Easy and Pretty Lollypop Cookies. Easy and Pretty Lollypop Cookies I wanted to make pretty looking cookies that can be made for Valentine's Day, White Day, Hinamatsuri Girls' Day, Children's Day, Christmas, Halloween, or birthdays. When you start to roll the dough, press down hard and you will not have a hollow gap in the center. Transfer cookies immediately to a wire rack to cool completely. Cook's Notes Switch colors, and bake these cookies all year long: Try red and green sprinkles or sugars for Christmas; red, white, and blue in July; pastel and primary colors anytime. Simply mix together a sugar cookie-like dough, but rather than cooling it and rolling it out, drop mounds of the dough on a baking sheet and insert a lollipop stick in each before flattening and baking.
Once the cookies are cooled completely, ice them any way you like, and add plenty of extra toppings, candies, and adornments.
See more ideas about Lollipop cookies, Cookie decorating, Cookies.
When cookies are completely cool, wrap in plastic wrap and tie with a pretty ribbon.
You can cook Easy and Pretty Lollypop Cookies using 7 ingredients and 13 steps. Here is how you cook that.
Ingredients of Easy and Pretty Lollypop Cookies
- You need 40 grams of Margarine.
- Prepare 50 grams of Sugar.
- You need 20 grams of Beaten eggs.
- Prepare 120 grams of ①Plain flour (for plain dough).
- It's 114 grams of +6 grams ② Plain flour + matcha.
- You need 105 grams of + 15 grams ③Plain flour + cocoa powder.
- It's 110 grams of + 10 grams ④Plain flour + purple sweet potato powder.
So easy to make, sugar cookies make perfect treats any time of year! Insert a lollipop stick straight through the middle of the cookie, making sure to pass through all the coils without poking the lollipop stick through the top of the cookie. Easy Homemade Lollipops are the fastest and easiest edible treat to gift or get. Their crystal-clear color leaves the door wide open for customization when it comes to the colorful add-ins.
Easy and Pretty Lollypop Cookies instructions
- Leave the margarine at room temperature. Whisk well and stir in sugar. Whisk well again..
- Divide the egg into 2 portions and add one portion at a time. Whisk constantly..
- When the egg is whisked, this is what the mixture looks like. It is quite fluffy..
- Shift in one of the ①〜④ ingredients to the mixture depending on what flavor you would like to make. In this photo, I added just plain flour (①)..
- Stir the mixture using a cutting motion and do not overmix. Briskly knead the dough until combined like in the photo..
- Put the dough into a plastic bag and roll out to 4 mm thick. Leave to rest in the fridge for about 1 hour..
- Cut the centre of the bag and open the flap. Cut the dough in half..
- Stack 2 layers of dough with different colours. Starting rolling the dough from whichever side you like, depending how large you want your cookies to be..
- If you start to roll the dough together on the rectangle's length, the result will look like the cookie on the left. If you roll on the width, the result will look like the right cookie..
- Roll up the dough and wrap tightly with a plastic bag and twist both sides of the bag. Put in the freezer to set it enough to slice with ease..
- Slice the rolled dough to 5-6 mm thick. Bake at 320F/160C for 20 minutes..
- After baking, stick with toothpicks while the dough is still soft. It will be easier while the dough is still soft. When it's cooled, it becomes brittle..
- Put in individual bags and tie with a plastic ribbon or decorative twist ties..
I've opted for seasonal sprinkles, but you could also decorate them with crushed candy canes for a wintery spin. Lollipop Cookies Cookies Cupcake Galletas Cookies Cute Cookies. Hi, I'm Carolyn from Occasional Cookies! As a tremendous fan for Callye's cookies, it is a real honor to be guest posting! I remember the first time I stumbled upon her designs I was completely "cookie-struck".