This post was contributed by Jen of Kitchen Counter Chronicles.
Make Some Sugar Cookie Pops for Christmas!
We have been doing a lot of baking around here this holiday season. We’ve made, and eaten, many, many cookies. As the school year winds down for the year, we decided to try making another fun treat, holiday sugar cookie pops. I have been wanting to make cookie pops for a while now. We thought they would be the perfect cookie to bake for all my daughters’ classmates and teachers.
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Holiday Sugar Cookie Pops Recipe
- 1 batch of basic sugar cookie dough from Martha Stewart’s recipe
- popsicle sticks or lollipop sticks
- 1 cup powdered sugar
- 1 tbsp meringue powder
- various festive sprinkles
First, we made a batch of Martha Stewart’s basic sugar cookie dough. This dough is super easy to make and it always comes together beautifully.
After allowing the dough to cool in the fridge for about half an hour, we rolled it out on our floured countertop. We didn’t want to roll it too thin or our popsicle sticks would pierce the dough…about 1/4 to 1/2 inch thickness works best. We selected a cookie cutter shape that would give us plenty of room for the popsicle stick. A snowflake or tree would work…but a candy cane probably would not.
Once our cookies were cut out, I gently poked in the popsicle stick…about 1 inch into the cookie. Once the stick was in, using a spatula, I turned the cookie over to the backside. If the stick is poking through, spread a small piece of dough over the exposed stick. Pat it in place, during the baking process this patch will melt and seal in the stick. Gently turn the cookie over again and place on a parchment lined baking sheet.
Bake in the oven for 10 – 12 minutes…rotate the baking sheet at the mid-point. They are done when the edges are golden brown. The baking time will vary, depending on the thickness of your cookie. Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes. Transfer them to a cooling rack to completely cool.
Now the fun can begin…once the cookies have cooled. With a fork, mix together the icing sugar and meringue powder (meringue powder turns this icing into a hard royal icing) and add 1 tbsp of water. Add as much water as you need to get the consistency you want for the icing. In our case, we made 2 batches of icing…one thick icing for the piping bag and a thinner consistency for spreading on the cookies. Pour the sprinkles onto shallow plates…perfect for dipping iced cookies into. Let the kids spread or pipe the icing onto the cookies and add the sprinkles.
In the end, these holiday sugar cookie pops can be handed out in individual bags or displayed on a tray. No matter how they are served, they are sure to be a hit with the kids. My daughters’ are so excited about sharing these with their friends and teachers. A perfect holiday cookie pop.
Jen is a stay-at-home mom to two beautifully intelligent little girls. She’s married to a funny, supportive man, who she started dating when she was a teenager! She shares her adventures in crafting, baking, gardening and greening their lives on her blog, Kitchen Counter Chronicles.
I didn’t think iced sugar cookies could get any better. But surely a lollipop stick makes anything better, right?! I love these holiday sugar cookies. Thanks for the inspiration, Jen!
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