Name: Sugar Cookie Dough Lollipops
Prep time: 45 min
Cook time: 45 min
Yield: 3
Ingredients: 1/2 c. unsalted butter -; 1 c. granulated sugar -; 1 tbsp. heavy cream -; 1 tsp. vanilla extract -; 1 1/4 c. all-purpose flour -; 1/4 tsp. salt -; 10 oz. chocolate candy coating -; Sprinkles -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Sugar Cookie Dough Lollipops

1. 1/2 c. unsalted butter -

2. 1 c. granulated sugar -

3. 1 tbsp. heavy cream -

4. 1 tsp. vanilla extract -

5. 1 1/4 c. all-purpose flour -

6. 1/4 tsp. salt -

7. 10 oz. chocolate candy coating -

8. Sprinkles -

How to cook deliciously - Sugar Cookie Dough Lollipops

1. Stage

In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add heavy cream and vanilla and mix well. Add flour and salt and mix, kneading with your hands if necessary, until dough comes together into a large ball.

2. Stage

Roll out dough between two layers of waxed paper into a disk 3/8 inch thick. Cut into 1 1/2-inch rounds and arrange on two parchment-lined baking sheets. Keeping the rounds flat on the baking sheet, insert a lollipop stick into each round, gently pushing about 1 inch of the stick into the dough. Freeze until firm, at least 1 hour or overnight.

3. Stage

Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it.

4. Stage

Working in small batches of 2 or 3 pops (keep remaining lollipops in the freezer), dip each one into coating, using a small spatula to cover the entire surface. Tap off excess. Decorate with sprinkles, if desired, and then arrange on another parchment-lined baking sheet. Repeat with remaining lollipops. Refrigerated, pops will keep for up to 5 days.