This post may contain affiliate links. For more information, see our privacy policy.
The beauty of these Shortbread Valentine Cookies is not skin deep! They not only look really pretty, but they are also sweet, buttery and melt-in-your-mouth delicious. Check out the easy tutorial below!
Have you ever had a beautiful cookie from a fine bake shop that tastes like cardboard? I have and it's a major disappointment, especially when each cookie costs a ridiculous price. Not with these Shortbread Valentine Cookies! They're pretty to look at and each little (or big) bite is super delicious. On top of all that, the Dip, Drip and Flip icing technique is an easy and fun activity for adults and kids alike.
What is the Dip, Drip and Flip technique?
If you've been hanging around The Café for a while, you're probably already familiar with this Dip, Drip and Flip decorating technique. I've used it over and over for different holiday cookies, each time with a little different twist.
You might remember these Red, White and Blue Glazed Shortbread Cookies, these Easy Decorated Christmas Shortbread Cookies, or perhaps these Snowy Night in the Mountains Shortbread Cookies. I've also done them in honor of Spring, Thanksgiving and several other Valentine versions.
I've never been a great cookie decorator, but I feel like I can really fool people using this simple technique. Lots of Café readers feel the same way as I've gotten tons of comments and emails from fellow Dip, Drip and Flip lovers.
How does the Dip, Drip and Flip decorating technique work?
How does it work? Since "A picture is worth a thousand words", I thought I'd include some pictures in addition to explaining the easy cookie decorating technique. Ready? Here we go!
The first step is to mix up a two-ingredient icing. Simply combine powdered sugar and half and half or cream. You can add a flavor extract like vanilla, almond, lemon, peppermint, maple, or any flavor you can dream up. Keep in mind that the cookies are also delicious without any additions. For these Shortbread Valentine Cookies, I added just a touch of turquoise gel food color. Again. you can use any color you prefer. Making it personal is part of the fun of this technique!
Secondly, set up a little work area. I've found that having a wet and dry cloth (for wiping your fingers in between cookies), a small amount of extra cream, some toothpicks, a spoon, a small plate, and your baked cookies nearby make the workflow go smoothly. For these Shortbread Valentine Cookies, I also include a little bowl of sprinkles.
The technique itself is simple and the name, Dip, Drip and Flip explains it perfectly! Take a cookie, dip it in the icing, let the excess drip back in the bowl, then flip it over and you're ready to add a little splash of pretty sprinkles. By the way. if you like a little thicker layer of frosting on your cookies, do the dip part twice (it also deepens the color that you're using, especially when dealing with pastels). Check it out:
A word about the Dip, Drip and Flip icing itself. You want a thick but pourable icing. You can add a little extra powdered sugar or half and half to achieve this consistency.
Want to see the whole thing in action? Here's a short little video demonstrating this easy technique:
How to roll cookies with an even thickness?
I'm letting you in on a lot of my secrets today. Rolling evenly consistent cookies has never been my forte. UNTIL I discovered this wonderful adjustable rolling pin. It takes all the guesswork and expertise out of the equation. You simply add the disc that's the correct size for the thickness of your cookies and that's it. Just roll away then cutout perfect cookies!
The rolling pin comes with four removable discs (1/16, ⅙, ¼, and ⅜-inch) so you can roll just about any thickness you desire.
A gift everyone loves!
Are you ready to get all Valentine-y? You probably have everything you need to make these Dip, Drip and Flip Shortbread Valentine Cookies. And they make the BEST gifts for friends, family, neighbors, co-workers, etc. To make your gifts especially festive and pretty, we're sharing a free printable PDF for the labels pictured below as well as links for some fun packaging ideas.
Get your free printable labels...
Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share!
Includes two labels: one decorative, the second with storage directions.
You could even make a little party out of it. Bake these Shortbread Valentine Cookies ahead then provide plain white icing, an assortment of food coloring and some pretty sprinkles. Let everyone make their own little artworks! Just a little heads-up - once they taste the tender, buttery cookies, you probably won't have many left for yourself!
Café Tips for making these Shortbread Valentine Cookies
- Bake the cookies until just slightly golden around the edges.
- Rub your fingers around the edge of the un-iced cookie to remove any crumbs or uneven places before dipping, dripping and flipping.
- Wipe any icing off of your fingers with a wet cloth then dry with a dry cloth before adding sprinkles.
- Rinse out your wet cloth whenever it gets too sticky.
- Keep a small amount of half and half nearby. If the icing seems to thicken, add just a few more drops and stir well.
- After flipping the cookie over, be sure to wave the cookie back and forth with the icing facing up for a few seconds to evening distribute the icing.
