These Mini Heart Shaped Cookies are one of those simple, cozy bakes that just make you smile. I made a batch on a quiet Sunday afternoon with a cup of tea nearby and a kitchen that smelled like vanilla sugar, honestly, that’s my happy place. There’s something so satisfying about cutting out tiny hearts, lining them up perfectly on parchment paper, and watching them puff just slightly in the oven.
They’re buttery, light, and just the right mix of crisp and soft. Perfect for Valentine’s Day, of course, but also for gift boxes, tea parties, or just a random midweek craving when you want something cute and homemade. Anyway, enough talking—let’s bake.
Why You’ll Love It
- They’re tiny, buttery, and completely adorable.
- No complicated steps, just roll, cut, and bake.
- You can decorate them however you want (sugar dust, icing, jam – go wild).
- They smell like a bakery right when you open the oven.
- Easy to double if you’re making them for gifts.
Ingredients
For the Cookies
- ¼ cup butter, softened (if you forget to take it out early, microwave in short bursts)
- 2 tablespoons shortening (or use all butter for a richer flavor)
- ½ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour (plus a little extra if sticky)
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Pink Icing
- 1 cup powdered sugar
- 2–3 teaspoons milk (add more for a thinner glaze)
- ½ teaspoon vanilla extract
- 1–2 drops pink or red gel food coloring
How To Make Mini Heart Shaped Cookies
Beat The Mixture
Start by beating the butter, shortening, and sugar together until it looks pale and creamy. It should feel light when you scrape it with a spoon, that’s when you know it’s ready.
Add in the egg and vanilla, and mix again until everything blends nicely.
In a separate bowl, whisk the flour, baking powder, and salt together. Add that into the wet mix slowly, and stir until a soft dough starts to form. It might look a little crumbly at first, keep mixing.
Wrap It Up
Once it holds together, wrap it in plastic and chill it for about an hour. This step helps keep those heart shapes neat when baking.
Preheat Your Oven
When you’re ready, preheat your oven to 375°F (a touch lower than usual so they stay pale and delicate).
Roll & Cut The Dough
Roll the dough out on a lightly floured surface, about ⅛ inch thick.
Cut out those cute little hearts, I like using a tiny metal cutter, and gently transfer them to a parchment-lined baking sheet.
Reroll the scraps until you’ve used up every bit of dough.
Bake The Mini Heart Shaped Cookies
Bake for about 6 to 8 minutes, just until the edges barely start to turn golden.
You want them to stay soft inside, so don’t overbake.
Cool The Mini Heart Shaped Cookies
Let them cool completely before decorating, or just eat them plain, they’re that good!
How To Make The Pink Icing
Make The Icing
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Start with two teaspoons of milk and add more if needed, a little goes a long way.
Stir in a drop or two of pink or red gel food coloring until you get the shade you want. It should be thick but drizzle-able, like soft honey.
Decorate Your Mini Heart Shaped Cookies
Once your cookies are completely cool, spoon or pipe the icing on top.
You can dip the tops for a smooth glazed look, or drizzle it for a more rustic finish.
Add sprinkles right away if you’re using them, the icing sets pretty quickly.
Tips & FAQ For These Mini Heart Shaped Cookies
Can I skip chilling the dough?
You can, but the hearts might spread a bit more. Chilling helps them hold their shape.
How long do they stay fresh?
About a week in an airtight container. Though honestly, they never last that long around here.
Can I use natural food coloring?
Yes! Beet juice or freeze-dried strawberry powder gives a pretty soft pink.
Do I have to use shortening?
Nope. All butter will make them a bit richer and more golden, which is equally lovely.
Can I decorate them with other toppings?
Definitely. Try sanding sugar, heart sprinkles, or even edible glitter if you’re feeling fancy.
They’re crisp on the edges, soft in the center, and covered in a light pink glaze that looks like something from a bakery window. Every time I make these mini heart shaped cookies, they remind me why I love simple baking days—the kind where you make a little mess, sneak a warm cookie off the tray, and let the house smell like sugar and vanilla for hours.
