Would you like to create some extra Lollipop Sugar Cookies this year? Something that will be pretty enough for a centerpiece or a gift? These cookie ideas are full of sugary sparkle and easy peezy to make!
That moment.
First, “that moment.” The moment that an idea hits you and you have to make sure no one else caught you while you did your dorky “what an awesome idea I just had” dance! Mine was in Target the other day in the Christmas decorations section. I came across this beauty. I still have a candy cane version of this ornament that I got when I was little so the sparkly coating brings back fun, sugar plum-like memories.
Let’s get started!
Lollipop Sugar Cookies
Sugar Cookies
Preheat oven to 350F.
Cream together:
- 1 1/2 cups unsalted butter
- 1 cup sugar
Add & beat together well:
- 2 eggs
- 1 tablespoon almond extract
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3 cups flour
Refrigerate dough for about 1 hour.
Choose cookie cutters. Roll out cookie dough to about 1/4-inch thick using a rolling pin and powdered sugar so it doesn’t stick to the counter. Flour can be used too, but often sticks to cookies making them less than desirable so I prefer using powdered sugar.
Place cookies on parchment-lined baking sheets.
Bake for about 8 minutes or until light golden brown around the edges.
Allow cookies to cool completely on a clean towel or baking rack.
Royal Icing Recipe
- 3 tablespoons meringue powder or egg white powder
- 4 cups (about 1 lb.) confectioners’ sugar
- 6 tablespoons warm water
Beat all ingredients until icing forms peaks (about 7-10 minutes).
Keep all utensils completely grease-free for proper icing consistency.
Lollipop Cookies
Roll out the cookie dough to about 1/4 inch thick & cut 2 1/2-3 inch circles out.
Place cookies on a cookie sheet lined with parchment paper. Gently place sticks into the cookies.
Pour a couple of cups of sugar onto a plate.
Divide icing in half and color one-half red. You can keep a damp towel over the royal icing to help keep it from hardening while you work.
Using the white, make a swirl on each cookie.
Do the same in between the white swirls with the red. You can fill in a little but they don’t have to be perfect since lollipops are not perfect.
Gently press cookies into the sugar to coat with sugar and to press frosting flatter so that there are no more gaps between the red and white frosting.
Lay cookies back on baking sheets until the royal icing dries then wrap in plastic wrap and tie a pretty bow around the bottom of each cookie.
Lollipop lollipop. Oh lolli lolli lolli. Lollipop lollipop…