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Cupcake Cookie Pops

 Cupcake Cookie Pops
Take sugar cookie dough to a whole new level. Using purchased refrigerated dough allows more time for the fun stuff — decorating! For accompanying recipes and decorating tips visit Spring Has Sprung. —Taste of Home Test Kitchen
24 ServingsPrep: 1 hour Bake: 15 min. + cooking

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • Lollipop sticks or pretzel sticks
  • Jolly Rancher hard candies, coarsely crushed
  • Royal Icing

Directions

  • In a bowl, beat cookie dough and flour until blended. On a lightly
  • floured surface, roll out dough to 1/4 in. thickness. Cut out with
  • cookie cutters of your choice dipped in flour.
  • For lollipop cookies: Place lollipop sticks or pretzel sticks on
  • foil-lined baking sheets. Top each with cutout dough; press down
  • gently. Bake at 350° for 9-11 minutes or until lightly browned.
  • Carefully remove to wire racks to cool.
  • For cutouts with candy centers: Place cutouts 1 in. apart on
  • foil-lined baking sheets. Cut out center of each cookie. Bake at
  • 350° for 9-11 minutes. Add crushed candy to the centers; bake
  • 3-5 minutes longer or until lightly browned. Cool completely before
  • carefully removing to wire racks.
  • For frosted cookies: Transfer cutouts to a foil-lined baking sheets.
  • Bake at 350° for 9-11 minutes or until lightly browned. Remove
  • to wire racks to cool.
  • Fill pastry bags with Royal Icing tinted with colors of your choice.

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Cupcake Cookie Pops (continued)

Directions (continued)

  • Outline each cookie with plain icing; let dry. Fill center of each
  • cookie with tinted icing; spread with a toothpick. Let dry
  • completely. Attach candies and decorations with additional Royal
  • Icing. Yield: 2 dozen.