These simple cut-out conversation heart sugar cookies are a great way to tell your loved ones how you feel! Cut out the sugar cookies into shapes that look like conversation heart candies, and add your message using a stamp cookie cutter.
Whether you’re looking for a fun Valentine’s day activity with the kids, or you need a cute dessert to serve at your Valentine’s dinner, this sweet treat is going to be a big hit! I found the most adorable stamp cookie cutters online, and made these cookies with just a few simple ingredients.
In this post, I will share with you how to make delicious sugar cookies, where to get the cookie cutters/stamps from, and how to make sure that your sugar cookies have beautiful bright colors after baking.
If you’re looking for Valentine’s day treats, check out my Valentine Whoopie Pies, Ombre Heart Spritz Cookies, Valentine Cat Sugar Cookies, and these Raspberry Thumbprint Cookies!
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Why You Will Love This Recipe
- Adorable! These easy sugar cookies are made to look like conversation heart candies! They’re colorful with the cutest messages on them, and everyone is going to love them.
- Easy Cookie Recipe: This recipe is so easy that anyone can make it! I will also give you options on what cookie cutters to use.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Unsalted Butter: Allow the butter to sit out at room temperature until it’s fully softened.
- Granulated Sugar: You need regular white sugar to make sugar cookies.
- Vanilla Extract: I like to use high-quality vanilla extract when making simple cookies like these. I prefer pure vanilla extract to imitation vanilla.
- Egg: One large egg is what you need here, make sure to take it out of the fridge at least 30 minutes before you start making the cookie dough. This helps to create smoother and better mixed cookie dough.
- All-Purpose Flour and Salt: These 2 ingredients make up our dry mix, and are the bulk of the cookie dough.
- Food Coloring: Use gel food coloring for the best results! I like AmeriColor, Ann Clark, and Wilton brand gel food colors for getting deep, bright colors. Look for neon colors to make if you want your cookies to really pop!
How To Make The Cookies
Before you start, preheat the oven to 350°F/180°C or 160°C fan oven, and line 2 cookie sheets with Silpat silicone mats or parchment paper.
- Mix Dry Ingredients: In a bowl, combine the dry ingredients (flour and salt). Set aside.
- Cream: In a bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth, light in color and creamy (2-3 minutes). Add vanilla and egg and mix again until the egg is incorporated but don’t over whip (the longer you whip the egg, it can souffle up and the cookies will rise and you don’t want that). Add the dry ingredients and mix again until just combined. Scrape the sides with a spatula so no dry flour is left. The cookie should pull away from the sides of the bowl.
- Add Color: Divide the dough into 5 portions and place each in a small bowl. Add gel food coloring to each portion, and mix until the color is well blended in the dough.
- Cut Out: each portion of dough using a rolling pin into ½ or ¼ inch thickness. Cut out using the cookie cutters, then remove the excess cookie dough and stamp each cookie with your favorite messages. With the help of an offset spatula transfer to the cookie sheet.
- Bake for 8-9 minutes rotating at 6 minutes for even browning (one sheet at a time). Allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Top Tips
- Cream the butter and sugar together very well. You want the sugar to dissolve in the butter.
- Avoid Overmxing: If you overmix the dough, your cookies will become tough. So once you add the flour, mix until just combined.
- Gel Food Coloring. Make sure that you’re using gel food coloring, these will give you the most beautiful vibrant colors and won’t dilute the cookie dough or change its consistency.
Variations/Storing
These sugar cookies will stay fresh for up to 1 week when stored in an airtight container at room temperature. They can also be frozen in a Ziploc bag for up to 3 months. Thaw on the counter for 30 minutes before serving.
Cookies Cutters
To make these cookies, you can either use the same cookie cutters I’ve used that work as cookie cutters and stamps. Or you can use heart-shaped cookie cutters and alphabet stamps! See below:
Whatever your baking plans are for Valentine’s Day this year, make sure that these fun Cookies are on the list! Pin the recipe so you have it every single year.
Conversation Heart Sugar Cookies
Equipment
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 2½ cups all purpose flour
- 1 teaspoon salt
- Gel food coloring I used pink, blue, yellow, green, and purple
Instructions
- Preheat the oven to 350°F/180°C or 160°C fan oven, and line 2 cookie sheets with Silpat silicone mats or parchment paper.
- In a bowl, combine the dry ingredients (flour and salt). Set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth, light in color and creamy (2-3 minutes).
- Add vanilla and egg and mix again until the egg is incorporated but don’t over whip (the longer you whip the egg, it can souffle up and the cookies will rise and you don’t want that).
- Add the dry ingredients and mix again until just combined. Scrape the sides with a spatula so no dry flour is left. The cookie should pull away from the sides of the bowl.
- Divide the dough into 5 portions and place each in a small bowl.
- Add gel food coloring to each portion, and mix until the color is well blended in the dough.
- Roll out each portion of dough using a rolling pin into ½ or ¼ inch thickness. Cut out using a cookie cutter and stamp and with the help of an offset spatula transfer to the cookie sheet.
- Bake for 8-9 minutes rotating at 6 minutes for even browning (one sheet at a time). Allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Cream the butter and sugar together very well: You want the sugar to dissolve in the butter.
- Avoid Overmxing: If you overmix the dough, your cookies will become tough. So once you add the flour, mix until just combined.
- Gel Food Coloring: Make sure that you’re using gel food coloring, these will give you the most beautiful vibrant colors and won’t dilute the cookie dough or change its consistency.
- Storing: These sugar cookies will stay fresh for up to 1 week when stored in an airtight container at room temperature. They can also be frozen in a Ziploc bag for up to 3 months. Thaw on the counter for 30 minutes before serving.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
did you make this recipe?
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Comments & Reviews
Susan Dean says
Have you tried freezing the unbaked cookies and baking them at a later date (vs. freezing the already baked cookies)?
Diana says
I haven’t tried that with this particular recipe, but in general, with sugar cookies it works so well to freeze and then bake.