Best Valentine Cinnamon Shortbread Cookies Recipes

VALENTINE'S SLICE-AND-BAKE CINNAMON HEART SHORTBREAD COOKIES

Steps:

• Beat butter in a large bowl with a hand mixer until fluffy; add vanilla extract, confectioners' sugar, ground cinnamon candies, and cornstarch and mix with hand mixer until combined.
• Incorporate flour 1/4 cup at a time, mixing with your hands until all flour is used and dough comes together.
• Divide dough into halves; roll each into an 8-inch cylinder. Wrap each cylinder in waxed paper and freeze until firm, at least 1 hour to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove dough from freezer and let thaw just until slightly softened.
• Cut dough into 1/4-inch slices and arrange onto baking sheets.
• Bake in preheated oven until firm along the edges but not yet browned, about 10 minutes. Cool cookies on racks for 5 minutes before moving to a rack to cool completely.

VALENTINE CINNAMON SHORTBREAD COOKIES

Steps:

• Mix room softened butter with sugar and vanilla.
• Combine cinnamon with salt and flour. Add to butter mixture and mix until it forms a dough.
• On waxed paper press a small amount of dough into a heart shaped cookie cutter. If using M&Ms decorate after placing cookie dough on an ungreased cookie sheet.
• If using red cinnamon heart candies, place undecorated cookies on an ungreased cookie sheet in a 325 degree oven. Remove after 5-7 minutes and decorate with red cinnamon heart candies. Place back in oven and finish baking. This allows candies to not get completely melted.
• TOTAL time for baking cookies is approximately 15 minutes. Do NOT let cookies get brown edges.
• Yield depends on size of cookie used. 36 is an approximate amount.

VALENTINE'S CINNAMON HEART SHORTBREAD PAN COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a jelly roll pan with parchment paper.
• Beat butter in a large bowl with and electric mixer until fluffy. Add confectioner's sugar, cinnamon hearts, vanilla extract, cinnamon oil, baking soda, and baking powder; stir using a wooden spoon. Add flour 1 cup at a time, mixing by hand until dough sticks together.
• Push dough onto the prepared pan, flattening the corners to make an even layer.
• Bake in the preheated oven until corners start to turn a light brown, 35 to 40 minutes. Cool on a rack for 10 minutes; lift shortbread out of the pan by holding onto the parchment paper. Cut into 2-inch squares.