Valentine’s Day Heart Sugar Cookies

Or try my chocolate sugar cookies.

Decorated conversation heart sugar cookies for Valentine's Day! Recipe on

More hearts today! I had SO MUCH FUN decorating these Valentine’s Day heart sugar cookies. Aka conversation heart cookies complete with little sayings on top. ♥

I’d actually like to take this moment to apologize for how horrendous my piped writing is. I have zero talent writing on cookies and cakes. Zero zip zilch. Pen and paper, great! But once icing is involved, my hands lose control, get all floppy, and chicken scratch ensues.

Valentine's Day Conversation Hearts

Speaking of writing, one of the best parts of Valentine’s Day is reading all the writing on conversation hearts. Right?? I mentioned this over on Instagram the other day– I get a KICK reading these things. Wicked cool, txt me, QT pie, fax me… I even saw a “giggle” and “sugar pie” in a bag recently. And the mustache!! Thank you for all the entertainment, Brach’s!

Let’s jump right into the cookies.

Today’s conversation heart lookalike cookies are a sugar cookie, pastel royal icing on top, and writing. I stuck with the shortest possible sayings and words because, well… you know my struggle.

Tools for decorating sugar cookies on

Tools I Used:

Americolor Soft Gel Paste Color Kit. In my experience, the BEST coloring for royal icing. The color is rich and vivid. You only need a teeny drip for the pastel colors in today’s cookies. And for darker colors, 1 small drop. So these colors will last you a very long time! I used the yellow, deep pink color, violet, green, and orange. Red for the writing.

Round Icing Tip #5. I use this for piping the royal icing on top of each cookie.

Round Icing Tip #1. I use this teeny tip for the writing.

Disposable piping bags. For the piping, of course!

You’ll also need silicone baking mats, rolling pin, and a heart-shaped cookie cutter.

Sugar cookies on

The recipe we’ll use is my trusty sugar cookie recipe. The cookies are soft and buttery with crisp edges. The dough holds its shape wonderfully in the oven. Sharp and precise; no misshapen hearts!

The most important part, like usual, is to chill the cookie dough. This ensures the cookies hold their shape. The unique part about this sugar cookie recipe is that you chill the cookie dough *after* rolling it out. After the cookie dough is prepared, divide in two, and roll out each portion. My little trick? Roll out your sugar cookie dough onto lightly floured silicone baking mats. The mats won’t slide around. Then use the mats for baking the cookies.

Decorated conversation heart sugar cookies for Valentine's Day! Recipe on

Some *short* conversation heart saying inspiration:

  • BFF
  • Love
  • Kiss
  • Hugs
  • Xoxo
  • Best
  • Sweet
  • Cute or cutie

I’m sure you can come up with more and that your writing will be beautiful!

Decorated conversation heart sugar cookies for Valentine's Day! Recipe on

Valentine's Day Heart Sugar Cookies


  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • optional for added flavor: 1/4 teaspoon almond extract

Royal Icing


  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4″ thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
  5. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  6. Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a heart cookie cutter, cut into heart shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
  7. Bake for 10-11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  8. Make the icing: In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 5 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 10-12 seconds. If it's too thick, add a little more water. If it's too thin, add a little more sifted confectioners' sugar. Separate icing into 6 different bowls. Stir in 1 tiny drop of the following colors into each bowl, 1 color per bowl: pink, violet, green, yellow, and orange. The 6th bowl is for the writing. Use 2-3 drops of red.
  9. Add icing to piping bag fitted with round icing tip #5. Decorate cookies with colored icing. Use round icing tip #1 for writing. Do not cover cookies as icing sets. Icing will set within 4-6 hours.
  10. Decorated or plain cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week.

 Make-ahead tip: Plain cookies freeze well up to 3 months. Thaw overnight in the refrigerator. I do not recommend freezing with icing on top. You can chill the rolled-out cookie dough in the refrigerator for up to 2 days (step 5). You can also freeze the cookie dough (before rolling out in step 4) for up to 3 months. Then allow to thaw overnight in the refrigerator and bring to room temperature before rolling out. Chill for only 30 minutes in step 5 as opposed to 1 full hour.

Recipe Notes:

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Instead of this royal icing, you can use my easy glaze icing if that's easier for you. However, I find it nearly impossible to write with the glaze icing because it isn't stable like royal icing.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

Kitchenaid Stand Mixer |  Rolling PinHeart Cookie CutterSilpat Baking MatCookie Sheet | Americolor Soft Gel Paste Color KitRound Icing Tip #5 | Wilton #1 Round Icing Tip

Have more fun decorating cookies with these holiday cut-out sugar cookies!

Holiday Cut-Out Sugar Cookies with Easy Royal Icing Recipe by

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Decorated conversation heart sugar cookies for Valentine's Day! Recipe on



  1. Jenny on January 27, 2017 at 3:18 pm

    Sally, do you use couplers when you fill piping bags? I recently received some piping tips, and I have just used disposable ziploc bags, but they haven’t been working well with the tips. Do you have any suggestions? Buying disposable piping bags just seems like an extra expense, and I need to be convinced before I spend $ on them. Thanks!

