Writer and Photographer Francine Coles

Love is in the air, so let’s make some easy drop cookies topped with chocolate hearts! These Sparkle Sweetheart Cookies will delight everyone you love. They are tasty, crunchy, sparkly and heartfelt!

Makes: 40 cookies

Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 ounces block cream cheese, softened to room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3/4 cup sanding sugar, pink and red or assorted colors
40 chocolate hearts, unwrapped

Directions
Whisk the flour, baking powder and salt together until combined. Set aside.

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 until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract and almond extract then beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 30 to 60 minutes and up to 3 to 4 days. If chilling for longer than 2 to 3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.

Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Pour the sanding sugar into a bowl or a few separate bowls if using multiple colors. Roll balls of cookie dough, about 1 tablespoon per cookie, in the sanding sugar to coat. Place the dough balls 2 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake the cookies for 12 to 13 minutes or until very lightly browned on the edges.

Remove from the oven and cool on the baking sheets for 5 minutes. Press a chocolate heart into each cookie and quickly stick the baking sheet in the fridge or freezer so the warm cookie does not completely melt the chocolate heart. Let set for about 15 minutes, then enjoy.

Cookies will stay fresh, covered at room temperature, for one week.

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