If you’re looking for a quick, last minute Valentine treat for your kids, to take to work or send in to a school party these Valentine cookie pops are for you. You read that right, they are quick because they start with refrigerated sugar cookie dough. I used a store bought frosting in the interest of time but usually prefer homemade. This white chocolate buttercream from Cooking with Carlee would be a delicious homemade option.
Once the slicing of the sugar cookie dough is done, get the kids involved in making the dough rounds. It’s a perfect opportunity to teach kids how to cook while having a little fun. Even as teenagers, I got my boys in the kitchen to help with these cookies.
The secret to keeping the round shape is to roll the slice into a ball, then cup the ball in your hand and gently, repeat gently, insert the wooden stick. Be careful not to pierce the ball all the way through. If you do, it’s an easy fix. Just re-roll and try again.
Once the cookie pops are completely cooled frost and decorate as desired. While my kids and I used a variety of sprinkles for decorations, you could use just about any type of candies. Set out a few different types and have fun. Time in the kitchen with my kids is special for me.
Other Valentine treat ideas include Valentine brown sugar bars and white chocolate Valentine bars. They would be fun to make, along with these cookie pops, for a holiday spread.
- Preheat oven to 350 degrees F. Line a baking sheet with a silicon baking mat or parchment paper. Set aside.
- Slice sugar cookies into 17 equal pieces. Form each slice into a ball. Cupping the ball in your hand gently insert a popsicle stick halfway and place on prepared baking sheet. Repeat with remaining slices.
- Bake in preheated oven for 11 - 12 minutes or until edges are golden and cookies are set.
- Cool 2 - 3 minutes on baking sheet before removing to wire rack to cool completely. Use a spatula for transferring cookies as wooden stick will be hot and cookies will still be fragile.
- Once cook, frost top of cookies and decorate with sprinkles.
Nutrition Information:Yield: 17 Serving Size: 1 cookie
Amount Per Serving: Calories: 235 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 3mg Sodium: 140mg Carbohydrates: 36g Fiber: 0g Sugar: 27g Protein: 1g
Nutrition information automatically calculated. Recipe author has not checked the calculations.
Valentine’s Day Recipes
- Double Chocolate Caramel Cookies by The Freshman Cook
- Fennel, Pomegranate, and Arugula Salad by Karen’s Kitchen Stories
- Pebernødder by Culinary Adventures with Camilla
- Red Velvet Brownies by Hezzi-D’s Books and Cooks
- Shrimp with Champagne Butter Sauce by Our Good Life
- Smoked Gouda Fondue by A Kitchen Hoor’s Adventures
- Splenda Chocolate Cupcakes by Palatable Pastime
- Stuffed Country Chicken Breasts by Cindy’s Recipes and Writings
- Sweet & Salty Valentine’s Day Popcorn mix by Books n’ Cooks
- Valentine Cookie Pops by Family Around the Table