Lollipop cookies
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    • 1 roll of cookie dough


Baking Directions:

Prepare the cookie dough and roll it out as directed, except for the thickness. For this project you will need to roll the dough slightly thicker than 1/4 inch, depending on the size of your lollipop stick. The dough should be about twice as thick as the stick. So for a 3 ⁄16 inch-thick stick roll the dough 3 ⁄8 inch thick. Use the round cutters to cut out cookies and then insert the sticks into the edges of the cookies, halfway into the circles. Bake according to the recipe, checking for doneness and possibly baking for 1 to 2 minutes longer due to the extra thickness. I suggest test-baking one cookie before baking the entire batch to make sure the dough is thick enough and the stick does not show through the cookie. Let the cookies cool completely. While the cookies are cooling, make the royal icing. Divide the icing, and dye each portion in the colors you will use. Prepare stiff and loose icing in each color. Put the stiff icings in pastry bags fitted with #2 tips and the loose icings in bags fitted with #3 tips. Using the shapes of the cookie as your guide, pipe a complete outline on each cookie using stiff icing. For the drop-in flooding, flood and decorate one cookie at a time, using looser icing. Have all your colors ready and close at hand. Begin by flflooding an entire cookie. Without waiting for the cookie to dry, drop in the color(s) in the shape that you want.