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Author: Sally
Published: 02/05/2019Updated: 02/13/2024
These beautiful sparkle sweetheart cookies are dressed up in Valentine’s Day sprinkles with a chocolate heart nestled on top. This is a simple cream cheese drop-style sugar cookie that only requires 30–60 minutes of cookie dough chilling.
Valentine’s Day & Galentine’s Day! Whether you celebrate February 14th with your sweetheart or your friends, I have a perfectly festive cookie for you!
These are my Sparkle Sweetheart Cookies aka:
- The Valentine’s Day version of Christmas Cookie Sparkles
- The peanut-free version of Peanut Butter Sweethearts
Dressed in sparkling sprinkles and sealed with a chocolate heart. Mwah!
Behind the Recipe: Sparkle Sweetheart Cookies
These are cream cheese sugar cookies. They’re extra thick and sweet with a lovely little tang.The cookie dough is made from simple sugar cookie ingredients like butter, sugar, egg, and flour. Cream cheese is a secret ingredient, transforming these soft sugar cookies into super soft and super creamy sugar cookies. For added flavor, I recommend a splash of almond extract. Almond extract pairs wonderfully with the chocolate heart on top!
The cookie dough needs to chill for 1 hour before rolling into balls. However, I successfully cut it down to only 30-45 minutes with success! If you’re in a rush this Valentine’s Day, these cookies are relatively quick.
There is NO rolling pin or cookie cutters required. Rather, this is a simple drop-style sugar cookie that bakes up perfectly round. Here is my cream cheese cut-out cookies with Nutella glaze recipe if you’re interested. Just as soft and creamy as today’s!
Here’s a tip: Notice how I’m pressing down the cookie dough balls? That’s an important step. These cream cheese cookies won’t really spread unless you give them a little nudge. Use the bottom of a measuring cup to slightly flatten down.
Glam it Up
Here are two little extras to glam up your sugar cookies:
- Sprinkles: Before baking, roll the cookie dough balls in sprinkles. Sprinkles give the cookies a light crunch, which is a lovely contrast to the creamy and soft centers. For a sparkling effect, I recommend “sanding sugar” or “coarse sugar sprinkles.” I found red and light pink in the seasonal section of my grocery, but I know red and a dark pink are available year round. You can also use regular jimmies or nonpareils if those are easier for you!
- Chocolate Hearts:Individually wrapped chocolate hearts are everywhere this time of year. I love Dove and Hershey’s brands. Hershey’s sells all different flavors, including white chocolate. I used solid milk chocolate for the pictured Sparkle Sweetheart Cookies. 🙂
Let me know if you try these for Valentine’s Day, and if you need more inspiration, here are 36+ Valentine’s Day dessert recipes.
More Valentine’s Day Desserts
To round out your Valentine’s Day celebration:
- Valentine’s Day Cupcakes & decorated Valentine’s Day Cookies
- Creme Brûlée (only 6 ingredients)
- Chocolate Truffles
- Chocolate Lava Cakes (only 6 ingredients)
- Red Velvet Chocolate Chip Cookies (you can’t go wrong with classic chocolate chip cookies, either!)
- Valentine’s Day Chocolate Bark (only 3 ingredients)
- White Chocolate Red Velvet Cookies
Sparkle Sweetheart Cookies
5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 28 reviews
- Author: Sally
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour, 45 minutes
- Yield: 32 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
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Description
These sparkle sweetheart cookies are dressed up in Valentine’s Day sprinkles and a chocolate heart on top! This is a simple cream cheese drop-style sugar cookie that only requires 30-60 minutes of cookie dough chilling.
Ingredients
- 3 cups (375g) all-purpose flour()
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 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*
- 3/4 cup (150g) sanding sugar, pink and red or assorted colors*
- 32 chocolate hearts, unwrapped*
Instructions
- 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 and 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 dough tightly with aluminum foil or plastic wrap and chill for at least 30-60 minutes and up to 3-4 days. If chilling for longer than 2-3 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 oven to 350°F (177°C).Line twolarge baking sheets with parchment paper or silicone baking mats.(Always recommendedfor cookies.)Set aside.
- Pour sanding sugar in a bowl or, if using multiple colors, a few separate bowls.
- Roll balls of cookie dough, about 1 Tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 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 12-13 minutes or until very lightly browned on the edges.
- Remove from the oven and allow to cool on the baking sheets for 5 minutes.Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.
- Cookies will stay fresh covered at room temperature for 1 week.
Notes
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (without sanding sugar coating) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in sanding sugar. Bake as directed. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper| Valentine’s Day Sanding Sugars | Dove Chocolate Hearts (other brands like Hershey’s also have chocolate heart candies available around Valentine’s Day) | Cooling Rack
- Almond extract adds a wonderful flavor to the cookies, but you can leave it out if desired. No need to replace with anything.
- I find sanding sugar sprinkles at my regular grocery store. You can usually find them in the baking aisle. I like Wilton brand.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
