Valentine Sugar Cookies Recipe
Valentine Sugar Cookies is a delicious cookie recipe and a great option for your Valentine’s Day party or school event. It is a sugar cookie recipe which is dipped in chocolate. This recipe calls for peppermint extract, but any flavor may be used. It is also a low fat, low calories, low cholesterol, low sodium, low carbohydrates, Weight Watchers PointsPlus friendly and heart healthy diet recipe.
Ingredients
- Cookie Ingredients:
- 1 cup butter, softened
- 1 (3 oz) bar cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp peppermint extract (or substitute flavor of your choice).
- 3 cups all-purpose flour
- Glaze Ingredients:
- 1 (12 oz) bag real semi-sweet chocolate chips
- 2 tbsp shortening
Directions
- Combine all cookie ingredients except flour in a bowl. Beat on medium speed with an electric mixer, scraping bowl often, until creamy. Add flour; beat on low speed until well mixed.
- Divide dough in half; wrap each half in plastic food wrap. Refrigerate 2 hours or overnight until chilled.
- Preheat oven to 375° F.
- Roll out dough, half at a time (keeping remaining dough refrigerated), on a lightly floured surface to 1/4-inch thickness. Cut out cookies with a (2-1/2-inch) heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned. Remove from cookie sheets to cooling rack; cool completely.
- Melt chocolate and shortening in a 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted. Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 42 servings | |
| Calories 146 | |
| Calories from Fat 89 | 61% |
| Total Fat 10.35g | 13% |
| Saturated Fat 6.03g | 24% |
| Trans Fat 0.2g | |
| Cholesterol 15mg | 5% |
| Sodium 46mg | 2% |
| Potassium 83mg | 2% |
| Total Carbs 13.98g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.38g | 3% |
| Protein 2.21g | 4% |
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