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Cupcake Cookie Pops Recipe

Cupcake Cookie Pops Recipe

Take sugar cookie dough to a whole new level. Using purchased refrigerated dough allows more time for the fun stuff — decorating! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 1 hour Bake: 15 min. + cooling YIELD:24 servings

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 2/3 cup all-purpose flour
  • Lollipop sticks or pretzel sticks
  • Jolly Rancher hard candies, coarsely crushed
  • ROYAL ICING:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons water
  • 3-1/4 teaspoons meringue powder
  • Dash cream of tartar
  • Food coloring, optional

Directions

  • 1. Preheat oven to 350°. 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.
  • 2. For lollipop cookies: Place lollipop sticks or pretzel sticks on foil-lined baking sheets. Top each with cutout dough; press down gently. Bake until lightly browned, 9-11 minutes. Carefully remove to wire racks to cool.
  • 3. For cutouts with candy centers: Place cutouts 1 in. apart on foil-lined baking sheets. Cut out center of each cookie. Bake 9-11 minutes. Add crushed candy to the centers; bake until lightly browned, 3-5 minutes longer. Cool completely before carefully removing to wire racks.
  • 4. For frosted cookies: Transfer cutouts to foil-lined baking sheets. Bake until lightly browned, 9-11 minutes. Remove to wire racks to cool.
  • 5. Meanwhile, for royal icing, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high until stiff peaks form, 4-5 minutes. Tint with food coloring if desired. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer icing to bag. Keep unused icing covered at all times with a damp cloth (if necessary, beat again on high speed to restore texture).
  • 6. 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 icing. Yield: 2 dozen.

Recipe Note

Editor’s Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Reviews for Cupcake Cookie Pops

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MY REVIEW
tkarinas User ID: 4389335 98776
Reviewed Apr. 27, 2010

"Cupcake cookie pops are a cookie my family loves and makes any time we have the time to do so. It's so simple to make them and so much fun to eat them, we will be making them any time we can."

MY REVIEW
steelhouse4 User ID: 1940248 181183
Reviewed Apr. 10, 2009

"Actually, I think it looks like black icing."

MY REVIEW
steelhouse4 User ID: 1940248 144151
Reviewed Apr. 10, 2009

"They look like red m&m's with black piping gel"

MY REVIEW
daner26 User ID: 1942615 98775
Reviewed Apr. 5, 2009

"King Arthur flour has little lady bugs and bumble bees in their baking catalogue.
"

MY REVIEW
mackie User ID: 37154 99414
Reviewed Apr. 4, 2009

"To cute!

Can anyone tell me where I can purchase the little ladybug decorations to decorate the cupcakes?"

MY REVIEW
bakesalot1 User ID: 4040193 144150
Reviewed Mar. 27, 2009

"What is in the flower pot to keep the flower cookie stems in place ?"

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