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