What you need for the cookie pops:
1 Package (16 oz) Pillsbury refrigerated sugar cookies (the ready to bake kind)
24 popsicle sticks or cake-pop sticks
Frosting (I used my fluffcream version but you could just use a store bought container- just be sure it's light enough that you can dye it with food coloring)
Red food coloring
Assorted candies, decorating sprinkles, nonpareils
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| Here are the sticks I used and the cookie dough. |
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| These are the toppings I used- sprinkles M&Ms, etc. |
To make the cookie pops:
1. Heat your oven to 350 degrees F. On an ungreased cookie sheet, place cookie dough
pieces 2 inches apart. Press a cake pop stick about 1-inch into the side of each piece of dough.It's okay to overlap the sticks so you can fit them on the sheet.
2. Bake according to package directions- about 12-16 minutes- until edges are light golden brown. Cool them on the pan for 2
minutes; then transfer to a wire rack until completely cool.
3. In the meantime, split your frosting into two bowls. I kept one bowl white and put red food coloring into the other bowl until I had the pink color I desired.
4. Once the cookies are cool, spread frosting on one side of each cookie and then decorate with candies and sprinkles. Pretty AND delicious!!
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| To get the heart effect, I just put some of each frosting color into a ziploc bag and cut a small hole at the tip to draw. |
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| Danny took an old piece of wood and drilled holes in it for the pops. I just used some old pink ribbon to wrap around it for decoration! Festive! |
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