- You won't use all of the icing, but you need enough to be able to dip the cookies. Discard the remaining icing or use to ice some other cookies or cake.
- Here is a little troubleshooting guide for making these Shortbread Valentine Cookies:
- If the dough seems too sticky when you're rolling it out, add some extra flour to your work surface and knead the dough a few times to incorporate a bit more flour. Each brand of butter has a little different water content so sometimes you might need that little extra flour.
- If the cookie shows through the icing and you'd like it to be more opaque add a little extra powdered sugar to the icing and stir well. You can also dip the cookie, let it drip for a few seconds then dip it again for a little thicker coating. I call this double-dipping.
- The top of the icing may form a little skin after awhile. You can avoid this by simply stirring the icing in between every couple of cookies.
- If you dip your cookie in the icing and it comes out with just frosting on the edges, your icing is probably too thick. Simply add a few drops of half and half and stir well.
- If the icing is dripping over the edges after you flip the cookie, either your icing is too thin or you're flipping too soon. Add a little powdered sugar to the icing in your bowl then stir well. Give the icing a few more seconds to drip before flipping.
- If you need to take a break during the decorating process, just cover icing with plastic wrap. When ready to start again, add a few drops of half and half and stir well.
- If any crumbs end up in the icing, use a toothpick to pull them out before icing the next cookie.
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
Scroll Down for the Recipe - or Save It to Your Inbox
We'll email you the recipe so it's easy to save, print, or share.
Dip, Drip and Flip Shortbread Valentine Cookies
Ingredients
For the cookies:
- 8 ounces very soft salted butter, (two sticks)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
For the icing:
- 2 cups powdered sugar
- 4-5 tablespoons half and half
- ¼-½ teaspoon vanilla or other flavored extract
- gel or liquid food color
- multi-colored nonpareils, (little round sprinkles)
Instructions
For the cookies:
- Line 2 sheet pans with parchment paper. Set aside.
- Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add powdered sugar and vanilla. Mix together by hand for about 30 seconds until well blended.
- Add the flour and cornstarch. Stir until dry ingredients are mostly incorporated. The dough will be a little shaggy.
- Turn the dough out onto a floured work surface and gather into a ball. Knead 5-6 times until fairly smooth and all the small pieces are worked in. If the dough seems sticky, knead it again with a little more flour. Form into a ball again and flatten with your hand to form a flat disk.
- Turn the disk to coat both sides with flour. Roll out the dough to an approximate ¼-inch thickness (see Café Tips above in the post). Keep work surface, dough and rolling pin lightly dusted with flour.
- With a heart-shaped cookie cutter, cut out cookies and transfer to them to the prepared pans with a thin, metal spatula. Re-roll scraps as many times as needed to use up the dough.
- Place cutouts in the refrigerator, uncovered, for at least one hour or up to 24 hours.
- When ready to bake, preheat oven to 350˚F. Bake for 10-14 minutes, or until just beginning to turn golden at the edges. Repeat with the second pan of cutouts. Cool on a wire rack before icing.
For the icing:
- Combine powdered sugar, 4 tablespoons half and half and flavored extract in a medium-size bowl. Mix until smooth. The glaze should be fairly thick, but pourable. Add a little more half and half if too thick. Add more powdered sugar if it's too thin. (See picture above in the post.) Taste the glaze and add more extract, if a more intense flavor is desired.
- Transfer the glaze to a small shallow bowl (a little larger than your cookies). Add a drop of food color and stir well to combine. Add more food color if needed to achieve the desired color.
- Hold onto the edges of a cookie and dip the top surface into the glaze, being sure all of the surface touches the glaze. Pull cookie straight up out of the glaze and allow excess glaze to drip into the bowl for about 15-20 seconds. (You can gently shake the cookie back and forth and up and down to get it to drip a little faster.)
- Then quickly flip the cookie to the right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface. Sprinkle cookies on one side with colored nonpareils.
- Repeat with remaining cookies. Place cookies on a cooling rack and allow the glaze to dry for 20-30 minutes.
Notes
Nutrition
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission - and we continue delivering delicious recipes to you
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
Love this recipe. First time I've sent a rating on them even though I have made them previously. My granddaughter helped make them and then I froze them before decorating. Today, my husband helped decorate them for our Easter dinner tomorrow. He had fun with the sprinkles! I took a picture to show you but I can't figure out how to attach it...sorry, I'm not tech savy. 🙃
Thanks so much for sharing all of your fabulous recipes...I've tried quite a few and have never had any issues!
Have a blessed Easter!
Thanks for the wonderful review and your kind comments, Cathi! So glad that you've had fun making this recipe with both your granddaughter and your husband - we love to hear when families enjoy making Café recipe together! We appreciate you taking the time to let us know. Happy Easter!
