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Valentines Day Shortbread Cookie Bites

Buttery, tender, and perfectly sweet, these Valentine’s Day Shortbread Cookie Bites are the ultimate festive treat. Made with rich butter, a hint of almond extract, and colorful sprinkles baked right into the dough, they hold their shape beautifully and have that classic crisp-yet-melt-in-your-mouth shortbread texture. Finished with a simple vanilla drizzle and extra Valentine’s sprinkles, these mini heart cookies are perfect for gifting, parties, or adding to a holiday dessert tray.
Servings 36 mini heart cookies

Ingredients

For the Shortbread

  • 2 cups unsalted butter softened
  • 1 cup granulated sugar
  • 1½ tsp pure almond extract
  • 4 cups all-purpose flour
  • 1 tsp kosher salt
  • ¼ cup Valentine’s Day nonpareils sprinkles for inside dough

For the Icing

  • 3 cups powdered sugar
  • 3 –4 tbsp milk
  • 1½ tsp clear vanilla extract
  • 2 –4 tbsp Valentine’s Day nonpareils sprinkles for topping
  • 1 disposable piping bag

Instructions

Prep

  • Preheat oven to 325°F.
  • Line two baking sheets with parchment paper.
  • Cream Butter + Sugar
  • In a large bowl, beat the butter and sugar until smooth and creamy.

Do not overwhip. You don’t want to add too much air.

  • Mix in almond extract.

Add Dry Ingredients

  • In a separate bowl, whisk flour and salt.
  • Gradually mix dry ingredients into butter mixture just until combined.
  • The dough will look crumbly at first — that’s normal. Keep mixing gently until it comes together.
  • Fold in the ¼ cup sprinkles.

Roll + Cut

  • Lightly flour your surface.
  • Roll dough to ¼ inch thickness.
  • Use a 2-inch mini heart cutter to cut shapes.
  • Place cookies on baking sheets about 1 inch apart.

CHILL (This Is Critical)

  • Place trays in refrigerator for 30–45 minutes.
  • Cold butter = clean edges + no spreading.

Do not skip this step.

    Bake

    • Bake at 325°F for 12–15 minutes, or until edges are just barely golden.
    • They should stay pale on top.
    • Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.

    Icing

    • In a bowl, whisk powdered sugar, milk, and vanilla until smooth.
    • You want a drizzle consistency — thick but pourable.
    • Add milk 1 teaspoon at a time if needed.
    • Transfer to piping bag and drizzle over cooled cookies.
    • Sprinkle extra Valentine sprinkles on top before icing sets.
    • Let icing harden about 30 minutes before serving.