Sparkle Sweetheart Cookies

Sparkle Sweetheart Cookies are just the prettiest little things!  Perfect for Valentine’s Day with their chocolate hearts on top.  Easy to make and so sweet to look at!

This rolled sugar cookie will delight your loved ones, so give them a bag or plate of these treats!

This is a cream cheese drop-style sugar cookie that is very easy to make!

Cream the room-temperature butter and cream cheese together until it’s smooth.  Add the sugar, and then the egg, vanilla and almond extracts.  Add all of the dry ingredients and mix until just combined.

Cover the dough and chill for 30 minutes minimum.

Scoop the dough into 1-inch rounds and roll each ball into sanding sugar (it’s fun to vary the colors) and place on a parchment-lined baking sheet.  Press the cookies down slightly so that they spread a bit.

Bake them for about 12 minutes per sheet.

Once the cookies come out of the oven, let them cool down for 5 minutes and then press the hearts into the tops.  I used Dove chocolate hearts but Hershey’s hearts work beautifully as well!

Chill the cookies for about 15 minutes so the hearts don’t melt.

Now it’s time to eat these soft but crunchy bites!  Enjoy!

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Sparkle Sweetheart Cookies

Makes: 40 cookies

Prep Time: 1 hour

Bake Time: 12 minutes per sheet

Total Time: 1 hour & 36 minutes


  • 3 cups all-purpose flour
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp 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 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 3/4 cup sanding sugar, pink and red or assorted colors
  • 40 chocolate hearts, unwrapped (see Chef’s Note)


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. Line two large baking sheets with parchment paper or silicone baking mats. 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.

Chef’s 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. 

Chocolate hearts are a seasonal item around Valentine’s Day. I like Hershey’s or Dove brands.

A standard bag has about 35 hearts in it (Dove brand). Don’t bother getting a second bag of them, if you don’t want. The cookies are delicious without the chocolate as well!

Recipe by Sally’s Baking Addiction


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