Lollipop Cookies Recipe

Lollipop Cookies

1/4 measures broadly functional flour, spooned and leveled

3/4 teaspoon preparing powder

1/4 teaspoon genuine salt

8 tablespoons (1 stick) unsalted spread, at room temperature

1 mug granulated sugar

1 extensive egg

1 teaspoon unadulterated vanilla concentrate

1 3/4 measures confectioners’ sugar

nourishment coloring

little jam beans, hued sprinkles, or metallic dragees, for enhancing

unique gear: 14 6- to 8-inch candy or ice-pop sticks


High temperature stove to 350° F. Line 2 preparing sheets with material. In a medium dish, whisk together the flour, preparing powder, and salt; set aside.

With an electric blender, beat the margarine and granulated sugar at medium pace until smooth, around 3 minutes. Include the egg and vanilla concentrate and blend until joined. Diminish the blender pace to low and bit by bit blend in the flour mixture just until joined.

Drop hills of the mixture (around 2 tablespoons every) onto the arranged heating sheets, dividing them 4 inches separated. Embed one end of a candy stick into every and smooth the mixture marginally with your fingers. Heat the treats, turning the heating sheets midway through, until brilliant, 8 to 10 minutes. Cool 5 minutes on the heating sheets, then exchange to wire racks to cool totally.

In a little bowl, blend together the confectioners’ sugar, 2 tablespoons water, and 1 to 2 drops nourishment coloring. Shower the treats with the icing and sprinkle with the confections and sprinkles. Let dry for no less than 30 minutes