We spotted a version of cookies on a stick recently at our school festival, and ever since then, my kids have been asking to make them. Since Halloween is coming up this week, I better get going. This sounds like a good bit of cooking to do on Friday after school. I bet all of the neighborhood kids will want to join in as well.
An easy way to make cookie pops is to use a basic sugar cookie dough. Sugar cookie dough is easy to cut into fun shapes and easy to decorate. Plus, the dough will accept a lollipop stick pretty easily.
The best or most impressive cookie pops are larger in size, so make sure that you use a good sized cookie cutter. I like to do pumpkins, because the nice round shape makes them balanced and easy to eat, but you can use any other shapes you like, such as ghosts, bats, cats, witch hats, etc.
Basic Sugar Cookie Pops
(Makes about three to six dozen, depending on the size of your cookie cutters)
Ingredients:
3 3/4 cups of all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter
1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
Lollipop sticks
Parchment paper
Directions:
Preheat oven to 375 degrees.
Sift the flour with the baking powder and salt in a large bowl.
In a separate bowl, cream together the butter, sugar and vanilla, and then add the eggs, one at a time.
Slowly mix the dry ingredients into the wet ingredients just until they are blended together forming the dough. Wrap the dough in wax paper and refrigerate it for at least one hour to make it easier to roll and cut.
Separate the dough into quarter sections, and roll and cut one section at a time on a floured surface, using your cookie cutters. Place a lollipop stick into each cookie and then flip the cookies over onto cookie sheets lined with parchment paper.
You can lightly brush the cookies with milk and then sprinkle with colored sugar before baking or decorate them after baking with icing.
Bake in the oven for about eight minutes or until the cookie pops are very light golden brown.
* The basic sugar cookie dough recipe is adapted from the New Doubleday Cookbook by Jean Anderson and Elaine Hanna, Doubleday, 1975.
You can read more blog posts by Mary Ann Romans here!
Related Articles: