Apr 15

66 comments

{Video} How to Make Cookie Pops

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When Kim at The TomKat Studio gave me the cookie theme of the month for her HGTV shoot, daisies, these were my first choice; easy to make, fun to eat & perfect for spring! (Although I made them and the video at the end of February! … You’ll see. Please be kind I’m still getting used to making videos! Lol).

The video below shows how to make them step-by-step and for those of you who prefer photos, scroll down a bit further.  The pictorial for the second kind of daisy cookies featured in the video is coming soon!

If you can’t see the video CLICK HERE.

How to Make Daisy Cookie Pops

If you’d like to try making these, you’ll need:

*

Making the Cookie Pops:

1. Once you’ve made the dough, roll it out between two sheets of parchment paper and then leave it in the fridge to rest for approximately one hour.  I rolled my dough about 1cm or 3/4 of an inch thick.

2. Now you’re ready to cut the cookie shapes out of the dough and stagger them on a baking sheet lined with parchment paper.

You’ll need to place them apart so that there’s room for the cookie stick.

3. Making sure your dough is soft (room temperature), insert the lollipop stick into the dough, about one to two-thirds of the way through.  If your cookie cracks a little, use your fingers to gently press the dough back into place.

If you’ve got a larger cookie, such as the mask below, you may need to fortify the back of the stick with an extra bit of dough.  Add a small piece of raw dough to the back and it will adhere during the baking process.

4. In order for the cookies to  hold their shape better when baked, chill the unbaked cookies in the fridge or even freezer for at least an hour.

5. Bake for 10 minutes at 350 degrees Fahrenheit or until the edges are slightly golden in color and the middle of the cookie no longer looks wet.

6. Prepare and colour your royal icing.  The thickness of the icing is important if you’d like to use the same icing to outline and fill in your petals.  Please see this video if you’d like more information on icing consistency.

7. Using a number #2 to#3 piping tip, outline the petals of the daisy by following the shape of the cookie.  Fill them in right away.  You may need to shake the cookie gently to help the icing smooth over.

8. Let your base dry for at least a few hours (the more humidity, the longer you need to let the icing dry), and then add yellow center.

9. While the yellow icing is wet, sprinkle sanding sugar over it and gently shake off the excess.

10. Let the centers dry and finish off your cookie pop with ribbon of your choice.

Hopefully this ‘how-to’ has been helpful for you! I’d love to hear your feedback, comments, tips and tricks, if you’d like to drop me a line in the comment section below, on twitter, or my facebook page here.

xo,

Marian

p.s. More cookie pop ideas… Made these for Bakerella when she came to Toronto this past December (chocolate sugar cookie recipe will come (for those of you who emailed), promise!  Still tweaking it a bit.

Perfect for masquerade mask cookies:

and these lollipop cookies I made a few years ago:

p.s.s. Plain ‘ole daisy cookie are sweet & easy to make too:

p.s.s.s. Update – The video for the round daisy cookies can be found here.

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66 Comments

  1. April 15, 2011 at 7:22 am | Permalink
    1

    These are so perfectly spring! Thanks for the detailed instructions. I love the blue gingham in the pictures too….

  2. Eliana
    April 15, 2011 at 12:52 pm | Permalink
    2

    Hi Marian! I really Love your cookies, you are amazing!
    Love from Argentina (:

  3. April 15, 2011 at 2:11 pm | Permalink
    3

    Thanks for your fabulous tutorial!

    Un beso, Miriam G.

  4. April 15, 2011 at 4:13 pm | Permalink
    4

    Wow, I’ve just come across your site, it’s so beautiful and your skills are amazing! Looking forward to seeing more. Niki x

  5. April 15, 2011 at 4:45 pm | Permalink
    5

    Beautiful cookie pops! The daisies look perfect! Have a wonderful weekend :)

  6. April 15, 2011 at 5:32 pm | Permalink
    6

    Thank you very much!!!

    Chari from Spain!!

