What’s the only way to improve on the perfect sugar cookie? Put it on a stick, of course! I’m of the mind that anything tastes better on a stick — hot dogs, mozzarella sticks, pickles, frozen treats — and cookies are no exception. (I really should get this cookbook.) For our Easter brunch, I’m planning to give each kid a little favor basket with mini chocolate eggs, a few Easter-themed Oreo cake pops and one big cookie pop, so today, I did a trial run of the cookie pops. They are really easy and fun to make.
Easter Cookie Pops
Makes about a dozen cookie pops
- One batch of Amazingly Addictive Sugar Cookies
- Candy melts in white and pastel colors of your choice (available at Michael’s or other craft stores in the baking/candy-making aisle)
- Sprinkles (I used Wilton jumbo confetti)
- Easter-themed cookie cutters (I used these and a random flower-shaped one from Daiso)
- Lollipop sticks
- 4″x6″ cellophane treat bags
Preheat the oven to 350 degrees F. Follow the instructions in the Amazingly Addictive Sugar Cookies recipe up through the stage where you cut the shapes from the dough. It helps if the cookies are at least 1/4″ thick. Lay each shape on a cookie sheet, then carefully insert a lollipop stick through the base of the cookie, twisting gently to get it in. Stop about halfway through the cookie.
Carefully slide a sharp metal spatula (preferably one with a beveled edge) under each cookie and flip it over. If the dough is broken around the stick, use your finger to gently close up the gaps.
Bake the cookies for 15-20 minutes, until slightly puffy and golden-brown at the edges. Remove the cookies and let them sit for 5 minutes. Then, using a sharp metal spatula, transfer the cookies onto a piece of wax paper. Let them cool completely.
When the cookies have cooled, melt the candy melts according to package instructions. Using a small rubber spatula or a butter knife, spread the melted candy all over the top surface of each cookie.