Best 9 Lollipop Cookie Valentines Recipes

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When Valentine’s Day rolls around, it's time to whip up some sweet treats for your loved ones. Lollipop cookie valentines are a festive and delicious way to express your affection. These adorable cookies are shaped like lollipops and decorated with colorful sprinkles and frosting. They're perfect for gift-giving or serving at a Valentine's Day party. With a little creativity, you can make lollipop cookie valentines that are both beautiful and delicious.

Here are our top 9 tried and tested recipes!

LOLLIPOP COOKIES



Lollipop Cookies image

You can use your imagination with this recipe to create designs for any season...the possibilities are endless! Cookie "lollipops" are always a hit with the kids.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 15

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 large egg
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 ounces semisweet chocolate, melted
FROSTING:
1 cup confectioners' sugar
1/4 to 1/2 teaspoon almond extract
1/4 teaspoon salt
1 to 2 teaspoons milk
Red Hots and red sprinkles

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets. , Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, combine the confectioners' sugar, extract, salt and enough milk to achieve spreading consistency. Frost bottoms of chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; add candies and sprinkles.

Nutrition Facts : Calories 231 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 210mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

LOLLIPOP COOKIES



Lollipop Cookies image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 12 to 24 cookies

Number Of Ingredients 11

3/4 cup granulated sugar
6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature
2/3 cup vegetable shortening
1 egg
1/4 teaspoon pure vanilla extract
1/2 teaspoons baking powder
3 1/2 cups flour
1 cup sugar
3 tablespoons glucose
1/2 cup water
Few drops food coloring

Steps:

  • Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
  • On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.
  • Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.

VALENTINE COOKIE POPS



Valentine Cookie Pops image

Easy Pillsbury® Ready To Bake!™ cookies make these adorable valentines-on-a-stick simply delicious!

Provided by looneytunesfan

Categories     Dessert

Time 25m

Yield 20 cookie pops

Number Of Ingredients 5

1 (18 ounce) package refrigerated sugar cookie dough
20 flat wooden popsicle sticks
1 1/4 cups ready-to-spread creamy vanilla frosting (from 1-lb container)
assorted small decorative candies, if desired
10 yards red curling ribbon

Steps:

  • Heat oven to 350°F On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
  • Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
  • Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

LOLLIPOP COOKIE VALENTINES



Lollipop Cookie Valentines image

Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too.

Provided by Robin J.

Categories     Cut-Out Cookies

Yield 6

Number Of Ingredients 13

12 craft sticks
½ cup semisweet chocolate chips
½ cup butter, softened
⅓ cup packed light brown sugar
½ teaspoon vanilla extract
1 egg
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
12 (1 ounce) squares white chocolate
1 egg white
1 ¼ cups confectioners' sugar
3 drops red food coloring

Steps:

  • Soak craft sticks for one hour in a bowl of cold water.
  • In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
  • In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
  • Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
  • Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
  • Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
  • In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
  • Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
  • To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.

Nutrition Facts : Calories 837.7 calories, Carbohydrate 111.2 g, Cholesterol 83.5 mg, Fat 41 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 24.7 g, Sodium 292.8 mg, Sugar 75.9 g

LOLLIPOP COOKIE VALENTINES



Lollipop Cookie Valentines image

Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too.

Provided by Robin J.

Categories     Cut-Out Cookies

Yield 6

Number Of Ingredients 13

12 craft sticks
½ cup semisweet chocolate chips
½ cup butter, softened
⅓ cup packed light brown sugar
½ teaspoon vanilla extract
1 egg
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
12 (1 ounce) squares white chocolate
1 egg white
1 ¼ cups confectioners' sugar
3 drops red food coloring

Steps:

  • Soak craft sticks for one hour in a bowl of cold water.
  • In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
  • In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
  • Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
  • Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
  • Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
  • In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
  • Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
  • To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.

Nutrition Facts : Calories 837.7 calories, Carbohydrate 111.2 g, Cholesterol 83.5 mg, Fat 41 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 24.7 g, Sodium 292.8 mg, Sugar 75.9 g

LOLLIPOP COOKIE VALENTINES



Lollipop Cookie Valentines image

Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too.

Provided by Robin J.

Categories     Cut-Out Cookies

Yield 6

Number Of Ingredients 13

12 craft sticks
½ cup semisweet chocolate chips
½ cup butter, softened
⅓ cup packed light brown sugar
½ teaspoon vanilla extract
1 egg
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
12 (1 ounce) squares white chocolate
1 egg white
1 ¼ cups confectioners' sugar
3 drops red food coloring

Steps:

  • Soak craft sticks for one hour in a bowl of cold water.
  • In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
  • In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
  • Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
  • Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
  • Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
  • In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
  • Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
  • To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.

Nutrition Facts : Calories 837.7 calories, Carbohydrate 111.2 g, Cholesterol 83.5 mg, Fat 41 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 24.7 g, Sodium 292.8 mg, Sugar 75.9 g

LOLLIPOP COOKIE VALENTINES



Lollipop Cookie Valentines image

Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too.

