Happy Mother’s Day!

For my mom…


It’s just a shame she’s so far away and can’t have a little nibble. She’s not into sweets that much anyway 😉

These make a great present for Mother’s Day, birthdays, or just a simple “hey…I’m thinking of you”.

I’ve gotta say Cake Journal and her wonderful Cookie Lolly tutorial helped a great deal. I admit, I was pretty scared at first. What if the cookies bake too big? What if they fall apart? Don’t worry…I’ll be holding your internets hand the whole time!

So let’s gather your materials:

Royal Icing

Sugar cookie dough

3 (or more) icing colors

3 (or more) #3 tips

Piping bags

3 (or more) squeeze bottles

Cookie cutters (butterflies, tulips, flowers, etc.)

Paintbrush (clean, of course)

Treat bags

Lollipop sticks

Terracotta pot

Square styrofoam block (that fits at the bottom of the pot)


Green tissue paper


Parchment paper



Here we go…

Step 1: Refrigerate your cookie dough for at least 30 min if not more

Step 2: Lay the parchment paper down and sprinkle it with flour. Knead your dough a bit if needed.

Step 3: Using your rolling-pin, roll out the dough to about 1/4 inch thickness. Cut out cookies shapes.

Step 4: For each cookie, take the lollipop stick and gently holding the cookie down, twist the lollipop into the cookie. Put your hand over the cookie and flip it over by using the parchment paper.

Step 5: Take a small piece of flattened dough and cover the backside where the cookie stick is showing. Use the parchment paper again to flip the cookie over and onto a baking sheet with parchment paper. Bake the cookies for about 8-10 min. (350-375 degrees depending on your oven and cookie recipe – keep an eye on them!)

Step 6: While your cookies cool, decorate the pot with the ribbon. I used my glue gun to just put a ribbon border around the pot. You can also use puffy paint, stickers, sparkles, whatever your heart desires!

 Step 7: Separate your royal icing into 3 parts. Dye each batch a different color. Fill each piping bag (with the tip) with the different colors. You’ll probably want to fill them halfway. With the remaining royal icing, add a few drops of water to each until it’s runny (not too runny but so it doesn’t keep a shape when piped). Place this in the squeeze bottles.

Step 8: Keeping your piping bag about 1/2 inch away from the cookies, outline the cookie. Use your paintbrush with a little bit of water to move the icing around and correct any mistakes. Let the icing dry completely.

Step 9: Taking the squeeze bottle, start filling the cookie from the outside and work your way into the middle. Be careful not to over flood the cookie. If there are air bubbles, pop them with a pin. Let the cookie dry (overnight to be on the safe side).

Step 10: Use your piping bags to decorate the flooded cookies (if you want, you can use a #2 tip here for more intricate details)

Step 11: Carefully place each cookie lollipop in a treat bag and tie them up with a piece of ribbon. Carefully stick each cookie lollipop into the styrofoam in the pot.

Ta Da!

Leave a comment



    • sweetlizbakes

       /  May 6, 2010

      Thanks Mom! Now if only I had a camera for better pictures…lol 😉

  2. Tanya

     /  May 6, 2010

    What is your sugar cookie dough recipe? I cannot find one I love…

    • sweetlizbakes

       /  May 6, 2010

      Actually, for this one I cheated a little bit and used the Krusteaz boxed one. It’s much healthier than the regular boxed ones and helped me out with the time. I did their “cut sugar cookies” instructions on the back with more flour added. They were really, really tasty and stayed really soft. Cake Journal recommends this one: http://joyofbaking.com/shortbreads/shortbreadcookies.html. I haven’t had the time to try it yet. If you’re going to do cookie shapes, it helps to refrigerate your dough for a bit before cutting it and then refrigerating the shapes before baking them as well. That helps you avoid the big puffiness, which still happened a bit to me this time. Also, some people recommend half butter and half vegetable shortening/margarine in the recipe and putting the cookies on parchment paper instead of a greased sheet. So you could try a couple different recipes with half shortening/margarine. Let me know if you find a good recipe and I’ll keep digging!


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  • Welcome!

    I inherited my passion for baking from the best baker and teacher I know, my grandmother Elisabeth. Today, I embark on my baking adventures with the help of my trusted sidekick, my sweet daughter Jude. Thanks for stopping by!
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