Twinkie, HoHo, SnoBall, CupCakes…now in 2-D! (and on sticks)

All the best Hostess snacks, put on a cookie and stuck on sticks. Clearly, snow-bound dementia has set in. None of the actual products are needed to make these cookies, but I shan’t judge if you need to stock up on your HoHos, SnoBalls, CupCakes and Twinkies to use as models.

These cookies were really easy to make. The lollipop sticks are optional, but I’m a sucker (pun intended) for stuff on sticks.


how to make HoHo, SnoBall, CupCake and Twinkie cookie pops


to make HoHo cookies you will need:*
chocolate cookie dough (scroll to end of link to find chocolate)icing
oval cookie cutter (I used a 2 1/2-inch)
lollipop sticks
2 disposable frosting bags
2 couplers
2 tips (size “4“s)
2 rubber bands

frosting color (brown and white)

*Find the above in the baking aisle of your craft store, though I prefer the harder-to-find Americolor soft gel pastes (Chocolate Brown and Bright White). Click on the link for tips on where to buy, or visit amazon.com.

Prepare your dough according to the recipe, chill and roll out thickly (about 1/4-inch) to accommodate the sticks. Cut out ovals and cut off the bottom third with a knife (see diagram). Insert lollipop stick about half way into cookie, patting cookie back in shape as needed. Place on parchment paper-lined baking tray, bake according to recipe and let cool.
Prepare frosting. Tint some brown and some white (about 3/4 cup for each, depending on how many cookies you have). Prepare two frosting bags with size “4” tips. Fill one with white. Fill the other brown frosting. Tie frosting bags closed tightly with a rubber band. Pipe an outline on the cookie with brown and let set about 15 minutes. Pipe a swirl with white and let set about 15 minutes. Pipe brown to fill the cookie. Let dry overnight before packaging or handling.

to make SnoBall cookies you will need:*
sugar dough
frosting

circle cookie cutter (I used a 2 1/4-inch)
lollipop sticks
1 disposable frosting bag
1 coupler
1 size “5” tip
1 rubber band
frosting color (pink)
shredded coconut
Ziploc bag

*Find the above in the baking aisle of your craft store, though I prefer the harder-to-find Americolor soft gel pastes (Electric Pink). Click on the link for tips on where to buy, or visit amazon.com.

Prepare your dough according to the recipe, chill and roll out thick (about 1/4-inch) to accommodate the sticks. Insert lollipop stick about half way into cookie, patting cookie back in shape as needed. Place on parchment paper-lined baking tray, bake according to recipe and let cool.

Prepare frosting, tint pink. Prepare frosting bag with size “5” tip and fill with pink. Tie closed tightly with rubberband. Place a handful of shredded coconut in Ziploc and add one drop of food coloring (add more as desired, but start with one drop). Seal bag and shake until the coconut is tinted pink. With frosting bag, pipe an outline on the cookie and fill by piping back and forth. Immediately cover frosting with tinted coconut. Let dry overnight before handling or packaging.


to make CupCake cookies you will need:*
chocolate cookie dough (scroll to end of link to find chocolate)
frosting

circle cookie cutter (I used a 2 1/4-inch)
lollipop sticks
2 disposable frosting bags

2 couplers

2 tips (1 size “4” and 1 size “2”)
2 rubber bands

frosting color (brown and white)

*Find the above in the baking aisle of your craft store, though I prefer the harder-to-find Americolor soft gel pastes (Chocolate Brown and Bright White). Click on the link for tips on where to buy, or visit amazon.com.Prepare your dough according to the recipe, chill and roll out thick (about 1/4-inch) to accommodate the sticks. Insert lollipop stick about half way into cookie, patting cookie back in shape as needed. Place on parchment paper-lined baking tray, bake according to recipe and let cool.

Prepare frosting. Tint some brown and some white (about 1 cup of brown and 1/2 cup of white, depending on how many cookies you have). Prepare two frosting bags. Fit one with a size “2” tip and fill with white. Fit the other with a size “4” tip and fill with half of the brown frosting, reserving the other half in a covered bowl. Tie frosting bags closed tightly with a rubber band. Pipe an outline on the circle cookie with brown and let set about 20 minutes. Thin the reserved brown frosting with water, a few drops at a time, until the consistency of glue. Don’t make it too runny! When in doubt, err on the side of thicker. With a small spoon, pour some on the center of the cookie and let flood to the edges, encouraging the frosting with the back of the spoon. Let set well, about an hour or two. When set, pipe curly cues with the white frosting. Let dry overnight before packaging or handling.

to make Twinkies you will need:*
sugar dough
frosting

oval cookie cutter (I used a 2 1/2-inch)
lollipop sticks
2 disposable frosting bags

2 couplers
2 size “4” tips
2 rubber bands
frosting color (yellow and white)

*Find the above in the baking aisle of your craft store, though I prefer the harder-to-find Americolor soft gel pastes (Egg Yellow and Bright White). Click on the link for tips on where to buy, or visit amazon.com.

Prepare your dough according to the recipe, chill and roll out thick (about 1/4-inch) to accommodate the sticks. Insert lollipop stick about half way into cookie, patting cookie back in shape as needed. Place on parchment paper-lined baking tray, bake according to recipe and let cool.

Prepare frosting, tint some yellow (about 3/4 to 1 cup depending on the number of cookies) and some white. Prepare two frosting bags with size “4” tips, fill with each color, and tie closed tightly with a rubber band. Pipe the Twinkie outline as shown with yellow and pipe to fill. Fill center by piping with white. Let dry overnight before handling or packaging.

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Comments

  1. S says

    These are so funny and cute. Great idea! (I also tried to think of a good cream-filling related comment but came up empty…)

  2. Lorraine says

    These look awesome. I was wondering where you find your circle and oval cutters? I have a hard time finding any shape cutters in baking/craft stores and if there is a good on-line site you recommend that would be great.

  3. Chic Cookies says

    Thanks so much everyone! Love all of your comments (smiles to my day). Lorraine, excellent question, and I think I'll have a whole post devoted to resources soon. If you're in the US,…some options: LOVE thecookiecuttershop.com (they have all the shapes, and in sets for different sizes), sugarcraft.com, under cookie cutter sets in tins, cookiecutter.com (no ovals here, but can use egg shapes), foosecookiecutters.com (for oval, search "egg"). Also search for "fondant" cutters, not just cookie cutters, as the fondant cutters tend to come in shapes and are smaller. Hope this helps! I'll have a legit post on this soon.

  4. sara harary says

    i wanted to make the snowball cookies n freeze them for a week any special instructions for the deforting part? plz let me know asap thx sara n btw ur cookies are the cutest!

  5. meaghanmountford says

    Hi Sara, I’ll email you this info, too. Ordinarily, I freeze decorated cookies no problem. I just let them dry well overnight at room temp, then seal in Ziplocs and freeze. Then I remove them from the freezer and let them thaw COMPLETELY in the bag before opening. If you open the Ziploc, they can get condensation on them and the icing smear. However, the coconut on those may be an issue. Because you can’t just leave the coconut off until after they thaw since the coconut needs wet frosting to stick. I still think it’d be fine to freeze the totally decorated cookies with coconut, I’ve just never tried that.

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