Floral Sugar Cookie Conversation Hearts

Nothing says “I love you” like these cookies; you can even write it on the icing! They’re as delicious as they are precious, too; it’s like you baked a bouquet of flowers into every bite. So simple to make and heart-warming to receive, it’s the ultimate edible expression of love.

Prep Time
10 minutes
1 hour 10 minutes chilling time
6 hours drying time
Bake Time
10 to 12 minutes
Heart-shaped sugar cookies decorated with royal icing with romantic messages written in icing, shown on white tiles with bowls of royal icing and a piping bag.

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Large baking sheet 

Parchment paper

Stand mixer with paddle attachment OR large bowl with hand mixer

Scale OR dry measuring cups

Measuring spoons

Large rubber spatula

Medium bowl


Plastic wrap

Rolling pin

Heart-shaped cookie cutter (3-inch)

Small offset spatula

Wire cooling rack

Small bowls x 6

Spoons OR small rubber spatulas x 6

Small piping bags x 6


Small round/plain tip (#4 or #5) x 5

Small round/plain tip (#1 or #2)

24 cookies (3” heart-shaped)
For the sugar cookies:
  • ¾ cup (170 g) butter, cubed
  • ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
  • ¼ cup (50 g) Redpath® Granulated Sugar
  • 1 egg, large
  • 5 tsp (17 g) ground dried hibiscus petals (see Chef’s Tips)
  • 1½ tsp (7 ml) pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) baking powder
For the royal icing:
  • ½ recipe “The Best and Easiest Royal Icing
  • 1½ tsp (7 ml) lemon juice (omit the vanilla extract in the royal icing recipe)
  • Pink, yellow, purple, green, and/or orange gel food colouring
  • Red gel food colouring (optional)

Step 1

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.

Step 2

In a stand mixer fitted with the paddle attachment, cream together butter, Redpath® Golden Yellow Sugar, and Redpath® Granulated Sugar until completely blended; 3 minutes.

Step 3

Add egg and sprinkle in the ground hibiscus flowers, and mix until fully incorporated; about 1 minute.

Step 4

Add vanilla extract and blend until thoroughly combined.

Step 5

In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low speed, add about half of the dry mixture to the bowl until just combined. Add the remaining flour and mix until it forms a dough; do not overmix.

Step 6

Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for 1 hour. When ready to use, allow dough to come to room temperature; about 5 minutes.

Step 7

Place dough between 2 sheets of parchment. Roll dough to ⅛ inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out cookies. Gather, reroll, and cut the scraps. Transfer cookies onto the prepared baking sheet. Place cookies into the fridge or freezer to chill before baking; about 10 minutes. Place cookies into the preheated oven for 10 to 12 minutes or until edges are lightly golden in colour.

Step 8

Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.

Step 9

Make the icing as directed in the linked recipe, making only half of the recipe and adding the lemon juice when the recipe calls for vanilla extract. Divide the icing between 6 small bowls or the number of colours being used.

Step 10

With a toothpick or skewer, place a tiny dab of gel food colouring into each bowl, one colour per bowl. Mix well until the food colouring is thoroughly incorporated. Make sure colours are pale/pastel in colour.

Step 11

The sixth bowl is for the writing on the hearts, which can be white or, if desired, add 2 to 3 drops of red food colouring to mimic the writing on conversation heart candies.

Step 12

Fit 5 small piping bags with small round tips (#4 or #5) and place the coloured royal icing into each bag. This will be for outlining and flooding the hearts.

Step 13

Fit a small piping bag with a very small round tip (#1 or #2) and place the plain/white (or red) royal icing into the bag.

Step 14

Outline and flood the completely cooled heart cookies with the different coloured royal icing. Set iced cookies onto a wire cooling rack to crust and dry before writing messages; at least 20 minutes.

Step 15

With the piping bag filled with the white (or red) royal icing, write messages or words onto each cookie. Set aside to dry completely at room temperature; 6 hours to overnight.

Step 16

Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. If freezing, line an airtight container with parchment or wax paper and layer completely cooled and if decorated with royal icing, dry cookies with parchment/wax paper.

Heart-shaped sugar cookies decorated with royal icing in pastel coloulrs with romantic messages written in icing, shown on white tiles.