Description
Sparkle Sweetheart Cookies are delightful, soft sugar cookies enhanced with cream cheese for extra tenderness. Rolled in colorful sanding sugar and topped with festive chocolate hearts, these cookies are perfect for celebrations or gifting.
Ingredients
Scale
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 ounces (57g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
Toppings
- 3/4 cup (150g) sanding sugar, pink and red or assorted colors
- 32 chocolate hearts, unwrapped
Instructions
- Mix dry ingredients: Whisk together the flour, baking powder, and salt until fully combined. Set this mixture aside.
- Cream butter and cheese: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese on high speed for about 2 minutes until relatively smooth.
- Add sugar and flavorings: Add granulated sugar to the butter mixture and beat until creamy and combined. Then add the egg, vanilla extract, and almond extract. Beat on high speed for about 1 minute. Scrape down the bowl sides and bottom to incorporate all ingredients well.
- Combine dry and wet ingredients: Add the dry flour mixture to the wet ingredients. Mix on low speed until just combined, forming a thick dough.
- Chill the dough: Cover the dough tightly with aluminum foil or plastic wrap. Chill for at least 30-60 minutes and up to 3-4 days. If chilling longer than 2-3 hours, let dough warm at room temperature for 30 minutes before shaping.
- Preheat oven and prepare baking sheets: Heat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
- Shape and coat cookies: Roll 1 tablespoon portions of dough into balls. Roll each ball in the sanding sugar to coat them thoroughly. Place dough balls two inches apart on the prepared baking sheets. Gently flatten each dough ball with the back of a measuring cup or glass.
- Bake: Bake the cookies for 12-13 minutes or until edges are very lightly browned.
- Cool and add chocolate hearts: Remove cookies from oven and cool on baking sheets for 5 minutes. Press one chocolate heart into the center of each cookie quickly, then place the baking sheets in the freezer or refrigerator to set the chocolate for about 15 minutes.
- Store properly: Once set, store cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Allow dough to warm slightly before rolling if chilled for a long time to help dough spread and prevent cracking.
- Use parchment paper or silicone mats for best baking results and easy cleanup.
- The almond extract adds a subtle nutty flavor but can be omitted if unavailable.
- For varied looks, use different colors of sanding sugar or sprinkles.
- Chilling dough longer enhances flavor and texture but remember to warm before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
