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Yields:
30
Prep Time:
45 mins
Total Time:
2 hrs
Of all the stuff that's ever been served on a stick, the lollipop is the most iconic. But there's nothing ordinary about this version: disks of creamy sugar cookie dough enrobed in a dark chocolate coating and adorned with a rainbow of colored sprinkles.
From: The Cookie Dough Lover's Cookbook © 2012 by Lindsay Landis Buy the book
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Ingredients
For Cookie Dough
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 Tbsp. heavy cream
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp. salt
For Chocolate Coating
- 10 oz. chocolate candy coating
- Sprinkles
Directions
- Step 1In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add heavy cream and vanilla and mix well. Add flour and salt and mix, kneading with your hands if necessary, until dough comes together into a large ball.
- Step 2Roll out dough between two layers of waxed paper into a disk 3/8 inch thick. Cut into 1 1/2-inch rounds and arrange on two parchment-lined baking sheets. Keeping the rounds flat on the baking sheet, insert a lollipop stick into each round, gently pushing about 1 inch of the stick into the dough. Freeze until firm, at least 1 hour or overnight.
- Step 3Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it.
- Step 4Working in small batches of 2 or 3 pops (keep remaining lollipops in the freezer), dip each one into coating, using a small spatula to cover the entire surface. Tap off excess. Decorate with sprinkles, if desired, and then arrange on another parchment-lined baking sheet. Repeat with remaining lollipops. Refrigerated, pops will keep for up to 5 days.
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