Sugar Cookie Dough Lollipops

Name: Sugar Cookie Dough Lollipops
Prep time: 45 min
Total time: 2 h
Yield: 30
Ingredients: 1/2 c. unsalted butter; 1 c. granulated sugar; 1 tbsp. heavy cream; 1 tsp. vanilla extract; 1 1/4 c. all-purpose flour; 1/4 tsp. salt; 10 oz. chocolate candy coating; Sprinkles

By Lindsay LandisPublished: May 1, 2014

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Yields:

Prep Time:

45 mins

Total Time:

2 hrs

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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.

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Ingredients

For Chocolate Coating

10 oz. chocolate candy coating
Sprinkles

Directions

1. 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.
2. 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.
3. Step 3Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it.
4. 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.