Description

These Conversation Heart Cookies are soft, buttery cream cheese sugar cookies decorated with pastel-colored royal icing to mimic classic conversation hearts. Perfectly sweet and delicately flavored with almond and vanilla extracts, they are cut into small heart shapes, iced with vibrant pastel shades, then inscribed with cute messages using an edible red marker, making them the perfect festive treat for Valentine’s Day or any special occasion.

Ingredients

Scale

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 a 1 lb. box)
3 Tbsp meringue powder (28g)
1/4 cup water, room temperature (60g)
2 Tbsp vanilla or almond extract (24g)
Additional water to bring to flooding consistency, as needed
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 (3/4 inch)
7 small piping bags
Edible red marker

Instructions

Make the Cream Cheese Sugar Cookie Dough: In a large bowl or stand mixer bowl, beat the butter and cream cheese on medium speed until smooth and creamy. Add granulated sugar and beat on medium-high speed for several minutes until the mixture lightens in color. Incorporate the egg, almond extract (if using), and vanilla extract or bean paste on medium speed until combined. In a separate bowl, whisk together the flour, cornstarch, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until incorporated. Scrape down the sides of the bowl between additions to ensure even mixing.
Chill the Dough: The dough will be thick and slightly sticky. Divide it in half and wrap each portion tightly in plastic wrap, flattening into rectangles about 1/2 inch thick for easier rolling later. Refrigerate the dough for 2 hours or freeze for 30 minutes.
Preheat Oven and Prepare Baking Sheets: About 30 minutes before rolling the dough, preheat your oven to 350°F (175°C). Line two large baking sheets with silicone mats or parchment paper and set aside.
Roll Out and Cut Cookies: Remove one dough portion from the fridge, letting it soften slightly if frozen (about 5-10 minutes at room temperature). Unwrap and place the dough on plastic wrap. Lightly dust both sides of the dough and rolling pin with flour. Roll dough evenly to 1/3 inch thickness. Use a 3/4 inch heart cookie cutter to cut out as many cookies as possible. Place the cutouts about 1/2 inch apart on the baking sheets.
Chill Cut Cookies: Chill the cut cookies for 15 minutes in the fridge or 5 minutes in the freezer to help maintain their shape during baking.
Bake Cookies: Bake one sheet at a time on the middle oven rack for about 10 minutes, or until edges are set but not browned. Baking time may vary depending on size and thickness. Remove from oven and cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Repeat with Remaining Dough: Knead together scraps of dough, wrap in plastic, chill again, then repeat rolling, cutting, chilling, and baking until all dough is used.
Prepare Royal Icing: While cookies cool, combine powdered sugar and meringue powder in a large bowl or stand mixer. Add water and vanilla or almond extract and beat on low speed to combine, then increase to medium speed. Beat until stiff peaks form, about 2-3 minutes. Scrape bowl to ensure even mixing.
Adjust Icing Consistency: Add additional water a tablespoon at a time until a thick flood consistency is achieved. To test, lift spatula and draw a figure 8; icing should hold shape then slowly melt into itself. Adjust consistency with more powdered sugar (if too thin) or water (if too stiff).
Color the Icing: Divide icing into seven portions of roughly 3 ounces each. Tint each portion with a small drop of gel food coloring (yellow, orange, pink, purple, blue, green) to create pastel shades. Place each colored icing into separate piping bags with small tips (1-2 mm).
Decorate Cookies: Pipe small hearts of colored icing atop each cooled cookie. Use a scribe or toothpick to gently shape and settle the icing if needed. Allow icing to dry and harden for a couple of hours.
Add Messages: Use a fine-tipped edible red marker to write cute phrases on each iced cookie, mimicking classic conversation heart messages.
Store the Cookies: Store decorated cookies in an airtight container at room temperature for up to two weeks or freeze for up to three months.

Notes

The optional almond extract adds a lovely nutty flavor; omit if allergic or undesired.
Rolling the dough between plastic wrap minimizes sticking and makes rolling easier.
Chilling both the dough and the cut cookies is crucial for maintaining their shape and preventing spreading during baking.
Use gel food coloring for vibrant colors without altering icing consistency.
Test the royal icing consistency thoroughly before decorating to ensure smooth application and drying.
The edible red marker is essential for writing clear messages on the hardened icing.
These cookies freeze well; thaw at room temperature before serving.

Prep Time: 30 minutes (plus 2 hours chilling time)
Cook Time: 10 minutes per batch (approx. 20-30 minutes total)
Category: Dessert/Cookies
Method: Baking
Cuisine: American

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