Dipped Shortbread Cookies

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Shortbread cookie cutouts, dipped in chocolate and dusted with sprinkles.

Valentine Dipped Shortbread Cookies

Ah…. Valentine’s Day.  If you have just met me, you don’t know just how much I love it.  Truly, everything about it.

Dipped Shortbread

These cookies are a pretty little picture of my mind’s eye when I think of Valentine’s Day.  All that’s missing is a sappy Hallmark card.

Side of the Cup Cookie Cutter WM

Last week I was shopping at our NEW World Market store.  I can spend hours in that place.  Even more so, now, that we actually had to live without it for a few years.  They pulled BOTH of our stores a few years back, and I was SO SAD! Recently, they came back to Omaha, and my heart skipped a beat!  I came upon this darling “Side of the Cup” heart shaped cookie cutter when I was in, and knew I had to have it.

Side of the Cup Cookie Cutter

An excuse to make cookies in the shape of a heart, that actually hang off the side of my most favorite mug?

Twist my arm.

Dipped Shortbread Ccookies

I love shortbread cookies.  They aren’t TOO sweet, make perfect cut out cookies, and you can dip them and sprinkle them with your favorite sprinkles.  Perfect for any holiday.

Like Valentine’s Day!

I dipped some in semi-sweet chocolate, and used candy melts for the rest.  Aren’t they just precious?

Dipped Shortbread Cookies - An Affair from the Heart


Valentine Dipped Shortbread Cookies on a wood surface
4.50 from 4 votes
Print Recipe

Dipped Shortbread Cookies

Shortbread cookie cutouts, dipped in chocolate and dusted with sprinkles.
Prep Time15 minutes
Cook Time10 minutes
Additional Time5 minutes
Total Time30 minutes
Cuisine: American
Keyword: Dipped Shortbread Cookies
Servings: 20 cookies
Calories: 179kcal
Author: Michaela Kenkel


For the Shortbread Cookies:

  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • [b]
  • For the Dipping Chocolate:[/b]
  • 6 ounces semi sweet chocolate chips


  • In your electric mixer, beat the butter until smooth and creamy. (about 1 minute). Add in sugar and beat until smooth. (about 2 minutes). Add vanilla. Stir in the flour and salt until incorporated. Flatten the dough into a disk shape. Wrap in plastic wrap, and refrigerate for at least an hour or until firm.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • On a lightly floured surface roll out the dough into a 1/4" thick circle. Cut into rounds or other shapes using a floured cookie cutter. Place on baking sheets and refrigerate for about 15 minutes. Cookies will keep their shape much better.
  • Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on rack.
  • Melt Chocolate and dip half of the cookie, place on a parchment lined cookie sheet and refrigerate for 15 minutes to harden chocolate. Dust with sprinkles if desired.


Serving: 1g | Calories: 179kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 29mg | Fiber: 1g | Sugar: 7g


My other favorite shortbread recipe is this one for Almond Raspberry Shortbread Thumbprints.

Perfect for, you guessed it, VALENTINE’S DAY!

almond raspberry shortbread thumbprints

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  1. These are so adorable. My anniversary is coming up so I’ve been looking for a heart cookie recipe. This is perfect.

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