  7. Kathy
    April 15, 2011 at 5:55 pm | Permalink
    7

    Another FAB tut!! Thank You! LOVE the daisies!
    ~Kathy

  8. Barbara
    April 15, 2011 at 6:22 pm | Permalink
    8

    Marion, thank you for the great demo. In the beginning of the video you mentioned also showing how to make the other cookies with the kopykake projector but I don’t see another part to the video. Can you tell me where it is? Thanks!

    • marian
      April 15, 2011 at 7:03 pm | Permalink
      10

      Thanks for the comments!
      Barbara, I originally wanted to put both cookie how-to’s in the same video, but youtube won’t allow videos longer than 10 minutes, and mine went over, so I had to split it. The next one is coming in a few days. Thanks for asking!

  9. April 15, 2011 at 6:24 pm | Permalink
    9

    The artistry and precision that it takes to decorate cookies like these always amazes me. The presentation is so utterly exquisite (the princess and fairy cookies the other day!) I can just imagine them being served in gorgeous and inventive ways.

  10. April 15, 2011 at 7:57 pm | Permalink
    11

    exellent job,you’r a great teacher….
    cute daisie pops. I love to have one…
    MT

  11. April 15, 2011 at 10:13 pm | Permalink
    12

    Thank you for an amazing video tutorial. Your cookies are so perfect. Wish you a wonderful weekend. Always looking format to your amazing videos.

  12. April 15, 2011 at 10:37 pm | Permalink
    13

    What a great tutorial. You look so natural in the video. I love the masks. They are my favorite.

  13. Natasha
    April 15, 2011 at 11:13 pm | Permalink
    14

    Brilliant as usual, a real inspiration!

    love Natasha (London)

  14. April 16, 2011 at 2:45 am | Permalink
    15

    Those are so sweet!

  15. April 16, 2011 at 11:45 pm | Permalink
    16

    Very good tutorial and helpful, but the most beautiful is the landscape and the snow!

  16. April 17, 2011 at 1:02 am | Permalink
    17

    i love your videos. you inspire me to decorate my own cookies

  17. Jenn M.
    April 17, 2011 at 3:09 am | Permalink
    18

    thanks so much for the video, and really all of the information you share on your site!

    i see based off of the link you provided you use wilton lollipop sticks, but i bought some recently and noticed on the packaging they say “not for oven use.” have you experienced any problems baking with them?

    • marian
      April 17, 2011 at 5:17 pm | Permalink
      23

      Oh do I ever feel like a loser!! LOL. Thank you for that!! I haven’t experienced problems though, no.

  18. April 17, 2011 at 3:52 am | Permalink
    19

    Enjoy the video tutorials, they really help. I would be interested in knowing how you made the masquerade mask, we have a masquerade fundraiser next thursday and I think it would be great for the kids to make a decorate.

    • marian
      April 17, 2011 at 5:16 pm | Permalink
      22

      Thanks Melissa! There’s a decorating how-to on them in the tutorial section of Sweetopia. (Tutorial section is on the left hand side of the blog, under Sweet Categories). It’s called ‘How to Decorate Mardi Gras Mask Cookies’.
      Have fun making them!

  19. kimberly
    April 17, 2011 at 7:30 am | Permalink
    20

    Love your video, would love to see how you made the round ones also. Hope to make these for my daughters birthday next week. Thanks!

  20. April 17, 2011 at 9:04 am | Permalink
    21

    Perfectly explained! I just made a whole slew of cookie pops for a party that took place this morning. Love the dasies. So simple and cute.

  21. marian
    April 17, 2011 at 5:21 pm | Permalink
    24

    Thanks for the comments everyone!

    Kimberly, the second video/post is almost ready to go!

  22. April 18, 2011 at 9:11 am | Permalink
    25

    A great “welcome spring” cookie. Thanks for the post
    Best, Sandie

  23. meriam from moorea
    April 19, 2011 at 1:17 am | Permalink
    26

    hi marian
    just wanted to tell you that your video tutorial is great!!that’s amazing how easy it is for you to decorate cookies!!
    thanks again for all your tips ,videos and tutorials,i m a big fan of you!!!

  24. Debbie
    April 21, 2011 at 7:26 pm | Permalink
    27

    Thanks Marian!

    Perfect, as usual :)

    Debbie

  25. May 2, 2011 at 3:45 am | Permalink
    28

    What a fab tutorial! You are the treat decorating queen!!