    • Sally on January 28, 2017 at 10:43 am

      I always use couplers, yes. I suggest the disposable piping bags. VERY easy to work with. Never give me any problems!

  2. Laura | Tutti Dolci on January 28, 2017 at 11:27 pm

    Your pastel colors are just perfect, these hearts are adorable!

    • Sally on January 29, 2017 at 3:02 pm

      Thanks Laura! xoxo

  3. Shellie Wilson on January 29, 2017 at 10:56 pm

    Oh my gosh, I am drooling.. They looks adorable.

  4. charlie on February 4, 2017 at 5:54 am

    These looks so cute and tasty! so sweet for valentines day!

  5. maureen on February 6, 2017 at 4:12 pm

    Can you tell me what a coupler is? LOL

  6. Angela on February 9, 2017 at 1:54 pm

    Can I add corn syrup to the royal icing to add a bit more shine to the icing without it messing up the consistency?  Also, I couldn’t get my icing to turn bright red (I used Spectrum super red gel) – any idea why?? Thank you!!!!

  7. Sally K on February 14, 2017 at 9:41 am

    My husband and I made these. We found the decorating a little tricky but a fun project together. They were delicious, thank you for the recipe

    • Sally on February 15, 2017 at 6:21 am

      Happy you tried them, Sally!

  8. Priscilla on April 18, 2017 at 4:07 pm

    These are the best sugar cookies I’ve ever made! The recipe is straight forward, no-fuss and the results are absolutely wonderful. Thank you for the tip on rolling out the dough on silpat mats… genius! 🙂 These cookies were the least time-consuming sugar cookies I’ve made so far (and I’ve made a LOT), and they look beautiful and taste really great. Thank you for another awesome recipe, Sally!

    • Sally on April 19, 2017 at 12:23 pm

      You are welcome, Priscilla! They are my go-to recipe whenever I want to use a cookie cutter! Glad you are enjoying them also 🙂

  9. Sue on April 26, 2017 at 3:28 pm

    Sally, you have 2 sugar cookies listed.  Both mention egg in the directions, but neither list any in the ingredient list.  How many eggs?  Thanks for all the great recipes.

    • Sally on April 27, 2017 at 8:12 am

      Hi Sue – the egg is in the ingredients deck after granulated sugar.

      • Sue on April 27, 2017 at 9:10 am

        Thanks Sally.  Have pity on this old woman….lol.  I made the cream cheese sugar cookies and they were awesome.  Making another batch today along with the chocolate sugar cookies.  You’re the best!!

  10. Amanda G. on May 22, 2017 at 1:00 pm

    Hi Sally! I want to make sugar cookies for my son’s first birthday. It is only 3 weeks away. Do you suggest making the cookies now and freezing or can I make and decorate the weekend before? How long in an airtight container will the decorated cookies stay fresh. Thanks! 

    • Sally on May 22, 2017 at 6:38 pm

      About a week covered tightly at room temperature, but to keep them super fresh for a party, I would refrigerate them. You could freeze the cookies too– see my make ahead tip!

  11. kp on May 22, 2017 at 4:26 pm

    Hi Sally,
    I’m planning on making soft cut sugar cookies for my daughter’s birthday.I am new to baking,will be trying it for the first time.I have couple of questions and would appreciate your responses.
    1) Can i make these cookies and icing about 7-8 days before the party day?
    2) Since its almost June and since its summer ,can i leave the cookies with frosting outside on the counter or would you recommend need to refrigerate them? And leave them to room temperature couple of hours before the party?
    3) Also i’m planning on making some cake pops. Would you recommend the above two steps for these too ? (Making week ahead and refrigerate, leaving them couple of hours before the party)
    Please advise me.Thanks in advance.

    • Sally on May 22, 2017 at 6:36 pm

      Hi! Here are some answers: 1) That is well in advance, so I would refrigerate the cookies. 2) They can be at room temperature during the party– they’re fine at room temp for a couple days but longer than that, I recommend the fridge. 3) I would refrigerate the cake pops in advance as well.


  12. Carole on May 31, 2017 at 8:25 pm

     Hi Sally love your books and the recipes I making cut outs I would like to use your icing recipe can I use cornstarch in the icing recipe to make that shiny 

  13. Hilary on June 7, 2017 at 2:30 pm

    I’m debating between making these and your holiday cut out sugar cookies- the holiday ones seem like they’re easier to frost. Any preferences between the 2?

    • Sally on June 8, 2017 at 10:07 am

      The cookie recipes are the same 🙂 But the glaze icing is easier to make (the icing on the holiday cookies, you just whisk all the ingredients together)– however, that icing takes a day to fully set. This royal icing sets in no time and is easier to use when decorating.



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