Sugar Cookie Pops: A twist on the traditional cookie and an adaptation of the cake pop.
I love sugar cookies, but dislike cake pops. I tried to make them once and they turned out to be a complete disaster! So instead, I thought it would be cute to make heart-shaped cookie pops for Valentine’s Day.
My go-to sugar cookie recipe is from a family friend and they’ve become a hit at our house. I love this recipe because it’s simple, delicious and doesn’t require the dough to be refrigerated overnight.
Estimated Project Time: 3 hours 30 minutes
- Wilton Cookie Sticks (20 ct.) from Walmart
- Celebrate It Clear Shaped Treat Bags (100 ct.) from Michaels
- White Picot Ribbon from Michaels
- Wilton Rose Icing Color from Walmart
- Wilton Sugar Pearls, white
- Red and pink crystal sprinkles
Paula’s Holiday Cookie Dough
½ cup butter
½ cup sugar
1 tsp. vanilla extract
2 tsp. baking powder
2 ½ cups flour
Preheat oven to 400°. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla extract. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff. It may be necessary to blend the last of the flour in by hand. Do not chill dough. Divide dough into 2 balls.
On a floured surface, roll each ball into a circle approximately 12 inches in diameter. Dough should be between ⅛ and ¼ inch thick, depending on how you want your cookies. I rolled the dough out to ¼ inch thick for puffy cookies. Cut with your choice cookie cutters. I used three different heart shapes.
After you have your cookie cut out, put one hand on the cookie to hold it into place, and with the other, gently push and twist the cookie stick into the cookie dough until it’s about ¾ of the way through. You may see a ridge from the cookie stick, but these cookies puff up when you bake them, so you won’t be able to notice (plus, it will be covered by frosting).
Transfer the cookie onto an ungreased cookie sheet by supporting the bottom with hand or spatula, careful not to move the stick. Bake on top rack of oven for 7-10 minutes, until cookies are light brown. Remove cookies from sheet immediately after taking from oven and cool on rack. Makes about 20 cookies, depending on cookie cutter size.
Paula’s Holiday Cookie Icing
Note: The recipe below has been halved. For me, this made just enough icing for all the cookies.
¼ cup solid vegetable shortening
¼ cup softened butter
½ tsp. vanilla extract
2 cups confectioners’ sugar
1 tbsp. milk
In a large mixing bowl, cream butter and shortening with electric mixer. Add vanilla extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you’re ready to decorate. For best results, keep icing bowl in refrigerator when not in use.
Divide frosting into multiple bowls for different icing colors. Leave one bowl white. To make light pink, add two drops of red food coloring. To make the dark pink, add a dab of Wilton Rose Icing Coloring (gel) and 1-2 drops of blue food coloring. Note: After making these cookies, I personally didn’t care for the food coloring gel. I used it thinking it would give me more of a color, but it ended up making a mess.
Decorate with a variety of sprinkles!
The last step is wrapping each cookie pop. I bought clear shaped treat bags because I didn’t think the large heart cookies would fit in the rectangular ones. Turns out, the opening of these shaped bags was too narrow and the cookies wouldn’t fit. After two mess-ups, I figured out the trick:
- Cut a slit up the side of the bag
- Use a wooden spoon to separate the plastic
- Slip the cookie in the bag
- Wrap with cute ribbon and tie a bow
Ta Da! Edible Valentines!