Sugar Cookies on a Stick. As the cookies cool, the dough wraps around the cookie stick, holding it in place. Use a thin cookie spatula to move the cookies, being careful not to grab them by the stick. In large bowl, beat butter with sugar until light and fluffy. I adapted this recipe for sugar cookies on a stick from Wilton. The dough can either be rolled and cut or pressed into molds like the which has recessed notches for the sticks.

The dough can be dyed and sprinkled with colored sugars before baking, or dipped in and decorated, or iced with buttercream or royal icing and then decorated. This is the time to decorate with sprinkles or colored sugar if you desire. When cookies are completely cool, wrap in plastic wrap and tie with a pretty ribbon. You can cook Sugar Cookies on a Stick using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sugar Cookies on a Stick

It's 1 1/4 cup of granulated sugar.
It's 1 cup of Butter Flavor CRISCO® all-vegetable shortening or 1 Butter Flavor CRISCO® Stick.
Prepare 2 of eggs.
It's 1/4 cup of light corn syrup or regular pancake syrup.
Prepare 1 tbsp of vanilla.
Prepare 3 cup of all-purpose flour.
Prepare 3/4 tsp of baking powder.
Prepare 1/2 tsp of baking soda.
You need 1/2 tsp of salt.
Prepare 36 of flat ice cream sticks.

Cut the cookies into shapes and place the cut cookie shape on a parchment lined cookie; Poke a stick into cookies. Cut desired shapes using favorite seasonal cutters; place on lightly greased baking sheets, allowing space for craft sticks. See more ideas about Cookies, Cookie decorating, Sugar cookies decorated. Add eggs and flavorings and mix well.

Sugar Cookies on a Stick instructions

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat until well blended and fluffy..
Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed until well blended. Wrap dough in plastic wrap. Refrigerate for at least 1 hour..
Heat oven to 375°F. Place foil on countertop for cooling cookies..
Shape dough into 1 1/2 inch balls. Push ice cream stick into the center of each ball. Place balls 3 inches apart on ungreased baking sheet. Flatten balls to 1/2-inch thickness with bottom of greased and floured glass. Decorate as desired; press decorations gently into dough. *Note: If you want, you can paint your cookies before baking them. Mix 1 egg yolk and 1/4 teaspoon of water. Divide into 3 small cups. Add 2 to 3 drops of food coloring to each. Stir. Use clean water color brushes to paint designs on cookies..
Bake at 375°F for 8 to 10 minutes. DO NOT OVERBAKE. Cool on baking sheet for 2 minutes. Remove the cookies to the foil to cool completely..

Stir flour, baking powder and salt together. Add to batter and mix well. To bake these adorable cookie pops, simply roll balls of sugar cookie dough in colored sprinkles and insert a white craft stick before baking. Make a colorful (and edible) centerpiece for the kids' table by filling a container with florist foam, topping it with jelly beans, and then sticking the pops into the foam. Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste.