If you are hoping to treat your loved ones this Valentine’s Day with cookies they will adore, look no further! These Sparkle Sweetheart Sugar Cookies have a delicious crunch from the sanding sugar on the outside contrasted with a soft, vanilla and almond flavored center. With a chocolate heart adorning the top, each bite gives a sweet and creamy cocoa flavor that melds perfectly with the sugar cookie.
Typically I go for the more rich and decadent desserts, but something about the flavor addition of almond and the chocolate on top completely elevated these. If you are a texture person, these coarse sugar coated cookies will speak to you!
Recipe used for the Sparkle Sweetheart Sugar Cookies:
Sparkle Sweetheart Cookies by Sally’s Baking Addiction.
Sally’s recipes are always home runs. Every single one I have tried has become a staple in my recipe book! From her Gingerbread Cookies to her Homemade Salted Caramel, the most simple or complex recipes are do-able and delicious.
I loved these so much, I made a Saint Patrick’s Day version with green and gold sugar and chocolate clovers!
Why I love these Sparkle Sweetheart Cookies:
You can make the dough ahead of time:
- I absolutely love when I can split baking tasks up into multiple days to prevent spending consecutive hours in the kitchen. You can make this dough and chill it up to 3-4 days.
The sanding sugar gives a mouth-watering crunch:
- How it wasn’t until recently that I discovered coarse sanding sugar, I am not sure. The crunch it gives is amazing. Look for sanding sugar or, as Wilton calls it, Sparkling Sugar. I find this version at my local grocery store.
They freeze wonderfully!
- Wrap the fully baked, decorated, and cooled cookies in Saran Wrap and pop them in a freezer safe and air-tight container. They will stay fresh and delicious for months!
Tips for making the Sparkle Sweetheart Sugar Cookies:
Make the cookies nut-allergy friendly:
- To accommodate those that cannot tolerate nuts, use almond flavor. I used McCormick Almond Flavor instead of Almond Extract. It is an imitation almond flavor that is absolutely delicious and tastes just like the real thing!
Flatten the dough before baking, but do not apply pressure when topping with the chocolate heart:
- To help the cookies flatten as they bake, lightly press down the dough ball tops with the back of a glass or measuring cup.
- Alternatively, do not firmly press the chocolate heart on top after baking! If you apply pressure when adding the chocolate heart, the surrounding dough will crack.
- The chocolate piece will quickly start to melt and adhere just fine simply by setting them on the top of the hot cookie.
Immediately chill the cookies after baking and adorning with the chocolate heart:
- The chocolate will melt quickly after it is placed on the freshly baked cookies. Pop them in the refrigerator right away to slow this process down and do not touch them until the chocolate is firm.
Have fun with the sanding sugar colors and chocolate hearts!
- For these, I used Hershey’s pink cookies ’n’ cream and milk chocolate hearts. Both provided an equally delicious flavor pairing with the sugar cookie!
- Instead of sanding sugar, you could use nonpareils or jimmies, however I cannot suggest the coarse sugar enough as the texture it gives is partially what makes me love these cookies so much!
Add the sugar cookies to a Valentine’s cookie board or gift box!
These cookies are the perfect sparkly and festive addition to a gift box or board. They travel well and have a flavor combination that all will love! Check out my Valentine’s Dessert Board for tips and ideas on how to make your own!
Baking is one of the tastiest and most fun ways to show your love for others. This Valentine’s Day, if you add these Sparkle Sweetheart Sugar Cookies to your baking list, every single recipient will be overjoyed to have been gifted this cute, sweet, and beautiful treat!
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If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.
Happy Baking!
XOXO,
