Chocolate Heart Sugar Cookies
(makes 36 cookies, dependent on size)
Ingredients:
- 3 cups all-purpose flour, I use unbleached
- 1 ½ tsps. baking power
- 1 cup salted butter, softened
- ¼ cup cream cheese, softened
- 1 cup sugar
- 1 egg
- 1 ½ tsp vanilla extract
- 1/2 cup red sanding sugar
- ½ cup pink sanding sugar
- 36 chocolate hearts, unwrapped
Directions:
In a medium bowl, whisk together flour and baking powder until well combined.
In a large bowl, beat together butter and cream cheese on high for about two minutes, mixture should be smooth. Add sugar, beat until creamy and well combined. Add egg and vanilla extra, beat on high for 1 minute.
Add dry ingredients and mix on low until combined. Scrape dough onto a large piece of plastic wrap, wrap well and refrigerate for at least an hour. I chilled overnight and left out for 45 minutes before using the next day.
Preheat over to 350 degrees. Line two baking sheets with parchment paper.
Place sanding sugar in separate bowls, or combine if you’d prefer.
Using a tablespoon, scoop out dough and roll in a ball, then roll the ball in sanding sugar to coat. Place each ball onto baking sheet. Using the palm of your hand or bottom of glass, gently press down on each ball to slightly flatten. Bake the cookies for 12-14 minutes or until they are lightly browned on edges.
Remove from oven and cool on baking sheets for 5 minutes. Press the chocolate hearts into each cookie and then place in freezer for approximately 15 minutes so the cookies don’t melt the chocolates and set.
Cookies will keep covered on counter for a week. Enjoy!