Introduction

These Conversation Heart Cookies are a delightful twist on classic sugar cookies, perfect for Valentine’s Day or any time you want to share sweet sentiments. Soft, buttery cookies topped with colorful royal icing and charming messages make them a fun and festive treat.

Ingredients

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)
3 1/2 cups powdered sugar (454g or 1 lb. box)
3 Tbsp meringue powder (28g)
1/4 cup water, room temperature (60g), plus additional as needed
2 Tbsp vanilla or almond extract (24g)
Yellow, Orange, Pink, Purple, Blue, and Green gel food coloring
Additional supplies: hand mixer or stand mixer, parchment paper or silicone baking mats, 2 large baking sheets, small heart cookie cutter (about 3/4 inch), 7 small piping bags, edible red marker

Instructions

Step 1: In a large bowl or stand mixer, beat the butter and cream cheese on medium speed until smooth.
Step 2: Add the granulated sugar and mix on medium-high speed for a few minutes until the mixture lightens in color.
Step 3: Mix in the egg, almond extract (if using), and vanilla until fully incorporated.
Step 4: In a separate bowl, whisk together flour, cornstarch, salt, and baking powder.
Step 5: Slowly add the dry ingredients to the butter mixture on low speed, mixing just until combined. Scrape down the bowl sides as needed.
Step 6: Divide the dough in half, wrap each portion in plastic wrap, and flatten to about 1/2 inch thick rectangles. Chill for 2 hours in the fridge or 30 minutes in the freezer.
Step 7: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 8: Remove one dough portion from the fridge, unwrap, and dust both sides with flour. Roll out on plastic wrap to 1/3 inch thickness.
Step 9: Use a small heart cutter to cut cookies. Place them about 1/2 inch apart on the baking sheets.
Step 10: Chill cut cookies for 15 minutes in the fridge or 5 minutes in the freezer to hold shape.
Step 11: Bake one sheet at a time for about 10 minutes on the middle rack, watching closely to avoid browning edges.
Step 12: Cool cookies on the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 13: Combine dough scraps, knead gently, wrap, and chill. Repeat rolling, cutting, chilling, and baking with remaining dough.
Step 14: To make royal icing, whisk powdered sugar and meringue powder in a large bowl.
Step 15: Add water and vanilla or almond extract. Mix on low, then medium speed until stiff peaks form (about 2-3 minutes). Scrape bowl sides.
Step 16: Add additional water 1 Tbsp at a time until a thick flood consistency is reached. Test consistency by piping; adjust with more water or powdered sugar as needed.
Step 17: Divide icing into seven small bowls. Color each with a tiny drop of gel food coloring to create pastel shades: yellow, orange, pink, purple, blue, and green.
Step 18: Transfer colored icings to piping bags and cut tips for very small openings (1-2 mm).
Step 19: Pipe hearts on cookies using different colors. Use a toothpick or scribe to smooth icing if needed.
Step 20: Allow icing to dry for a few hours until firm. Use an edible red marker to write fun phrases on each cookie.

Tips & Variations

Chill dough thoroughly to prevent spreading and maintain shape.
Use rolling pin rings for consistent thickness when rolling out dough.
Test royal icing consistency often to achieve smooth flooding without running.
For a non-almond flavor, omit almond extract or replace with more vanilla.
Select a small piping tip or carefully cut bag tip to control icing detail.

Storage

Store cookies in an airtight container at room temperature for up to two weeks. For longer storage, freeze cookies for up to three months. Let frozen cookies thaw at room temperature before enjoying. Icing is best when fully dry before storage to prevent smudging.

How to Serve

A baking tray lined with a textured baking mat shows small heart-shaped cookies arranged neatly in rows. The cookies have two layers: the bottom is a pale beige baked dough and the top layer is smooth and glossy icing in soft pastel colors including green, blue, purple, pink, orange, and pale yellow. The cookies in the bottom rows remain plain without icing. A woman's hand is seen on the right side of the image holding a piping bag, finishing the icing on one of the cookies. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 in the fridge for up to 48 hours before baking. This can improve flavor and make rolling easier.

How do I get the royal icing to the right consistency?

Start with the basic mix, then add water gradually. Test by piping a figure 8; the icing should hold shape but slowly level out. Adjust with more powdered sugar if too thin, or more water if too stiff.