Baking for special occasions? Oh, I’m *so* there! There’s just something magical about whipping up treats for the people you love, isn’t there? And when it comes to showing you care, nothing beats homemade Heart Shortbread Cookies. Seriously, these aren’t just any cookies. They’re little bites of buttery, melt-in-your-mouth happiness, shaped like hearts!
I remember one Valentine’s Day, I decided to go all out and bake these for my kids’ school bake sale. I’m talking *hundreds* of Heart Shortbread Cookies. It was a chaotic but oh-so-worth-it experience. The kitchen was covered in flour, the kids were “helping” (read: making a mess), and the smell of warm, buttery cookies filled the entire house. But seeing their faces light up when they presented those heart-shaped goodies? Priceless! That’s the magic of Heart Shortbread Cookies, right there. They’re simple, they’re sweet, and they’re made with love.
And trust me, you don’t have to be a master baker to make these. This recipe is seriously foolproof, and the results are always amazing. So, grab your apron, preheat that oven, and let’s get baking some seriously adorable and delicious Heart Shortbread Cookies!
Why You’ll Love These Heart Shortbread Cookies
Okay, so why *these* cookies? I’m telling you, they’re special! Seriously, you’ll be hooked. Here’s the lowdown:
- Easy peasy to make – even the kids can help!
- Buttery and oh-so-delicious – they practically melt in your mouth.
- Perfect for gifting – who wouldn’t love a box of homemade heart cookies?
- Decorations? Totally customizable! Get creative with your icing and sprinkles.
Simple Recipe
Honestly, you don’t need a ton of fancy ingredients or complicated steps. This Heart Shortbread Cookies recipe is straightforward and uses things you probably already have in your pantry. It’s that easy!
Heart Shortbread Cookies for Every Occasion
Valentine’s Day, obviously! But don’t stop there. These Heart Shortbread Cookies are fab for birthdays, anniversaries, or just because you want to show someone you care. Honestly, any excuse is a good excuse for cookies, right?
Ingredients for Perfect Heart Shortbread Cookies
Alright, let’s talk ingredients! Getting the right stuff makes all the difference. So, here’s what you’ll need for these amazing Heart Shortbread Cookies: 125g butter, softened (and I mean *softened*, not melted!), 1/4 cup (55g) caster sugar, 1 cup (150g) plain flour, 1/4 cup (45g) rice flour. And for decorating? Grab some 100’s & 1000’s!
Now, for the royal icing, you’ll need: 1 Coles Australian Free Range Egg white (don’t skip on the free-range!), 2 tsp lemon juice, 1 1/2 cups (240g) pure icing sugar, sifted (sifting is *key*!), and some pink liquid food colouring. Easy peasy!
Heart Shortbread Cookies Dough Ingredients
Okay, so why *these* ingredients for the dough? The butter gives that rich, melt-in-your-mouth flavor. Caster sugar dissolves easily, giving you a smooth texture. Plain flour provides structure, and the rice flour? That’s my secret weapon for extra-tender cookies!
Heart Shortbread Cookies Royal Icing Ingredients
The royal icing is where the magic happens! Egg white gives it that glossy shine and helps it set hard. Lemon juice balances the sweetness and keeps it from being *too* sugary. Icing sugar, obviously, provides the sweetness and structure. And the pink food coloring? Well, that’s just for fun!
How To Make Heart Shortbread Cookies: Step-by-Step Instructions
Okay, ready to get baking? This is the fun part! Don’t worry, I’ll walk you through it. Just follow these steps, and you’ll have adorable Heart Shortbread Cookies in no time!
Making the Heart Shortbread Cookies Dough
First things first, grab your electric mixer. Cream together that softened butter and caster sugar until it’s pale and creamy. This might take a few minutes, but trust me, it’s worth it! Then, stir in your plain flour and rice flour. Now, turn the dough onto a lightly floured surface and gently knead it until it’s smooth. Don’t over-knead, though! We want tender cookies, not tough ones.
Rolling time! Roll out the dough on a lightly floured surface to about 3mm thick. Then, use your cute 6cm heart-shaped cutter to cut out those hearts! Reroll the excess dough to get as many cookies as possible. Waste not, want not!
Baking the Heart Shortbread Cookies
Preheat your oven to 160°C. Don’t forget this step! Line two baking trays with baking paper. This prevents sticking and makes cleanup a breeze. Place your heart cookies on the lined trays. Bake them for about 10 minutes, swapping the trays halfway through to ensure even baking. They should be light golden. Let them cool completely on the trays. Patience, my friend! This is important!
Decorating Heart Shortbread Cookies with Royal Icing
While the cookies are cooling, let’s make the royal icing! Whisk your egg white and lemon juice in a medium bowl. Gradually add the sifted icing sugar, stirring well after each addition until it’s smooth and thick. Divide the icing into three portions, and tint them light, medium, and dark pink using your food coloring. Now for the fun! Transfer half of *one* portion to a piping bag fitted with a 1mm plain nozzle. Pipe around the edges of some biscuits. Set aside for the icing to set. Then, make the icing runny and spoon it into the centre of the piped cookies, spreading to the border. Sprinkle with 100’s & 1000’s. Then, repeat with the rest of the icing and biscuits. Let them set completely before storing… or eating!
