Holiday Lollipop Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Cook Time: 10

Chill Time: 3

Total Time: 3 40

Servings: cookies

Calories: 233kcal

Author: Lord Byron's Kitchen

Add colour and pizzazz to your holiday cookie platter with these Holiday Lollipop Cookies! Spiralled and rolled cookie dough is topped with sparkling sugar and baked with a stick. These are sure to produce lots of smiles and crown you the winner of holiday baking!

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Ingredients

1 cup butter, softened
2/3 cup sugar
1 teaspoon peppermint extract
2 large egg yolks
2 1/3 cups all purpose flour
1 large egg white unwrapped
1 teaspoon water
1/2 cup sanding sugar
red food colouring
green food colouring

Instructions

In a large mixing bowl, beat together the butter and sugar until well incorporated.
Next, beat in the egg yolks and peppermint extract.
Lastly, mix in the flour until a dough is formed.
Divide the dough in three equal portions.
Place one portion back into the mixing bowl and add the red food colouring. Beat it into the dough until incorporated and the dough turns a bright red. Remove the red dough and add another portion of dough to the mixer.
Add the green food colouring and beat it into the dough until incorporated and the dough turns a bright green.
Wrap all three portions of dough separately in plastic wrap. Refrigerate for at least 3 hours.
When you are ready to bake, line a baking sheet with parchment paper and set aside. Whisk the egg white and water in a bowl and set aside. Preheat your oven to 350 degrees F.
Remove the dough from the fridge and unwrap it. Pinch off 2 tablespoon-sized pieces from each colour dough. (Any colour combination will do, but keep in mind that you will need three of those tablespoon-sized pieces for each cookie.)
Roll each colour individually into a 12-inch roll.
Lay one roll of each colour next to each other, and twist them to form a twisted rope effect. Roll the dough into a tight spiral shape.
Place it onto the prepared baking sheet and push a lollipop stick through the bottom end into the center of the spiral.
Repeat this action until you have prepared enough lollipops to fill the baking sheet, being sure to leave 2 inches of space between each one.
Brush the lollipops lightly with the egg and water mixture.
Sprinkle over some of the sanding sugar and/or sprinkles.
Bake in your preheated oven for 8 minutes or until the edges are slightly brown.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to finish cooling.

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