Conversation Heart Sugar Cookies

5 from 1 vote

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!

Prep Time10

Cook Time10

Cool Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 178kcal

Author: Karissa Parrish

Equipment

Baking Sheets
Parchment paper
Cookie Scoop
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

US Customary - Metric

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!

Nutrition