DB: Sugar Cookie Pops

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” . Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

I made these sugar cookie pops as part of the baking catering I did for a co-worker for her grandson's dedication earlier this year. I didn't have time to do intricate sugar cookies this month so I apologize, but wanted to share these with you for Daring Baker's this month as I'm pretty happy with how they turned out and back when I originally made them, it certainly was a challenge!

I have never made cookie pops before but these turned out so well that I would definitely do it again. I made the sugar cookies a little thicker than normal and reinforced the backs of the sticks with extra dough. Not one fell off the stick even when the kids bit into them. The feedback I received was that they were the highlight of the party. They were such a huge hit that the kids just held onto them and admired them, not wanting to eat them for the longest time. Aww... I love that I can make people happy with my baking. It brings a smile to my face.
One more thing: I can't speak highly enough about this sugar cookie icing recipe (below). It is the kind of icing you'd find at a bakery. It dries shiny, smooth and hard enough to stack the cookies. It is a pleasure to work with and very yummy!




Sugar Cookie Cutouts
Makes 15 cookie pops | Adapted from Land-O-Lakes

1 cup butter, softened
1 cup sugar
1 egg
2 1/2 cups flour
2 tbsp lemon juice
1 tbsp vanilla
1 tsp baking powder

1. Combine butter, sugar and egg in large bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).

2. Heat oven to 400 degrees F. Roll out dough to 1/4-inch thickness. Press the lollipop sticks into the cookies then cover the sticks with a small, flattened piece of dough so the stick is not visible. Flip the cookie over and place onto ungreased cookie sheet. Bake for 6 to 10 minutes or until edges are lightly browned. Cool 1 minute before removing from cookie sheets. Cool completely before frosting.



Better than Bakery Icing
adapted from allrecipes.com

1 cup icing sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon vanilla extract
food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Add corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.