These vibrantly colored cookies on a stick are another Easter treat that I made, but I really think these would be cute enough for any occasion!
I love the Alice In Wonderland Ride at Disneyland and these cookies are my interpretation of the zany pops of color and bright wild accents seen throughout the ride. Easter seemed like the perfect time to try them out and I think they look super festive and fun for adults and kids alike.
The cookie is a basic slice and bake sugar cookie with the added twist of the different colored layers of dough to give the colorful spiral effect, then rolled in non-pariel sprinkles.
Once the dough is cut, a stick is inserted and then the cookies are baked. No need for icing, these cookies are fabulously fun looking already! Here is how you can make your own.
Make a double batch of your favorite sugar cookie recipe (I used this recipe) and divide the dough into three equal pieces.
Place one piece of dough back into the mixer and add desired food coloring. I used a bright green, fuchsia and orange.
Mix dough and food coloring until completely incorporated. When the dough is the correct color, wrap in plastic wrap and chill for 30 minutes before rolling.
Repeat with other two pieces of dough. When dough is chilled, remove one color from the fridge and roll out to an approximately 1/8″ thick rectangle that is approximately 12″ wide x 17″ long.
Place rolled rectangle aside and roll out next color of dough into the same size rectangle. Brush first rectangle with a little water and place second rectangle evenly over the first rectangle and press together.
Roll out remaining color of dough into a rectangle, brush a little water on top of the dough and place on the top pressing all three layers together.
Starting on the 12″ side, tightly roll up the rectangle into a fat roll. When you get to the end, pinch the seam of dough together to seal.
Fill a 9″ x 13″ baking pan with non-pariel sprinkles and carefully press the dough roll into the sprinkles covering all sides of the dough. Wrap sprinkle covered dough with plastic wrap and refrigerate for 1 hour or until very firm.
Using a sharp serrated knife, slice the dough into approximately 1/2″ thick rounds. When all the dough rounds have been sliced, carefully slide a stick into each of the rounds and place in the freezer for at least 1 hour before baking.
Half an hour before baking, line a baking sheet with parchment or silpat and set aside. Pre-heat oven to 350 degrees. When the oven is preheated place the dough rounds with sticks evenly on prepared baking sheet and bake for 16-20 minutes. You want to cookies to bake up pretty firm so they don’t fall off the stick!
Let cookies cool completely on a wire rack before placing into a stand or wrapping for gift giving. I was lucky enough that some great friends (hi Chris and Gayle!) gave me an extra piece of butcher block left over from their kitchen remodel and my super clever dad turned it into this handy-dandy cookie pop holder that you see in the pics.
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