Gorgeous Valentine Cookies | Easy Cookie Decorating Tutorial!

Originally published at www.thewalkingmombie.com on January 13, 2017.

Valentine ShortBread Chocolate Candy Box Cookies

Here’s the perfect way to spoil your kids, significant other or friends this Valentine’s Day & wow them with something that is sure to satisfy their sweet tooth. How about making these elegant Valentine’s Day inspired Chocolate Box Shortbread Cookies? It’s a great way to celebrate the holiday with a little extra pizzaz! If you think you don’t have what it takes to make these awesome cookies — think again!

I’ve created a simple and easy tutorial explaining all the materials and ingredients you need, as well as how to replicate these adorable Valentine cookies.

I wanted to create two different material list versions for you. The first list is the least expensive way to go and for those of you that don’t mind spending the extra time. The second list is bit more pricier due to pre-made items. If price is not factor, you’re short on time, or you’re just not comfortable working with fondant from scratch — than I suggest going with this list. Just keep in mind, sometimes spending a little more equals less frustrations and mistakes. If you decide to go with the second list of baking supplies, skip over the first supply list and the Fondant Prep & Coloring section. Vice versa if you’re going with the first list. The third materials list is just additional options (I wanted to give you more options and inspiration so you aren’t limited).

I have also included links to some of the materials for those of you that aren’t familiar with fondant tools so you know where you can purchase them.

*Please note: if you end up clicking on any of the links below and and make a purchase, I may get a commission (which is always greatly appreciated). Commissions like these go towards the costs of keeping this site going. To read more about affiliate links, please visit our Affiliate Disclosure Policy. If you have any questions or concerns, please contact me. Thanks!

Ingredients & Supplies Needed-: List 1

Ingredients & Supplies Needed-: List 2

Optional Supplies: List 3

Yummy Shortbread Cookie Recipe

Cutting heart shaped cookies with cookie cutter

You can find a super easy shortbread recipe and directions here.

Please note that you have the option of adding vanilla extract. I always like making my shortbread cookies with vanilla extract, the recipe I’ve linked does not use vanilla extract (it’s just personal preference.)

heart cookies

Keep in mind that each candy box requires two cookies, one for the top and one for the bottom. Cut out your pieces with your cookie cookie cutter and place in the freezer for one hour. Adding fondant to a warm cookie will make the fondant droopy and you very sad;)

Fondant Prep-Coloring

When working with fondant make sure you’re working on a hard smooth surface. Use a small amount of shortening on your hands to prevent the fondant from sticking.

Mix the fondant and gum paste using a 3:1 ratio (3 parts fondant to 1 part gum paste. Cut your fondant/gum paste mixture into chunks. Cut the pieces according to how much you’ll need for each color you choose.

Add 1–2 drops of gel food coloring to your fondant and mix. You may need to tweak it about depending on the shade you’re going for.

Tip: If you choose to use lavender or pink coloring, I would highly suggest buying the pre-made colored fondant for these two colors, rather than gel coloring to get the best results. Another lavender tip — always keep lavender fondant out of the light until you’re ready to serve because the lavender will change to blue.

Thoroughly work the coloring into your fondant by kneading it.

Creating Fondant Decorative Pieces

Your base fondant (the larger piece touching the cookie) should be 1/16 inch thick. All other pieces should be 1/8 inch thick. Lightly dust your working area with cornflower before you roll your fondant (otherwise it will stick and trust me — you really don’t want that).

Next, using your cookie cutter, cut out your square and heart base layer pieces.

Creating the Quilt Effect for the Top of the Box

Using your quilting roller tool, create you quilting lines by applying slight pressure rolling the tool gently in a straight diagonal line starting from one corner to the opposite corner. Continue adding lines with equal space between each line until you reach the other two corners. Turn your fondant piece and repeat the same process to create diagonal quilting lines.

A quicker way to do this, is using a quilt pattern roller. Simply use the same way you use a rolling pin, adding slight pressure as you move across your piece.

  • Optional: If you want to add an extra touch to your quilt pattern such as adding a piece of candy baking pearls, take your fondant wheel quilting tool and gently press down with the edge of the wheel to create a small cross pattern at each intersecting line. Then press your candy pearls in each cross pattern you created.

*For the bottom cookies, I suggest leaving them smooth to add contrast between the top and bottom.

Sparingly brush on a very small amount of water on the side of the fondant that will be touching the cookie. The water acts as a glue helping to adhere your fondant to the cookie. Just make sure that you don’t get any water on the top of the fondant because it dissolves the sugar and you’ll end up with pot holes.

Lay your fondant down on your cookie by placing it carefully and slowly from one edge to the other to avoid wrinkling and tearing. Gently smooth the fondant until you have a nice smooth top.

Creating a Fondant Bow

Just by looking at a pretty fondant bow can be intimidating. It is actually super easy to create them though! Using your ruler as a guide, cut 1/4" x 2 1/2" or 1/2" x 2 1/2" strips (depending on how big you want your bow). Sparingly brush water on one side of each strip and place the wooden dowel in the center perpendicular to the fondant and bringing the two ends together and pinching them to create a ruffled appearance. Repeat these steps to create the other side of your bow.

Next, cut out two 1/4" or 1/2" x however long you want the tails to be. You can cut a V-shape on the ends of each to create a fish tail or you can cut on a 45 degree angle. Take the uncut parts of your tails and pinch them together. To prevent the tails from drying too fast, just cover them with plastic wrap.

To create the center of your bow, the knot — Cut a 1/4" or 1/2" x 1" strip and create a small fold on each side of your piece. Flip your piece over and gently pinch all the way down length wise to create creases. Brush the underside of the small piece of fondant with water or gum glue. Place your small middle piece over the pinched together ends of your loops and tuck any excess under. Allow this part of your bow to dry thoroughly until it holds it’s shape.

Brush the underside of each tail and position them on the top of the cookie. Gently place the top part of your bow over the tails. That’s it!

Creating the Chocolate Pieces

Cut out a couple small hearts, rectangles, circles, and triangle pieces. Make sure to keep the pieces proportional to the size of your cookie. If you make them small enough, you should be able to fit about 8 pieces on each cookie and pieces for larger ones.

Brush a small amount of water on each piece of chocolate candy and place on the cookies that are the bottoms. Then add some sugar sprinkles to a couple of your pieces to add some color. Take a tiny bit of fondant and roll a piece to create the swirl for your other candy pieces. Brush with water and place on your chocolate pieces. You can also create straight pieces to change up the design a bit.

If you decided to go with the Wilton fondant cutters, use them to create your chocolates instead of manually cutting them out.

Storing Finished Cookies

Fondant can be very unforgiving, so it’s important to store your finished fondant covered cookies properly. Do not store your cookies in extreme temperatures (hot or humid, extremely cold temperatures.) It the fondant gets too hot it will droop and lose its shape and if fondant is sitting in extremely cool temperatures for periods of time, it will sweat once your remove it from the low temp. The best temperature to store them in is a dry, cool and dark place until their ready to be eaten.

I apologize for the lengthy post, but I just wanted to make sure that I provided thorough enough details to make these Valentine cookies with minimal frustrations and the most success. Other than that, it doesn’t seem to complicated right?

Let me know your thoughts by leaving me a message in the comment box below. I always love hearing from you!

p.s.-If you have time, snap some pics of your cookie creations and share them with me. I can’t wait to see all the creativity!