February 03, 2014


Easy to make and kid-friendly sugar cookies with a white chocolate and yogurt covered raisins center. A great Valentine's Day treat.

Valentine Heart Sugar Cookies
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There are a myriad of sugar cookie recipes out there, many very similar to the next and often times yielding similar delicious results. I could throw in my own version for this post, but I won’t. The idea here is to keep it simple and easy. So, in keeping with simple and easy (and might I say lazy), I made these Valentine cookies with a little help from a cookie mix.

I got the idea for this recipe when I stumbled upon a post from The Oliverson Posse. They made heart-shaped sugar cookies with a cutout center, and in the center were melted Jolly Ranchers. The effect was a stain glass appearance. It was neat…I mean far out…I mean swell…I mean cool.  Heck! I’m a child of the ’70s.

I decided to add my own spin by creating a white chocolate center with yogurt covered raisins in lieu of the hard candy. The verdict: deliciously simple. Make it your own and decorate it any way you like. Add food coloring to the batter or apply a glaze to the cookie—any way you want.

This kid-friendly treat is going to delight all your little Valentines. Make it with them or for them. They are going to love it.

Valentine Heart Sugar Cookies



1 (17.5 oz.) pkg. sugar cookie mix 
1 (12 oz.) pkg. white chocolate morsels 
1 (5 oz.) pkg. strawberry yogurt covered raisins
3” round biscuit or cookie cutter and a smaller heart shape cookie cutter


Note: Increase white chocolate and yogurt covered raisins quantities by half if you want to decorate the center cutouts of the cookies. 

Prepare cookie dough according to package directions (follow directions for rolled cookie dough if available).  

Form dough into a rough rectangle, about 1.5” thick. To prevent sticking during rolling, place dough in between 2 large pieces of plastic wrap. Using a rolling pin, roll dough to 1/4” thick. Remove the top layer of plastic wrap. Use cookie cutter to cut out rounds. Place rounds on an ungreased baking sheet. Roll any leftover dough remnants into 1/4” thick and cut out more rounds. 

Bake cookies according to package directions. Cool for 1 minute. Leave cookies on the baking sheet. Use the heart shape cookie cutter to cut out center. Transfer cookies onto a cooling rack. Move hollowed out cookies onto a parchment paper lined baking sheet.  Reserve cutouts for snacking.

Place chocolate chips in a microwaveable bowl. Microwave for 1 minute. Stir. Continue microwaving at 20 second intervals and stirring until chocolate is smooth.  

For each cookie, spoon chocolate into hollowed out center.  Add some yogurt covered raisins. Chill in the refrigerator for 10 minutes or until chocolate hardens. Makes about 1.5 dozen cookies.

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