Conversation Heart Cookies

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

Growing up, one of my favorite candies to receive during Valentines were those little conversation hearts.  You know the ones.  They have all sorts of silly phrases or words on them and the only color that tastes good is the white.  When I was younger, my mom would buy a big bag of them so we could grab a few and put them in with our Valentine cards for our classes at school.  I was that kid who always had to sort through and find the hearts that matched the person I was giving them to.  My best friends got ones like: U R CUTE or 4EVER.  The cute boys in class or my crush got the ones that said: CALL ME or LOVE U.  (I doubt anyone actually read the hearts before they ate them, but it was still part of the fun to think that maybe they did.)  Now I’ve got a bigger, and better tasting, treat that I like to make around Valentine’s Day: Conversation Heart Cookies.

The recipe for these cookies is actually one that I shared over a year ago during Christmas time.  I called it “My FAVORITE Roll and Cut Cookies” because they are the same cookies I’ve been making for as long as I can remember and they are amazing.  They hold their shape well and aren’t brittle so they can hold up to frosting and decorating.  The frosting recipe that I use can also be found in the same recipe, along with tips for how to avoid the dough sticking to the rolling pin and recognizing the perfect frosting consistency.

Okay, so these cookies might be one of the funnest (most fun?) treats that I make.  Most of the time I make a bunch and let the kids help decorate.  But with these conversation heart cookies, I keep most of them for myself and let the kids help with only a dozen or so.

To make your own conversation heart cookies, you’ll need:

  • one batch (about 3 dozen) roll and cut cookies (recipe HERE)
  • one batch of frosting (recipe HERE)
  • food coloring (I used Neon)
  • bowls
  • red decorating gel

Before you start decorating, make sure the cookies are completely cool.  Make the frosting and divide it into bowls, depending on how many colors you want.  I chose to do four colors. 

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

Using the back of a small spoon, spread the frosting around the cookie, leaving a small border all the way around.  (See my cookie recipe for more in-depth instructions on using this frosting.)

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

The next step is important because if you don’t do it, you won’t be able to write the words on the cookies.  You have to let the frosting/icing completely dry.  This can take a few hours during the day but I usually just frost them at night, leave them out for a couple hours and then store them in an airtight container until I’m ready to do the next step.

To write the words on the cookies, I use a small tube of red decorating gel.  Just snip off the top and squeeze a little out to get a feel for how hard you need to push.  Keep a napkin or paper towel nearby to wipe the tip of the tube off to keep it clean between cookies.

Unless your cookies are really big, you’ll want to stick to one or two words or shorten the words to single letters (example: You are = U R).  I like to use the top middle part of the cookie where it dips down as my center when I am deciding where to place my words.  For example, when I write the word “sweet”, I write the first “e” in the middle and use that as my center, writing the second “e” and “t”, then going back and writing the “w” and the “s” last.  Doing it this way just keeps things more centered.  (Although let’s be honest, the words on the real candies are anything but centered.)  If you mess up a little, you can just use your (clean and dry) finger to wipe it off the cookie and start over.  This is one of the biggest reasons why you want to make sure the icing is dry.  It’s much more forgiving if you make a mistake.  In the example below you can see that I wrote “kiss” then used that word to help me center the word “me” underneath it.

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

If you’re going to be storing them, I highly recommend letting the gel set and thicken before moving them to a container.  Store them with a sheet of wax paper in between and keep them in the fridge or on the counter for up to one week.

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

So what do you think?  Are you excited to make your own?  I seriously just love making these at Valentines even though they do take a little longer due to the time between steps.  But when they’re finished and you give them to your kids, spouse, neighbors or friends, the look on their face will make it worth it and they will think U R CUTE. *wink*  (I couldn’t help myself.)

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

Make these darling (and delicious) conversation heart cookies for Valentines and share the love!

If you are looking for more Valentines ideas, check out The ULTIMATE All Things Valentines Round Up I put together a couple weeks ago.  You’ll find ideas for crafts, kid activities, recipes, date night and gift ideas and more!  I’m not kidding when I say there is literally something for everyone.

