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Lollipop Cookies

Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out with this playful recipe -- invite them to roll the balls of dough in colorful sugar.

  • Prep:
  • Total Time:
  • Yield: Makes 24
Lollipop Cookies

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007


  • 2 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • Colored sanding sugar or sprinkles (preferably black and orange)
  • 24 wooden ice-pop sticks


  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

  2. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).

  3. If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.

  4. Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.

Reviews (15)

  • MrsScoop 6 Nov, 2011

    These were one of the BEST cookies I've ever tasted and one of the easiest to make. My four year old helped and enjoyed them out of the oven! I took the advice and used half unsalted butter and half shortening. I also used lollipop sticks and not popsicle. They stay on til the last bite. I literally lick the stick!!!! Also, I baked them for the recommended time. MAKE THESE TODAY!!!!!

  • Jian16 28 Oct, 2010

    love this recipe! yummy! easy!

  • donnavagnoni 1 Nov, 2009

    these were a huge hit at a Halloween party! They do not need to be as big as recommended-I would say a Tbs cooked for 10 min did the trick. Everyone loved them!

  • DelicioiusDina 15 Jan, 2009

    I made these for a baby shower where the expectant mother didn't know the sex of the I made pink lollipops and blue lollipops. They were very cute!

  • lovetogolf 30 Oct, 2008

    I found the recipe makes about 14 cookies if you are scooping 1 1/2 tablespoons. So I had to make another batch after the first, which also yielded 14 cookies. I used my convection oven and found that about 20 min was about right since the cookies are quite big (could have been 16-18 min for softer). I used tongue depressor size sticks instead of the popsicle ones. The cookies are a little crunchy at 20 min but they stay on the stick until every bite is gone.

  • theupperplain 24 Oct, 2008

    Have not made any yet but my nice said she was thankful I sent her this. She said her children would have know fun with a silly imature of lifes joys...lighten up people

  • Huntgoddess218 21 Oct, 2008

    I agree with Neardley. I don't see what you would need the stick for. It seems that the cookie would just crumble and fall off.

  • mykele 21 Oct, 2008

    Why the reference to dry ice? No mention of
    it in the recipe.

  • mykele 21 Oct, 2008

    After reading the comments, I would say that whoever
    puts the recipe on line should double check baking
    times....I agree that 20 to 25 minutes is too long
    and 10 to 12 is much better. If using the
    convection mode be sure to adjust the baking
    time as that is faster. There have been errors
    lately and not up to the standard we are
    used to seeing.

  • Neardley 21 Oct, 2008

    Does anyone know....once you take a bite or two, does the rest of the cookie fall off of the stick?

  • Fairrie 21 Oct, 2008

    F.Y.I...dry ice is simply carbon dioxide (CO2)that has been frozen. It is dangerous due to the extremely cold temperature that it maintains while in a solid state. It changes directly from a solid to a gas and never exists in a liquid form. In a pure state it would not be harmful however, it is not generally conciderd to be 'food safe' and should not come in direct contact with food. There is no way of knowing what contaminates (bacteria or germs) may be contained within the solid substance.

  • Osmondfan 19 Oct, 2008

    The time has to be wrong because it's basically a sugar cookie recipe... so I'd say 10-12 mins. especially if you lightly flatten them.... sounds like I would like some right now !!!! YUM !!!

  • jopomeroy 19 Oct, 2008

    Do these really bake for 20 to 25 minutes?

  • cookiebaker01 18 Oct, 2008

    Try using 1/2 butter, 1/2 shortening. The shortening will produce a softer cookie while you still retain the butter flavor.

  • sweettreet 13 Feb, 2008

    I made these, but i found them to be a bit hard. I like the roll out recipe better.

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