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Perfect Heart-Stamped Shortbread Cookies with Rose Glaze

heart-stamped shortbread cookies - featured image
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Delicate buttery shortbread cookies stamped with hearts and topped with a subtle, floral rose glaze. Easy to make and perfect for gifting or special occasions.

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 teaspoons rose water
  • 2 tablespoons milk or water
  • Optional: a few drops of pink food coloring

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3 minutes until light and fluffy.
  2. Mix in the vanilla extract until combined.
  3. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the butter mixture, mixing on low speed until the dough forms loose crumbs.
  4. Using your hands, gently press the crumbs together until a smooth dough forms. Wrap it in plastic wrap and refrigerate for at least 30 minutes (or 20 minutes in the freezer) to firm up.
  5. Preheat oven to 325°F (160°C) and line baking sheets with parchment paper.
  6. On a lightly floured surface, roll out the dough to about ¼-inch (6 mm) thickness. Use a heart-shaped cookie cutter to stamp out cookies, re-rolling scraps as needed.
  7. If your cutter has a built-in stamp, press gently to imprint the heart design. Otherwise, press a smaller cutter or a clean object into the dough for the pattern.
  8. Place cookies about 1 inch (2.5 cm) apart on the baking sheets and bake for 18–20 minutes until edges are lightly golden. Watch closely after 15 minutes to prevent over-browning.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. In a small bowl, whisk together powdered sugar, rose water, and milk until smooth. Adjust thickness by adding more sugar or liquid as needed.
  11. Using a spoon or piping bag, drizzle the rose glaze over each cooled cookie. Let set at room temperature for at least 30 minutes before serving.

Notes

Chill dough before rolling and after cutting to maintain shape and heart stamps. Use parchment or silicone mats and rotate baking sheets halfway through baking for even color. Prepare glaze while cookies bake to save time. Let glaze set in a cool, dry spot rather than the fridge to avoid stickiness.

Nutrition

Keywords: shortbread cookies, rose glaze, heart-stamped cookies, Valentine's Day cookies, homemade cookies, easy cookie recipe, floral glaze

Find it online: https://bitefuljoy.com/perfect-heart-stamped-shortbread-cookies-recipe-easy-homemade-rose-glaze-treats/