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Lollipop Cookies

Total Time

Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Makes

3 dozen

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.
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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
  4. 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

2 each: 231 calories, 11g fat (7g saturated fat), 39mg cholesterol, 210mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 2g protein.

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