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Lollipop Cookies

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.
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large 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 Hots 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.
Nutrition Facts
2 each: 231 calories, 11g fat (7g saturated fat), 39mg cholesterol, 210mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 2g protein.
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