A while back I promised to show you how to make cookie pops - like this one here ,that I made for a handout for Girls' camp. They're easier than you might think. This is the first time I have ever made them, and they were a huge hit with the girls.
You'll want to start with your favorite "cut-out" sugar cookie recipe. If you don't have a favorite, PLEASE allow me to share MY favorite. The recipe below is what I would recommend to anyone who a) has never made rolled sugar cookies, or b) has NEVER had any luck making good cut-out sugar cookies. I just recently found this recipe, and it will now be my only sugar cookie recipe! The dough is a dream to work with, and the flavor is great. PLUS it only has to chill for one hour.
First roll out your dough out and cut your shape. I found that a thickness of about 1/2 " works best. Then take a spatula and carfully flip your cookie over so the back side is facing up.
Next, take your stick. You can buy these in the baking section of anywhere. There are regular lolipop size, or tall ones if you want to attempt a cookie bouquet! Place your stick so it goes at least 1/2 way up the back of your cookie.
Then, you can slightly pinch to dough on either side of the stick to tighten it up a little bit.
After they have cooled...decorate as you'd like! I love the icing recipe below. It dries shiny, and hard enough to stack, but not too hard to bite into!
You'll want to adjust the milk a little depending on the consistency you want. I use the recipe "as is" for "piping" the details. I thin it a little with milk (not too much or it will just run off your cookie!) and "paint" the icing onto the cookie for the main coloring.
For these cookies I iced them first with yellow tinted icing, and sprinkled yellow sprinkles on to make them "sparkly". Then I piped orange around the circle, and "sunbeams". I love how they turned out!
So there you have it...success on the first attempt! If I can do it...ANYONE can! I hope you have fun with these...and if anyone makes them PLEASE come let me know how they worked out!
DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely. For me, I had to bake them 10 minutes to get them done enough to stay on the stick...they were still soft, but firm enough not to break. I also let them sit on the pans for 10 minutes before transferring them to cooling racks.
Sugar Cooke Icing
You'll want to start with your favorite "cut-out" sugar cookie recipe. If you don't have a favorite, PLEASE allow me to share MY favorite. The recipe below is what I would recommend to anyone who a) has never made rolled sugar cookies, or b) has NEVER had any luck making good cut-out sugar cookies. I just recently found this recipe, and it will now be my only sugar cookie recipe! The dough is a dream to work with, and the flavor is great. PLUS it only has to chill for one hour.
First roll out your dough out and cut your shape. I found that a thickness of about 1/2 " works best. Then take a spatula and carfully flip your cookie over so the back side is facing up.
Next, take your stick. You can buy these in the baking section of anywhere. There are regular lolipop size, or tall ones if you want to attempt a cookie bouquet! Place your stick so it goes at least 1/2 way up the back of your cookie.Next, with a gentle twisting motion, work your stick down into the dough a little bit. don't go too far, or the stick will break through the front of your cookie while baking.
Then, you can slightly pinch to dough on either side of the stick to tighten it up a little bit.Take a small piece of dough, and press it over the stick to seal it in.
Carefully turn your cooke back over, and place it on your cookie sheet, stick side down.
Once your cookies are finished, the bottom will have flattened out, and baked together, securing the stick in place!
After they have cooled...decorate as you'd like! I love the icing recipe below. It dries shiny, and hard enough to stack, but not too hard to bite into!
You'll want to adjust the milk a little depending on the consistency you want. I use the recipe "as is" for "piping" the details. I thin it a little with milk (not too much or it will just run off your cookie!) and "paint" the icing onto the cookie for the main coloring.
For these cookies I iced them first with yellow tinted icing, and sprinkled yellow sprinkles on to make them "sparkly". Then I piped orange around the circle, and "sunbeams". I love how they turned out!
I let these dry over night before stacking them and transporting them up to camp. They all arrived in perfect condition!
I also made just cookies for a party the next week, and they only had about an hour to dry, they still stacked okay, and didn't really stick together, but overnight is definitely best.
I also made just cookies for a party the next week, and they only had about an hour to dry, they still stacked okay, and didn't really stick together, but overnight is definitely best.
So there you have it...success on the first attempt! If I can do it...ANYONE can! I hope you have fun with these...and if anyone makes them PLEASE come let me know how they worked out!
Best Rolled Sugar Cookies (recipe from Allrecipes.com)
INGREDIENTS
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely. For me, I had to bake them 10 minutes to get them done enough to stay on the stick...they were still soft, but firm enough not to break. I also let them sit on the pans for 10 minutes before transferring them to cooling racks.
Sugar Cooke Icing
INGREDIENTS:
1 cup powdered sugar
4 tsp milk
1 tsp vanilla
2 tsp light corn syrup
DIRECTIONS:
Whisk powdered sugar and milk together until smooth. Add vanilla and corn syrup and quickly whisk together until all lumps are gone. Tint with food coloring.
Happy Baking!
P.S. Don't forget to come back Friday for Mod Podge Mania!
Comments
Darling and thanks so much for sharing that...
come by my blog and enter my giveaway for hairbows, your girls would look so cute in them!
hugs...
Macey
Do you mind sharing what you put on your attached card for Girls Camp?
Have a great day!
Love the cookies! I'll have to give those a try sometime. My kids would love them.
BTW: For some reason when I was listening to my NKOTB CD today in the car I kept thinking about how you skipped going to their concert. Not sure why that popped into my head but it did. I'm sure you made the right choice though.
~Becca
Thanks for the great recipe!