Sparkle Sweetheart Cookies

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. In a bowl, whisk together the flour, baking powder and salt. Set aside.
2. Beat the butter and cream cheese on high speed until fairly smooth, about 2 minutes. Add the sugar and beat until creamy. Add the egg, vanilla and almond extract and beat on high until combined, about 1 minute. Scrape down the bowl as needed.
3. Add the dry ingredients to the wet and mix on low until combined. The dough will be thick. Cover tightly and chill for 30–60 minutes, or up to 3–4 days. If chilled longer than 2–3 hours, let the dough sit at room temperature for at least 30 minutes before rolling and baking.
4. Heat the oven to 350°F (177°C). Line two large baking sheets with parchment or silicone mats. Pour the sanding sugar into a bowl (or several bowls for multiple colours).
5. Roll 1 tablespoon of dough into a ball, roll it in the sanding sugar to coat, and place it 2 inches (5 cm) apart on the sheets. Press each ball lightly flat with the bottom of a measuring cup or glass. Bake 12–13 minutes, until the edges are very lightly browned.
6. Let the cookies cool on the sheets for 5 minutes. Press a chocolate heart into each cookie, then put the sheet in the freezer or fridge for about 15 minutes until the chocolate sets.
7. Cookies keep covered at room temperature for 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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