The ULTIMATE All Things Valentines Round Up

Do you have a favorite Valentines treat you make every year or a favorite candy you can only find during Valentines?  Share below, I’d love to hear!

Top 10 Posts of 2015

Top 10 Posts of 2015

Sunshine and Munchkins has been up and running for almost three months now and it’s been so much fun for me!  Lots of hard work and time, but I’ve loved being able to share my posts with you and hear from you as well.  As we begin a new year, I thought it would be fun to show you what my top 10 posts were for 2015!

Top 10 Posts of 2015

10. My FAVORITE Roll and Cut Cookies–The title says it all, but these really are my favorite cookies to make when using a cookie cutter.  They keep their shape, taste yummy and are so easy to make!  Be sure to save this recipe and use it for any holiday or event you want to decorate cookies for.  (Which is pretty much all of them, right?)

Top 10 Posts of 2015

9. 25 Easy Neighbor Gifts–Neighbor gifts aren’t just for the holidays.  They are great to drop by any time of year, for any reason.

Top 10 Posts of 2015

8. Traditions I’m Starting This Christmas–My family LOVED the traditions we started last year!  I’m excited to add some new ones this year.

Top 10 Posts of 2015

7. DIY No-Sew Burlap Table Runner with Tassels–Burlap is so versatile and this no-sew table runner has been part of my holiday decor for the last 3 months because it’s so darn cute.  Definitely one of my favorite and easiest projects I’ve ever done.

Top 10 Posts of 2015

6. Traditions I’m Starting This Thanksgiving–If you didn’t get a chance to see our Thankful Tree and Book of Thanks we did for Thanksgiving last year, be sure and check it out.  My family loved doing both of them and we will be continuing the traditions for years to come.

Top 10 Posts of 2015

5. Gift Guide: Men–So many of my friends and family have told me they struggle with coming up with gift ideas for the men in their life, so I compiled a HUGE list!  This is a great list for birthdays, Christmas, anniversary and Father’s Day.

Top 10 Posts of 2015

4. Gift Guide: Parents and Grandparents–Just like men can be hard to buy for, parents and grandparents are too because in many cases, they can just go out and purchase anything they might want or need.  Check out this list for a bunch of great ideas for birthdays, Christmas, anniversary and Mother’s Day/ Father’s Day.

Top 10 Posts of 2015

3. 23 Free Thanksgiving Coloring Pages and Activities–Lots of waiting goes on during Thanksgiving break and Thanksgiving Day.  Why not print off some coloring and activity pages to keep your kids hands busy while the food cooks (and maybe yours too!)?  Pin it now and print it out in November.  (Or October if you’re Canadian.)

Top 10 Posts of 2015

2. 6 Simple Ways to “Halloween-ify” Your Home–Besides including a cute, free printable for you, I also give 5 more easy ways you can decorate your home for Halloween without spending a lot of money.

And the #1 most popular post in 2015…

Top 10 Posts of 2015

1. Awesome Non-Candy Alternatives for Halloween–I was so excited that so many people liked this post!  As much fun as candy is on Halloween, I think that providing non-candy alternatives is a great option.  One person told me that they were specifically thanked by a family for providing something different than candy for their children.  I love hearing stories like that.  But don’t limit yourself to Halloween with this post.  Valentine’s Day is coming up and you could use many of these same suggestions for your children to give out to their friends.

Thank you so much to everyone who has read, commented, shared, liked and pinned my posts!  It means a lot.  I’m excited for 2016 and what it will bring!

What types of posts would you like to see more of this year?

My FAVORITE Roll and Cut Cookies

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

I love to bake, especially yummy treats.  My husband is not so much of a treat guy.  It took a little time for me to figure this out after we first got married and I’d make what I thought was a delicious dessert, only to have him take a tiny bite to appease me.  It hurt my feelings and one day I asked him why he didn’t like to eat any of my desserts.  Well, it turns out he’s more into fruity desserts, candy or ice cream shakes, so what I was making wasn’t bad, it just wasn’t what he preferred.  Now, I’ve learned to either half dessert recipes or make sure and share them with my friends and neighbors.

