My neighbor recently brought me a bouquet of lilacs (one of my very favorite flowers!), which inspired me to make these lilac cookie pops.
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Make your royal icing flowers first so that they have time to dry. You can do these the day before, or you can make them up to three months in advance and store them at room temperature in an air-tight container.
This U shaped tip is what I used to make the lilac petals. It’s a Wilton tip #81.
Cover a piece of cardboard with parchment or wax paper. You’ll need stiff consistency royal icing to make the flowers. I used a touch of Wilton violet for this shade of purple.
Position the tip so that the U is right side up. Place your tip at a 45 degree angle against the board. Squeeze the bag and lift the tip up and then back down to form an arch.
I made about 100 lilac flowers. You’ll need 50 for each cookie pop, but make extra in case of breakage. Let the flowers dry 8-12 hours.
I’m not sure of the best way to make a cookie pop*, but this method works for me. Roll your dough to a little less than 1/4″ thick and cut out the leaf shape (I had a round aluminum cookie cutter that I never used, so I pinched one end to shape it into a leaf). Press the cookie stick into the back of the leaf to form an indent. Then, brush some water on the dough.
*UPDATE: I’m now sure of the best way to make a cookie pop. Click here for the updated tutorial.
Roll another piece of dough very thin, a little over 1/8″ thick, and place it over the stick and press the two pieces together.
Flip the leaf over so that it is right side up before you bake it. I used my Orange Vanilla Spice cookie recipe, which is available in my tutorial shop.
Once the leaf cookie pops are baked and cooled, flood them with dark or a medium shade of green flood consistency royal icing with a tip 3. Then, immediately pipe veins using a lighter green and a tip 1. This color is Wilton leaf green. Use a scribe tool to pull the veins out toward the edges. Let the leaves dry for 8-12 hours.
To make the base for the lilacs, you’ll need round cookie cutters in 4 sizes with the smallest being a little less than 1″ in diameter and the largest being no more than 2″ in diameter. I like this Ateco 11 Piece Round Cutter Set.
For each lilac that you want to make, cut out 2 of the largest size, 4 of the next size down, 2 of the size after that, and 2 of the smallest size for a total of 10 pieces. Then, using a round tip 12, cut a hole in the center of each one.
Once the round pieces are baked and cooled, stack them up on a cookie stick so that the top of the stack lines up exactly with the end of the stick. Then, mark the stick with an edible ink marker under the bottom of the stack.
Use a small piece of cookie dough to form a base. This will keep the cookies from sliding down the stick. Roll the dough into a log and wrap it around the stick just under the mark. Bake these for a few minutes. They are small so keep an eye on them so they don’t burn.
Once the sticks are baked and cooled, stack the cookies using a little royal icing to hold them in place.
To hold the cookie pop while you’re decorating, place it into a tall cup or glass filled with sugar. I used one of those 16 oz red party cups.
Remove the dried lilac flowers from the wax paper. It helps to remove the paper from the cardboard first, then peel the paper from the flowers.
Pipe a small mound of stiff consistency icing on the back of the flower using a round tip 2. Use the same color icing that you used to make the flower.
Gently press the flower to the cookie stack. Pipe a small yellow center using stiff consistency icing and a tip 2. It’s easier to apply all of the flowers, then pipe the yellow centers all at once. I used Wilton golden yellow.
To hold the lilacs, I used the same red party cup filled with sugar and wrapped it in paper printed with a pattern that I created in Photoshop. I also added a layer of sparking sugar over the granulated sugar.
Click on the images below for more spring cookie tutorials: