Valentine’s Day Conversation Heart Cookies

Healthier heart-shaped sugar cookies with under 100 calories per serving.

Conversation Cookies

Looking for a fun way to surprise your Valentine this year? To be honest, I’m usually not really into Valentine’s Day. But I could never, ever miss an opportunity to decorate some cute sugar cookies, and the idea of making homemade conversation heart cookies seemed just too good to pass.

Conversation Cookies

I used my favourite vanilla sugar cookie recipe and decorated them with royal icing. Needless to say, the decoration is completely optional and you can use this healthier sugar cookie recipe for any occasion. These sugar cookies can easily be made vegan as well; just replace butter with vegetable shortening.

Valentine’s Day Conversation Heart Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 1 hour 28 minutes
Servings 15 cookies


  • 80g unsalted butter, softened to room temperature*
  • 50g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 125g all-purpose flour
  • 1/4 teaspoon baking powder


  1. In a large, bowl, using a handheld or stand mixer, beat the butter until smooth. Add the sugar, then beat on high speed until fluffy, for about 3 to 4 minutes. Add the vanilla and lemon juice right before you’re done.

  2. In a medium bowl, combine the flour and baking powder. I know this is an extra step, but you need to do it to make sure the baking powder really mixes well with the dough later on and the cookies rise equally.

  3. Turn the mixer to low, then add in about half of the flour mixture and beat until just barely combined. Add the rest of the flour and continue maxing until just combined.

  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 5mm (1/4 inch) thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour.

  5. Once chilled, preheat the oven to 175°C and line a baking sheet with parchment paper. Remove one of the dough pieces from the refrigerator and using a cookie cutter cut in the shapes. Transfer the cookies to the prepared baking sheet. Re-roll the remaining dough and continue cutting until you use up all of it.

  6. Bake for 8-10 minutes (it took me only 8), until very lightly coloured on top and around the edges. Make sure you rotate the baking sheet halfway through bake time.

  7. Allow them to cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before icing.

  8. Make the royal icing according to package instructions and decorate the cooled cookies to suit your vision of a romantic, yummy treat.

Recipe Notes

*Make them vegan by replacing butter with vegetable shortening.

Nutrition Facts per cookie

  • Calories: 83
  • Total Fat: 4g
  • Saturated Fat: 3g
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Potassium: 0mg
  • Carbs: 10g
  • Dietary Fiber: 0g
  • Sugars: 3g
  • Protein: 1g

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