Bake up some fun with these easy-to-make-and decorate cookies on a stick!
- 1 package (18 ounces/540 g) refrigerated sugar cookie dough
- 16 Flat wooden sticks
- Granulated sugar
- Prepared vanilla or chocolate frosting
- Large marshmallows, colored sugars, sprinkles, nonpareils, or candies for decorating
Preheat oven to 350°F (176°C). Place packaged refrigerate cookie dough on Cutting Board. Using Professional Shears, cut off package ends and cut open along seam. Cut dough into sixteen 1/2-inch (1 cm)-thick slices using Quikut Paring Knife. Use your hands to shape each slice of dough into a ball.
Place 8 balls of cookie dough 3 inches (7.5 cm) apart and 2 inches (5 cm) from edge on Large Round Stone with Handles. Insert sticks sideways into balls, pointing ends toward center of baking stone. Flatten balls slightly using bottom of Measure-All® Cup dipped in granulated sugar. Place baking stone in Oven-To-Table Rack.
Bake 14–16 minutes or until light golden brown. Using Oven Mitts, remove to Hot Pad & Trivet. Cool cookies on baking stone 2–3 minutes. Use Mini Serving Spatula to transfer cookies to Stackable Cooling Rack.
Repeat steps #2 and #3 for remaining cookie dough.
Attach desired tip to Easy Accent® Decorator and fill tube with frosting. Decorate cookies with frosting and candies as desired. Use your imagination to create flowers, smiley faces, baseballs, soccer balls and more!
- 16 servings of 1 undecorated cookie
Nutrients per serving:
Approximately 130 calories and 5 grams of fat
To make cookies with marshmallow flowers, snip each marshmallow crosswise into 4 slices using Professional Shears. Dip a sticky side into colored sugar or nonpareils, if desired. Squeeze frosting onto cookies then add 5-6 marshmallow slices to each cookie to create flower petals; fill centers with frosting or candy pieces. Tie green ribbons around sticks to resemble leaves, if desired.
To prepare colored frosting, add a few drops of food coloring to vanilla frosting to get desired color.