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. 
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.
What did you use to “paint” the cookie sticks green? Did I miss that step? I’m fascinated by this and your creativity! Thank you for sharing!
Hi Bobbye! I wrapped the sticks in green floral tape 🙂
SO SMART!!! Can't wait to try this for 120 flower bouquet cookies for this weekend!
This is so clever Amber, I too love Lilacs.
I am so glad I googled this subject and came upon your website! I tried baking my cookies on thick bamboo skewers and not only did the skewers slip right out of the baked cookie, they made an unattractive bump in the middle of the cookie. I am re-baking my cookies (without the skewers) as I write this and will try your method. Luckily the order is only for 1 dozen so I didn't waste too much dough! Thanks for sharing this!
Hi Anne! I love this technique for making cookie pops. I hope it works well for you, too!
You are very talented! Thank you so much for sharing. Just so I have this straight in my mind, you are saying use a stiff royal icing or not? Also, do you need to make sure the stick itself is touching both the cookie and the cookie piece it was baked in? Thanks again.
Thanks, Jenny! I use either medium or flood consistency royal icing to attach the stick to the cookie, but not stiff icing. The stick does not have to be touching the back of the decorated cookie, just as long as its sandwiched between the two cookie pieces, it's fine. 🙂
What a great idea. Thank you!
Linda idéia!
Vou decorar com pasta americana.
Show!
What a wonderful idea. Thank you so much for sharing all your ideas. You are truly talented.
me inspiro muito nos seus trabalhos. LINDOS!!!!
When you freeze cookies how long are they good for and do you thaw them before baking?
You can keep the raw dough frozen for about 3 months. I don't thaw the cookies before baking, I just put them right into the oven from the freezer. This post has more information about that: https://www.sweetambs.com/uncategorized/cookies-some-general-information/
Hi Amber, Thanks a lot for the great tutorials and sharing your knowledge. Really appreciate it. I also have a small question. Did you wrap the stick with a green color paper? Is it the same material that we use for wrapping cake flowers? Thanks,
Thank you, Bodini! I'm glad you enjoy my tutorials. I wrapped the sticks in floral tape, just like you would wrap the stems of cake flowers. You can see how I did it in this tutorial: https://www.sweetambs.com/tutorial/daisy-cookie-pops/
So sweet, can't wait to try!!
Thank you for sharing
Obrigada! Thank you so much! I used to bake the stick directly in the cookie. Cookies ended thicker and misshapen. Not any more!
É sempre tudo tão lindo....estou apaixonada!!!
Awesome! Thanks for sharing. 🙂
Brilliant! Thank you for sharing......