UPDATE: Congratulations to Christina, Amber, Julie and Amanda!! (I have one more winner, too, so I’ll add her name as soon as I hear back. If I don’t, I’ll draw another, but I’ll give it a wee bit more time.)
Thank you everybody for your wonderful comments!! Now I’m going to add some melted chocolate to secure my sticks when they get loose (thanks Meg, Lady O, Mia and Deniece), and I imagine all the time and tray space I’d save just sticking the stick to the bag instead of the cookie (thanks Nicole). Dana, Wilton makes a cookie pop tray? How did I not know this?!?! And of course, bamboo skewers to make arranging easier (savemypants.com and CrisK). I even have a pack of those! And I saw those wooden sticks in the kids section at Michaels today, Danielle. Yep, no spinning. So smart. Krystal, totally agree! Love the slats idea, Barbie! And Yvonne, I test my oven temp, too. And always parchment! Shannon asked what cookie recipe works best. I’m personally partial to mine, naturally . It’s HERE.
And don’t worry, there are more giveaways ahead, plenty more…
I’m back again with another giveaway to celebrate the almost-release of Sugarlicious!! (To learn more about the book, CLICK HERE.) This week I’m so excited to share with you the super sweet Prize Pack my publisher created, just for you. I’m not quite sure I can even articulate how surreal it is to see yourself in merchandise, by the way…
In addition to the little 16-page sneak peek booklet of Sugarlicious, they made these super fun prizes.
Since these are baking tools, I thought this week we’d discuss a very important matter in the world of edible crafting: putting cookies on sticks. It’s really not difficult at all, but there are a few variables that can turn something that should be quick and easy into a broken disaster.
|(click the collage to go to the original posts)|
you will need:*
a good dough that holds its shape
*Choose a cookie cutter on the smaller side, up to 3-inches. Larger cookies can be unstable. A word about sticks: You should use “cookie sticks,” available at the craft store. I (unofficially) use “lollipop sticks,” also from the craft store, because they come in a greater variety of lengths–4-inch, 6-inch, 8-inch and 12-inch–and they have a narrower diameter. But the cookie sticks are made specifically for oven use. I’ve never had a problem with the lollipop sticks, but if you are concerned about safety, stick with the cookie sticks.
step one: Chill your cookie dough about two hours. It should be relatively easy to roll out, but it shouldn’t be at all mushy. It should feel cold. Trust me, this will help immensely.
step two: Briefly knead a hunk of cookie dough. Don’t overhandle it, or it will get tough, just knead it enough so there are no cracks, and roll it out on a floured surface. Roll the cookie dough 3/8-inch thick to accommodate the sticks. Note if using cookie sticks, which have a thicker diameter than lollipop sticks, you may even need to roll slightly thicker than 3/8-inch.
step three: Cut out the shape and insert the stick. Gently insert the stick into the bottom of the shape, centered in the cookie’s thickness. The stick should fit securely in the cookie and not poke out the back or top.
step four: Bake your cookies on a baking tray lined with parchment paper until the edges are golden brown.
- The cookies may need a few additional minutes of baking time, as they are rolled more thickly. I usually err on the side of over-baking to make sure they cook fully through the center.
- Bake the cookies as soon as you fill a tray. When making cut-out cookies, I often cut out more quickly than I can bake my one-tray-at-a-time in the oven, so I keep the unbaked trays in fridge. While such a trick is handy for cookies, as chilled dough helps prevent spreading, I find that extra chilling of cookie pops results in sticks that slide out of the cookie. The cookies bake just fine, but the sticks tend to fall out. When baked immediately, the sticks stay securely in the cookie.
- Non-spreading cookies are essential! Some factors that prevent spreading: Start with a reliable cookie dough. Use good quality baking trays lined with parchment paper. Make sure not to over-soften your butter. Chill the dough for about two hours before rolling and cutting out. I bake one tray at a time, in the middle of the oven. Make sure your oven is preheated and at an accurate temperature.
What are your tips and tricks, if so??
So this week I get to give FIVE of you the awesome Prize Pack,
and I’m throwing in some cookie sticks, too!
the sneak-peek thingamajig AND
the awesome Prize Pack that includes
an oven mitt, spatula, apron, recipe book, post-its AND
a pack of cookie sticks
(Sorry folks, funds are limited so I have to keep this US addresses only!)
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