Riley Cushman


Easy Shortbread Heart-Shaped Cookies that are slice-and-bake treats, loaded with sprinkles, perfect for Valentine’s Day.


  • 1 cup (2 sticks) of unsalted butter, at room temp.
  • 3/4 cup of powdered sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon of pure vanilla extract
  • 1/4 teaspoon of pure almond extract
  • 2 1/3 cups of all-purpose flour
  • 1/2 cup of sprinkles



  1.  Add butter, powdered sugar, salt, vanilla extract, and almond extract to bowl and mix until smooth.
  2.  Add flour and mix until mixture looks crumbly and chunky.
  3.  Then add sprinkles and incorporate together.
  4.  Turn dough out on work surface (ex. counter) on wax/ parchment paper and form log into triangle.
  5.  Then use a wooden ruler to press an indentation down the center of one flat side to make the top cleft of the heart.
  6.  Transfer log to a cookie sheet, tuck the wax paper ends underneath, and put into the freezer for around 15-20 minutes.


  1. Take out of freezer and let it come to room temperature for about five minutes before slicing into multiple cookies with a sharp knife.
  2.  Preheat oven to 350°F and line two baking sheets with parchment paper.
  3.  Arrange cookies about an inch apart on baking sheets.
  4.  Bake until cookies just barely turn a light golden color around the edges, between 12 and 15 minutes.
  5.  Allow to cool on the baking sheets.


These were really fun and easy to make and tasted great! My family and friends loved them.