However, one recipe that my husband and kids LOVE are these cookies I learned to make growing up.  For sake of a better name, they were called “Good Roll and Cut Cookies”.  Creative?  No.  Descriptive?  Yes.  These cookies are perfect for…you guessed it: rolling out and cutting with cookie cutters.  I can’t count the number of times I’ve made these, but I would venture to say I’ve made them more than any other cookie recipe I own.  The reason is that they are super simple, they make a decent amount and you can use them any time of year.  They are definitely my go-to for cookie cutter cookies.

Let’s get started!

Here is what you’ll need:

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Preheat the oven to 400 degrees.

In a medium bowl, cream your butter and sugar.  Make sure your butter is softened but not melted.  You can use a hand mixer or a spoon (I use a metal spoon.).   *Tip: If you need to soften your butter, you can unwrap it and put it in a bowl in the microwave for 30 second intervals at power 3 or 4 (30-40% of full power).  This comes in handy when you forget to pull your butter out of the fridge/freezer to soften at room temperature.

Add the vanilla and egg and mix well.  Add the flour, baking powder and salt and combine.

Divide the dough in half and form one half into a ball shape.  It doesn’t have to be perfect.  Flour your surface well.  (I use my flour sifter.)  Place the ball in the middle of the flour.  Roll the dough out to about 1/8″ thick.

Tip: Get a piece of plastic wrap and lay it over the top of the dough.  Then roll the dough out using your rolling pin.  The dough won’t stick to the plastic wrap!  Doing it this way also means you don’t have to use any flour on the top of the dough, which will lead to less crumbly cookies.  (This also works great when rolling out pie crust!)

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Then place your cookie cutters on the dough.  I try to make as many cookies as possible out of each sheet of dough so I’m not adding too much flour to the dough each time it gets rolled out.  Using a spatula, place your cookies on your cookie sheet.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

I use a silpat whenever I’m making cookies, which is basically a silicone mat that can be reused and helps prevent the cookies from sticking to the pan or getting burnt on the bottom.  I use these (affiliate link).

Place cookies in oven for 6-8 minutes.  You don’t want them to brown.  If you’re not sure they are done, softly press on one and if it still soft, keep it in for a little longer.  They will feel mostly firm when they are done.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Take them out and let them rest for a minute or two and then place them on a cooling rack or muslin type cooling cloth.  (I’m not sure what they are called but I got some for my wedding and I love them!)

The amount of cookies you get out of each batch of this dough will vary since the size of the cookie cutters used varies.  I generally get between 2-4 dozen.

Allow them to cool completely.  If you want to frost them the same day, you can leave them out.  If you want to wait a day, store them in an airtight container on the counter.

Now for the frosting… 

I guess it’s really more like icing since it is pretty runny and sets with a shiny finish.  Whatever you want to call it, here’s how to make it:

In a medium bowl, combine powdered sugar, milk and vanilla.  You can stir by hand or with a hand mixer.  There is not an official recipe I use for this, but more of a how does it look and taste?  I’ve included approximate measurements, but it will vary a little.

You will know that it is the right consistency when you scoop some onto a spoon and when you let it fall back into the bowl, it goes in a steady stream, almost like syrup, but a little thicker.  The flavor is up to you.  I like mine not to to be overly sweet so I add a little more vanilla so it has more of a flavor.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

If you want to do different colors, get a few small bowls and divide it out, then add the color.  When you are adding your food coloring, keep in mind that you may have to add a little more powdered sugar since the amount of food coloring you add will affect the consistency.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!
My little sprinkle helper

Since this icing/frosting is more on the runny side, I like to use a small spoon to frost the cookies instead of a knife.  I scoop a little onto my spoon, pour it in the middle of the cookie and spread outwards, leaving a space between the edge of the cookie and my frosting.  Then I add any sprinkles or other cookie decorations I want since it will begin to set fairly quickly–within 2-3 minutes.  Make sure to stir up your frosting, as it will probably start to form a thin “crust” on the top, but it’s nothing to worry about and should mix right back in.

