Small heart-shaped shortbread cookies for Valentine's Day
Small heart-shaped shortbread cookies for Valentine's Day is a medium French recipe that serves 24. 120 calories per serving. Recipe by Once Upon a Time Pastry on YouTube.
Prep: 55 min | Cook: 15 min | Total: 1 hr 30 min
Cost: $5.30 total, $0.22 per serving
Ingredients
- 250 g All-purpose flour (for the white dough)
- 125 g Unsalted butter (at room temperature, cut into cubes)
- 80 g Powdered sugar (for the white dough)
- 1 sachet Vanilla sugar (about 8 g)
- 1 unité Egg (used half (about 25 g), beaten into an omelette)
- quelques gouttes gouttes Pink food coloring (for the pink dough only)
- 250 g All-purpose flour (for the pink dough)
- 125 g Unsalted butter (for the pink dough)
- 80 g Powdered sugar (for the pink dough)
- 1 sachet Vanilla sugar (for the pink dough)
Instructions
Prepare the white dough
In the stand‑mixer's bowl, combine the flour, butter cut into cubes, powdered sugar and vanilla sugar until a sandy texture forms. Add the beaten half‑egg and mix for a few seconds until the dough comes together into a ball.
Time: PT10M
Rest the white dough
Shape into a ball, wrap in plastic film and refrigerate for 1 hour to firm up.
Time: PT5M
Prepare the pink dough
Repeat step 1 with the same quantities of flour, butter, powdered sugar and vanilla sugar. Incorporate the pink food coloring (a few drops) until a uniform color is achieved.
Time: PT10M
Rest the pink dough
Shape into a ball, wrap in plastic film and refrigerate for 1 hour.
Time: PT5M
Roll out both doughs
On a lightly floured work surface, roll each dough to a thickness of about 3 mm using a rolling pin.
Time: PT10M
Cut out the base hearts
Using the small heart‑shaped cookie cutters (in two sizes), cut hearts out of each dough. Set aside the cut hearts and keep the scraps for a second pass.
Time: PT10M
Assemble the colored hearts
Insert the pink hearts into the holes of the white dough and, conversely, the white hearts into the holes of the pink dough, making sure to press them in firmly so they adhere.
Time: PT10M
Re‑roll lightly
Gently roll the assembled pieces again with the rolling pin to even out the thickness and ensure the pieces stick together.
Time: PT5M
Cut out the final cookies
Using the large heart‑shaped cookie cutter, cut the final cookies from the assembled dough. Set aside the scraps to make small hearts if desired.
Time: PT5M
Arrange on the sheet
Place the cookies on a perforated baking sheet lined with parchment paper, spacing them slightly.
Time: PT5M
Baking
Bake in a pre‑heated oven at 180°C for 12‑15 minutes, until the edges are lightly golden.
Time: PT15M
Temperature: 180°C
Cooling
Remove the cookies and let them cool on a wire rack before serving or storing.
Time: PT10M
Cleaning
Wash the mixer bowl, the rolling pin, the cookie cutters, the sheet and the work surface. Wipe the plastic film and store any remaining ingredients.
Time: PT20M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 7 g
- Fiber
- 0.2 g
Dietary info: vegetarian, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: gluten, milk, egg
Ingredient Substitutions
- Instead of All-purpose flour: whole wheat flour (for a more rustic version)
- Instead of Unsalted butter: vegetable margarine (for a lactose‑free version)
- Instead of Powdered sugar: sifted granulated sugar
- Instead of Vanilla sugar: vanilla extract (½ tsp)
- Instead of Egg: apple sauce puree (½ tsp) for an egg‑free version
- Instead of Pink food coloring: beet powder
- Instead of All-purpose flour: whole wheat flour
- Instead of Unsalted butter: vegetable margarine
- Instead of Powdered sugar: sifted granulated sugar
- Instead of Vanilla sugar: vanilla extract
Equipment Needed
- Stand mixer or hand mixer
- Floured work surface
- Plastic film
- Rolling pin
- Small heart cookie cutter
- Large heart cookie cutter
- Perforated baking sheet
- Parchment paper
- Oven
- Cooling rack
- Silicone spatula (optional)
Critical Steps — Do Not Skip
- Mix the dough until a sandy texture is achieved without overheating the butter
- Chill for at least 1 hour for each dough
- Precise assembly of opposite‑colored hearts
- Bake at 180°C for 12‑15 minutes to avoid excessive browning
Chef Tips from the Video
- Use very cold butter for a crumblier texture
- Lightly dust the cookies with powdered sugar before baking for a sparkling finish
- Do a test bake with a single cookie to adjust the time according to your oven
Troubleshooting
The dough is too crumbly and won’t hold together
Add 1‑2 tsp of ice‑cold water very gradually until it forms a ball.
The dough is too sticky
Incorporate an additional 10‑20 g of flour and work quickly while cold.
The hearts detach during baking
Press the edges lightly with the rolling pin before baking to seal well.
The cookies spread too much in the oven
Ensure the dough has chilled for at least 1 hour before rolling.
Storage
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days
Freezer: Wrap individually and freeze for up to 1 month
Room temperature: In a biscuit tin at room temperature, maximum 3‑4 days
Make-Ahead Tips
- Prepare both doughs the day before and keep them refrigerated
- The cookies can be baked ahead of time and stored in an airtight container
Last updated: August 20, 2026