I give you 5 stars but 3 for my attempt to decorate. hahaahha
Never give up!!
Gonna try again because it was actually fun and tasty!
Labels please !!!
Have great moments
Brigitte (Canada)
Hi Brigitte, Thanks for the excellent review and for taking the time to let us know how much you enjoyed both making and eating this recipe. (And hopefully with a bit more practice you'll be pleased with your decorating efforts as well!)
I CAN NOT wait to make these cookies for Christmas. This recipe for cookies and icing is just what i was looking for. Would the cookie recipe also work for mini 2 inch cut out cookies? Also I would like the file for the labrl
Hi Sharon, yes, that will work! We also have several Christmas variations you might be interested in here- https://thecafesucrefarine.com/easy-christmas-cookies/
Have used your recipe several times - currently for Christmas cookies. Never disappoints! I make only round shapes about 1/3” thick so they stand up to mailing.
Wonderful! Thank you for the review, Lisa!
Love this frosting recipe, thank you for sharing! I’m planning to use this method of dip,drip and flip for the 500 cookies I made for an event. Wondering if the frosting can be made ahead of time (the day before) for an assembly line approach with friends to get them all done and then freeze until the event 3 weeks later. Do you think this is a realistic plan?
Hi Micki, that's a great plan! Regarding the frosting, you could make it a day in advance. Keep it well covered or in an airtight container. Then stir well before using. If it seems a little thick, just add a bit more half and half.
Hi Chris,
I love all of your recipes. I have made these and love them so much. But I do know that they can break easily when traveling with them. I want to bring them on a plane trip to Tennessee from California. I would check the bag. Do you have any suggestions or a more firm shortbread recipe? I would really appreciate any suggestions.
Sincerely,
Nancy
Hi Nancy, I don't have a firmer shortbread recipe but if you roll the dough a little thicker, it will still be delicious but not as fragile.
Thank you so much.
Everyone loves these when I make them 🤗
I need to make 200 for my son's wedding. I am wondering whether they would still retain their freshness if I made them ahead of time, froze them and defrosted on the day? Thankyou 🥰
That's great, Laura! And yes, these freeze very well.
Thanks Lindsay, just have a question about the icing please. The last time I made these, the icing took 3 days to dry due to the terribly high humidity where I live. Could you recommend an alternative icing recipe perhaps? Thankyou so much 😊
Hi Laura, yes, humidity can really be an issue. I don't have an alternative icing recipe but you could put them in the oven to dry out. Set your oven as low as it will go. Then turn it off and let the cookies sit there until the oven is completely cool.
Yes, that will work well!
Absolutely love this recipe! The cookies turned out beautiful and are delicious! I love that the ingredients are so simple and have everything in pantry .
Wonderful! Thanks for letting us know, Sylvia!
These look amazing! Could you send me the Labels please…thank you!
Yes please on pdf, where can I get the rolling pin ? Thank you
Hi Diana, we are happy to send the labels. Here is a link to the rolling pin- https://www.amazon.com/gp/product/B012W9BHBW/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=thecafsucfar-20&linkId=4fa575ed10ed17b0953b91a66c36598d&language=en_US&th=1
Thanks, Tammy! Sending them your way.
Yummm! Please send the labels for these cookies. Thank you
Please send labels for the beautiful looking cookies. THANK YOU!
Sure, Dotti!
Hi Dotti, the labels could not be delivered. Could there be an error in your email address?
Sure, Sharon!
Chris, I would love the beautiful labels. You are very kind in sharing recipes and labels. Thanks, Peppy
Happy to send them, Peppy!
May I please have the labels for these Shortbread Cookies. I can't wait to bake them and give them as gifts~!
Thank you.
Judy B Leonard
jblamb999@gmail.com
Sure, Judy!
May I have the beautiful labels for your Valentine cookies. You always make everything look so amazilng. Thanking you in advance.
DoLee
Thank you, DoLee! Sending them your way.
Would love to know the food coloring name you used with these cookies. Love your recipes. They never fail me. Thanks
Hi Margie, I used Wilton Teal - just a bit on a toothpick.
I have made sugar cookies before , but this looks so much easier and anything made with butter is always delicious!! I can’t wait to make and decorate them with my granddaughters, the memories made are treasured. Please also send your beautiful labels.
Thank you,
Teri
Enjoy, Teri!
Please send the shortbread labels. Thank you
Sure, Karrie!
Thanks for the wonderful tutorial.
Please send me the PDF for the labels.
Sure, Barb!
I have made these cookies several times and have gotten nothing but compliments! They are fabulous! Can I make them ahead and freeze these cookies?
