Easy Valentine Cookie Pops

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Live the sweetest life when you make these Valentine’s Cookie Pops for someone special. They are a crowd-pleaser making them perfect for parties. Plus who doesn’t love food on a stick?

Pin Easy Valentine Cookie Pops to make later.

Why You’ll Love this Recipe

• It’s easy but impressive.
• Kids will have fun making them.
• From start to finish you can have them made and decorated in less than an hour.
• They can be adapted for any occasion or holiday. Just swap out the sprinkles.
• Add a few drops of food coloring to the frosting container and mix well to make these Valentine cookie pops even more fun.
• Feel free to use more than sprinkles to decorate! Candies like chocolate chips, M&Ms, and even crushed peppermints for Christmas will make them look festive.

What You Need to Make Valentine Cookie Pops

I’m not sure I’d really call these Valentine’s cookie pops a recipe. They start with convenience cookie dough.

• Refrigerated sugar cookie dough – I used Pillsbury.
• Canned frosting – Again, I used Pillsbury.
• Food-safe popsicle sticks – Make sure they are food safe and, yes, they can go in the oven.
• Baking sheet – Use a rimmed baking sheet here.
• Silicone baking mat – If you don’t have a silicon baking mat, use parchment paper.
• Valentine’s sprinkles – Use good quality sprinkles so they don’t bleed into your frosting.
• Sharp knife – My favorite knives, and I’ve had them almost 30 years, are Wusthof.
• Wooden cutting board – I prefer wooden cutting boards to plastic (unless I’m working with raw meat, then I use plastic) because they are better on your knives. 

That’s it. Four items to make these fun Valentine’s treats. They make a perfect last-minute treat for a classroom party, or treats for your family or co-workers. 

And they are so quick to make. Slice the dough into 1/4-inch slices and be sure to roll them so they are perfectly round.

Once the dough is sliced making the balls is a good task for kids. Even my teenagers like to help.

When piercing the dough with the food-safe popsicle stick. You only want it part of the way into the dough ball, not all the way through.

Not to worry if you get it wrong. Just remove the stick, re-roll the dough into a ball, and try again.

While I used store-bought frosting for these sugar cookie pops you could certainly make a homemade frosting recipe. My white chocolate buttercream frosting would be perfect for these cookies.

Tips and Suggestions

• Slice the refrigerated cookie dough right when you take it out of the refrigerator. It will be easier to slice when cold.
• Once the cookie dough is sliced, let it sit on the counter for about 10 minutes until it has warmed up.
• Warm cookie dough will stay together better when making dough balls.
• When placing the cookie pops on the baking sheet, alternate the way they face. (See the photo) The dough will spread and if they are next to each other they may touch when baking.
• Let the cookies cool on the baking sheet for a good five minutes before removing them to a cooling rack.
• The cookies should be cool to the touch before frosting and decorating them.

More Valentine’s Day Recipes

• Valentine Brown Sugar Bars
• White Chocolate Valentine’s Day Bark
• Valentine Hot Chocolate Bombs
• Cake Batter Fudge

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Valentine Cookie Pops

Valentine cookie pops make a great after school treat but are also perfect for that class party.

5 from 7 votes

Prep Time10 minutes mins

Cook Time11 minutes mins

Total Time21 minutes mins

Course: Cookies Bars and Brownies

Cuisine: American

Servings: 17 cookie pops

1

Author: Ellen Folkman

Cook ModePrevent your screen from going dark

Ingredients

• 1 – 16.5 ounce package refrigerated sugar cookie dough
• 1 – 16 ounce prepared vanilla frosting
• Assorted Valentine Sprinkles
• Wooden Popsicle Sticks.

Instructions

• 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 cool, frost top of cookies and decorate with sprinkles.