Conversation Heart Cookies Recipe

Introduction

These delightful Conversation Heart Cookies are a fun twist on classic sugar cookies, featuring creamy texture and colorful royal icing perfect for sharing sweet messages. Easy to make and decorate, they’re ideal for special occasions or everyday treats.

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, for royal icing (454g or 1 lb. box)
• 3 Tbsp meringue powder (28g)
• 1/4 cup water, room temperature (60g) plus more as needed
• 2 Tbsp vanilla or almond extract for icing (24g)
• Yellow, orange, pink, purple, blue, and green gel food coloring
• Additional supplies: hand mixer or stand mixer, parchment paper or silicone baking mats, two large baking sheets, small heart cookie cutter (about 3/4 inch), seven small piping bags, edible red marker

Instructions

1. Step 1: In a large bowl or stand mixer, beat butter and cream cheese on medium speed until smooth.
2. Step 2: Add granulated sugar and mix on medium-high speed for a couple of minutes until lightened in color.
3. Step 3: Mix in egg, almond extract (if using), and vanilla extract until fully incorporated.
4. Step 4: In a separate bowl, whisk together flour, cornstarch, salt, and baking powder.
5. Step 5: Slowly add dry ingredients to the wet mixture on low speed until just combined. Scrape sides with a spatula as needed; the dough will be thick and sticky.
6. Step 6: Divide dough in half, flatten each into a rectangle about 1/2 inch thick, wrap in plastic, and chill in the fridge for 2 hours or freezer for 30 minutes. Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
7. Step 7: Remove one dough portion; if frozen, let soften 5–10 minutes. Roll out on floured plastic wrap to 1/3 inch thickness. Use a small heart cutter to cut cookies and place them about 1/2 inch apart on baking sheets.
8. Step 8: Chill cut cookies for 15 minutes in fridge or 5 minutes in freezer to help maintain shape.
9. Step 9: Bake one sheet at a time for about 10 minutes until edges are set but not browned. Cool on pan 15 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Re-knead scraps, rewrap, and chill dough while baking and cooling remaining portions. Repeat rolling, cutting, chilling, and baking for all dough.
11. Step 11: For royal icing, whisk powdered sugar and meringue powder together. Add water and extract, mixing on low and then medium speed until stiff peaks form.
12. Step 12: Add water gradually to achieve thick flood consistency; test by drawing a figure 8 with the icing to check flow and shape retention.
13. Step 13: Divide icing into portions and gently mix gel food coloring drops for pastel shades: yellow, orange, pink, purple, blue, and green. Place each color into small piping bags with small tips.
14. Step 14: Pipe colored hearts on cookies, using a scribe or toothpick to smooth icing if needed. Let dry for a couple of hours until firm.
15. Step 15: Use a fine-tipped edible red marker to write messages on each heart once icing is dry.

Tips & Variations

• For consistent cookie thickness, use rolling pin rings or guides to roll dough evenly.
• Chilling dough and cut cookies prevents spreading, keeping shapes sharp.
• Adjust royal icing consistency carefully by adding small amounts of water to avoid runny icing.
• Pastel colors work best for a soft, classic look; add gel coloring sparingly.
• Use a toothpick or scribe tool to help icing settle smoothly in detailed areas.
• Try swapping almond extract for lemon extract for a different flavor twist.

Storage

Store 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 three months. Let frozen cookies come to room temperature before serving. Avoid humid conditions to keep royal icing firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

You can substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum; however, the texture may vary slightly. Chill the dough well and handle gently to maintain shape.

How do I fix royal icing that is too runny or too stiff?

If the icing is too runny, add powdered sugar one tablespoon at a time until it thickens. If it’s too stiff, add a few drops of water gradually until you reach the desired flooding consistency.