Christmas Cookie Pops Photo
Christmas Cookie Pops

YIELD Makes 20 to 24 cookies

Making cookies this holiday season? Check out these tips for making Christmas cookies.


1 package (18 ounces) refrigerated sugar cookie dough
All-purpose flour (optional)
20 to 24 (4-inch) lollipop sticks
Royal Icing (recipe)
6 ounces almond bark (vanilla or chocolate) or butterscotch chips
Assorted small candies


  1. Preheat oven to 350°F. Grease cookie sheets; set aside. Remove dough from wrapper according to package directions.
  2. Sprinkle dough with flour to minimize sticking, if necessary. Cut dough in half. Reserve 1 half; refrigerate remaining dough.
  3. Roll reserved dough to 1/3-inch thickness. Cut out cookies using 3-1/4- or 3-1/2-inch Christmas cookie cutters. Place lollipop sticks on cookies so that tips of sticks are imbedded in cookies. Carefully turn cookies with spatula so sticks are in back; place on prepared cookie sheets. Repeat with remaining dough.
  4. Bake 7 to 11 minutes or until edges are lightly browned. Cool cookies on sheets 2 minutes. Remove cookies to wire racks; cool completely. Meanwhile, prepare Royal Icing.
  5. Melt almond bark in medium microwavable bowl according to package directions. Add 1 or more tablespoons shortening if coating is too thick. Hold cookies over bowl; spoon coating over cookies. Scrape excess coating from cookie edges. Decorate with small candies and icing immediately. Place cookies on wire racks set over waxed paper; let stand until set. Store in airtight container at room temperature.
This recipe appears in: Christmas
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