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–+ servings
Close up side view of Love Letter Butter Cookies on a white plate with a milk chocolate heart-shaped candy.
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Butter Cookie Love Letters

Delightful Love Letter Butter Cookies for when you want to show someone special how much you care. An easy dough and buttery crumb make them perfect for Valentine's Day or any occasion!
Prep Time5 minutes
Cook Time15 minutes
Chilling Time30 minutes
Total Time50 minutes
Servings: 14 cookies
Calories: 215kcal
Author: Stephanie Wilson

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • granulated sugar for sprinkling
  • strawberry jam

Instructions

  • Cream the butter and sugar until pale and fluffy. Add the salt, vanilla, and egg; continue to beat until combined. Gradually add the flour until just combined with no flour streaks. The dough will be on the softer side.
  • Between 2 sheets of parchment paper, roll the dough to 1/4 - 1/8 inch thick. The dough mustn't be too thick for the best-shaped cookies. Refrigerate for 30 minutes to chill the dough.
  • Once chilled, remove from the refrigerator and remove the parchment paper. Use a sharp knife or square pastry cutter and cut the dough into 4-inch squares (or diamond shapes). Transfer shapes to parchment lined baking sheets. With the remaining dough, cut heart shapes using a mini heart-shaped cookie cutter.
    Horizontal top view of unbaked, rolled cookie dough being cut into squares on a parchment lined baking dish.
  • Rotate the cookies into a diamond shape. Spoon 1-2 teaspoons of jam into the middle of each cookie square. Fold the two sides and bottom corners into the center to form an open envelope. Press the corners into the jam to seal and top with the mini heart shape and sprinkle with sugar.
    Horizontal top view of unbaked Letter Love Butter cookie dough being shaped into envelopes on a parchment lined baking dish.
  • Chill the shaped cookies in the refrigerator as you preheat the oven to 350℉. Then, bake, one sheet at a tme, until the cookies are light and golden, about 15-17 minutes. Let cool completely before serving or storing.

Notes

Storing: Refrigerate cookies in an airtight container for up to a couple of weeks, although best when enjoyed shortly after baking. You can also freeze for longer storage.

Nutrition

Calories: 215kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 49mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 425IU | Calcium: 9mg | Iron: 1mg