Yes, that works well, Sheri!
Just wondering if the icing hardens at all?
Also would love the labels pretty please 🙂
Thank you!
Hi Darlene, yes the icing will harden. If you want to stack them though, I would let them sit out for at least 6-12 hours. We'll get you the labels!
Your cookies look so yummy, and the recipe seems easy to make. I am trying your recipe today. Can you please help me with a question? Another one. LOL What does the cornstarch do for these cookies? Thank you.
Hi Martha, the cornstarch gives the cookies a fine texture that seems to melt in your mouth.
Can you freeze these cookies after they have been frosted?
Yes, that works, Melissa. Enjoy!
These cookies were amazing and so simple. Will add these in the rotation of desserts. They look so impressive. Note: I'm not a fan of food coloring so I boiled some cranberries and blueberries and added the juice to the icing to achieve great colors. Thank you for the recipe.
Thanks, Sara!
Love these cookies. Please send labels!
Thanks, Martha! Sending them your way.
These cookies look so delicious! Please send the adorable Valentine labels. Thank you so much!
Sending them your way, Cindy!
These are so good and easy ! They will be my go to recipe from now on!
How can I receive your labels?
Awesome, Jo Lynn! Just emailed the labels. Enjoy!
These are divine! Thank you. I would love to have you send the printable labels my way. I'd really appreciate it and all of the helpful hints you have offered!!
Thank you, BJ! Just sent the labels.
Made these shortbread cookies and they are perfect. Thank you for all the great recipes and ideas. Please send me the label's and the pink box!
Sandra Lee
So glad to hear that, Sandy! We will send the labels your way.
Would appreciate if you could send me those cute labels for those most delicious cookies. Can hardly wait to make a batch for my family MD this week!
Thanks again!
Anne-Louise
Love those cute labels!
Would appreciate if you could send me the labels for those most delicious cookies. Can hardly wait to make a batch for my family MD this week!
Thanks again!
Anne-Louise
Thanks, Anne-Louise! Sending them your way!
Could you please send me the label for these cookies? They look delicious 😋
Sure, Linda!
Can’t wait to make these with my granddaughters next week. I would love the pdf for labels. Thank you so much. Sandra
Sending them your way, Sandra!
I will be making these for our museum Valentine Cookie sale next week, and would so appreciate having the labels. Thank you!
Sending them your way, Charlotte!
Can't wait to try the recipes! Just ordered the rolling pin, 1 for me and 2 for my granddaughter! May I also receive the label PDF? Thank you.
That's great, Alice! Sending them your way!
Can't wait to make some:) Please may I have a PDF of your labels for these. Thank You
Sure, Susan!
I want to try these! They look so cute . May I please have the PDF?
Thank you!
Sure, Stacey!
Love these. Thank you. May I have the labels?
Sure, Julie!
Great recipe, all turned out well and iced red and white mix for Christmas. X
Awesome! Thanks for your review, Rosemarie!
I made these cookies today and they are delicious. I used fall cookie cutters, pale orange icing and they are so cute.
Wonderful! Thanks for letting us know, Donna!
Please send labels PDF.
Thank you!
Sure, Denise!
This is a wonderful recipe! I made them for a baby shower at church with rave reviews! I would love to have your labels if you are still sharing? Thank you I. Advance!
That's great, Pamela! We are happy to send the labels.
I have made your dip and flip cookies several times, it's my favorite cookie. I made them yesterday and left the finished iced cookies in the refrigerator overnight for the icing to get hard. The icing didn't harden overnight.
I've done this before & it worked well; any thoughts?
Hi Martha, sometimes the refrigerator can be humid and make things moister. If you leave the cookies out overnight to dry, they will always get nice and hard.
I've noticed in some of your recipes for these shortbread cookies you advise to roll to 1/4" thickness and others to 3/8" thickness. Why the difference?
Hi Kathleen, you can roll any of our shortbread cookies to whatever thickness you prefer. Sometime I like a little thicker cookie and sometimes I prefer them thinner. It's totally up to you!
would love to get your labels
Sure, Lisa!
I've made these cookies and frosting before, SO good! please email me the labels. Thank You!
Sure, Ellen!
Can’t wait to try these beautiful cookies! Would love the labels, too! 🥰
Sure, Liz!
Thanks for recipe, almost like mine, I do not use cornstarch, but will try yours.
Why are cookies put in fridge before baking? where can I get that rolling pin, looks great. Would also like labels if possible. Thanks so much.
Hi Loretta, they are put in the fridge so that they will hold their shape when you bake them. We are happy to send the labels!
You treats always look beautiful! Thank you for sharing. Can you please send me the printable labels. Thanks again
Sure, Laurie!
