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Lollipop Cookies Recipe

Lollipop Cookies Recipe photo by Taste of Home

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You can use your imagination with this recipe to create designs for any season...the possibilities are endless! Cookie "lollipops" are always a hit with the kids.

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Lollipop Cookies Recipe

Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Yield: 18 Servings

20 10 30

Ingredients

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 ounces semisweet chocolate, melted
FROSTING:
1 cup confectioners' sugar
1/4 to 1/2 teaspoon almond extract
1/4 teaspoon salt
1 to 2 teaspoons milk
Red-hot candies and red sprinkles

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets.
Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
For frosting, combine the confectioners' sugar, extract, salt and enough milk to achieve spreading consistency. Frost bottoms of chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; add candies and sprinkles. Yield: 3 dozen.

Nutritional Facts 1 serving (2 each) equals 231 calories, 11 g fat (7 g saturated fat), 39 mg cholesterol, 210 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Lollipop Cookies in Best of Country Cookies , p98

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Lollipop Cookies

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Reviewed on Feb. 20, 2011 by ashd052406

I tripled this recipe for my stepchildren's Valentine's Party for school (3 different class rooms) plus to have a few left over for us at home. It was a lot of work making so many, but well worth it! They turned out so cute! I then wraped each cookie in clear plastic wrap then tied ribon on each to hold the wrap on and curled the ribon. They were so cute! I too found that the amount of frosting wasn't enough. I ended up filling the cookies with the home made frosting then then I used Betty Crocker cookie frosting (in a pouch with a tip) to decorate the tops. The Betty Crocker frosting is made for stacking so I didn't have to worry about the frosting sticking to the wrap. I also used it to draw heat designs on the some of the cookies, just to add a different look to some. I also used conversation hearts to decorate with, red hots, red and white sprinkles, and heart sprinkles. The kids loved these! And they tasted great too!

Reviewed on Feb. 10, 2011 by damara

I made these into star cookies for my nieces 3rd B Day..What a great hit;;even for us adults

Reviewed on Feb. 10, 2011 by Meredithrs

I forgot to mention that I doubled the cookie recipe. I made 1 batch white and 1 batch chocolate.

Reviewed on Feb. 10, 2011 by Meredithrs

The cookies are delicious! What a special treat! I made them for Valentine's using a heart shaped cutter. I would have given the recipe 5 stars except the amount called for to frost both the inside and outside of the cookie is way to short! I used 6 T. of butter, 2 T shortening, 7 cups powdered sugar, 1 tsp. vanilla extract, 1/2 cup ,ilk added gradually to the desired consistency. I kept the icing for the inside a little bit thicker then added a touch more milk for the icing on the top.

Reviewed on Feb. 02, 2010 by tkarinas

My grandchildren love these lollipop cookies and so I make them as often as I know they are coming to visit. This recipe is a keeper and one we'll be making many more times, as the grandkids just love them.