dum dum lollipop cookie pops

Published by Meaghan on August 18, 2010 · 24 Comments

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lollipop cookie pops

I don’t know why I didn’t think of it before. I’ve been making cookie pops for over a decade. I’ve put candy cookies on a stick. Popsicle cookies on a stick. But, slapping head, what about simple lollipop cookie pops. As in, true to size lollipop cookie pops. (That is, bite-size, think Dum Dums.) So cute. So easy to make.

Anyone remember the time before ATMs? (Back in NJ, the first ATMs were called MACs, by the way.) My mom used to go through the bank drive through window, stick the checks and deposit slips in a glass tube that was suctioned up into another dimension. We kids in the back seat would try and make ourselves obvious to the teller inside, so the returning tube would have some Dum Dums in it.

how to make lollipop cookies

you will need:*

cut out cookie dough AND royal icing

1 1/4-inch circle fondant or cookie cutter
lollipop sticks (4-inch)
frosting colors
disposable frosting bags
couplers
decorating tips (sizes “3” and “4”)
rubber bands
waxed tissue paper (optional)

*Find lollipop sticks, the cutter (this may be part of a set, choose any size small circle), frosting bags, couplers, tips, ribbon and tissue paper at the craft store. For frosting colors I use Americolor Soft Gel Pastes. Choose any colors you like, I chose Electric Pink. Orange, Egg Yellow, Electric Green, Sky Blue and Bright White. You’ll need one frosting bag, coupler, rubber band and size “4” tipfor each color, and one frosting bag, coupler, rubber band and size “3” tip for the white frosting. You’ll need extra, empty frosting bags, too. For tips on finding cookie decorating supplies, click here.

step one: bake your cookies
Roll out your chilled dough according to the recipe thick enough to accommodate lollipop sticks, about 3/8 inch. Cut out circles and carefully insert lollipop stick. Place on parchment paper-lined baking tray and bake according to recipe. Let cool.

step two: prepare your frosting
Prepare preferred frosting colors, about 3/4 to 1 cup each, depending on how many cookies you bake (I chose hot pink, orange, yellow, lime green and blue) and also prepare white frosting (you must add white frosting color to make white frosting, don’t use the untinted). Prepare frosting bags with size “4” tips and couplers and fill with about half of each color of frosting. Tie closed tightly with a rubber band. Reserve remaining frosting colors and cover. Prepare a frosting bag with a size “3” tip and coupler and fill with white frosting (no need to reserve any). Tie closed tightly with a rubber band.

step three: decorate your cookies
Outline a cookie with a color of frosting. Let set about 20 minutes. Thin reserved frosting by stirring in drops of water until the consistency of thick blue. Using a small spoon or an empty frosting bag with about 1/8 inch snipped from the end, loosely pipe or spoon thinned frosting on cookie, letting frosting flood to edges and encouraging as needed with a toothpick. Let set well, at least a couple hours. Pipe a highlight with white on top. Let dry overnight.

step four: wrap your cookies
If desired, cut a square (about 5 by 5 inches) of tissue paper that is waxed on one side and wrap around pop, dum dum style.