I’d love a copy of these pretty labels.
Thank you!
Pam
Sure, Pam!
Please send the cookie labels. I love all your recipes, also your creativeness with colors decorating your creations with napkins and containers...they are so pretty...
Thanks, Linda! We will send the labels.
I'm excited to try your Valentine cookies. Icing cookies never work put for me. I love how you give great detailed instructions. I can't wait to get started!!
Let us know how it goes, Teresa!
I'm anxious to make these instead of my cutout sugar cookies I bake and attempt to decorate. Yours look so pretty and I always appreciate the detailed instructions you share. I would love to receive your pretty labels. Thank you
Thanks, Merry! We will send the labels your way.
I have used several of your recipes and they never disappoint. You are so generous with every detail to ensure we have good results also. I would love to have the printable labels for the valentine's cookies.
Thanks
I'm so glad to hear that, Vickie! We will send the labels.
The cookies look beautiful and delicious! Can hardly wait to make them this weekend. I would love the printable labels. Thank you!
Sure, Deborah!
I luv when you give pretty labels for your recipes! These shortbread valentines look so pretty, must try your flip & dip method - please send the labels, thank you🤗. Happy Valentines Day
Thanks, Dianna! Sending them your way!
I love, love your recipes and always look forward to receiving my next email from you, which is always full of wonderful recipes and beautiful decorating ideas! I am planning on trying & gifting this recipe this upcoming Valentine’s Day, and would love to receive your free printable PDF for the labels. Thank you in advance! 💜
Thank you, Nancy! We will send the labels.
Love, love love your delicious shortbread cookies. Please send labels. Thank you!
Thanks, AJ! Sending them your way.
I have made many of your recipes and have had many comments. I also love the way you stage your recipes, they have eye appeal before one even eats them, thank you.
Thank you, Toni!
Great idea for Valentines Day. Thank you.
Enjoy, Christina!
Good morning Chris,
I was reading your recipe for dip, drip and flip Valentine shortbread. Please send me the labels.
Shirley
Sending them your way, Shirley!
Thank you so very much!
Do you need to refrigerate the cookies after they are iced with the icing described?
No, they are fine stored at room temperature, Darla.
I gave these to my friends and their families for Valentine's Day and they were a big hit. They looked beautiful and I used your labels. Thank you again for the recipe, labels, and inspiration.
That's great, Kathleen! Thanks so much for letting us know!
Hello.
Would love your beautiful labels!
Thank you,
Susie
Sure, Susie!
Please send labels pdf. Thank you!
Sure, Jeannie!
Everyone loves these and they are so pretty. Thank you so much for the recipe.
Yay! Thanks, Nancy!
Good Morning,
Would love the cute labels to "pretty up" my valentine gifts.
Thank you on advance.
Sure, Catherine!
Will be making the cookies tomorrow and deliver to friends on Monday. Please send the cute labels. Thank you!
Sure, Barbara!
I can't wait to make these for sharing. Please send the label!
Sure! Just sent them, Judy. Enjoy!
These look wonderful. Would love to have the cute labels.
They should be in your email, Jana!
This looks like a fabulous recipe! To be sure, is it 8 ounces of butter or 2 sticks? In our area 1 stick = 8 ounces.
Hi Leslie, yes it is 8 ounces or 2 sticks of butter. Not sure where you live but in the U.S. there are 4 sticks in a pound of butter, each stick weighing 4 ounces Hope you enjoy the cookies!
Oops, my mistake and my apologies! I was thinking of tablespoons, not ounces.
Hi Chris,
I love all of the recipes of yours that Iv'e tried. Can't wait to to try the Valentine cookies. Please send me the labels for them.
Thank you so much,
Trisha
Hope you enjoy them, Trisha. Just sent the labels.
Hi Chris... I have been using your shortbread cookie and icing method for a few years now and they are always a hit. I don't have these labels so would appreciate if you can send the file to me. Thanks for all of your great recipes
Yay! So happy you've enjoyed them, Bernice. The labels are on the way.
Did you forget to attach the video link?
I also never get the videos links on different recipes and Scott and Chris try to re upload them but they don't come through, sigh. On the upswing they do have some great recipes with good ideas behind them. Happy Valentines day all and whether it's a cookie or a smile share your love!
Hi Robin and Patty, I just checked and the video is there. It's about halfway down the page after the words "Want to see the whole thing in action? Here's a short little video demonstrating this easy technique:"
I'm curious, which browser to you use on the web? If you could let me know, I will check with that browser as well. Thanks!
These are so pretty! Please send me the labels.
Thanks, Laurie, just sent them!
it was alot of fun to make and bake, may i have the labels please
booge
Sure, they should be in your inbox, Brigitte!
