
How To Make Sparkle Sweetheart Cookies
These sweetheart cookies are standard sugar cookies transformed into something soft and creamy with the help of cream cheese, for more luscious treats!
Serves:
Ingredients
- 3cupsall purpose flour,spoon and leveled
- 1½tspbaking powder
- ½tspsalt
- 1cupunsalted butter,softened to room temperature
- 2ozcream cheese,softened to room temperature
- 1cupgranulated sugar
- 1large egg,room temperature
- 2tsppure vanilla extract
- ½tspalmond extract
- Âľcupsanding sugar,pink and red or assorted colors
- 32chocolate hearts,unwrapped
Instructions
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Whisk the flour, baking powder, and salt together until combined. Set aside.
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In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed for for about 2 minutes, until relatively smooth.
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Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed for for about 1 minute, until combined. Scrape down the sides and bottom of the bowl as needed to combine.
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Add the dry ingredients to the wet ingredients and mix at low speed until combined.
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Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30 to 60 minutes and up to 3 to 4 days.
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Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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Pour the sanding sugar in a bowl or, if using multiple colors, a few separate bowls.
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Roll balls of cookie dough, about 1 tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets.
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Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten.
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Bake the cookies for 12 to 13 minutes or until very lightly browned on the edges.
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Remove from the oven and allow to cool on the baking sheets for 5 minutes.Â
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Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart.
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Let the chocolate set for about 15 minutes on the cookies in the freezer/refrigerator.
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Serve and enjoy!
Nutrition
- Calories:Â 193.20kcal
- Fat:Â 9.62g
- Saturated Fat:Â 5.83g
- Trans Fat:Â 0.23g
- Monounsaturated Fat:Â 2.71g
- Polyunsaturated Fat:Â 0.42g
- Carbohydrates:Â 26.45g
- Fiber:Â 0.91g
- Sugar:Â 16.51g
- Protein:Â 1.99g
- Cholesterol:Â 23.01mg
- Sodium:Â 64.29mg
- Calcium:Â 25.32mg
- Potassium:Â 56.07mg
- Iron:Â 0.92mg
- Vitamin A: 57.51µg
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