Hello again! Holly here from Revamperate to share a recipe inspired by everyone’s favorite holiday but with a summer twist. Today, we’re celebrating Christmas in July with sugar cookie pops! To me, cookies encompass everything about Christmas, so the entire month of December I’m usually baking hundreds of different cookies. For July, I decided to put a summer spin on my favorite sprinkled sugar cookie recipe by baking them on sticks! I recently made cherry pie pops too because when you put a stick on it, I think it makes it more summery, like a popsicle or a lollipop.
Anyway, here’s how to make them and start celebrating Christmas early!
This recipe yields about 15 cookies depending on size.
Ingredients:
- 1 cup butter, room temperature
- 3/4 cup vegetable oil
- 1 cup sugar
- 1 cup powdered sugar
- 1 tbsp vanilla
- 2 eggs
- 4 cups + 2 tbsp flour
- 1/4 tsp salt
- 2 tsp baking powder
- Red and green sprinkles
- Cake pop sticks
In one bowl, whisk together the flour, baking powder and salt and set aside. In the bowl of your mixer fitted with a paddle attachment, beat the butter until smooth (about one minute). Add the oil and sugars, mixing until smooth. Mix in the vanilla extract, then the eggs, beating well between each addition. Mix in the dry ingredients a little at a time until barely combined. Chill the dough for at least one hour.
Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat.
In a small bowl, combine the sprinkles.
Once chilled, remove the dough from the fridge and roll into 1-inch balls. Roll the balls in the sprinkles and press if needed until the sprinkles stick. Push a stick into the middle of each. Place at least 1 inch apart on the lined baking sheet and press down with the bottom of a cup to flatten, trying to keep the stick securely inside the dough. I did this to ensure they stayed flat but still very thick. They do not spread much, so leaving them as balls is not ideal for the recipe. Bake for about 10-12 minutes. Remove promptly from the oven even if they don’t look fully done yet. Do not overbake or allow them to brown.
Leave on the baking sheet to cool completely. Once cool, pass them around and enjoy these super soft sugar cookies!
- Gingerbread Bundt Cake Recipe with Cinnamon Cream Cheese Frosting - November 21, 2020
- No-Bake Raspberry Cheesecake - November 15, 2020
- Slow Cooker Apple Cider - November 5, 2020
Do you have a conversion time table for stove, oven to slow cooker