Shortbread cookies are a big favourite in our house—simple, buttery, and just the right amount of sweet. We love making them together on rainy afternoons and want to do something cozy (and tasty!). The kids always get excited to help—measuring, mixing and cutting out the shapes. This recipe is super easy, uses just a few store cupboard ingredients, and is perfect for little hands to help with. Plus, they smell amazing while they bake!
My favourite shortbread cookie recipe
We used my “go to” shortbread recipe— these shortbread cookies are soft, buttery, and just a little bit crumbly. They’re made with only a few ingredients—butter, sugar, and flour—which makes them super easy to bake.
They aren’t too sweet, but they melt in your mouth and taste delicious with a cup of tea or a glass of milk. Kids love helping roll out the dough and cutting fun shapes, and they’re perfect for decorating too.
I have been making this recipe for years-it’s simple, classic, and always a favourite!
Get the kids involved!
Yesterday, we pulled out the mixing bowls and cookie cutters, rolled up our sleeves (well, some of us did), and made a batch of heart-shaped cookies together. We all had so much fun—laughing, sneaking little tastes of dough, and proudly showing off our wonky little cookie hearts. I always think there’s so much learning tucked into baking, from reading the recipe to measuring the ingredients and taking turns. It’s hands-on, it’s real-life, and I can honestly see their confidence grow every single time we do it. There’s something special about watching them feel proud of something they made with their own two hands (even if half the flour ends up on the floor!).
Why You’ll Love These Heart-Shaped Shortbread Cookies
- Perfect for little hands – The dough is soft, easy to work with, and just forgiving enough for enthusiastic kid-bakers.
- Simple ingredients – Made with store cupboard staples, these cookies are a no-fuss treat that still feel extra special.
- Endless decorating fun – Sprinkles, icing, chocolate chips—let the kids get really creative and make each cookie bright and colourful.
- Sweet moments in every bite – It’s not just about the cookies (though they’re delicious!). It’s about having fun and making memories.
- Great for any occasion – Valentine’s Day, birthdays, rainy afternoons, or “just because” days—these little hearts always bring joy.
Heart shaped shortbread cookies
Ingredients
- 200 g butter at room temperature (salted)
- 75 g icing sugar sifted
- 1.5 teaspoons vanilla extract
- 290 g plain flour
- Easy Icing:
- 300 g icing sugar sieved
- 45 ml milk cold is fine – add a touch more if needed
- Red and pink food gel
Instructions
- Line 2 baking trays with parchment paper. Make sure the trays will fit in your fridge, this is important for chilling.
- In the bowl of a blender cream together the butter, icing sugar and vanilla extract on high speed until light and fluffy, 3-4 minutes. Add the flour, and mix on low until just combined. Turn the dough out onto the worktop and bring it together into a ball with your hands. (if you don’t have a mixer, mix by hand with a wooden spoon)
- Lightly dust the worktop and roll out the dough, dust the rolling pin if it sticks. But try not to add too much flour. Roll to about ¾ cm thick. Cut out with heart or round cookie cutters, reroll the scraps and cut them too. Place on the trays slightly spread out so they’re not touching.
- Place the trays in the fridge for at least 30 minutes to let the dough chill, so the cookies keep their shape.
- Preheat the oven to 170˚c fan. Bake the cookies for 11-12 minutes, until the shortbread is set and only just beginning to go golden. Remove from the oven, allow to cool for 15 minutes on the baking sheet, then transfer to a wire rack and allow to cool completely.
- When cooled. Mix together the icing sugar and milk in a bowl, it should be pourable but not too runny. Divide between 2 bowls and add food gel. Transfer to a piping bag or food bag and snip the corner to decorate. Decorate as you wish using the icing, sprinkles, hearts and melted white chocolate.
- Storage tips:Room Temperature: Keep your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week—though, let’s be honest, they probably won’t last that long!Freezing: Want to save some for later? You can freeze them! Just layer them between sheets of parchment paper, pop them in an airtight container or freezer bag, and freeze for up to 3 months. When you're ready to eat them, just let them thaw at room temperature.
