I finally get it. I finally understand why stores set up their Christmas displays immediately after Halloween and why Valentine hearts begin popping up immediately after ringing in the New Year. Holiday seasons are short and they pass by quickly, and if you don’t start early you could miss out entirely. I used to hold off on sharing my holiday-related recipes — who wants to see Christmas cookies before Thanksgiving, right? But… but so many of you come to my site through Pinterest or Facebook and in order to give these recipes a chance to even be seen at all, I need to be sharing them weeks or months in advance. So while I was hesitant to share these Valentine Cookies already because it’s not even February yet and it’s hard for me to imagine anyone having their life so together that they’re already searching for Valentine’s Day recipes, I’m actually late to the pink & red game. Basically, if I were a good blogger, I’d actually be sharing Cinco de Mayo recipes by now. I. Just. Can’t.
So for those of you seeing these Valentine Cookies in January, I hope you don’t mind. Is it ever really too soon for a buttery, chocolate and sprinkle covered cookie, anyway? The cookie base for this recipe is one that I’ve used many times here before, it’s a favorite of mine that’s similar to shortbread (but better!) and I’ve adapted it into so many other recipes from my thumbprint cookies to my millionaire’s shortbread to my sugar cookies. It’s simple to make, easy to roll-out, holds its shape perfectly while baking, and has a great not-too-sweet, buttery flavor and crisp texture that is perfect for covering in chocolate and sprinkles.
Tips for Making Valentine Cookies
Enjoy!
How to Make Valentine Cookies
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