Sparkling Heart Cookies

  • Makes 2 dozen
  • Prep Time 15 min
  • Cook Time 8 min
  • Chill Time 15 min


  • 3/4 cup I Can't Believe It's Not Butter!® Spread
  • 1 cup confectioners sugar
  • 3 Tbsp. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 cups all-purpose flour


  1. Beat I Can't Believe It's Not Butter!® Spread with sugars in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in vanilla and salt. Beat in flour on low speed until mixture begins to form a dough. Remove dough and divide in half. Place each dough half between 2 sheets lightly floured waxed paper. Roll each into a thin 10-inch circle with rolling pin. Place each waxed-paper-wrapped circle on baking sheet; freeze 15 minutes.
  2. Preheat oven to 350°. Remove top sheet of waxed paper from dough. Cut out heart shapes and arrange on greased cookie sheets, 1/2 inch apart. Evenly sprinkle cookies with additional granulated sugar. (Re-roll dough scraps between sheets of lightly floured waxed paper and freeze until firm.)
  3. Bake 8 to 10 minutes until cookies are pale and just done. Let stand 1 minute on wire rack; remove from sheets and cool completely. If desired, sandwich cookies with raspberry preserves or jam.
Nutritional Information

Nutritional Information

Serving Size 1 cookie
Amount Per Serving
Calories 90
Calories from Fat 30
Total Fat 3 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 70 mg
Total Carbs 15 g
Dietary Fiber 0 g
Sugars 7 g
Protein 1 g
Vitamin A 6 %
Vitamin C 0 %
Calcium 0 %
Iron 2 %