Best 7 Cookie Lollipops Recipes

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Delight your taste buds with the irresistible sensation of cookie lollipops! These charming treats combine the beloved flavors of chewy cookies with the playful appeal of colorful lollipops. Perfect for parties, bake sales, or simply as a delightful snack, cookie lollipops are a delightful indulgence that will captivate people of all ages. Unleash your creativity and embark on a culinary adventure as we guide you through the steps of crafting these delightful confections.

Check out the recipes below so you can choose the best recipe for yourself!

LOLLIPOP COOKIES



Lollipop Cookies image

Cookie making made fun! Bake and decorate fun vanilla cookies on a stick. It's easy and delicious.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 22

Number Of Ingredients 5

1 1 package Betty Crocker™ SuperMoist™ white cake mix
1/3 cup vegetable oil
2 eggs
20 to 24 craft sticks (flat wooden sticks with round ends)
1 container Betty Crocker™ Rich & Creamy frosting (any flavor)

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, oil and eggs with electric mixer on low speed until blended.
  • Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 3 inches apart. Insert wooden stick in edge of dough until tip is in center.
  • Bake 9 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered.

Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 1 g

LOLLIPOP COOKIES



Lollipop Cookies image

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.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 15

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

Steps:

  • 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 : Calories 231 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 210mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

LOLLIPOP COOKIES



Lollipop Cookies image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 12 to 24 cookies

Number Of Ingredients 11

3/4 cup granulated sugar
6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature
2/3 cup vegetable shortening
1 egg
1/4 teaspoon pure vanilla extract
1/2 teaspoons baking powder
3 1/2 cups flour
1 cup sugar
3 tablespoons glucose
1/2 cup water
Few drops food coloring

Steps:

  • Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
  • On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.
  • Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.

COOKIE LOLLIPOPS



Cookie Lollipops image

A dip and a drizzle turn crunchy cream-filled cookies into a deliciously different treat! Kids love these lollipops because they taste as good as they look. Jessie Wiggers, Halstead, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 32 servings.

Number Of Ingredients 5

1 package (10 to 12 ounces) white baking chips
2 tablespoons shortening, divided
1 package (15.35 ounces) double-stuffed Oreo cookies
32 wooden Popsicle or craft sticks
1 cup semisweet chocolate chips

Steps:

  • In a microwave, melt white chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Twist apart sandwich cookies. Dip the end of each Popsicle stick into melted chips; place on a cookie half and top with another half. , Place cookies on a waxed paper-lined baking sheets; freeze for 15 minutes. Reheat chip mixture again if necessary. Dip frozen cookies into mixture until completely covered; allow excess to drip off. Return to the baking sheet; freeze 30 minutes longer or until set., Melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.

Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 80mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

LOLLIPOP COOKIES



Lollipop Cookies image

Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out with this playful recipe-invite them to roll the balls of dough in colorful sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 24

Number Of Ingredients 10

2 3/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
Colored sanding sugar or sprinkles (preferably black and orange)
24 wooden ice-pop sticks

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).
  • If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.
  • Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.

STAINED GLASS WINDOW / LOLLIPOP COOKIES



Stained Glass Window / Lollipop Cookies image

This is from the "Dining In" kosher cookbook; these cookies turn out really pretty. As a general rule, I hate working with dough that I need to roll, but I found this one very easy to deal with. I'm copying the recipe verbatim from the cookbook, but I really do not recommend mixing all the ingredients at once!! -- I did that and created a great big floury mess. It's probably a better idea to cream the margarine and sugar, and then alternate between gradually adding the flour and liquid ingredients. As for crushing the lollipops, I put them in a freezer bag and whacked at them with a rolling pin... triple-bagging is probably a good idea! It would probably work to crush them in a food processor, too. With the leftover dough from the cutouts, or if you just don't feel like cutting out shapes in the first place, you can make a "thumbprint" type cookie and fill the "wells" with the crushed lollipops.

Provided by brokenburner

Categories     Dessert

Time 35m

Yield 25 cookies, 25 serving(s)

Number Of Ingredients 9

4 cups flour
1 cup margarine
1 1/4 cups sugar
2 eggs
1/4 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon vanilla extract
1/4 cup orange juice
18 lollipops, crushed (for window filling)

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients, excluding lollipops, to form dough.
  • Roll out the dough on a lightly floured work surface.
  • With a scalloped-edged cookie cutter, cut large circles from dough.
  • Place the scalloped circles onto lined cookie sheets.
  • With a small cookie cutter, cut out desired shape from the centers of each circle.
  • Remove the dough and fill the shape with crushed lollipops.
  • Bake for 10 minutes, or until the candy melts in the cookie centers.
  • Allow to cool before removing from tray.

COOKIE LOLLIPOPS



Cookie Lollipops image

This is an easy recipe, great for a kid's party. I tied ribbons around the sticks and put each one in a plastic bag for my daughter's birthday. They were really cute and the kids liked them. You can also substitute sprinkles for the chocolate drizzle if desired. Just be sure to apply them when the white chocolate is still wet.

Provided by Chris from Kansas

Categories     Dessert

Time 1h

Yield 32 serving(s)

Number Of Ingredients 6

1 (12 ounce) package vanilla chips
2 tablespoons shortening, divided
1 (16 ounce) package double-stuffed Oreo cookies
32 wooden popsicle sticks
1 cup semi-sweet chocolate chips (6 oz) (optional)
candy sprinkles (optional)

Steps:

  • In a microwave-safe bowl, melt vanilla chips and 1 tablespoon shortening; stir until smooth.
  • Twist apart cookies.
  • Dip the end of each popsicle stick into melted chips; place on a cookie half and top with another half.
  • Place cookies on a waxed paper lined baking sheet.
  • Freeze for 15 minutes.
  • Reheat vanilla chip mixture again if necessary; dip frozen cookies into mixture until completely covered.
  • Return to the baking sheet.
  • If using sprinkles, put on cookies immediately while still wet.
  • Freeze 30 minutes longer.
  • If using the semi-sweet chocolate, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies after they are dry.
  • Store in an airtight container.

Nutrition Facts : Calories 130.9, Fat 6.9, SaturatedFat 2.8, Cholesterol 1.5, Sodium 78.6, Carbohydrate 16.5, Fiber 0.4, Sugar 12.1, Protein 1.4

Tips:

  • Use high-quality ingredients for the best possible lollipops.
  • Make sure your oven is preheated before baking the cookies.
  • Don't over-mix the cookie dough, as this will make the lollipops tough.
  • Chill the cookie dough for at least 30 minutes before baking, as this will help the lollipops hold their shape.
  • Use a lollipop mold or a cookie cutter to shape the cookies.
  • Bake the cookies until they are just set, as over-baking will make them dry and crumbly.
  • Let the cookies cool completely before dipping them in melted chocolate.
  • Decorate the lollipops with sprinkles, candy melts, or other desired toppings.
  • Store the lollipops in an airtight container at room temperature.

Conclusion:

Cookie lollipops are a delicious and festive treat that are perfect for any occasion. With a variety of cookie dough and frosting recipes to choose from, you can customize your lollipops to suit your own taste. So get creative and have fun making these sweet treats!

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