look
- Chocolate dip: Melt dark chocolate and dunk half of each heart – instant elegance!
- Flavor twists: Swap vanilla for almond or lemon extract – so refreshing
- Edible glitter: A light brush of gold luster dust makes them sparkle (perfect for anniversaries!)
- Message cookies: Pipe tiny words with royal icing – “XOXO” never gets old
Have fun with it – that’s the whole point of edible love notes! If you enjoy decorating, you might also like these chocolate dipped cookies.
Storing and Serving Love Letter Shortbread Cookies
These cookies stay fresh in an airtight container at room temperature for up to a week, if they last that long! For gifting, stack them in cute cellophane bags tied with ribbon, or arrange on a pretty plates at your Galentine’s party. Pro tip: Layer them between parchment paper to prevent sticking. They also freeze beautifully for up to 3 months, perfect for surprise “I love you” moments!
Nutritional Information
Let’s be real, we’re not eating these cookies for their health benefits! But since you asked, here’s the scoop on what’s in each little love letter (based on a 2-inch heart):
- Calories: About 120 per cookie
- Fat: 7g (that’s the good butter doing its thing)
- Sugar: 5g (just enough to make you smile)
- Carbs: 12g (worth every bite)
Remember, these are estimates, your exact numbers will vary based on ingredients and cookie size. Want to lighten them up? I sometimes swap half the butter for coconut oil (shhh, don’t tell Grandma). But honestly? Valentine’s Day calls for real butter, life’s too short for anything less!
Frequently Asked Questions
I get so many questions about these love letter cookies, here are the ones that pop up most often:
Can I freeze the dough? Absolutely! Shape it into a disc, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the fridge before rolling, easy Valentine’s prep!
Why did my cookies spread? Usually means your butter was too soft or the dough got warm. Chill the shaped cookies for 15 minutes before baking, works like a charm.
Can I make these gluten-free? Yes! Swap the all-purpose flour for a 1:1 gluten-free blend. The texture will be slightly more delicate, but just as delicious.
How do I get clean edges when cutting? Dip your cookie cutter in flour between each press, prevents sticking and gives you those perfect heart shapes.
Can I double the recipe? Of course! This dough handles beautifully in larger batches. Just divide it in half before rolling for easier handling.
I’d love to see your beautiful creations! Snap a photo of your love letter cookies and tag me, I always squeal when I spot your pink-tinted masterpieces. Did you add a special twist? Drop a comment below and share your genius with fellow cookie lovers. Happy baking (and loving)!