Show your mom you love her by baking her these adorable, buttery shortbread hearts. One of the best gifts you can give is one that is not only handmade but edible too!
These shortbread hearts are buttery, delicious, and so easy to make. They only require six ingredients, including the chocolate and sprinkles for decorating. Feel free to change up the design by drizzling on chocolate instead of dipping, by using different sprinkles, or by cutting out different shapes!
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Ready to make these super-cute cookies for mom? Keep on reading for the recipe!
Quick Recipe Overview
SERVINGS: 16 shortbread heart cookies
PREP TIME: 20 minutes
BAKE TIME: 10-13 minutes
DECORATING TIME: 10 minutes
TOTAL TIME: 40-43 minutes
Things You'll Need
1 1/3 cup all-purpose flour plus more for rolling out dough
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 tablespoon vanilla paste
2/3 cup powdered sugar
1. Whip the butter and powdered sugar
In a large mixing bowl, whip 1/2 cup softened butter and 2/3 cup powdered sugar until light and creamy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
2. Add the vanilla paste
Add 1 tablespoon vanilla paste. Mix until combined.
3. Stir in the flour and salt
Stir in 1 1/3 cup all-purpose flour and 1/2 teaspoon salt until no dry spots remain.
4. Roll out the dough
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface until the dough is between 1/8 inch and 1/4 inch thick.
5. Cut out the hearts
Use cookie cutters to cut out hearts. Knead together any dough scraps, roll them out, and cut out more hearts.
Transfer the cookies to a baking sheet and space them about 2 to 3 inches apart.
Tip
If the dough is getting too soft, pop it back in the fridge or even the freezer for a few minutes.
Bake for 10 to 13 minutes. The cookies should have slightly firm edges and look set (no wet/underbaked spots in dough).
Let them cool on the pan for about 5 to 10 minutes and then transfer them to a wire rack.
7. Melt the chocolate
In a small microwave-safe bowl, heat 1/3 cup Ghirardelli chocolate melting wafers in 30-second increments, stirring in between.
Dip each shortbread cookie halfway into the melted chocolate. Scrape off the excess on the rim of the bowl and then transfer to a wire rack.
9. Add sprinkles
While the chocolate is still wet, top the cookies with heart sprinkles. Let the chocolate set for about 5 to 10 minutes before serving or storing. Enjoy!
Store the cookies in an airtight container at room temperature for up to 5 days.
