These conversation heart sugar cookies are the perfect treat to make for Valentine's Day. The cookies are soft, chewy, and are topped with conversation hearts. I even dyed the cookie dough pink!
These conversation heart cookies are a drop-style sugar cookie that is no chill, can be baked right away, and are a fun treat to make for the love holiday.
Your whole family will love baking up their new favorite sugar cookie recipe that's topped with Valentine's Day candy!
Looking for more Valentine's Day recipes? Then check out these: red velvet loaf cake, cupid cupcakes, and chocolate covered strawberries.
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Why You'll Love These Cookies
- They're soft and fluffy.
- You can dye them any color by using gel food coloring.
- They're no chill and can be baked right away.
- All you need are simple ingredients.
- They bake up to be large sugar cookies!
Unlike other sugar cookie recipes that need to be rolled out with a rolling pin, these are drop-style cookies. So all you need is a cookie scoop!
You're gonna love how quick and easy it is to make, bake, and consume these cookies.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Corn Starch: With the addition of corn starch, the cookies will be thicker and softer.
- Butter: Unsalted and room temperature butter is what we need.
- Pink Food Coloring: This is an optional ingredient. If using, I highly recommend using a gel food coloring, as it will give a more deep and brighter color.
- Candy: You should be able to find conversation heart candies at your local grocery store. If not, you can purchase them here.
Instructions
Here are the step by step instructions on how to make these Valentine's Day cookies.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside.
Step 2: Wet ingredients: In a large bowl of a stand mixer using the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy.
Then add the egg, vanilla extract, and food dye on medium speed and mix until combined.
Step 3: Combine the ingredients. Slowly add the flour mixture on low speed, mixing just until combined.
Step 4: Scoop the dough. Use a medium cookie scoop to scoop out the sugar cookie dough. Place onto the prepared baking sheets and top each cookie dough ball with 3 heart candies.
Repeat with the remaining dough.
Step 5: Bake. Bake the cookies for 10-12 minutes and cool on the baking pan for 10 minutes before transferring them over to a wire rack.
Storage Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I recommend this specific cookie sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
- Food Coloring: I dyed the cookie dough pink but you can definitely use a different color or keep the dough white. Have fun with it!
Recipe FAQs
Yes they can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
Definitely! I also like to use a small cookie scoop sometimes (1.5 tablespoons). If you use a smaller one, bake for 8-10 minutes.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy baking!
More Cookie Recipes
📖 Recipe
Conversation Heart Sugar Cookies
Equipment
- Baking Sheets
- Parchment paper
- Electric Stand Mixer
Ingredients:
- 2 ¼ cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon pink food gel, optional
- conversation hearts
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on high speed until light and fluffy (2-3 minutes). Add the egg, vanilla extract, and pink food coloring on medium speed and mix until combined.
- Slowly add the flour mixture on low speed, mixing just until combined. Remove the bowl from the stand mixer and use a rubber spatula to gently fold together any remaining loose ingredients.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and press 3 conversation hearts on top of the balls. Bake for 10-12 minutes and cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
- Baking Sheet: I recommend this specific cookie sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
- Food Coloring: I dyed the cookie dough pink but you can definitely use a different color or keep the dough white. Have fun with it!
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