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Sparkle Sweetheart Cookies Recipe

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4.3 from 11 reviews

Delight your taste buds with these Sparkle Sweetheart Cookies—soft, buttery sugar cookies with a hint of cream cheese and almond extract, coated in colorful sanding sugar and topped with a charming chocolate heart. Perfect for festive occasions or a sweet everyday treat, these cookies combine a tender crumb with a sparkling exterior and a luscious chocolate center.

Ingredients

Dry Ingredients

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1 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

Decoration

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

Instructions

  1. Combine Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until well combined. Set this mixture aside to be added later.
  2. Cream Butter and Cheese: Using a hand-held or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and cream cheese together on high speed until smooth and creamy, about 2 minutes.
  3. Add Sugar and Flavors: Add the granulated sugar to the butter and cream cheese mixture and beat until fully combined and creamy. Then add the egg, vanilla extract, and almond extract and continue beating on high speed for about 1 minute until all ingredients are incorporated. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  4. Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. The dough will be thick and slightly sticky.
  5. Chill Dough: Cover the dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 30 to 60 minutes, or up to 3-4 days. If chilling more than 2-3 hours, bring the dough to room temperature for at least 30 minutes before rolling to make the dough easier to handle and to ensure proper cookie spreading.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
  7. Shape and Coat Cookies: Pour the sanding sugar into a bowl or multiple bowls if using different colors. Roll the chilled dough into balls about 1 tablespoon in size, then roll each ball in the sanding sugar until fully coated. Place the coated dough balls 2 inches apart on the prepared baking sheets. Gently press down on each ball with the back of a measuring cup or drinking glass to slightly flatten them.
  8. Bake: Bake the cookies for 12 to 13 minutes or until the edges are just very lightly browned. Avoid overbaking to maintain softness.
  9. Cool and Decorate: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Immediately press one chocolate heart into the center of each cookie. To prevent the chocolate from melting, place the baking sheets in the freezer or refrigerator and let the chocolate set for about 15 minutes.
  10. Storage: Once set, store the cookies covered at room temperature. They will stay fresh for up to one week, making them ideal for making ahead or gifting.

Notes

  • For best texture, do not skip chilling the dough, as it helps the cookies hold their shape and enhances flavor.
  • If chilling the dough for several days, allow it to warm slightly before rolling to prevent cracking.
  • Using full-fat cream cheese contributes to the tenderness and flavor of the cookies.
  • Press the chocolate hearts quickly and chill immediately to avoid melting the chocolate completely.
  • These cookies can be decorated with any sanding sugar colors to suit the season or occasion.

Find it online: https://simpleplatter.com/sparkle-sweetheart-cookies-recipe/