  26. May 12, 2011 at 11:48 am | Permalink
    29

    Oh my these are SO cute!! What a fun treat!

  27. Olivia
    May 21, 2011 at 10:23 pm | Permalink
    30

    Hi Marian,

    I found your blog and glad I did =)
    it has so many good information and you are so good at this

    I have question, how I baked the cookies without lose the shape? I did as you suggested to put on the frezer but the edge of the cookies always changes (especially when the cookies is thick).
    btw, I use conventional oven (need to put the oven in top of the stove)

    Thank you so much Marian

  28. Olivia
    May 28, 2011 at 6:30 pm | Permalink
    32

    Thank you so much Marian…

    I’ve tried as you suggested but I still face the same problem…
    It’s so hard for me to find the butter that has less water on it…
    My friend give me suggestion to replace 2 tbsp from the flour with Maizena Flour with the same size.
    What do you think of this?
    And I have question for the stick..I replace the stick with the bamboo stick, but after I baked the cookies the stick won’t stick one the cookies strongly…so it’s easy to fall..
    So I think the problem is becos the stick is round and the dough cannot stick into it. What do you think? =)

    I hope I can find the solution for it….

    Thank you so much Marian…my cookies goddess =)

    xo…xo

  29. marian
    May 28, 2011 at 6:53 pm | Permalink
    33

    Hi Olivia,
    I’ve never tried replacing small amount of the flour with maizena (cornstarch), so I can’t give you my feedback on it, but, it’s worth a try! I would love to hear how it goes with you then.

    Another suggestion, maybe take out 1/4 cup – 1/2 cup of butter then. It will probably affect the flavour a little bit, but since you have less butter, spreading will probably happen less. Just something to try!

    Also never tried putting bamboo sticks in the cookies; good to know that they don’t stick strongly to the cookies. I’m not sure if the problem is that the stick is round (because the sticks I used were round and they stayed fine), or if it’s the material (bamboo). How about trying popsicle sticks?

    Hope playing around with these ideas helps!

  30. Olivia
    June 2, 2011 at 5:31 pm | Permalink
    34

    Hi Marian,

    do you know what is the cause the dough of the same recipe came out different even though I use the same recipe?
    Sometimes the dough is more sticky than the other dough

    Thanks a bunch xo xo…..

  31. marian
    June 3, 2011 at 4:26 am | Permalink
    35

    Hi Olivia,
    There are so many variables which make a difference in baking; it can be finicky.
    Some factors which make a difference:
    1) Weather/Environment – especially the humidity in the room. More humidity means your dough will be stickier, and you may have to add more flour

    2) Ingredient Quality – Even using a different brand butter can make a difference. (Different butters have more or less water content. More water in butter makes cookies spread more).

    3) Even though one might think everything was done exactly the same, even opening up the oven to peek at the cookies can make a difference/can affect the outcome of the cookies. -Especially with spreading.

    You may have already seen it, but maybe the post on preventing dough from spreading will help:

    http://sweetopia.net/2011/04/top-8-tips-on-preventing-cookies-from-spreading/

    Hope that helps!

  32. September 24, 2011 at 11:27 am | Permalink
    36

    I’m concerned about the thickness of the cookies. I roll my “non pop” cookies about 1/4″ thick. I know they need to be thicker to put on a stick, but do you really roll them 3/4″ thick? I was hoping 3/8″ would work, maybe 1/2″ at most. What do you think? Thanks!

  33. Marisa
    October 5, 2011 at 4:17 am | Permalink
    37

    Me encanta tods las tutoria. Gracias.

  34. Jennifer McMorris
    January 18, 2012 at 11:45 am | Permalink
    38

    Hi I have a batch of cookie pops in the oven right now! Where is the chocolate sugar cookie recipe? With Valentines day around the corner I bet they would be hit!
    Thanks
    Jennifer

  35. Sheila
    February 7, 2012 at 10:19 am | Permalink
    39

    Thank you for the tutorial on the royal icing consistency and learning how to make decorations with it. How much do you sell your cookie pops for? I am going to be opening my own store soon and will be making and selling treats but not sure on some of the pricing.

