Cookie Pops

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Cookie Pops."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/cookie-pops-recipe.htm>  21 November 2008.

Cookie Pops Photo
Cookie Pops
Yield: Makes 20 cookies
See Cooking Videos
Ingredients:
1
package (18 ounces) refrigerated sugar cookie dough

All-purpose flour (optional)

20
(4-inch) lollipop sticks

Assorted frostings, glazes and decors



Preparation:
1.
Preheat oven to 350°F. Grease cookie sheets.

2.
Remove dough from wrapper. Cut dough in half; refrigerate 1 half. Sprinkle remaining dough with flour to minimize sticking, if necessary. Roll to 1/8-inch thickness on lightly floured surface. Cut dough using 3-1/2-inch cookie cutters.

3.
Place lollipop sticks on cutouts so that tips of sticks are imbedded in dough. Carefully turn cutouts so sticks are in back; place on prepared cookie sheets. Repeat with remaining dough.

4.
Bake 7 to 11 minutes or until edges are lightly browned. Cool cookies on cookie sheets 2 minutes. Remove cookies to wire racks; cool completely.

5.
Decorate with frostings, glazes and decors as desired.





This recipe appears in: Butter & Sugar