Conversation Heart Cookies Recipe

Introduction

These Conversation Heart Cookies are a delightful twist on classic sugar cookies, decorated with pastel royal icing and charming messages. Perfect for Valentine’s Day or any time you want to share a sweet note, they combine a tender cream cheese cookie with colorful, smooth icing.

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (170g)
• 1/2 cup (4 oz) full fat cream cheese, room temperature (113g)
• 1 1/2 cups granulated sugar (300g)
• 1 large egg, room temperature (56g)
• 2 tsp almond extract (optional, 8g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 3 cups all-purpose flour (390g)
• 1 Tbsp cornstarch (8g)
• 1 tsp fine salt (6g)
• 1/2 tsp baking powder (2g)
• 3 1/2 cups powdered sugar (454g)
• 3 Tbsp meringue powder (28g)
• 1/4 cup water, room temperature (60g), plus more as needed
• 2 Tbsp vanilla or almond extract (24g)
• Yellow, Orange, Pink, Purple, Blue, and Green gel food coloring
• Small heart cookie cutter (about 3/4 inch)

Instructions

1. Step 1: In a large bowl or stand mixer, beat the butter and cream cheese on medium speed until smooth.
2. Step 2: Add granulated sugar and mix on medium-high speed until the mixture lightens in color, about 2 minutes.
3. Step 3: Add the egg, almond extract (if using), and vanilla extract. Mix on medium speed until combined.
4. Step 4: In a separate bowl, whisk together flour, cornstarch, salt, and baking powder.
5. Step 5: Gradually add the dry ingredients to the wet ingredients on low speed until just incorporated. Scrape down sides as needed.
6. Step 6: Divide the dough in half, flatten each into a 1/2 inch thick rectangle, wrap in plastic wrap, and chill for 2 hours (or 30 minutes in the freezer).
7. Step 7: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
8. Step 8: Roll one portion of chilled dough on floured plastic wrap to 1/3 inch thickness. Use the heart cutter to cut out cookies and place them 1/2 inch apart on prepared sheets.
9. Step 9: Chill cut cookies 15 minutes in the fridge or 5 minutes in the freezer to help them keep shape.
10. Step 10: Bake cookies one sheet at a time for about 10 minutes, watching to avoid browning.
11. Step 11: Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
12. Step 12: Repeat rolling, cutting, chilling, and baking with remaining dough and scraps.
13. Step 13: To make royal icing, whisk powdered sugar and meringue powder together. Add water and extract, mixing until stiff peaks form.
14. Step 14: Adjust consistency by adding water a tablespoon at a time until a thick flood consistency is reached.
15. Step 15: Divide icing into bowls and tint with gel food coloring to make pastel yellow, orange, pink, purple, blue, and green shades.
16. Step 16: Pipe hearts on cookies using small piping bag openings (1-2 mm). Use a toothpick or scribe to smooth icing if needed.
17. Step 17: Let icing dry for a few hours until firm. Then write messages with a fine-tipped edible red marker.

Tips & Variations

• Chilling the dough and cut cookies ensures they keep their shape during baking and prevents spreading.
• Use a scale to measure flour accurately for the best cookie texture.
• If you prefer, swap almond extract for all vanilla, or try lemon extract for a bright twist.
• Make pastel icing by adding just a tiny amount of gel food coloring to avoid overly vibrant colors.
• For mess-free decorating, roll dough on plastic wrap and chill cut cookies before baking.

Storage

Store the decorated cookies in an airtight container at room temperature for up to two weeks. For longer storage, freeze cookies in a sealed container for up to 3 months. To enjoy, thaw at room temperature; no reheating needed as they’re best fresh and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and chilled up to 2 days in advance. Just keep it tightly wrapped in the refrigerator until ready to roll out.

What if I don’t have meringue powder for the royal icing?

Meringue powder helps stabilize royal icing. If unavailable, you can substitute with pasteurized egg whites, but be cautious with raw egg for food safety. Alternatively, look for meringue powder at craft or baking stores.

