LOLLIPOP COOKIES

Lollipop Cookies image

Provided by @MakeItYours

Number Of Ingredients 11

1 1/4cupsall-purpose flour, spooned and leveled
3/4teaspoonbaking powder
1/4teaspoonkosher salt
8tablespoons(1 stick) unsalted butter, at room temperature
1cupgranulated sugar
1large egg
1teaspoonpure vanilla extract
1 3/4cupsconfectioners' sugar
food coloring
mini jelly beans, colored sprinkles, or metallic dragees, for decorating
special equipment: 14 6- to 8-inch lollipop or ice-pop sticks (found in large craft stores)

Steps:

Heat oven to 350° F. Line 2 baking sheets with parchment. In a medium bowl, whisk together the flour, baking powder, and salt;
set aside.
With an electric mixer, beat the butter and granulated sugar at medium speed until creamy, about 3 minutes. Add the egg and
vanilla extract and mix until combined. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined
(do not overmix).
Drop mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 4 inches apart. Insert one
end of a lollipop stick into each and flatten the dough slightly with your fingers. Bake the cookies, rotating the baking
sheets halfway through, until golden, 8 to 10 minutes. Cool 5 minutes on the baking sheets, then transfer to wire racks to
cool completely.
In a small bowl, mix together the confectioners' sugar, 2 tablespoons water, and 1 to 2 drops food coloring. Drizzle the cookies
with the icing and sprinkle with the candies and sprinkles. Let dry for at least 30 minutes.
Storage suggestion: Keep at room temperature, between sheets of wax paper in an airtight container, for up to 1 week. (Alternatively, wrap in
a nonsealing plastic sandwich bag or cellophane bag and close with a twist tie or a ribbon.)