This sweet peek inside Sugarlicious is a bit different from the others. This isn’t exactly what you’ll find in the book, but I wanted to demonstrate how you can mix and match different techniques with different sweets so the ideas in the book serve as a starting point for much greater creativity. In the book, I use a stamping technique to make fondant conversation heart cupcake toppers. Here, I’m using the same toppers on cookies. If you prefer, instead of fondant, you can also flood royal icing on cookies, let it dry overnight, and then stamp on the icing. (Just be sure to let it dry super well!!)
For my cut-out cookie recipe click HERE. Buy fondant from the craft store or cake decorating store, or to make homemade marshmallow fondant, click HERE. For a royal icing recipe instead of fondant, click HERE for a royal icing recipe. And for tips on flooding if you choose royal icing, click HERE.
how to make conversation heart cookies
- fondant (store-bought recommended)
- frosting, icing OR light corn syrup
- 2-inch heart cookie cutter
- gel paste food coloring (pink, purple, blue, green and yellow)
- rolling pin
- confectioner’s sugar
- edible writers (pink and purple)
- mini letter rubber stamps
* The frosting, icing or corn syrup is used to adhere the fondant to the cookie. Use anything you prefer, including store-bought frosting. Find fondant, cookie cutter, writers and rubber stamps in the craft store. Because my method is tough on edible writers, choose the least expensive brand with a thick tip. For food coloring, I use Americolor Soft Gel Pastes. Note you can also buy pre-colored fondant in pastels at the craft store. If so, you won’t need the food coloring.
1. Prepare cookie dough according to the recipe, chill and roll out on a floured surface. Cut out hearts and bake according to the recipe. Let cool completely.
2. Prepare fondant, divide and tint desired colors. (Tint fondant by kneading one or more drops of food coloring into a handful of white fondant. For pastel colors, start with only one drop and add one additional drop at a time until desired color is reached. If fondant gets sticky from overhandling, let sit at room temperature for 15 minutes until easily pliable.)
3. Roll out preferred color of fondant on a surface dusted with confectioner’s sugar to prevent sticking, and cut out hearts.
4. Spread a small bit of icing, frosting or light corn syrup, whichever you prefer, on a cookie and adhere a fondant heart, smoothing with your fingers.
5. Spell out your message with the rubber stamps and use your preferred color of edible writer to cover the raised letters on the stamp. Gently impress the colored letters onto the fondant.