How To Make Cookie Pops
Instead of baking a cookie stick directly in a cookie, I find that it’s best to bake the stick in a cookie dough scrap and attach it to the cookie later. This prevents distortion in the decorated cookie (no indents!) and also provides added strength to the cookie pop (double cookie layer!). After experimenting with a few different ways to make cookie pops, this method is my favorite.
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I used my Orange Vanilla Cardamom cookie recipe for this project. After you’ve cut out your cookies, use the scraps for the cookie sticks. I usually cut my scraps to about 1 x 1.5″ rectangles.
- Brush the scraps with water to help “glue” the sticks.
- Press the stick (this is a Wilton 8″ cookie stick) into the cookie dough.
- Turn the cookie sticks over before baking so that the stick is underneath the dough.
- Turn the cookie sticks over before baking so that the stick is underneath the dough.
5. Bake the cookies according to the recipe instructions. Allow them to cool and use royal icing to “glue” the stick to the cookie. Medium or flood consistency icing works best. If your icing is too stiff, it might come right off the cookie once it dries. I’ve found that stiff icing and bare cookies don’t get along very well. Make sure that you glue the stick side so that the stick is in between the two cookies. This will ensure that the stick isn’t going anywhere!
The other great thing about this method is that you can turn any cookie into a cookie pop. You can make a bunch of these cookie sticks ahead of time and keep them in the freezer for when you need them. If you store them raw, like I do with my cutout cookies, you can bake them when you’re ready to decorate.