Description
Soft, buttery sugar cookies rolled in coarse sanding sugar for an amazing crunch, then topped with a melted chocolate heart. They're beautiful, delicious, and not nearly as fussy as they look - perfect for Valentine's Day or any special occasion.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond flavor (or almond extract if no nut allergies)
- ½ cup coarse sanding sugar (pink and white)
- 24-30 Hershey's chocolate hearts (pink cookies 'n' cream or milk chocolate)
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream the butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.
- Add the egg, vanilla, and almond flavor. Beat until well combined and smooth, scraping down the sides of the bowl.
- Gradually add the flour mixture in three parts, mixing on low speed just until combined after each addition. Don't overmix.
- Cover the bowl with plastic wrap and chill the dough for at least 2 hours.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Pour the sanding sugar into a shallow bowl.
- Roll the dough into 1-inch balls using a cookie scoop.
- Roll each ball generously in the sanding sugar until completely coated.
- Place dough balls on prepared baking sheets about 2 inches apart.
- Gently flatten each cookie slightly using the bottom of a glass to about ½ inch thick.
- Bake for 8-10 minutes until edges are set but centers still look slightly soft.
- Immediately place a chocolate heart on each cookie as soon as they come out of the oven - don't press down, just gently set on top.
- Transfer the cookies to the refrigerator right away and chill for 10-15 minutes until chocolate is firm.
- Move the cooled cookies to a wire rack to finish cooling completely at room temperature.
Notes
Use imitation almond flavor instead of extract for nut-allergy friendly cookies. Don't press the chocolate hearts down - just place gently on top and the heat will melt them naturally. Chill immediately after decorating for best results. Dough can be refrigerated for 3-4 days before baking. Cookies freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg