Make these delicious Heart Shaped Shortbread Cutout Cookies with raspberry glaze for your valentine! An easy recipe using only 7 ingredients.
I am joining Happy Happy Nester, My 100 Year Old Home and Finding Lovely for a 4 day series of Valentine’s Day ideas! So much creativity and inspiration. Here is the schedule and links to the other posts:
Shortbread Cutout Cookies
Today, I am sharing these adorably delicious Shortbread Cutout Cookies with the easiest raspberry glaze!
I love simple recipes. Pretty much everything I share here can be made with basic ingredients. But I like to think that my recipes are anything but basic in the way they taste. And when the main ingredient is butter, I think that is a road to success!
These shortbread cutout cookies are made using 5 simple ingredients. Butter, sugar, flour, salt and vanilla. The key to making these stand out from the crowd is the raspberry glaze. Sounds fancy right? Well, I have a shortcut that skips the fresh raspberry puree and uses raspberry jam instead. You’re welcome.
More Valentine’s Day Cookie Recipe Ideas
As part of our 5 days of Valentine’s inspiration, my friends are sharing their delicious Valentine’s Day cookie recipes. Check them out!
These sweet scalloped cookies are decorated with delicate hearts for the perfect Valentine’s Day treat.
These Valentine’s Day sugar cookies are so much fun to make. I love that everyone can learn how to decorate these cookies.
Valentine Sugar Cookies are easy to decorated when you have the perfect royal icing. This cute cookie design uses food markers to create the words.
How To Make The Best Shortbread Cookies
The best cookies are always made with the best ingredients. Quality butter, is key here. I love Kerrygold, but any good brand that you can find at the grocery store will do. Since butter is the main ingredient, make sure it is fresh and not rancid as well.
Ok, a few more tips before you get started. Once you have the dough made, make sure you chill it for 15 minutes. And if you chill it for longer, let it sit out on the counter until a bit soft. Otherwise this shortbread cutout cookie dough will crack when we roll it out.
Also, the key to great looking cookies is to roll out the dough evenly. 1/4″ thickness. That way all the cookies will look uniform in their shape and thickness.
You can also chill the cookies before baking to make sure they maintain their shape, but I didn’t find this step necessary.
One last tip before you go making these delicious Shortbread Cutout Cookies. Don’t overbake! Shortbread cookies aren’t like traditional cookies that are made with eggs and baking soda. the dough can be a bit more finicky when it comes to heat.
So, don’t overcook them. As soon as the edges start to turn light golden brown, remove them from the oven. Otherwise they will be a bit dry.
How To Ice Shortbread Cookies
The raspberry glaze on these Shortbread Cutout Cookies is so simple to make. Sugar, a little milk and some raspberry jam is all that’s needed to add a little color and yummy flavor to this icing.
I like to dip the cookies in the glaze to get a nice even coating of sugary goodness on the cookies. But you can also spoon a little dollop of icing on each cookie.
And once the cookies are iced, let them sit for about 4-6 hours for the glaze to set.
Stay tuned tomorrow for the cutest packaging for these Shortbread Cut Out Cookies! I can’t wait to show you.
Shortbread Cut Out Cookies With Raspberry Glaze
- 1 cup butter softened or room temperature
- 1 tsp vanilla extract
- 1/2 cup Powdered Sugar
- 1/4 tsp salt
- 2 cups all purpose flour
- 1 cup powdered sugar
- 1 tbsp milk
- 2 tbsp raspberry preserves
- Place the butter in a mixer and beat until soft and fluffy. Add vanilla and powdered sugar. Beat for another 2-3 minutes.
- Gradually add salt and flour to the butter and sugar mixture. Scrape down the sides and mix until well combined.
- Form dough into a flat disk, wrap and chill in the fridge for 15 minutes.
- While the dough is chilling, preheat oven to 350 degrees fehrenheit.
- Once the dough has chilled, place on a lightly floured surface. Using a rolling pin, roll out to 1/4" thick. Use heart shaped cookie cutters to cut out dough. Place on a parchment lined baking sheet about 1" apart. Bake for 15-18 minutes.
- Remove from the oven and place on a cooling rack.
- To make the raspberry glaze for the cookies, place the powdered sugar in a bowl. Add the milk first, stirring to combine. Next, add the raspberry preserves. Adjust as needed with more or less powdered sugar or milk. You want the glaze to be thick but not too sticky.
Glazing the Cookies
- Once the cookies have cooled (about 1-2 hours), place the cookies upside down into the bowl of glaze. You want to just dip the tops and then place them on a wire rack to dry. Let icing set for 4-5 hours before storing.
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