Small Batch Shortbread Cookies
Small Batch Shortbread Cookies 1

Putting in a little effort for your valentine doesn't always require a whole day in the kitchen. Sometimes showing that you care can be as simple as these small batch shortbread cookies. Make them to share with your sweetheart, give 'em out to people you love... or eat them all yourself.

Kenneth and I are terrible at celebrating Valentines Day–– every year we ruin each others surprises like, weeks in advance because we're impatient people. So naturally when I made these sweet shortbreads a little while in advance, Kenneth was all over them. Happy not-quite-Valentines-Day, honey!

Shortbread is a weak spot for me. The first time I'd ever had shortbread cookies, I was given them as a take-away at a wedding I was shooting. I was starving on the car ride home and decided to dig in... and my whole world changed. There's something about shortbread that is just... amazing. It's so simple to make and even simpler to devour.

I tried to make a recipe that didn't focus on chocolate–– then I dipped the cookies in chocolate. So, chocolate is completely optional at this point; you can also try something like my vanilla glaze if you want to give them a nice finishing touch, but these shortbread cookies are also great on their own.


– Mixing the shortbread dough can take a discouragingly long time; keep mixing and the dough will form.
– I melted semi-sweet chocolate chips doing a double-boil, then dipped the cookies in the chocolate.
– This recipe is a small batch and should make about 16-18 three inch cookies.
– Refrigerating the dough is a necessity, or it will absolutely stick to your rolling pin.

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Small Batch Shortbread Cookies
A simple small batch shortbread recipe perfect for splitting with your valentine.
  • 1 stick unsalted butter, softened
  • 1/2 cup confectioner's sugar, sifted
  • 1/4 tsp vanilla extract
  • 1 cup all-purpose flour, sifted
1. Cream together the butter, sugar and vanilla extract.2. Sift in flour and mix well.3. Separate into 2 discs and refrigerate for 30-45 minutes.4. Preheat the oven to 350ºF.5. Roll out your first disc and leave the other in the fridge. Do not roll out too thin or your cookies will overbake.6. Cut desired shape into dough and repeat with the second disc. Place onto a nonstick pan or parchment line sheet.7. Bake for 9 to 11 minutes, or until the edges become slightly golden.8. Let cool on the pan for about 1 minute, then transfer to a wire cookie rack to cool completely.
Prep time: Cook time: Total time: Yield: 16-18 3" cookies