Conversation Heart Cookies Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

These delightful Conversation Heart Cookies are soft, creamy sugar cookies made with cream cheese for extra tenderness, baked to a perfect golden finish and decorated with colorful pastel royal icing. Perfect for Valentine’s Day or any occasion requiring a sweet, charming treat with personalized messages.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 10 minutes per batch, total approx. 30 minutes
• Total Time: 3 hours including chilling and decorating time
• Yield: About 60 small heart-shaped cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cream Cheese Sugar Cookies

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (170g)
• 1/2 cup or 4 oz. full fat cream cheese, room temperature (113g)
• 1 1/2 cups granulated sugar (300g)
• 1 large egg, room temperature (56g)
• 2 tsp almond extract, optional (8g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 3 cups all-purpose flour (390g)
• 1 Tbsp cornstarch (8g)
• 1 tsp fine salt (6g)
• 1/2 tsp baking powder (2g)

Royal Icing (adapted from Wilton)

• 3 1/2 cups powdered sugar (454g or 1 lb. box)
• 3 Tbsp meringue powder (28g)
• 1/4 cup water, room temperature (60g)
• 2 Tbsp vanilla or almond extract (24g)
• Additional water, as needed to achieve flooding consistency
• Yellow, Orange, Pink, Purple, Blue, and Green gel food coloring

Additional Supplies

• Hand mixer or stand mixer
• Parchment paper or 2 silicone baking mats
• 2 large baking sheets
• Small heart cookie cutter – approximately 3/4 inch
• 7 small piping bags
• Edible red marker

Instructions

1. Prepare the Cookie Dough: In a large bowl or stand mixer, beat the butter and cream cheese on medium speed until smooth. Gradually add granulated sugar and beat on medium-high speed for a few minutes until the mixture lightens in color. Add egg, almond extract (if using), and vanilla extract or vanilla bean paste and mix until combined.
2. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, fine salt, and baking powder.
3. Combine Ingredients: Add the dry ingredients to the wet mixture slowly on low speed, mixing just until incorporated. Scrape the bowl sides as needed. The dough will be thick and sticky.
4. Chill Dough: Divide the dough in half, flatten each portion to about 1/2 inch thick, wrap in plastic wrap, and chill in the refrigerator for 2 hours or in the freezer for 30 minutes.
5. Preheat Oven: About 30 minutes before baking, preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
6. Roll and Cut: Remove one dough portion from fridge, let soften if frozen for 5-10 minutes. Roll dough (dusted with flour) between plastic wrap to 1/3 inch thickness. Use a small 3/4 inch heart cookie cutter to cut out cookies. Place cookies 1/2 inch apart on baking sheets.
7. Chill Cut Cookies: Chill cut-out cookies for 15 minutes in fridge or 5 minutes in freezer to maintain shape during baking.
8. Bake Cookies: Bake one sheet at a time on the oven’s middle rack for about 10 minutes. Remove before edges brown to avoid overbaking.
9. Cool Cookies: Let baked cookies cool on pan for 15 minutes then transfer to a wire rack to cool completely. Meanwhile, knead together scraps, rewrap, and chill for additional cookie batches.
10. Prepare Royal Icing: Whisk powdered sugar and meringue powder together. Add water and extract and mix on low then medium speed until stiff peaks form (about 2-3 minutes). Adjust consistency with small amounts of water to reach thick flooding texture.
11. Color Icing: Divide icing into 7 portions (~3 oz each). Add tiny amounts of gel food coloring to create pastel shades in yellow, orange, pink, purple, blue, and green. Test consistency by piping on a cookie and adjust if needed.
12. Decorate Cookies: Cut piping bag tips to 1-2 mm openings. Pipe a heart shape on each cookie in different colors. Use a scribe or toothpick to help icing settle smoothly.
13. Add Messages: Allow icing to dry until firm (several hours), then use a fine-tipped edible red marker to write cute conversation heart phrases on top of each cookie.
14. Store: Keep decorated cookies in an airtight container at room temperature for up to two weeks or freeze for up to 3 months.

Notes

• Use a scale to measure flour accurately to ensure proper texture.
• Rolling dough between plastic wrap makes cleanup easier and prevents sticking.
• Chilling dough before rolling and baking helps cookies keep their shape and prevents spreading.
• Test your royal icing consistency by piping and adjusting with small amounts of water or powdered sugar.
• If you don’t have meringue powder, you can substitute it with egg whites, but adjust carefully for food safety.
• Room temperature ingredients blend more smoothly for better texture.
• Write messages only after icing is completely dry to prevent smudging.
• Use a fine edible marker for neat, legible writing on cookies.

Keywords: conversation heart cookies, cream cheese sugar cookies, royal icing cookies, Valentine’s Day cookies, decorated sugar cookies, heart shaped cookies, pastel icing cookies