Please forward label pdf. I'll be making these this weekend.
Have fun, Marcia! Just sent the labels.
Please forward file for labels.
Sure, they're coming your way, Bonnie.
These are so pretty. Cannot wait to make the. Please send the labels my way. Tx
Thanks so much, Donna. Will send them now.
Hello Chris,
These cookies are adorable. I used your drip icing successfully with Christmas cookies so can't wait to try the Valentine treats.
I would love the labels please and thanks.
Julie
Sure! Just sent them, Julie.
What timing! I happen to have a batch in the oven and while waiting for them to bake I decided to read my emails . Looking forward to adding adorable labels with a favorite cookie. Thank you!
That is SO awesome, I love it! The labels should be in your email, Pam!
Plan to make these with my two yr old grandson-would love the labels!!!! Thanks so much for all your wonderful recipes and inspirational posts!!!Happy Valentine’s Day🥰
Aww, that will be so fun! What great memories you're making, Jennifer. Just sent the labels.
I would love the gift tags.
Also thanks for the recommendation of the adjustable rolling pin. I got it and Wow it worked great. My cookies turned out beautifully. And the drip and flip method is wonderful. My cookies looked and tasted professional! Thanks a lot!
Thanks, Linda! So happy you've enjoyed the recipe and the rolling pin. Sending the labels now!
Hi Chris, I love this recipe. I would like to create the labels. I find myself turning to your website so often for entrees, sides, desserts. I love your website. Thanks, Kathleen
Thank you, Kathleen! I appreciate your kind words. Just sent the labels. ENJOY!
THANK yo again for wonderful recipes. Do wish you could add a note - for Gluten Free xxxx add xxx to your flour. HATE guessing too little, too much xanthum gum...
Keep up the great work, LOVE, LOVE the blue dishes used in presentation, wish I knew where you got them. My FAV!
God bless you and thanks for the great work!
Thank you, Carolyn! I appreciate your kind words.
I'm not a GF expert so I usually don't include that information. I'm trying to experiment a bit with it though so I will from time to time include GF variations. I know that all of our biscuit and scone recipes turn out great with 1 to 1 GF flour. I use King Arthur.
Also, our collection of glazed bran muffins also turn out great with the cup to cup KA flour.
Thanks for the compliment on the blue and white dishes. I have to admit, I'm a sucker for blue and white. I don't have a specific place where I find them. Sometimes it's online, sometimes at a kitchen store or consignment shop or a store like HomeGoods. Amazon has some pretty ones too!
Hi, can you use heavy cream instead of half and half?
Thank you!
Yes, that would be fine, Cindy.
Hi Chris, I am new to your website and enjoying reading your recipes. I can't wait to give these heart shaped shortbread cookies and the dip and drip method a try!
Question: what sprinkles or nonpareils did you use here? I love the color combination! Are they available as is or did you custom blend!
Thank you so nice for all of the detailed instructions!
Welcome, Kathy! I do mix my own, using pinks, turquoise and white nonpareils.
Hi. When you say you use "half and half " for the icing,do you mean half milk- half water?
Thank you
Hi Patricia, sorry for the confusion. Half and half is an American convenience product often used in coffee. It's a combination of half milk and half cream.
Can I freeze these cookies after they are baked? And should I wait until they thaw to dip in the icing?
Hi Debby, you can freeze them either way but for optimal presentation, I would wait to dip them till they're thawed. Enjoy!
Thanks, one more question..do you have a ‘second count’ on the icing..if it’s too thick it will only hit the outside and then I add cream and it runs off the cookie..help
I drip for 20-30 seconds, until the dripping slows down a lot.
When you dip the cookie, tilt it a little in all directions to coat the whole surface.
These cookies were absolute PERFECTION! This recipe will now be my go to... We just made them for Valentines Day.
I'm so glad, Shannon! Thanks for letting us know!
These turned out so beautifully and I so enjoy the flavor. I took a picture of them as I’m really pleased they look nearly as good as yours Chris! Your recipes truly are easy and can be replicated. Thanks for all the tips!
Yay! I'm so glad to hear that!
Scrumptious short biscuits. The dip and flip technique is ingenious - so much less finicky than flooding and easier on the hands than a piping bag. Made some to send to my daughter who is away at school. And the best part? A cookie recipe where I don’t have to bring out my mixer!! Thanks Chris.
I'm so glad! Thanks for sharing, Jane!
Hi Chris, Now that I have made this cookie several times in the last couple of weeks, I just wanted to circle back to give the 5 star rathesing.
These are definitely a keeper.
Thanks so much, Bernice!
