Lollipop Cookie Valentines

Lollipop Cookie Valentines

16 Reviews 7 Pics
Robin
Recipe by  Robin

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen

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Directions

  1. Soak craft sticks for one hour in a bowl of cold water.
  2. In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
  3. 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.
  4. Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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Reviews (16)

Rate This Recipe
SUGARPLUMSCOOKIES
56

SUGARPLUMSCOOKIES

These turned out great, but we changed them a little. I wanted a light dough, so I replaced cocoa with same amount of flour. And we decorated the cookies with royal icing instead of dipping into chocolate. And finally, we made it a lot easier when we cut the cookies 1/4 inch thick instead of 1/8 inch. And instead of craft sticks, we used barbecue skewers inserted directly into the cookie dough before baking. We do many, many cookie bouquets and cookie pops and we never soak our skewers and we've never had a problem. Anyway, thanks for a great recipe, Robin.

MOMOFADDY
21

MOMOFADDY

Very good! They took a bit of time to make from start to finish but were well worth it. I tasted without the white chocolate coating and thought they were dry; but tasting a dipped and cooled cookie I found them to be perfectly crunchy and delicious. The icing didn't set as expected, but I used powdered egg whites instead of the real thing. A 3" heart is much too big; a smaller, 2" is the perfect size for school parties. Thanks for the recipe! I’ll be making more this weekend!

OLIVIA17
20

OLIVIA17

These were ok. The cookie by itself was kind of dry and bland. It was better with the chocolate. My 4 year old daughter did like decorating and cutting them out though! I did like how you rolled the dough between the wax paper and froze it for a few minutes, easy and turned out good. I may look for a better chocolate cookie recipe next time though!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 838 cal
  • 42%
  • Fat
  • 41 g
  • 63%
  • Carbs
  • 111.2 g
  • 36%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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