A homemade lollipop recipe that doesn’t require a candy thermometer—or, actually, any special equipment? Yes, please! Our Lollipop Cookies delight kids of all ages. Simply mix together a sugar cookie-like dough, but rather than cooling it and rolling it out, drop mounds of the dough on a baking sheet and insert a lollipop stick in each before flattening and baking. Once the cookies are cooled completely, ice them any way you like, and add plenty of extra toppings, candies, and adornments. File this recipe away for the next rainy day, too: Kids love decorating, and chowing down on, their very own creations.
1¼ cups all-purpose flour, spooned and leveled
¾ teaspoon baking powder
¼ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1¾ cups confectioners’ sugar
mini jelly beans, colored sprinkles, or metallic dragees, for decorating
special equipment: 14 6- to 8-inch lollipop or ice-pop sticks (found in large craft stores)
Sat fat 4g
How to Make It
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.
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).
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.
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.
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.)
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