I was going to call this post, Cookie Decorating 101… PSYKE!
It would be more like Cookie Decorating 01. Or Cookie Decorating Bootleg Style.
I can’t pipe, frost, ice, or whatever else you want to call it, if my life depended on it. I suck. Bad.
But, until this Cookie Decorating Book arrives (she’s got mad skills!), I will be decorating my cookies the best way I know how.
Luckily, the best way I know how is always good enough for my little girls.
We had so much fun with these! Well, Ana and I did. Aleksandra is only 6 months; she just sat there and smiled.
Back in the day I made these Cheesecake Pops, and I still make them quite often, but now we’re on a Cookie Pop kick. I even stuck a lollipop stick in an Oreo and lied to Ana that I made it from scratch… Is that wrong? It probably is, but she was begging me to make her cookie pops a couple of months ago and I just didn’t have the energy. She went to take a nap, I took out the Oreos, put a stick through them, and voila – happy kid.
I gotta tell you, though, this is very easy, and if you are like me and you suck at decorating cookies, you will be really happy with the overall results.
But first you are going to need to get some refrigerated sugar cookie dough. It’s that time of year, it’s too busy, and you can definitely get away with store-bought cookie dough!
Next, you will need to get some cookie pop sticks, then cookie cutters, food color gel, whipped frosting, or colored whipped frosting, and sprinkles.
Warning: Please don’t use lollipop sticks; they are too thin and will start to melt in the oven, and there go your cookies!
I’m not telling you how I know, but I just know and you should listen to me.
Now grab your kids, nieces, nephews, neighbors and lets decorate some cookies! The bootleg way!!
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You will need:
- Flour for dusting work area
- 1 roll (16.5 oz) Pillsbury® Refrigerated Sugar Cookies
- Cookie Sticks
- Whipped Fluffy White Frosting
- Food Color Gel, I used red and green
- Sprinkles, Edible Glitter, crushed Peppermint
- Preheat oven to 350°F.
- Line cookie sheet with parchment paper.
- Sprinkle flour on work surface.
- Roll out the dough to 1/4-inch thickness and cut out Christmas shaped cookies.
- Place on ungreased cookie sheets.
- Place the cookie stick on top of the shaped cookie dough.
- Gently press it down, but not all the way through.
- Take a little bit of dough from the leftover scraps and pat it over the stick, just enough to cover.
- Bake 8 to 10 minutes or until light golden brown.
- Remove from cookie sheets to cooling racks.
- Cool completely.
- Take the frosting and put a few tablespoons of it in a small dish.
- Drop some food color on top of the frosting and stir; keep adding food color until desired color.
- Smooth the frosting on top of the cookies with a butter knife.
- Sprinkle with glitter, peppermint, chocolate sprinkles, etc…