Colorful, cute cookies on a stick. These adorable cookies are disguised to look just like sweet swirly lollipops you get at the carnival.
These cookies are insanely cute and they are so much fun for parties or celebrations because they turn out so impressive.
If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!
The reason I love these so much is, well, because they're pink and look like candy, but really, because they look so freaking cool and whimsical, and you don't even need any cookie icing or decorating tools to make them.
Basically if you can work with play dough, you can make these cookies, so they're a really easy trick to make super fun cookie designs without having to know how to decorate or pipe or any of that fancy stuff.
These start with a soft, tender sugar cookie, that bakes up beautifully, without spreading or loosing it's shape once you bake them in the oven, so it's perfect for making these pretty cookie swirls.
You can make these in any color you like, so they're so perfect for making any special occasion extra magical.
If you love this recipe, you are going to love my Cotton Candy Lollipops...
...or the Ultimate No-Bake Rice Krispies Treat Candy Drip Cake, so be sure to check those videos out too!
...or the Ultimate No-Bake Rice Krispies Treat Candy Drip Cake, so be sure to check those videos out too!
Rainbow Swirl Lollipop Cookies
Yield: about 20 cookie pops
Ingredients
- 2 3/4 all-purpose flour, spooned and leveled, add up to 1/4 cup extra if needed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cup white granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoons additional flavor extract of choice (lemon, strawberry, peppermint, almond, etc.), optional
- pink food coloring (or colors of your choice)
- lollipop sticks: http://amzn.to/2vOAGAN
Directions
In a small bowl, whisk together flour, baking powder, and salt. Set aside. With an electric mixer, beat together softened butter and sugar on medium speed until smooth and combined, about 1-2 minutes. On low speed, beat in the egg and vanilla. Slowly beat in the four mixture until dough forms and is no longer sticky, adding up to 1/4 cup extra flour as necessary.
Divided dough into 3 equal portions. Add about 2 drops of food coloring to one portion and mix together, add about 6 drops to the second portion, and leave the last portion plain, or dye it to create 3 colors of your choice. Place each portion in a ziploc bag and refrigerate the dough for at least 1 hour or overnight.
When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F.
Roll together the three portions of dough into a thick log. Slice into 20 shorter logs, about 2-inches long. Take each piece and roll it out into a rope and then start twisting and rolling the three colors together into one long ropes, about 10-inches long. The dough will start to create a swirl pattern as you twist and roll the top end one direction and the bottom end the opposite direction. Coil the rope into a round lollipop shape and flatten slightly. Transfer on top of a lollipop stick, on a parchment or silicone lined baking sheet, pressing down slightly, on top of the stick, so it's about 3/4 the way up the cookie. Chill in the freezer for 10 minutes to firm up so cookies hold their shape better while baking.
When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F.
Roll together the three portions of dough into a thick log. Slice into 20 shorter logs, about 2-inches long. Take each piece and roll it out into a rope and then start twisting and rolling the three colors together into one long ropes, about 10-inches long. The dough will start to create a swirl pattern as you twist and roll the top end one direction and the bottom end the opposite direction. Coil the rope into a round lollipop shape and flatten slightly. Transfer on top of a lollipop stick, on a parchment or silicone lined baking sheet, pressing down slightly, on top of the stick, so it's about 3/4 the way up the cookie. Chill in the freezer for 10 minutes to firm up so cookies hold their shape better while baking.
Bake for 9-12 minutes. Cool on baking sheet for a 10 minutes before transferring to a wire rack. Store in an air tight container at room temperature for up to a week, or freeze for a few months.
