Ingredients
Dry Ingredients
- 3 cups all-purpose flour, spooned & leveled
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (to room temperature)
- 2 ounces full-fat brick cream cheese, softened (to room temperature)
- 1 cup granulated sugar
- 1 large egg (at room temperature)
- 2 teaspoons pure vanilla extract
- 0.5 teaspoon almond extract (optional)
Coating and Decoration
- 0.75 cup sanding sugar, assorted colors (pink and red or assorted colors)
- 32 pieces chocolate hearts, unwrapped
Instructions
- Preparation: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside.
- Cream Butter and Cream Cheese: Using a mixer, beat the softened unsalted butter and cream cheese together on high speed for about 2 minutes until the mixture is smooth and creamy.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture. Beat until the mixture is light, creamy, and fully combined.
- Incorporate Egg and Extracts: Crack the egg into the bowl along with the vanilla extract and almond extract if using. Beat on high speed for about 1 minute, scraping down the sides and bottom of the bowl to ensure all ingredients are evenly mixed.
- Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients. Mix on low speed just until combined; the dough will be thick at this point.
- Chill the Dough: Cover the dough tightly with foil or plastic wrap and chill in the refrigerator for 30 to 60 minutes, or up to 3-4 days. Before rolling, allow the dough to sit at room temperature for about 30 minutes if it becomes too hard.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Roll and Coat Cookies: Shape the chilled dough into balls, about 1 tablespoon each. Roll each ball in sanding sugar until fully coated. Place them 2 inches apart on the prepared baking sheets.
- Flatten Dough Balls: Gently press down on each dough ball to slightly flatten them so they bake evenly.
- Bake: Bake the cookies for 12 to 13 minutes, until the edges start to turn a light golden brown but the centers remain soft.
- Cool and Add Chocolate Hearts: Let the cookies cool on the baking sheets for 5 minutes. Then, press one chocolate heart into the center of each cookie. Place the baking sheets in the refrigerator or freezer for 15 minutes to set the chocolate firmly.
- Serve and Store: Enjoy the Sweetheart Cookies fresh. Store leftover cookies in an airtight container at room temperature for up to one week, or freeze in a single layer in a freezer-safe bag for up to three months.
Notes
- Room temperature ingredients like butter, cream cheese, and eggs ensure smooth, even mixing and help create a tender cookie.
- Chilling the dough prevents spreading and helps maintain the cookie shape during baking.
- If you prefer, substitute the chocolate hearts with other shaped candies or chocolate chips.
- Press the chocolate hearts gently to avoid cracking the cookies but firmly enough so they adhere during the setting time.
- For a sweeter or more decorative touch, use colored sanding sugar to match holiday or event themes.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American