With February just around the corner, I’ve been seeing Valentine treats galore on Pinterest. In fact, if you’re not yet, be sure to follow my Valentine’s Day Pinterest board. This particular treat was more of an experiment for me; I was determined to try making cookie pops. It was harder than I thought, as I realized about halfway into the process; but the end result was worth it. It was a lot of fun decorating the cookie pops. Who knew a cookie on a stick could be so much fun?
For these cookie pops, I made my mom’s Crisp White Sugar Cookies recipe; I’ve been making this recipe for as long as I can remember. A printable recipe, without photos, is below.
Once my cookie dough had chilled (I chilled mine overnight), it was time to roll it out and cut out the heart shaped cookies. I will say that when I make these again, I will cut my cookies just a bit thinner. I had a simple heart cookie cutter that I used, along with a mitten and a double heart cookie cutter. After cutting out the cookies, place them, one at a time, onto an ungreased baking sheet. Then place the cookie pop sticks on each cookie, pressing down just a bit. Cut out another thin cookie to place over the top of the stick. Crimp the edges all around, making sure the cookies are pressed together well, but edges are still smooth, retaining the shape of the heart, mitten, etc. Bake cookie pops at 425° for about 8-10 minutes. They’ll puff up somewhat. Lay cookies out on a paper towel, and let cool.
When cookies have cooled well, the fun begins. You can make a simple icing out of powdered sugar, butter, milk, vanilla, and almond flavoring (recipe below with cookies). We used three different colors; I normally shy away from coloring as much as possible, because I don’t like to feed it to my kids. This time, however, was a special treat. You can use whatever your heart desires to decorate, things like sprinkles, colored sugar, candy hearts, etc. Once you’ve decorated your cookies to the hilt, they’re ready to eat or gift. Though my cookie pops are definitely far from perfect, they were really fun to make, once I halfway figured out what I was doing. They’re definitely a fun project to work on with kids (especially the decorating part). Enjoy!
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 1/2 cups butter
- 1/2 cup sour milk or buttermilk
- 2 eggs
- 1 tsp vanilla
- 1 stick butter
- 1 tsp vanilla
- 1 tsp almond flavoring
- Powdered sugar and milk, added 'til desired texture and amount of icing
Sift, then measure the flour. Sift again with the baking soda, salt, and sugar. Cut the butter into the dry ingredients until it is as fine as corn meal. Combine milk, slightly beaten eggs, and vanilla. Add the dry ingredients to the liquid ingredients, beating until smooth. Cover dough closely with wax paper, and chill in refrigerator overnight or several hours.
Turn dough on a lightly floured board, and roll thin. Cut with a floured cookie cutter. Garnish if desired. You can make cookies into cookie pops, using cookie pop sticks, or you can simply cut out and bake. Keep dough cold as it becomes sticky and hard to handle when warm. Bake on ungreased baking sheet at 425° for 8 to 10 minutes. They will crisp as they cool.
Decorate cookies, as desired. Best served with simple powdered sugar icing. Enjoy!
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