Hi! These are delicious! How do you make them stick together? Mine just crumbled everytime! But they were still delicious just not beautiful! Any tips? Thanks
Hi Abi, I've never had that happen. Are they crumbling before or after you bake them?
Hi Chris I am confused about butter in recipe. I used the 2 sticks of butter and had a lot of trouble rolling out dough and cookies falling apart after baking. When I checked the recipe for the Christmas tree cookies it says 8 oz butter which is one stick and they were great. Exactly the same as the Valentine cookies except amount of butter.
Am I missing something?
Thank you.
Hi Katherine, I"m sorry you had trouble with this recipe. I hate wasting good ingredients.
Regarding your question, 2 sticks of butter is correct. There are 4 sticks in a pound so 8 ounces is 2 sticks. Sometimes different brands of butter (especially European butter) has more moisture content so you need more flour.
Thank you for answering my comment Chris. I think I have figured the butter thing out. You have 4 half sticks of butter a lb. and I buy 2 sticks a lb. . That solves that!
Thank you!
Hi Chris, I made these today. But to frost I used the swirl that I saw in some of your other cookie recipes. They are absolutely delicious. My swirls on the cookies are not as clean as yours and look more marbled than yours so not sure what I did wrong but I think they still look pretty. I used red and pink gel coloring. I did have a hard time getting the glaze to a pourable consistency and needed to add quite a bit of heavy cream... not sure why. I did sift the confectioner sugar first because I always end up with small lumps when using it so not sure if that is why I needed to add more cream. I will definitely be making these cookies again and maybe with more practice I will get that nice swirl that you show on your cookies. Thank you for your wonderful recipe.
Thanks for your comment, Bernice. This post might be helpful for you -https://thecafesucrefarine.com/christmas-tree-shortbread-cookies/ and also, yes just keep practicing! Glad you enjoyed them!
Sorry for another question. The recipe says softened butter. Is that to room temperature or softer? Thanks
No problem! It shouldn't be melted but very soft so that you can mix it easily without a mixer. If you're house is chilly then you will want the butter warmer than room temp.
Thank you
Thank you Chris. Do you think I can roll the dough w/o chilling and do the cut outs and than chill? Also I love that rolling pin as well. I found it a few years ago on Amazon and I love it. So easy now to get the correct size.
HI Bernice, yes I usually roll the dough, cut it out and then chill before baking. That rolling pin is wonderful!
I baked the shortbread cookie from your recipe and it was fabulous! I was doing sugar cookies with royal icing before and was wondering if I could use royal icing on these cookies - will they hold up well and stay fresh and delicious ?
I use meringue powder/ water/vanilla and confectioners sugar in my royal icing recipe .
Thanks in anticipation
Helen Morris
Hi Helen, I'm sure that royal icing would work fine on these cookies although it doesn't taste as good as the icing that is with this recipe. This icing does dry nicely and the cookies stay fresh for several weeks in an airtight container.
Thank you so much for your prompt response !
Helen Morris
Wow I’m so excited to read all these great comments and try them! I made some shortbread cookies yesterday with my daughter and it was so much work with the royal icing and a lot of work dealing with all the icing bags! These look super clean and simple ❤️ Thank you so much for the amazing g technique! Blessings and Merry Christmas
You're welcome, Alja! Hope you enjoy this recipe!
Will these stay good unrefrigerated for a few days? I was hoping to mail them but I'm not sure how the half and half in the icing will fare?
Hi Barb, yes they are fine to mail. The half and half is stablelized by the sugar and the icing will dry out so there's not need to refrigerate these cookies.
I have never left a comment on any of the hundreds of recipes I’ve tried on Pinterest. I picked this recipe because of the pretty cookie as well as the positive comments. I was making these for a baby shower tomorrow but just threw out the dough after fighting with it for too long. It would never stay together - as the saying goes - the cookie crumbled every single time. I even tried freezing the rolled out dough thinking that would help the cookie stay together. I love baking but this was a sad fail for me. It felt like the recipe needed egg or milk to hold it together. Now I will head to the grocery store that I haven’t been inside of since early March and pick up something to feed the guests.
Hi Amy, first of all, I'm so sorry you didn't have good results with these cookies. I hate wasting good ingredients and even worse, not having good results when I'm making something for a special event.
I'm wondering, however, if you might have made an error with the ingredients. Did you use two sticks of butter? This dough is not crumbly at all with two sticks of butter and only 1¾ cups of flour (plus the ¼ cup cornstarch). I actually made this recipe three times in the last week and it's anything but crumbly.
