![]() Butter your hands (to prevent sticking) and knead the fondant.Place melted marshmallow in big bowl, and add 1/2 the bag of powdered sugar.Combine marshmallow, water, and vanilla in saucepan.Cream cheese (optional)–makes it much tastierĪdd a thin layer to sugar cookie, then top with fondant swirl.2 tbsp flavored coffee creamer, or regular milk.Bake in preheated oven at 400 6-8 minutes.Place a lollipop stick in the middle, and pinch sides to cover stick.Place in baking sheet lined with parchment paper.Roll out dough on floured surface and cut round pieces.Form a ball, and place in freezer for about 30 minutes.Sugar Cookies Ingredients: (Adapted from AllRecipes) As long as the fondant is already made (which is really not all that hard), the kids will have fun making molding and shaping their swirl cookie. But, I would recommend these as a project where the kids can make their own. I ended up making only 3 fondant swirl cookies, and the rest were regular sugar cookie lollipops with a pink sugar glaze. The fondant swirl was a bit labor intensive.and much too sweet. Although they were really fun, I wouldn’t recommend making them. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.I made these lollipop sugar cookies for my little nice’s 3rd birthday party. When measuring flour, we spoon it into a dry measuring cup and level off excess. Let the icing harden completely before serving, about 1 hour. Decorate with edible glitter or sprinkles if desired. Take the cookies out one at a time, shaking gently to let excess icing drip off, and place right-side up on the prepared cooling rack. One at a time, put the cookies face-side down in the baking sheet icing. Drizzle the red icing all over the white, then drizzle the green icing over both. Pour the remaining white icing into a clean rimmed baking sheet and spread or shake to evenly coat it. Add 2 drops green food coloring to the second bowl and stir until evenly combined. Add 9 drops red food coloring to one bowl and stir until evenly combined. Put 1/4 cup icing into each of 2 small bowls. Line a baking sheet with parchment and set a cooling rack on top. Add 7 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 tablespoons water if necessary to make a smooth icing that thickly coats the back of a spoon. Let cool completely on the baking sheets.įor the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9 to 11 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Refrigerate the cookies until firm, about 1 hour. Reroll the scraps and cut out more cookies. (Return the dough to the refrigerator if it gets too soft.) Cut out shapes with a 2-inch round cookie cutter and arrange 2 inches apart on the prepared baking sheets. ![]() Roll out the dough to a thickness of 1/2 inch, dusting with more confectioners' sugar as needed. Generously dust a work surface with confectioners' sugar. Line 2 baking sheets with parchment paper. ![]() Wrap and refrigerate until firm, about 1 hour. Reduce the speed to low, add the flour mixture in 2 batches and beat until just combined. Increase the mixer speed to medium high, add the vanilla and egg and beat until incorporated. Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes. For the cookies: Whisk together the flour, baking powder and salt in a medium bowl.
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