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Conversation Heart Cookies Recipe

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★★★★★

4.5 from 77 reviews

These Conversation Heart Cookies are delightful cream cheese sugar cookies decorated with pastel royal icing and sweet messages, perfect for Valentine’s Day or any special occasion. The cookie dough is made smooth and tender with butter and cream cheese, rolled out and cut into small heart shapes, then iced with colorful royal icing and finished with cute handwritten messages. They are charming, festive, and melt in your mouth delicious.

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 1 lb. box)
  • 3 Tbsp meringue powder (28g)
  • 1/4 cup water, room temperature (60g), plus additional for adjusting consistency
  • 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 2 silicone baking mats
  • 2 large baking sheets
  • Small heart cookie cutter – about 3/4 inch
  • 7 small piping bags
  • Edible Red Marker

Instructions

  1. Prepare the Cream Cheese Sugar Cookie Dough: In a large bowl or stand mixer bowl, beat 3/4 cup butter and 1/2 cup cream cheese on medium speed until smooth and creamy using a hand mixer or whisk attachment.
  2. Add Sugar: Mix in 1 1/2 cups granulated sugar on medium-high speed for about 2 minutes until lightened in color and fluffy.
  3. Add Egg and Extracts: Incorporate 1 large room temperature egg, 2 tsp almond extract (optional), and 2 tsp vanilla extract or vanilla bean paste on medium speed until well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 Tbsp cornstarch, 1 tsp fine salt, and 1/2 tsp baking powder to evenly distribute.
  5. Combine Dry and Wet Mixtures: Gradually mix the dry ingredients into the butter mixture on low speed just until incorporated. Scrape the bowl sides with a spatula as needed to ensure thorough mixing. The dough should be thick and sticky.
  6. Divide and Chill Dough: Divide dough into two equal parts, flatten each into a rectangle about 1/2 inch thick, wrap in plastic wrap, and chill for about 2 hours in the refrigerator or 30 minutes in the freezer until firm.
  7. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) about 30 minutes before rolling the dough. Line two large baking sheets with parchment paper or silicone mats.
  8. Roll Out Dough and Cut Cookies: Remove one dough portion from fridge. If frozen, let warm 5-10 minutes. Roll dough between sheets of plastic wrap dusted with flour to about 1/3 inch thickness. Use a 3/4 inch heart cookie cutter to cut out cookies, spacing them about 1/2 inch apart on prepared baking sheets.
  9. Chill Cut-Out Cookies: Place cut cookies on baking sheets and chill in fridge for 15 minutes or freezer for 5 minutes to help maintain shape during baking.
  10. Bake Cookies: Bake one sheet at a time on the middle rack for about 10 minutes. Watch closely and remove before edges turn brown.
  11. Cool Cookies: Let cookies cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
  12. Repeat Rolling and Baking: Combine scraps, knead lightly, chill wrapped again, and repeat rolling and baking steps with remaining dough.
  13. Make Royal Icing: In a large bowl or mixer bowl, whisk 3 1/2 cups powdered sugar and 3 Tbsp meringue powder. Add 1/4 cup water and 2 Tbsp vanilla or almond extract. Mix on low, then medium speed until stiff peaks form (about 2-3 minutes). Scrape bowl sides as needed.
  14. Adjust Icing Consistency: Add water 1 tbsp at a time to achieve thick flooding consistency. Test by piping figure 8 shapes and adjust with powdered sugar or water until icing holds shape but melts slightly into itself.
  15. Color the Icing: Divide icing into portions (~3 oz each). Add tiny drops of gel food coloring to create pastel yellow, orange, pink, purple, blue, and green. Place each color in small piping bags, sealing tops.
  16. Test Icing Consistency: Pipe some icing on a cookie to check if it settles smoothly and holds shape. Adjust if needed before filling the bags fully.
  17. Decorate Cookies: Cut tips of piping bags to make 1-2 mm openings. Pipe colorful hearts on each cookie. Use a toothpick or scribe to smooth icing if needed.
  18. Dry Icing: Allow decorated cookies to dry for several hours or until icing is firm to the touch.
  19. Add Messages: Use a fine-tipped edible red marker to write cute phrases on top of each iced heart cookie.
  20. Store Cookies: Store in an airtight container at room temperature for up to two weeks or freeze for up to 3 months.

Notes

  • For best results, chill dough and cut-out cookies thoroughly to prevent spreading and maintain shape.
  • The almond extract is optional but adds a lovely flavor when combined with vanilla.
  • Use plastic wrap as a rolling surface to reduce mess and make transferring dough easier.
  • Adjust royal icing consistency carefully for piping and flooding; too thin will run off the cookies, too thick will be difficult to pipe.
  • Make pastel icing colors by using very small amounts of gel food coloring.
  • Allow the decorated cookies to dry completely before writing messages with the edible marker to avoid smudging.
  • Cookies keep well when stored properly and can be frozen for long-term storage.

Keywords: Conversation Heart Cookies, Valentine Cookies, Sugar Cookies, Royal Icing Cookies, Cream Cheese Cookie Dough, Cute Heart Cookies, Homemade Valentine Treats

Find it online: https://savorandsimmer.com/conversation-heart-cookies-recipe/