Every holiday there are tons of really cute and sometimes really fancy decorated sugar cookies floating around the food blog world. I always get a little jealous of how well people can decorate their baked goods. Is it that they have the right tools, or a really steady hand, or a combination of both? I am really not a good cookie or cake decorator. I can make a mean cake and some mean frosting to go on it, but let’s face it, I will never win a contest for making a lovely layer cake with sparkly fondant or showcase my perfectly crafter sugar cookies.

With that being said, it doesn’t mean I don’t try. Conversation hearts are the Valentine’s Day candy that seem to be recognized by everyone. And sugar cookies are a cookie that everyone will admit to liking. So why not combine the 2? Oh, and add some chocolate for good measure.

A very flavorful cookie, but not overly rich. They are more like milk chocolate then dark chocolate. I will be baking these more often!

Adapted from Smitten Kitchen
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa

Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill in the fridge for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra flouroff the top. (It does disappear while it’s baking though). Bake on a parchment-lined baking sheet for 8 to 11 minutes, until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

I decorated them with the store bought writing icing. Using a royal icing would be perfect to make these really pretty!

Store in an airtight container for up to 4 days.