Ingredients:

  • 225g unsalted butter, softened to room temperature
  • 150g granulated sugar
  • 60g powdered sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon neon green gel food coloring
  • 350g all-purpose flour, leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine sea salt
  • 50g granulated sugar for rolling
  • 24 jumbo red heart sprinkles

Instructions:

  1. In a stand mixer with a paddle attachment, beat the softened butter, 150g granulated sugar, and powdered sugar on medium-high speed until the mixture is pale and aerated (about 3 minutes). Add the neon green gel coloring during this process to ensure even distribution.
  2. Lower the mixer speed and add the whole egg, extra egg yolk, vanilla extract, and almond extract. Scrape the sides of the bowl to ensure a complete emulsion.
  3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  4. Preheat oven to 350°F (175°C). Line two large baking sheets with silicone mats or parchment paper.
  5. Using a medium cookie scoop (approx 1.5 tablespoons), portion the dough and roll into balls. Roll each ball in the remaining 50g of granulated sugar until coated.
  6. Place balls on the baking sheet and bake for 9 minutes. The edges should be set but the centers should still look slightly soft.
  7. Remove from oven. Wait exactly 60 seconds, then gently press one jumbo red heart sprinkle into the side of each cookie. Let cool completely on the pan.