Happy first day of December, friends!
Let’s kick things off right with a treat that’s fun and festive. I just love these swirly lollipop sugar cookies. They make a cute edible gift and they’ll be right at home on any holiday cookie tray. I plan on making a big batch of these for my cookie swap this year. They’re easier than you’d think!
Most any sugar cookie recipe will work with this technique, but if you don’t have one then you’ll find a really great recipe to use at the end of this post. Just divide the cookie dough into three even pieces, and tint each piece a contrasting color. Then you’ll pinch off about a 2-inch piece of each color of dough, roll each into a rope, and then roll the three colors together into one big rope! As you roll you’ll notice the colors will start to twist and make a candy stripe. It’s pretty intuitive once you get started!
After you have approximately 10-inches of cookie rope, coil it up and place the cookie on a parchment-lined baking sheet. Insert a lollipop stick straight through the middle of the cookie, making sure to pass through all the coils without poking the lollipop stick through the top of the cookie. After that, repeat, repeat, repeat until all the dough is used.
After the cookies bake and cool, you can pick them up by the stick – just like a lollipop! I like to package these individually in cellophane wrappers an tie them with ribbon or baker’s twine. They are so pretty displayed standing upright in a Styrofoam base, or even tied onto a gift-wrapped package (which is like getting a present on top of a present!).
Lollipop Sugar Cookies
- 1 cup/226g unsalted butter softened
- 1 1/2 cups/300 g granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups/350 g all-purpose flour
- 1 teaspoon salt
- Red gel food color
- Leaf green gel food color
- Dark green food color
- Lollipop sticks
- Preheat oven to 350°F. Line two (or more) baking sheets with parchment paper.
- In a large bowl, beat butter and sugar with an electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Divide dough into three equal pieces. Tint each piece a different color with the gel food color (I kneaded it into the dough with my hands, but you could use the mixer on low speed). The dough should not be sticky, but if it is,then refrigerate it for 15 minutes.
- Pinch away a 2-inch piece of each color dough and roll each piece between your palms to make small, fat logs. Stack the logs on top of each other, then roll them into one long 10 to 12-inch rope. The dough will twist and stripe as you roll it. Coil the rope into a 3-inch round and transfer to a parchment lined baking sheet. Insert a lollipop stick straight through the middle of the cookie, making sure to pass through all the coils without poking the lollipop stick through the top of the cookie.
- Repeat with remaining dough. Space cookies at least 2-inches apart on the cookie sheet.
- Bake 10 to 12 minutes or until fragrant and puffed. Cool on the pan for 10 minutes; transfer the cookies to a cooling rack and let them cool completely.
- Package in cellophane wrappers tied with pretty ribbon.