Tips for the Best Heart Shortbread Cookies
Want to make *amazing* Heart Shortbread Cookies? Of course, you do! Here are my top tips for cookie perfection:
- Dough consistency is key! It should be smooth and easy to roll. If it’s too sticky, add a little more flour.
- Don’t overbake! Keep a close eye on them in the oven. You want them light golden, not brown.
- For smooth icing, sift your icing sugar! Trust me, it makes a difference.
- Careful, it splatters! When making the runny icing, add the extra egg white and lemon juice gradually to avoid a mess.
Follow these, and you’ll be a Heart Shortbread Cookie pro in no time!
Heart Shortbread Cookies Variations
Okay, so you’ve mastered the basic Heart Shortbread Cookies recipe. Now what? Let’s get creative! How about adding a teaspoon of vanilla extract to the dough? Or maybe some lemon zest for a zingy twist?
And don’t even get me started on decorations! Instead of sprinkles, try edible glitter or mini chocolate chips. The possibilities are endless, so have fun and make them your own! My favorite part is experimenting with different flavors and colors. Go wild!
Storing Your Heart Shortbread Cookies
Alright, you’ve baked these gorgeous Heart Shortbread Cookies. Now, how do you keep them fresh? Easy! Just pop them in an airtight container. They’ll stay delicious for up to a week… if they last that long! I usually hide a few for myself, just sayin’.
Oh, and here’s a tip: store them at room temperature. No need to refrigerate them! That’s it. Enjoy!
Heart Shortbread Cookies: Frequently Asked Questions
Got questions about these Heart Shortbread Cookies? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked. Hopefully, this clears up any confusion!
Can I make Heart Shortbread Cookies ahead of time?
Absolutely! You can totally make the dough a day or two in advance. Just wrap it tightly in plastic wrap and store it in the fridge. Or, you can bake the cookies ahead of time and decorate them later. Just make sure they’re completely cool before storing them in an airtight container. Easy peasy!
How do I prevent my Heart Shortbread Cookies from spreading?
Spreading cookies? No one wants that! The secret is to chill the dough *before* baking. I usually chill mine for at least 30 minutes, but an hour is even better. This helps the butter solidify, so the cookies hold their shape in the oven. Trust me, it works!
Can I freeze Heart Shortbread Cookies?
Yes, you can! You can freeze either the baked or unbaked cookies. For unbaked cookies, shape the dough into a disc, wrap it tightly, and freeze for up to 3 months. For baked cookies, freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. They’ll keep for about 2-3 months. Just let them thaw completely before decorating or eating. So handy!
Nutritional Information for Heart Shortbread Cookies
Okay, so everyone always asks about the nutritional info for these Heart Shortbread Cookies. Here’s the deal: it’s *really* hard to give you exact numbers. It all depends on the specific brands and ingredients you use, ya know? So, I can’t give you precise nutritional information, but just keep in mind that these are a treat, not a health food! Everything in moderation, right?
Enjoyed These Heart Shortbread Cookies? Leave a comment below!
So, did you love these Heart Shortbread Cookies as much as I do? Let me know in the comments! And don’t forget to rate the recipe! I’d love to hear what you think!
Print
Irresistible Heart Shortbread Cookies in Just 10 Minutes
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour (includes cooling and decorating time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
Make delicious heart-shaped shortbread cookies perfect for any occasion. Decorate with royal icing and sprinkles.
Ingredients
- 125g butter, softened
- 1/4 cup (55g) caster sugar
- 1 cup (150g) plain flour
- 1/4 cup (45g) rice flour
- 100’s & 1000’s, to decorate
- Royal Icing:
- 1 Coles Australian Free Range Egg white
- 2 tsp lemon juice
- 1 1/2 cups (240g) pure icing sugar, sifted
- Pink liquid food colouring
- Egg white, extra, to serve
- Lemon juice, extra, to serve
Instructions
- Preheat oven to 160°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Stir in flour and rice flour. Turn onto a lightly floured surface and gently knead until smooth.
- Roll out dough on a lightly floured surface to a 3mm-thick disc. Use a 6cm heart-shaped pastry cutter to cut hearts from the dough, rerolling the excess. Place on the lined trays. Bake, swapping the trays halfway through cooking, for 10 mins or until light golden. Set aside on the trays to cool completely.
- To make the royal icing, whisk egg white and lemon juice in a medium bowl. Gradually add icing sugar, stirring well after each addition until smooth, adding more icing sugar if necessary to make a thick paste. Divide into 3 portions. Use food colouring to tint the portions light, medium and dark pink. Transfer half of 1 portion to a piping bag fitted with a 1mm plain nozzle. Pipe around edges of one-third of the biscuits. Set aside to set. Repeat, in batches, with the remaining icing portions and biscuits.
- Add a little extra egg white and lemon juice to each remaining icing portion to make a runny paste. Spoon a little runny icing into the centre of the biscuits and use the back of the spoon to spread to the border. Sprinkle some of the biscuits with 100’s & 1000’s. Set aside to set.
Notes
- Cool cookies completely before decorating.
- Adjust icing consistency as needed.
- Store in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 8g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
