Ingredients:

  • 1 cup Unsalted Butter, softened
  • 1 ½ cups Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • ½ teaspoon Almond Extract
  • 2 ¾ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 1 teaspoon Green Gel Food Colouring (or more, for desired intensity)
  • ¼ cup Granulated Sugar (for first coating)
  • ¾ cup Confectioners’ (Powdered) Sugar (for second coating)
  • 36 Small Red Candy Hearts

Instructions:

  1. Cream the Fats: In a large mixing bowl, beat the softened butter and 1 ½ cups of granulated sugar together on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl.
  2. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla and almond extracts.
  3. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a separate bowl.
  4. Mix Dough: Gradually add the dry mixture to the wet mixture on low speed until just combined. Do not overmix.
  5. Colour the Dough: Add the green gel food colouring. Mix on low speed until the colour is intensely and evenly distributed.
  6. Chill (Crucial Step): Cover the bowl and refrigerate the dough for a minimum of 60 minutes, or up to 24 hours, to prevent spreading.
  7. Preheat and Prep: Preheat the oven to 350°F (175°C). Line baking trays with parchment paper. Place the ¼ cup of granulated sugar in one bowl and the ¾ cup of powdered sugar in another bowl.
  8. Scoop and Shape: Using a small cookie scoop, roll the chilled dough into 1-inch balls.
  9. The Double Coat Technique: Roll each dough ball lightly in the granulated sugar (Layer 1). Then, roll the ball heavily in the powdered sugar (Layer 2), ensuring it is completely and thickly coated. Place the coated balls onto the prepared baking sheets, spacing them 2 inches apart.
  10. Bake: Bake for 10 to 12 minutes. The edges should be set, but the centres should still look soft. Do not overbake.
  11. Finish and Cool: Immediately upon removing the cookies from the oven, gently press one red candy heart into the top centre of each cookie. Let the cookies sit on the hot tray for 5 minutes before transferring them to a wire rack to cool completely.