Easy Flower Cookies On Sticks Recipes

MAPLE FLOWER COOKIES

Steps:

• In a large bowl, whisk together the flour, cornstarch and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar and mix until smooth and just beginning to lighten. Scrape down the bottom and sides of the bowl, add the maple syrup and mix to incorporate. Scrape down the sides and bottom of the bowl again, add the egg yolks one at a time and mix until incorporated. Add the vanilla and lemon zest and mix until just combined.
• With the mixer on low, add the flour mixture and mix until just barely combined. Transfer the cookie dough to a sheet of plastic wrap and shape the dough into a disk while continuing to incorporate any flour. Cover and refrigerate for 20 minutes before rolling.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• On a lightly floured work surface, roll out the dough to 1/4-inch thickness and cut into 3-inch flower shapes. Gather any scraps of dough together, wrap in plastic wrap and refrigerate for 10 minutes before rerolling and cutting shapes one additional time. Gently press a lollipop stick about halfway up each cookie, brush with a bit of milk and use scrap dough to secure the lollipop sticks. Flip the cookies over and place on the prepared baking sheets. Brush the tops with a thin, even coating of milk and sprinkle colored sanding sugar onto each cookie.
• Bake until the edges of the cookies just begin to lightly brown, about 15 minutes. Allow to cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

COOKIES ON A STICK

Steps:

• In a large bowl, cream the butter, peanut butter and sugars. Add egg; beat well. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture., Insert a lollipop stick into a side of each candy bar until stick is nearly at the opposite side. Press 1 heaping tablespoon of dough around each candy bar until completely covered. Press dough tightly around the end of the candy bar and the stick. , Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 14-16 minutes or until cookies are set. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

COOKIE POPS ON A STICK!!

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine butter or margarine, baking soda, white sugar and your favorite extract flavor. Beat these ingredients together with an electric mixer until fluffy. Add self-rising flour Beat well.
• Roll dough into walnut sized balls. Place them two inches apart onto the cookie sheet and flatten slightly. Press ice cream stick into the flattened side of the cookie, and press down. This way, you know how large the cookie will be when baked. Add whatever topping to each cookie you like, OR, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten.
• Bake until edges are lightly golden.

QUICK CANDY COOKIE STICKS

Steps:

• Heat oven to 375°F.
• In large bowl, mix sugars, oil, vanilla and egg with spoon until smooth. Stir in flour, baking soda and salt. Stir in 1/4 cup of the candies.
• Divide dough into fourths. Shape each fourth into roll, about 14 inches long, on ungreased cookie sheet, placing 2 rolls on a cookie sheet. Pat each roll to about 1/2-inch thickness. Sprinkle 2 tablespoons of the remaining candies on each strip; press lightly.
• Bake 6 to 8 minutes or until golden brown; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack.

FLOWER SUGAR COOKIES

Steps:

• Sift flour, baking powder, and salt into a bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium; add eggs and vanilla. Reduce speed to low; add flour mixture gradually, beating until incorporated. Shape dough into 2 disks. Wrap each in plastic and refrigerate until firm, at least 1 hour or overnight.
• Place 4 or 5 skewers on a parchment-lined baking sheet, alternating the direction the tips are pointed. Repeat with remaining skewers.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature until just soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to 1/4- to 1/2-inch thickness. Cut out shapes using a 3 3/4-inch flower cookie cutter (kitchengifts.com). Transfer to baking sheets, placing each cookie on a skewer, covering 2 inches of the skewer end. Gently press cookies down. (Cookies will stick once they are baked.) Roll out scraps once, and repeat. Repeat with remaining disk of dough. Freeze until cookies are firm, 15 minutes.
• Bake in batches, switching and rotating sheets halfway through, until edges of cookies turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
• Spoon royal icing into a pastry bag fitted with a small plain round tip, and decorate cookies. Let stand overnight or until icing dries completely.

PRESSED FLOWER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with parchment paper.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, cream together the butter and sugar with an electric hand or stand mixer for 3-5 minutes, until the butter and sugar are fully combined and there are no visible bits of butter, but before the mixture becomes fluffy. Add the egg, vanilla extract, orange extract, vanilla bean seeds, and orange zest and beat to incorporate.
• Add the dry ingredients and mix until just combined, but still crumbly. Turn the dough out onto a clean surface and bring together with your hands into a smooth ball.
• Lightly flour the surface and the top of the dough. Roll the dough out to about ¼-inch-thick. Use a 4-inch round cookie cutter to punch out cookies, re-rolling the scraps and cutting out more cookies. Place the cookie cut-outs on the prepared baking sheets.
• Working in batches if needed, bake the cookies for 8-10 minutes, until lightly browned around the edges.
• While the cookies bake, remove any stems and leaves from the flowers and lay them on a paper towel.
• Immediately upon removing the cookies from the oven, place the edible flowers onto the cookies, patting the flowers down gently to ensure they stick. Place another baking sheet on top of the cookies to weigh down for 1-2 minutes; this will help press the flowers into the cookies as they cool. Remove the baking sheet and let the cookies cool completely to firm.
• Arrange the cookies on a platter or in a gift box and serve.
• Enjoy!

{ COOKIES BY DESIGN } COOKIES ON A STICK

Steps:

• Place melted butter in a large mixing bowl and add each remaining ingredient as listed, beating well after each addition to achieve a smooth dough. Let dough stand uncovered 10 minutes.
• Make golf-ball-sized shapes of the dough and insert a flat, wooden popsicle stick (purchased wherever craft supplies are sold) into one side of each ball. Carefully flatten each ball of dough to a 1/2 inch thick patty.
• Place 3 inches apart on greased baking sheets. Bake at 400°F for 6-8 minutes or til just browned around the edges, but still white on tops of cookies.
• Remove from the oven and smear the top of each cookie generously with heated, canned, ready-to-spread frosting (flavor of your choice). Frostings may be tinted with few drops food coloring once it has been heated. Let cookies cool on baking sheet 10 minutes before carefully removing to paper towels.