Sparkle Sweetheart Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup (226g) room temp butter, unsalted
02 -
1 1/2 tsp baking powder
03 -
3 cups (375g) plain flour
04 -
1 large, room temp egg
05 -
2 oz (57g) cream cheese, soft
06 -
1 cup (200g) white sugar
07 -
1/2 tsp table salt
08 -
1/2 tsp almond flavoring
09 -
2 tsp vanilla extract
→ Decoration
10 -
32 chocolate heart candies, wrappers off
11 -
3/4 cup (150g) colored sanding sugar (red and pink)
# Instructions:
01 -
Combine salt, flour, and baking powder in a bowl, then set it aside.
02 -
Blend cream cheese and butter till smooth. Add sugar until fluffy, then mix in the egg and both extracts. Blend the dry mix just until it comes together.
03 -
Wrap and cool the dough for 30-60 mins. If leaving it longer, let it warm slightly on the counter before you work with it.
04 -
Heat oven to 350°F. Grab baking trays and parchment paper. Pour sanding sugar into a bowl.
05 -
Scoop a tablespoon of dough, roll in sanding sugar, and flatten on the tray. Bake 12-13 mins.
06 -
Push a chocolate heart into each cookie while warm. Chill briefly so the chocolate hardens. Let them cool completely.
# Notes:
01 -
Dough needs to chill for at least 30 mins before use.
02 -
Freezing it ahead works fine.
03 -
Using almond extract makes it taste better, but you can skip it.
04 -
Cookies stay fresh 1 week at room temp.