Lollipop Cookies

Photo by Raymond Hom
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  • Makes 16 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 191 calories
    • Fat 6 g
    • Sat Fat 4 g
    • Cholesterol 28 mg
    • Sodium 61 mg
    • Protein 1 g
    • Carbohydrate 33 g
    • Sugar 25 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 10 mg


  1. Check 1 1/4cups all-purpose flour, spooned and leveled
  2. Check 3/4teaspoon baking powder
  3. Check 1/4teaspoon kosher salt
  4. Check 8tablespoons (1 stick) unsalted butter, at room temperature
  5. Check 1cup granulated sugar
  6. Check 1 large egg
  7. Check 1teaspoon pure vanilla extract
  8. Check 1 3/4cups confectioners’ sugar
  9. Check food coloring
  10. Check mini jelly beans, colored sprinkles, or metallic dragees, for decorating
  11. Check special equipment: 14 6- to 8-inch lollipop or ice-pop sticks (found in large craft stores)


  1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  2. With an electric mixer, beat the butter and granulated sugar at medium speed until creamy, about 3 minutes. Add the egg and vanilla extract and mix until combined. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix).
  3. Drop mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 4 inches apart. Insert one end of a lollipop stick into each and flatten the dough slightly with your fingers. Bake the cookies, rotating the baking sheets halfway through, until golden, 8 to 10 minutes. Cool 5 minutes on the baking sheets, then transfer to wire racks to cool completely.
  4. In a small bowl, mix together the confectioners’ sugar, 2 tablespoons water, and 1 to 2 drops food coloring. Drizzle the cookies with the icing and sprinkle with the candies and sprinkles. Let dry for at least 30 minutes.
  5. Storage suggestion: Keep at room temperature, between sheets of wax paper in an airtight container, for up to 1 week. (Alternatively, wrap in a nonsealing plastic sandwich bag or cellophane bag and close with a twist tie or a ribbon.)