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Sparkling Sweetheart Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 118 reviews
  • Author: Paula
  • Prep Time: 1 hour
  • Cook Time: 12 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 32 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Sparkle Sweetheart Cookies are delightful, tender sugar cookies infused with vanilla and almond extracts, rolled in sparkling sanding sugar for a festive touch, and topped with a charming chocolate heart. Perfect for celebrations or gifting, these cookies combine buttery richness with a hint of cream cheese for extra softness and a sparkling exterior that catches the eye.

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

For Coating and Decoration

  • 3/4 cup (150g) sanding sugar, pink and red or assorted colors
  • 32 chocolate hearts, unwrapped

Instructions

  1. Mix Dry Ingredients: Whisk the flour, baking powder, and salt together in a bowl until evenly combined. Set aside to be incorporated into the dough later.
  2. Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, use a hand-held or stand mixer with a paddle attachment to beat the softened butter and cream cheese on high speed for about 2 minutes until the mixture is relatively smooth. Add the granulated sugar and continue beating until the mixture is creamy and well combined.
  3. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract on high speed for about 1 minute until all ingredients are fully incorporated. Scrape down the sides and bottom of the bowl as needed to ensure an even mixture.
  4. Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be thick. Cover the dough tightly with aluminum foil or plastic wrap and chill it in the refrigerator for at least 30-60 minutes, and up to 3-4 days. If chilling for longer than 2-3 hours, let the dough sit at room temperature for 30 minutes before rolling out to soften.
  5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup. Set them aside.
  6. Roll and Coat Dough Balls: Pour sanding sugar into one or several bowls if using multiple colors. Roll the chilled dough into approximately 1 tablespoon-sized balls. Then roll each ball in the sanding sugar to coat fully. Place each coated dough ball on the prepared baking sheets spaced about 2 inches apart. Gently flatten each ball with the back of a measuring cup or a drinking glass.
  7. Bake Cookies: Bake the cookies in the preheated oven for 12 to 13 minutes or until the edges are very lightly browned. They should remain soft but hold their shape.
  8. Cool and Add Chocolate Hearts: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Immediately press a chocolate heart into the center of each cookie. Place the baking sheet with the cookies into the freezer or refrigerator quickly to help the chocolate set and prevent it from melting on the warm cookies. Let them chill for about 15 minutes.
  9. Storage: Once the chocolate hearts have set, transfer the cookies to an airtight container. They will stay fresh covered at room temperature for up to 1 week.

Notes

  • Be sure to soften the butter and cream cheese to room temperature for easier mixing.
  • If you chill the dough for longer than 2-3 hours, allow it to soften slightly at room temperature before rolling to ensure proper spreading during baking.
  • Using sanding sugar gives the cookies an extra sparkle effect that enhances their festive appeal.
  • If you don’t have chocolate hearts, you can substitute with other candy shapes or small chocolate pieces.
  • Pressing the chocolate heart into warm cookies and chilling quickly prevents melting and helps them set nicely.
  • Cookies can be baked and stored without the chocolate hearts; add hearts just before serving for best appearance.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 8g
  • Saturated Fat: 4.7g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 30mg

Find it online: https://piesbypaula.com/sparkling-sweetheart-cookies-recipe/