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:
Sugar cookie dough
3 (or more) icing colors
3 (or more) #3 tips
3 (or more) squeeze bottles
Cookie cutters (butterflies, tulips, flowers, etc.)
Paintbrush (clean, of course)
Square styrofoam block (that fits at the bottom of the pot)
Green tissue 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.