  36. Karen
    February 16, 2012 at 3:48 pm | Permalink
    40

    girl, it does not get better than this! thank you for sharing!!

  37. Tiffany
    March 16, 2012 at 11:29 pm | Permalink
    41

    Hi,
    I’m thinking of making these for my sisters bridal shower in June, if I’m making around 100 of these, and the shower is on a Sunday, could I make them on the Thursday before? and how would I keep them to stay as fresh as they can be?
    Thanks,
    Tiffany

  38. marian
    March 16, 2012 at 11:32 pm | Permalink
    42

    HI @ Tiffany: Check my tutorial sections for 1) Cookie decorating schedule and 2) How long do cookies stay fresh.
    xo

  39. Bonnie
    October 20, 2012 at 6:54 am | Permalink
    43

    I just found your website and can’t stop watching your videos!!! They are so helpful. You mentioned to add a bit of raw dough to the cookie if the stick shows through, do you bake them again and for how long?

  40. marian
    October 20, 2012 at 2:54 pm | Permalink
    44

    Hi @ Bonnie: I put the raw dough on the back of the stick at the same time the top dough is raw too, then bake it. Hope that helps and thanks for your comment!

  41. Laura
    April 10, 2013 at 5:40 am | Permalink
    45

    Marian, your cookies are wonderful just as your are. I love all your cookies and decorating ideas, my attempt to decorate a butterfly cookie didn’t turned out as plan. But I had followed your tutorial and still working on it. Thank you so much :) Your a sweet genius!!

  42. Giada
    April 14, 2013 at 6:37 pm | Permalink
    46

    Hi Marian,
    Your website is fabulous!!! I wanted to share with you the way I do lollipop cookies. I use bamboo sticks, which I insert in the cookies immediately after I take them out of the oven. The cookie still hot adheres to the stick very well. I made hundreds of them and, honestly, it’s a toddler proof method.. The cookie stays on the stick until the last bite!!

  43. marian
    April 14, 2013 at 6:50 pm | Permalink
    47

    Thanks @ Laura, have fun playing around with your next batch!

    Hi @ Giada: Thanks so much for sharing! I’d love to try that the next time I make cookie pops!

  44. Jacqui
    August 17, 2013 at 9:58 pm | Permalink
    48

    Hi there!

    I’m wanting to make some cookie pops as favours for my little ones birthday this week, but was wanting to know if ‘cake pop’ sticks are ok to use in the oven??

    Also, I’ve made fondant toppers to go on them- do you know if ‘simple syrup’ is ok to use to stick them on??

    Thanks so much in advance & I love your work!!! :D xx

  45. Bee
    January 22, 2014 at 1:37 am | Permalink
    49

    You’re a genius and you’re work is phenomenal. Thanks for sharing your blessings and talents with the world.

  46. Keren Greenberg
    March 3, 2014 at 5:01 pm | Permalink
    50

    Hi Marian,
    How on earth did you make those colorful swirled lollipop cookies?? They are amazing! I would love to know how you did the royal icing so perfectly. I am planning on making similar cookies next week and it would be so helpful if you could give me a few tips. Thanks so much!
    -Keren

  47. March 30, 2014 at 8:47 pm | Permalink
    51

    Felicitaciones!!!!!!! Soy fanática para hacer galletas,muy hermosas las decoraciones.Estoy comenzando un emprendimiento de productos libre de azucar ( elaborados con Stevia).Este endulzante es bien complicado de trabajar sin embargo es lo mas parecido al azucar.Me gustaria saber si tienes recetas con STEVIA que puedas compartir conmigo.
    Estaria muy agradecida.
    Saludos cordiales

  48. Ameri color
    June 16, 2014 at 9:46 pm | Permalink
    52
  49. Edward
    December 7, 2014 at 4:16 am | Permalink
    53

    your website is great:):)

    may I ask one question please.
    what is the material of the stick – it looks plastic – wouldn’t that melt in the oven and perhaps be health hazardous?
    I generally try to find wooden ones but they are not easy as the plastic ones to find.
    then there are the paper ones but I suppose these would burn
    thanks
    ed

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