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 to make cookie pops, but there are a few variables that can turn something that should be quick and easy into a broken disaster.
how to make cookies on a stick
you will need:*
- a good cookie dough that holds its shape
- cookie cutter
- rolling pin
- lollipop or cookie sticks
*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.
UPDATE: GIVEAWAY ENDED
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!
to ENTER to WIN:
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