Lollipop Sugar Cookies

These sugar cookies on ice cream sticks are the kind of project kids remember for years. The dough balls get pushed onto sticks, flattened into 3-inch rounds, and decorated before baking. Raisins, coconut, colored sugar, baking chips, nuts, whatever you’ve got in the pantry becomes art supplies.

The dough uses butter-flavored shortening instead of butter, which keeps the cookies from spreading too much during baking. That’s critical when you’re working with sticks. A cookie that spreads goes thin, and thin cookies snap right off the stick. Shortening holds the shape.

Chill the dough for several hours or overnight. Cold dough is firm enough to roll into balls and push onto sticks without falling apart. Skip the chill and you’ll be fighting sticky, floppy dough that won’t cooperate.

The egg yolk paint technique is a great alternative to decorating with candies. Mix yolk with water, divide into cups, tint with food coloring, and paint designs on the raw cookies with clean brushes. The paint bakes into the surface for smooth, vibrant designs.

Kitchen Tips

• Push the ice cream stick at least halfway into the dough ball before flattening. A shallow stick pulls out when kids pick up the cookie.
• Space cookies 3 inches apart on the sheet. They spread slightly, and overlapping lollipop cookies fuse together.
• Flatten with a greased and floured spatula for a smooth, even surface. An ungreased spatula sticks and pulls the dough off the stick.
• Cool on the baking sheet for 2 full minutes before moving. Hot cookies are soft and break easily around the stick.

Variations

• Dip cooled cookies halfway into melted chocolate for a chocolate-dipped lollipop cookie.
• Use cookie cutters instead of flattening rounds for shaped lollipop cookies (hearts, stars, circles).
• Wrap finished cookies in clear cellophane bags tied with ribbon for party favors.