Provided by Robin J.

Categories     Cut-Out Cookies

Yield 6

Number Of Ingredients 13

12 craft sticks
½ cup semisweet chocolate chips
½ cup butter, softened
⅓ cup packed light brown sugar
½ teaspoon vanilla extract
1 egg
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
12 (1 ounce) squares white chocolate
1 egg white
1 ¼ cups confectioners' sugar
3 drops red food coloring

Steps:

  • Soak craft sticks for one hour in a bowl of cold water.
  • In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
  • In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
  • Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
  • Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
  • Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
  • In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
  • Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
  • To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.

Nutrition Facts : Calories 837.7 calories, Carbohydrate 111.2 g, Cholesterol 83.5 mg, Fat 41 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 24.7 g, Sodium 292.8 mg, Sugar 75.9 g

VALENTINE HEART POPS



Valentine Heart Pops image

These sugar cookie lollipops embedded with candy hearts make the perfect edible Valentine. For a variation without candy centers, try our Valentine Sandwich Cookie Pops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 32 pops (2 1/2 inches each)

Number Of Ingredients 12

1 cup light corn syrup
2 cups sugar
1/8 teaspoon peppermint, cinnamon, or other flavored oil, optional
Paste or gel food coloring, in pink tones
2 cups sifted all-purpose flour, plus more for dusting
1 teaspoon pure vanilla extract
1 large egg
32 white lollipop sticks (6 inches long)
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup sugar
1/2 teaspoon baking powder

Steps:

  • In a large bowl, sift together flour, salt, and baking powder. Set aside.
  • In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugar on medium until fluffy, about 5 minutes. Beat in egg and vanilla until incorporated.
  • Gradually add flour mixture on low until combined. Wrap dough in plastic; chill 1 hour.
  • Heat oven to 325 degrees. On a well-floured surface, roll out dough to 3/16 inch thick. Cut out 2 1/2-inch rounds. Use smaller cutters to cut hearts from rounds. (If desired, save and bake heart cutouts.) Transfer 8 cookies to an ungreased cookie sheet. Press 1 lollipop stick under each cookie. Place small hearts on same cookie sheet. Chill until firm, 15 to 30 minutes. Bake 8 to 12 minutes, until firm but not browned. Transfer cookies on pan to wire rack to cool, about 20 minutes. Repeat until all dough is used. Leave cooled heart pops on ungreased cookie sheet. Set aside.
  • Combine 1/2 cup corn syrup, 1 cup sugar, and 1/2 cup water in heavy 2-quart saucepan. Stir over medium heat, until sugar has dissolved. Increase heat to medium high; boil until mixture reaches 300 degrees on a candy thermometer, 25 to 35 minutes.
  • Remove from heat, and stir in flavored oil. Quickly pour mixture into 2 small heatproof bowls. Add food coloring to each; stir to combine. Pour into each empty heart. Make candy mixture again as in Step 5 with remaining ingredients and 1/2 cup water. Fill remaining cookies. Let set until hard, 10 to 20 minutes. Transfer in single layers to airtight containers. If humid, refrigerate.

LOLLIPOP COOKIE VALENTINES



Lollipop Cookie Valentines image

Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too.

Provided by Robin J.

Categories     Cut-Out Cookies

Yield 6

Number Of Ingredients 13

12 craft sticks
½ cup semisweet chocolate chips
½ cup butter, softened
⅓ cup packed light brown sugar
½ teaspoon vanilla extract
1 egg
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
12 (1 ounce) squares white chocolate
1 egg white
1 ¼ cups confectioners' sugar
3 drops red food coloring

Steps:

  • Soak craft sticks for one hour in a bowl of cold water.
  • In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
  • In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
  • Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
  • Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
  • Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
  • In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
  • Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
  • To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.

Nutrition Facts : Calories 837.7 calories, Carbohydrate 111.2 g, Cholesterol 83.5 mg, Fat 41 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 24.7 g, Sodium 292.8 mg, Sugar 75.9 g

Tips:

  • Choose the right lollipop sticks: Make sure to use lollipop sticks that are long enough to hold the cookies comfortably and are sturdy enough to support their weight.
  • Chill the dough before baking: Chilling the dough helps to prevent the cookies from spreading too much in the oven and also makes them easier to handle.
  • Bake the cookies until the edges are just set: Overbaking the cookies will make them dry and crumbly. Bake them just until the edges are set and the centers are still slightly soft.
  • Decorate the cookies while they are still warm: This will help the decorations to adhere better to the cookies.
  • Use a variety of sprinkles, candies, and other decorations: Get creative and have fun with the decorations! You can use anything from sprinkles to candy hearts to mini chocolate chips.

Conclusion:

These lollipop cookies are a delicious and festive treat that are perfect for Valentine's Day or any other special occasion. They are easy to make and can be decorated in a variety of ways, making them a great activity for kids and adults alike. So next time you're looking for a sweet and easy treat, give these lollipop cookies a try!

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