SPARKLE SWEETHEART COOKIES
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.
Provided by Sally
Categories Cookies
Time 1h45m
Number Of Ingredients 11
Steps:
- 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 two large baking sheets with parchment paper or silicone baking mats. (Always recommended for 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.
SWEETHEART COOKIES
These rounds filled with fruit preserves were blue-ribbon winners at the county fair two years running. A family favorite, they never last beyond December 25! —Pamela Esposito, Smithville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.
Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SWEETHEART COOKIES
Sugar cookie mix and chocolate candies make sweet partners in a super simple cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Make cookie dough as directed on package, stirring in flour. Roll dough into 36 (1-inch) balls. Combine sugars and coffee powder in small bowl. Roll balls in sugar-coffee mixture. Place about 2 inches apart on ungreased cookie sheet.
- Bake at 375°F 7 to 9 minutes or until set. Immediately press 1 chocolate-striped candy into center of each cookie. Allow to stand about 5 minutes until soft; press lightly. Top melted candy with chocolate candy.
- If desired, reverse the candies on the cookies. Cool; place on cooling racks. Cool completely.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 13 g, TransFat 1/2 g
SWEETHEART SUGAR COOKIES
For jumbo cookies: Cut rolled-out dough with a 4 1/2-inch heart-shaped cutter. Bake at 350° for 15 to 17 minutes or until edges are lightly browned. Makes: about 1 dozen. For bite-size cookies: Cut rolled-out dough with a 1-inch heart-shaped cutter. Bake at 350° for 8 to 11 minutes or until edges are lightly browned. Makes:...
Provided by Ashley Bateman
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°. Beat butter, granulated sugar, and vanilla at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
- 2. Combine flour and salt; gradually add to butter mixture, beating just until blended.
- 3. Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.
- 4. Place 1 dough disk on a heavily floured surface, and roll to 1/8-inch thickness. Cut with a 3-inch heart-shaped cutter. Place 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough disk.
- 5. Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; transfer to wire racks, and let cool completely (about 30 minutes).
- 6. Whisk together meringue powder and 2 Tbsp. water. Brush cookies with mixture, or dip cookies in mixture, and sprinkle with sanding sugar.
EASY SUGAR COOKIES
Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
SWEET AS SUGAR COOKIES
This sweet treat will bring forth childhood memories.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 1h37m
Yield 30
Number Of Ingredients 8
Steps:
- Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add SPLENDA® Naturals Sugar & Stevia Sweetener Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
- Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Naturals Sugar & Stevia Sweetener Blend mixture, beating until blended. Do not over-mix.
- Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.
- Preheat oven to 325 degrees F.
- Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.
- Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 19.2 g, Cholesterol 28.7 mg, Fat 6.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 56.6 mg, Sugar 6.5 g
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