Tell someone you love them with these Conversation Heart Sugar Cookies! These Valentine’s Day sugar cookies are soft, buttery, and filled with pops of color and sweetness from crushed conversation hearts candy and sprinkles!
Looking for more Valentine’s Day dessert ideas? Try some homemade truffles or my favorite chocolate-covered strawberries.
Valentine’s Day Sugar Cookies with Conversation Hearts
I have to confess…I’m not really a huge fan of conversation hearts candy. On their own, that is. I am, however, a huge fan of these cookies!
I’ve had Valentine’s Day desserts on my mind for a while now. Yes, I am the one shopping for Valentine’s Day candy at Target two days after Christmas. While I love to give my Valentine some Sugar Cookies, sometimes I don’t have enough time to do all the work! Thankfully, this easy recipe comes together in just a few minutes—and I only have to make sure I plan enough time to let the dough chill in the fridge before baking it!
These cookies are made using my easy sugar cookie dough which takes 10 minutes to whip up. They’re soft, chewy, and extra colorful thanks to the crushed conversation hearts and sprinkles mixed right into the dough!
Here’s What You’ll Need
- Conversation Heart Candies – you’ll crush the candies and incorporate them straight into the dough! If desired, keep a few candies whole and use them to top off the cookies as soon as they come out of the oven.
- Unsalted Butter – you can set the butter out on the counter to soften on its own or just soften it in the microwave.
- Granulated Sugar
- Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Cream of Tartar – helps the cookies become extra soft and chewy.
- Salt
- Sprinkles – the sprinkles are incorporated right into the dough and can also be used as garnish.
- White Chocolate (optional) – you can melt white chocolate and use it to dip the cookies for a little something extra. I recommend a candy dipping chocolate or almond bark for the best results.
How to Make Conversation Heart Sugar Cookies
This easy sugar cookie dough comes together in just 10 minutes!
- Crush the candies: In a food processor, crush the conversation heart candies until crumbly.
- Beat the butter and sugar: Soften the butter, then cream with sugar until smooth. Add eggs and vanilla and mix.
- Combine the dry ingredients: Combine all the remaining dry ingredients and beat until a dough forms. Add in the crushed candies and sprinkles.
- Refridgerate the dough: Use a large cookie scoop to portion the dough out onto a parchment lined baking sheet. Refrigerate for at least 1 hour.
- Bake: Bake the chilled dough at 350ºF for 10-12 minutes, then allow to cool on the baking sheet before transferring to a wire rack to cool completely. If you want to add additional candy on top, do this right when it comes out of the oven.
- Add white chocolate: Melt white chocolate in the microwave, then dip the cooled cookies into the melted chocolate. Garnish with sprinkles and set on parchment paper to cool and set.
Tips for the best Sugar Cookies
- Use a food processor to crush the conversation hearts candy. You can use a rolling pin, but I found this to be difficult and the pieces just weren’t getting small enough. You don’t want anyone biting into their cookie and hurting a tooth!
- Do not skip the chill time! If the cookie dough isn’t chilled before baking, the cookies will come out very flat.
- If the cookies are spreading too thin, take a spoon or knife to press the edges of the cookies back towards the center. Do this right when they come out of the oven!
- To dip these in chocolate, I recommend using something like Ghirardelli candy melts or Almond bark. These melt down nice and smooth and become very firm once set.
- If all you have are white chocolate chips, add a little bit of vegetable oil to the melted chocolate to thin it out and help it harden quicker. I use about 2-3 teaspoons per 1/4 cup.
Can the Cookie Dough Be Prepared Ahead of Time?
Definitely! Since the dough already needs to be chilled, these cookies are perfect for prepping ahead of time. Simply assemble the dough as directed, then store covered in the refrigerator for up to 48 hours.
You can also store the dough for up to 3 months in the freezer! Simply flash freeze on the baking sheet until hardened, then transfer to an airtight container, place parchment paper between layers of cookie dough, and freeze. When you’re ready to bake, thaw in the fridge then bake as directed.
How to Store Baked Cookies
Finished conversation heart cookies will last in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. To enjoy again, thaw in the fridge if frozen, bring to room temperature if desired, then serve!
Print
Conversation Heart Sugar Cookies
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 20 cookies
- Category: Cookies
- Method: Baked
- Cuisine: American
Description
Easy Valentine’s Day Cookie recipe. Tell someone you love them with these Conversation Heart Sugar Cookies. These buttery sugar cookies are filled with little pops of sweetness with crushed candy conversation hearts and sprinkles.
Ingredients
- ¾ cup conversation heart candies
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (285g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon (2g) cream of tarter
- ¼ teaspoon (1.2g) salt
- ¼ cup sprinkles
- 12 ounces white chocolate (candy dipping chocolate preferred)
- Additional sprinkles for garnish
Instructions
- Crush the conversation heart cookies in a food processor until they are crumbly.
- Soften the butter in the microwave for 10-12 seconds. Combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix until it’s well combined.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough starts to form. Add the crusted candies and sprinkles.
- Use a large cookie scoop and scoop cookie dough onto a parchment paper lined baking sheet. Refrigerate the dough for a minimum of 1 hour.
- Preheat the oven to 350° F. Place the dough about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat, and let sit at room temperature for 10 minutes prior to baking.
- Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
- Optional: Right when the cookies come out of the oven, place a couple of conversation hearts directly into the warm cookies.
- Optional: To coat with white chocolate, break the chocolate up into smaller pieces and microwave it at 50% power for 30 seconds at a time. Stir the chocolate after each 30 seconds so that it doesn’t burn. Then dip your cooled cookie in the chocolate and tap off the excess chocolate on the side of the bowl. Garnish with sprinkles. Set these on a piece of parchment paper to cool.
Notes
- If you’d like to dip these in chocolate, I recommend using something like Ghirardelli candy melts or Almond bark and they melt down nice and smooth and are very firm
- If you only have white chocolate chips, then add a little bit of vegetable oil to the melted chocolate to make it thinner, but also that will help it harden quicker. Use about 2-3 teaspoons per 1/4 cup
- If you find the cookies are spreading too thin, take a spoon or knife and press the edges of the cookies back towards the centers, but this has to be done right when they come out of the oven.
- Do not skip the chill time, otherwise your cookies with be very flat
- Disclaimer: nutritional facts are estimated and does not include any additional candy, sprinkles or chocolate. If needed, final nutritional information should be calculated based off the actual ingredients you use.
Nutrition
- Serving Size: 1 cookie
- Calories: 196g
- Sugar: 16.7g
- Sodium: 7.5mg
- Fat: 8.2g
- Saturated Fat: 4.9g
- Carbohydrates: 28.6g
- Fiber: .4g
- Protein: 2.2g
- Cholesterol: 35.8g
Hi there – wondered if this could possibly work for a larger cake portion: like in an 8×8 or 9×9 pan?? Looks so yummy and not at all too scary to attempt, and then there’s that I dont have the mini cake pans.
I am making these tonight for our family Memorial Day party!!! So excited! I am going to try and use strawberries and make one larger cheesecake in my springform pan. I was curious, do you have to strain out all of the strawberry chunks or does it not wind up chunky? I’m guessing I’ll see why you strain it when I’m at that step, but just curious! Crazyask.com