Let your cookies sit out and set for about an hour or so before putting them back in a container.  If you have to stack them, put a sheet of wax paper or parchment paper between each layer so they don’t stick to each other.  Store them in an airtight container either in the fridge or on the counter for up to a week.

One more thing:  These cookies actually taste better after they’ve been sitting for a day or so.  The reason why is that the frosting and the cookie have time to set up together and the sweetness of the frosting is balanced out by the not very sweetness of the cookie.  Trust me on this.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Good Roll and Cut Cookies
makes 2-4 dozen, depending on size of cookie cutters 

Ingredients:

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 1/2-3 cups flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt

Directions:

  1. Preheat the oven to 400 degrees. 
  2. In a medium bowl, cream your butter and sugar.  Make sure your butter is softened but not melted.  You can use a hand mixer or a spoon (I use a metal spoon.).
  3. Add the vanilla and egg and mix well.  Add the flour, baking powder and salt and combine.
  4. Divide the dough in half and form one half into a ball shape.  It doesn’t have to be perfect.  Flour your surface well.  (I use my flour sifter.)  Place the ball in the middle of the flour.  Roll the dough out to about 1/8″ thick.
  5. Then remove the plastic wrap and place your cookie cutters on the dough.  I try to make as many cookies as possible out of each sheet of dough so I’m not adding too much flour to the dough each time it gets rolled out.  Using a spatula, place your cookies on your cookie sheet.  I use a silpat whenever I’m making cookies, which is basically a silicone mat that can be reused and helps prevent the cookies from sticking to the pan or getting burnt on the bottom.
  6. Place cookies in oven for 6-8 minutes.  You don’t want them to brown.  If you’re not sure they are done, softly press on one and if it still soft, keep it in for a little longer.  They will feel mostly firm when they are done.
  7. Take them out and let them rest for a minute or two and then place them on a cooling rack or muslin type cooling cloth.
  8. Allow them to cool completely.  If you want to frost them the same day, you can leave them out.  If you want to wait a day, store them in an airtight container on the counter.

Icing/Frosting

Ingredients:

  • 2 cups powdered sugar
  • 3 Tbsp milk
  • 1 tsp vanilla
  • food coloring

Directions:

  1. In a medium bowl, combine powdered sugar, milk and vanilla.  You can stir by hand or with a hand mixer.  (I’ve included approximate measurements, but it will vary a little.) 
  2. You will know that it is the right consistency when you scoop some onto a spoon and when you let it fall back into the bowl, it goes in a steady stream, almost like syrup.  The flavor is up to you.  I like mine not to be overly sweet so I add a little more vanilla so it has more of a flavor.
  3. If you want to do different colors, get a few small bowls and divide it out, then add the color.  When you are adding your food coloring, keep in mind that you may have to add a little more powdered sugar since the amount of food coloring you add will affect the consistency.
  4. Since this icing/frosting is more on the runny side, I like to use a small spoon to frost the cookies instead of a knife.  I scoop a little onto my spoon, pour it in the middle of the cookie and spread outwards, leaving a space between the edge of the cookie and my frosting. 
  5. Add any sprinkles or other cookie decorations I want since it will begin to set fairly quickly–within 2-3 minutes.  Make sure to stir up your frosting, as it will probably start to form a thin “crust” on the top, but it’s nothing to worry about and should mix right back in.
  6. Let your cookies sit out and set for about an hour or so before putting them back in a container.  If you have to stack them, put a sheet of wax paper or parchment paper between each layer so they don’t stick to each other.  
  7. Store them in an airtight container either in the fridge or on the counter for up to a week.
My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Do you have a go-to cookie recipe when using cookie cutters?