Christmas Cookie Lollipops Recipe

Christmas Cookie Lollipops Recipe


With the end of the autumn term approaching and the children breaking up for the Christmas break, I wanted to make the children in Roo’s class a little treat to enjoy during their Christmas party.  Christmas cookie lollipops are easy to make and if you add them to a cellophane bag they can either be given as gifts or enjoyed later.

Ingredients

300g Plain flour*
200g Butter (best at room temperature)
100g Caster sugar
*You can use self-raising flour instead for a fluffy cookie (similar taste to a rock bun but without the raisins)

Cake pop sticks or wooden coffee stirrers
Cookie cutters
Ready to roll icing or icing sugar with a little added water

Oven tray
Pre-heat the oven to 180C

Method

  1. Measure your ingredients and add them all to a mixing bowl, ensuring that yo sift the flour first
  2. Using a wooden spoon mix the ingredients by hand (I have used a food mixer but found that the mixture doesn’t come out as well… elbow grease is what is needed).  If you find that the mixture is still too crumbly add a little milk or if too soft and sticky place in the fridge for 10-15mins to firm up adding a little extra flour when you come to roll it out
  3. Roll out the dough to between 0.5-1cm, it needs to be thick enough to hold either your cake pop stick or coffee stirrer
  4. Using your chosen cookie cutters cut out the required shapes and gently insert the stick (please note that this is a little fiddly so you might what to do this for little hands)
  5. Place your shapes and sticks on the baking tray and place in the oven for approx 15-20mins, check on them after 15mins to see if they are starting to turn golden brown
  6. Remove from the oven and place on a cooling rack for an hour or so (or until fully cooled)


Decoration

Personally I prefer to use ready to roll icing from Renshaw Bakery, however you could use icing sugar with a little water.  If using ready to roll icing, knead the icing until it is soft and easy to roll, then roll out to as thin as you want it too (generally under 0.5cm)

Using either cookie cutters you used to make the cookies or going freehand, chose the icing colour you desire and let your (or the children’s) imagination run wild.

Then once your cookie lollipops are finished either showcase in a pot filled with dried rice (helps keep the sticks upright) or add the individual cookie lollipops to cellophane bags and tie, ready to be handed out as a tasty treat.

Boo xxx

Disclosure Policy: I received a Traditional Christmas Icing Pack FOC for entering the Christmas Gift Baking Competition.

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