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Christmas Lollipop Sugar Cookies

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  • 60 min prep time
  • 1 hr 15 min total time
  • 5 ingredients
  • 12 servings
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Christmas Lollipop Cookies combine the best of two worlds into one delectable treat that kids love to make and eat.

Chris Mower
October 27, 2014

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2
tablespoons all-purpose flour
Green and red paste food coloring
12
craft sticks (flat wooden sticks with round ends)
Assorted decorating decor sprinkles or other small candies

Steps

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough; stir in flour until well mixed. In medium bowl, place half of the dough; add desired amount of green food coloring, working it into dough until well blended, Wrap dough in plastic wrap; freeze 10 minutes. In separate medium bowl, place remaining dough; add desired amount of red food coloring, working it into dough until well blended. Wrap dough in plastic wrap; freeze 10 minutes.
  • 2 For each color, shape dough into 12 (1-inch) balls. On work surface, roll each ball into 5-inch rope, using hands. For each cookie, overlap ends of 1 green rope and 1 red rope 1/4 inch. Working counterclockwise, wrap ropes around overlapped ends, creating a circle shape with a spiral pattern (see photo); gently press outside ends of ropes into dough for a smooth edge.
  • 3 Gently pick up circles using hands and place 2 inches apart on ungreased cookie sheets. For each circle, carefully lift up edge to slide craft stick about 1 1/2 inches under circle, overlapping sticks as necessary. Decorate circles with sprinkles.
  • 4 Bake 10 to 12 minutes or until edges are light golden brown. Cool 3 minutes; carefully remove from cookie sheets to cooling racks. Store in airtight container or large resealable food-storage plastic bag.
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough; stir in flour until well mixed. In medium bowl, place half of the dough; add desired amount of green food coloring, working it into dough until well blended, Wrap dough in plastic wrap; freeze 10 minutes. In separate medium bowl, place remaining dough; add desired amount of red food coloring, working it into dough until well blended. Wrap dough in plastic wrap; freeze 10 minutes.
  • 2 For each color, shape dough into 12 (1-inch) balls. On work surface, roll each ball into 5-inch rope, using hands. For each cookie, overlap ends of 1 green rope and 1 red rope 1/4 inch. Working counterclockwise, wrap ropes around overlapped ends, creating a circle shape with a spiral pattern (see photo); gently press outside ends of ropes into dough for a smooth edge.
  • 3 Gently pick up circles using hands and place 2 inches apart on ungreased cookie sheets. For each circle, carefully lift up edge to slide craft stick about 1 1/2 inches under circle, overlapping sticks as necessary. Decorate circles with sprinkles.
  • 4 Bake 10 to 12 minutes or until edges are light golden brown. Cool 3 minutes; carefully remove from cookie sheets to cooling racks. Store in airtight container or large resealable food-storage plastic bag.

Expert Tips

If dough gets too warm and sticky to work with, simply place in freezer for a few minutes. Chilled dough makes for less mess and easier rope rolling.

When coloring dough, use a large resealable food-storage plastic bag to keep your fingers from turning colors and, if necessary, to easily move dough back and forth from freezer.

Nutrition Information

No nutrition information available for this recipe
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