01 -
In a large mixing bowl, beat softened butter and granulated sugar together on medium speed for 3 minutes until light and fluffy.
02 -
Add softened cream cheese and sour cream to the bowl and mix until fully incorporated.
03 -
Add eggs one at a time, mixing well after each addition.
04 -
Stir in vanilla extract, almond extract, and green gel food coloring until the color is evenly distributed.
05 -
In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
06 -
Gradually mix the dry ingredients into the wet mixture, stirring just until no streaks of flour remain.
07 -
Cover the bowl and refrigerate the dough for at least 60 minutes or overnight for best texture.
08 -
Preheat oven to 175°C (350°F) and line baking trays with parchment paper.
09 -
Scoop portions of chilled dough and roll into balls. Coat each ball thoroughly in powdered sugar.
10 -
Place dough balls spaced apart on prepared baking trays.
11 -
Bake for 14–16 minutes until edges are just set. Begin checking at 12 minutes to prevent overbaking.
12 -
Remove from oven and immediately press a red candy heart onto the top of each cookie while warm. Allow cookies to cool on the tray.