Quick Candy Cookie Sticks Recipes

CANDY-STRIPE COOKIE STICKS

Steps:

• Preheat oven 400 degrees. Combine egg whites and sugar in the bowl of an electric mixer fitted with a whisk attachment; beat on medium until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla; beat until combined.
• Transfer 1 cup batter to a small bowl; set remaining batter aside. Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip. Secure end of pastry bag with rubber band; set aside.
• Place a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle; spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes.
• Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.
• Repeat process, tinting and baking 2 or 3 cookies at a time.

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.

CANDY BUCKET COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Mix the flour, baking soda and salt in a large bowl. In a separate bowl, combine the light brown sugar, butter, granulated sugar, vanilla, whole egg and egg yolk. Blend until smooth and combined, about 30 seconds. Add in the dry ingredients and mix until just combined. Fold in the candy pieces.
• Using a 4-ounce ice cream scoop, plop out 10 to 12 cookies on each prepared baking sheet. Bake until slightly golden and puffy, 14 to 17 minutes. Let cool for 15 minutes on a wire rack.

CHUNKY HALLOWEEN CANDY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix butter, brown sugar, and white sugar together in a bowl until creamy. Beat in eggs, one at a time, until smooth.
• Combine flour and baking powder in a bowl. Mix gradually into the butter mixture. Beat in vanilla extract until mixed. Fold in candy a little at a time.
• Drop spoonfuls of dough 2 inches apart onto 2 baking sheets.
• Bake in the preheated oven until cookies are golden, about 10 minutes.

COOKIE STICKS

Steps:

• In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. , On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly. , Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.

CANDY-STRIPE COOKIE STICKS

Steps:

• Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined.
• Transfer 1 cup batter to a small bowl (set remaining batter aside). Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip (such as Ateco #2). Secure end of pastry bag with rubber band. Set aside.
• Put a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle, and spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes.
• Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place, seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.
• Repeat process, tinting and baking 2 or 3 cookies at a time. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.

CANDY STRIPE COOKIE STICKS

Steps:

• Preheat oven to 400.
• Put egg whites and sugar in a bowl, and mix with an electric mixer or egg beater until foamy. Slow speed, and add the flour and salt. Mix until it's just combined. Add the butter, cream, and vanilla and beat until combined.
• Put one cup of the batter in a small bowl. Into the one cup batter add red food colouring until the desired colour had been reached. Put this tinted batter in a pastry bag, fitted with a small plain round tip. Secure the end of the pastry bag with a rubber band and set it aside.
• Cut a stencil out off stiff cardboard with 3-by-6-inch rectangle in it. Line a baking sheet with parchment paper or a baking mat, and place the stencil down. Spoon heaping tablespoons of the batter into the stencil one at a time, spreading each out each spoonful with a spatula, until the shape is filled. Move the stencil over and make another rectangle in the same manner.
• Pipe diagonal stripes with the tinted batter onto each rectangle, in a manner similar to a candy cane. Bake until a pale gold, about 6-8 minutes.
• Immediately loosen the edged of the cookie with a spatula, and flip the cookie over, so that the stripes will be on the outside when rolled. Starting from one of the long sides, roll the cookie into a stick. Place with the seam side down on a clean work surface to let it cool. Repeat with the second cookie quickly.
• Continue, making two or three cookies at a time as you baking sheet allows. Store between layers of parchment or wax paper in an airtight container for up to one week, or freeze.

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.

CANDY BAR COOKIES ON A STICK

Steps:

• Beat peanut butter, butter, and shortening in large mixing bowl on medium to high speed for 30 seconds.
• Add sugars and baking soda and beat till combined.
• Beat in eggs and vanilla till combined.
• Beat in as much of the flour as you can with the mixer on medium speed, scraping sides of bowl occasionally. Stir in any remaining flour with a wooden spoon.
• Insert a wooden stick into the side of each candy bar piece.
• Form about 2 tablespoons dough into a ball shape around each candy bar piece, making sure the candy bar is completely covered.
• If desired, roll the ball in decorative candies or colored sugar, gently pushing candies into the dough.
• Place cookies 2 1/2 inches apart on ungreased cookie sheet.
• Bake in 325 degree oven for 15-20 minutes or until golden and set.
• Cool on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely on rack.