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5 from 4 votes
A close up of Conversation Heart Cookies inscribed with funny messages.
Conversation Heart Cookies
Prep Time
2 hrs
Cook Time
12 mins
Setting Time
12 hrs
Total Time
14 hrs 12 mins

Remember those Valentine's day candies of your youth? Today they're transformed into conversation heart cookies with messages that will really make your heart flutter!

Course: Dessert
Cuisine: American
Keyword: chocolate cut-out cookies, conversation heart cookies
Servings: 30 cookies
Calories: 191 kcal
Chocolate Cut-Out Cookies
  • 2 1/2 cup AP flour
  • 1/2 cup cocoa powder (dutch-process)
  • ½ tsp kosher salt
  • 8 oz unsalted butter softened (2 sticks)
  • 2/3 cup sugar
  • 1/3 cup brown sugar, packed
  • 1 egg
  • 1 1/2 tsp vanilla
Royal Icing
Chocolate Cut-Out Cookies
  1. Sift the flour, cocoa powder, and salt together, set aside.

  2. Cream the butter with the sugars until light and fluffy. Add the egg and mix to combine.

  3. Add the flour mixture in two batches and blend until the mixture just holds together.

  4. Add vanilla and mix to combine.
  5. Roll out between two sheets of wax paper and cut out shapes with cookie cutters.
  6. Place shapes on baking trays lined with parchment paper and put in freezer for about 10 minutes before baking.
  7. Bake at 350 degrees until cookies are set, about 10-12 minutes, depending on the shape/size of the cookie.

Royal Icing
  1. Combine confectioners sugar, meringue powder and cream of tarter in large mixing bowl.

  2. Add water and clear vanilla and beat on high speed with paddle attachment until stiff peaks form, but mixture is not dry.

  3. Add drops of gel food coloring to reach desired color, but keep in mind the color will deepen and darken as the icing dries.

Decorate the Cookies
  1. Fill piping bags fitted with round metal tips and ice the cookies. I divide the icing into two bowls, 2/3 reserved for flood icing (a thinner consistency ideal for covering the entire cookie) and 1/3 reserved for decorating (a little thicker and used for piping designs).

  2. Allow the base to dry for a couple hours before piping designs.Let completed cookies dry for at least 12 hours before storing in air tight containers.

  3. Cookies will keep for several days stored at room temperature.

Recipe Notes

Recipe Yields: 30 - 2 inch cookies


  • Be sure to chill the cut-out cookies before baking to ensure that they maintain their shape.
  • Cool the cookies completely before decorating with royal icing.
  • Meringue powder is a great substitute for raw egg white in royal icing and is safe to eat!
  • Be sure to sift the confectioners sugar before beating so you don’t have any lumps in your royal icing. Even tiny lumps can clog your decorating tips and make decorating a hassle.
  • Beat the royal icing until you have stiff peaks. Add the water very gradually (think a teaspoon or two at a time) until you reach your desired piping consistency.
  • The icing will darken as it hardens, so don’t go crazy with the food coloring. I recommend gel food coloring for the best results in color and consistency.
  • Allow the icing to harden for several hours (overnight is ideal) before storing or serving.
Nutrition Facts
Conversation Heart Cookies
Amount Per Serving
Calories 191 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 22mg7%
Sodium 69mg3%
Potassium 71mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 197IU4%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.