What fun are these cookies! We made these for a Wreck-it Ralph Sugar Rush Party! More party details to come!
Lollipop Cookies
Note: Make sure you use 1/2 cup Butter and 1/2 Butter Flavored Shortening. No Substitutes.
*I made 8 large lollipops and 6 small lollipops
Special Supplies:
*Sanding Sugars of different colors
*Lollipop Sticks, oven safe, longer ones and shorter ones or as desired, I found mine at Walmart
*White Melting Wafers, if needed to secure lollipop sticks, melt according to directions on package
*Decorating Bag/bags for decorating and decorating round tips Note: Use small decorating round tips that are easiest for you to use, I usually use piping bottles with two different sizes of round lid tips, it also helps to practice with the piping tips before decorating your cookies.
Cookie Recipe
Ingredients:
*1/2 cup Butter, room temperature
*1/2 cup Butter Flavored Shortening
*1 Cup Powdered Sugar
*1 teaspoon Vanilla Extract
*1 teaspoon Almond Extract
*1 Egg, room temperature
*3 cups All-purpose Flour, more as needed
*1/4 teaspoon Kosher Salt
Instructions:
Pre-heat oven: 375*F.
Cream together the butter, shortening and powdered sugar. Then add Egg, vanilla and almond extracts, mix until combined.
Sift together flour and salt, slowly add to the creamed mixture. Mix on medium-low speed just until combined. Semi sticky dough, if really sticky add 1/4 cup flour. Divided the dough into thirds and form into disks wrap each disk in plastic wrap. Refrigerate for 30 minutes to an hour no longer it will make the dough to sticky.
Remove 1 disk at a time and roll out dough on floured surface about 1/2 inch thick so the lollipop sticks will be able to be inserted. Note: I like to roll out dough on the plastic wrap. I used one 3-inch circle cutter and one 2- and 1/4-inch circle cutter.
Place cut cookies on a Silpat or parchment paper covered half baking sheet and insert a lollipop stick to the bottom of each cookie, try to have cookie dough covering all sides of inserted stick about 1 and 1/2 inches into cookie dough.
Bake cookies for 12 to 14 minutes or until edges are golden brown.
Allow cookies to cool before removing from baking sheet.
Cool completely before icing.
Glacé Icing Recipe
Ingredients:
*1/2 cup Water
*4 tablespoons Meringue Powder
*7 to 8 Cups Powdered Sugar
*1 teaspoon Clear Vanilla Extract
*1 teaspoon Almond Extract
*2 tablespoons Butter Flavored Shortening
*2 tablespoons Light Corn Syrup
Instructions:
In a stand mixer with whisk attachment add the water and meringue, on medium speed whisk the mixture about 1 minute and then turn to high-speed and whisk until mixture makes peaks. Then add 1 cup of powdered sugar and mix on medium-low speed until combined then add vanilla, almond extracts, shortening and light corn syrup. Gradually add the remaining powdered sugar until combined. Then test icing by taking a spoon and check consistency it should slowly come of the spoon. For thinning icing add small drops of water and to thicken add more powdered sugar, but the consistency is best on the thicker side and then thin with water as needed.
Coloring Icing:
Option 1: You can divide the icing into bowls, the number of bowls depends on how many colors you want to use. Add drops of food coloring until desired color. Repeat for each color.
Option 2: Leave icing white for decorating with colored sanding sugars.
Add icing to decorating bags with tips or you can use disposable decorating bags and cut of the very end of the tips of the bag cutting small pieces at a time to get the size of hole you desire for piping.
Fill piping bags 2/3 full, then pipe on icing, make an outline using a decorating bag with a small tip or a drip bottle with a small tip. Make a line of icing all around the edge of the cookie. Then use a slightly bigger round tip and flood the center of the cookie until filled. (I used sanding sugar for the colors instead of food coloring.)
Sprinkle on the color of sanding sugar of your choice on iced cookie. Then add the swirl of white icing starting in the center of the cookie and go around in a circle see pictures below. Making a lollipop shape. Repeat for each cookie.
Note: If you use option 1 make sure to let the colored icing set be for adding the white swirl of the lollipop.
Tips:
*If you desire to color your icing, you can use Wilton colorings or use your desired brand. I used sanding sugars of: Blue, Green, Orange, Pink, Red and Yellow. Found at Walmart.
*You want to make sure you bake these cookies long enough so that the stick will stay firmly in cookie and make sure you stick the lollipop stick in far enough, so it has good support.
*Allow iced cookies to set 24 hours before storing in an airtight container.
*I usually make my cookies a day or two before icing them. You can also freeze cookies after baking and they have cooled completely. When ready to use remove cookies from the freezer and allow the cookies to come to room temperature before icing.
Recipe Source and adapted from The Decorated Cookie
The above picture is a picture from a past post, but you can see how you can fill up your piping bags and cut off the tip for piping. This also is butter cream frosting and the hole in the decorating bag is bigger than you would want to cut it for piping on the lollipop cookies.
Just in case you don’t’ get the stick positioned just right! Add melted wafers to the lollipop stick and then smear on the melted wafers to cover up and hold the stick in place.
Enjoy!
Lindy