If you check my recipe archives I actually have at least 8 shortbread variations (for Christmas, Thanksgiving and lots of other holidays) made with this same recipe and there are hundreds of comments on the various recipes. I've never had anyone complain of the dough being crumbly. That's why I'm wondering if there may have been an error with one of the measurements.
Again, I'm sorry you had a problem with this recipe, especially with a baby shower tomorrow!
Well I can't believe I missed it...re-reading the recipe several times. I saw the 8 ounces of butter and my brain must've registered 8 tsp - so I only used 1 stick. SMH - I will have to try it again. Thanks for your suggestion.
Thanks for getting back to us, Amy. It's an easy mistake to make. Hope you try the recipe again! 💕
Hello Chris.This is my first attempt with shortbread cutouts. I am attempting to use a bunny shaped cookie cutter. Can I still use the dip and flip technique with a large cut out? Such beautiful pastels!
Yes, that will definitely work. Just make sure your bowl is a little bigger than the cookie.
Surprised my husband with these for Valentine's Day. They turned out very well. I double dipped several for an extra-thick coating of icing.
Awesome! Thanks so much, Michelle for sharing your results!
Just made a couple batches of these for the first time - and they are just gorgeous!
One dipped in pink-raspberry favored icing the other in sky blue-vanilla flavored.
Custom mixed some Valentine jimmies/sprinkles in traditional red, white and pink and did a bright Spring color mix for the nonpareils.
Next time I think I’ll try almond flavoring in the cookies - and I’m
going to double it!
Easy and beautiful!
Thanks so much for sharing your result, Sandi. Your versions sound wonderful! I wish I could see them!
Thanks, Sandi! They sound beautiful!
Another gorgeous cookie Chris! The color is fantastic and those sprinkles are just adorable. You nailed it again. LOVE the tutorial too. Bravo!
Thanks so much, Tricia! 💕
I was wondering about chilling the dough if I wanted to make a couple of days ahead of time?
Hi Leslie, you can definitely make this dough in advance. Just wrap it in plastic wrap before chilling then bring the ball of dough to room temperature again before rolling. Enjoy!
Great thanks Chris!~
I've never commented on your site before but feel I have to after making these cookies for my husband's birthday. They were absolutely amazing. I rolled my dough into a log, refrigerated for 1 hour and then sliced and baked. They were a huge hit! I've made numerous recipes from your site and every one is spot on. I would love to have your recipes in a cookbook. Do you have plans to publish a book? You would do very well. Thank you for all your hard work!
Thanks so much, Laura! I'm so happy you enjoyed them, especially for something as special as a birthday!
Thank you for your kind words about our other recipes, too. I have had a few cookbook offers but I have declined for now as I have felt it would be more time than I could put in and still keep my priorities which are my faith, my family and my community which the blog is a part of.
I'm getting ready to try out this recipe right now! For those of us with UNsalted butter, how much salt should we add to the recipe to compensate?
Add 1/4 teaspoon for each stick of butter.
So pretty and such a fun baking idea for Valentine's. Great for gifts or just to make with the kids!
Forgot to leave the rating! 5 stars Plus!
💕💕
Hi, Chris,
Just finished making these for the 3rd or 4th time. They are delicious, as always! This is my absolute favorite cookie recipe. I used to make and frost sugar cookies for holidays, but your shortbread cookie is my go-to now!
Victoria
Thanks, Victoria! I'm so happy you've enjoyed these cookies as much as we have! 💕
Beautiful cookies! I am sure they taste wonderful as well.
Thanks so much, Charlotte!
Hi Chris,
Do you know if I used regular milk or soy milk in the
icing if it would still work? Also, I agree with Wendy.
I love all of your ideas.
I bought the exact rolling pin one Christmas to use in
one of your cookie recipes. Now I don't know how I
ever did with out it.
Thank you.
Thanks for your very kind words, Nancy! I think it would work fine to use milk. The icing may be a little thinner but you can always double dip the cookies to make the glaze a little deeper.
Can’t wait to try this. Do you have a link for the sprinkles? They’re so pretty!
Hi Becky, I kind of mixed my own till I got what I liked.
I used this as the base: https://bakerspartyshop.com/collections/nonpareil-mixes/products/rainforest-nonpareils-mix-pink-teal
and then added a little extra pink and some white nonpareils.
I really like this company as they get the stuff out really quickly.
Also, here's a coupon code for 50% off: https://www.wethrift.com/bakers-party-shop
So pretty, Chris! Your simple designs are always show stopping! Thank you so much for recommending the Joseph Joseph rolling pin. Ever since I read about it on The Cafe it is the only rolling pin I use for cut out cookies. I have even bought one for each of my kids. 🙂
Thanks, Wendy! I love that rolling pin. I would be a mess of a shortbread maker without it 🙂