Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Valentine Heart Pops 3.2 (13) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 21, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes 32 pops (2 1/2 inches each) 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. Ingredients For the Candy Centers 1 cup light corn syrup 2 cups sugar ⅛ teaspoon peppermint, cinnamon, or other flavored oil, optional Paste or gel food coloring, in pink tones For the Cookies 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) ¼ teaspoon salt 8 tablespoons (1 stick) unsalted butter 1 cup sugar ½ teaspoon baking powder Directions 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. Rate it Print