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Lollipop Cookies



  • 2/3 cup Butter Flavor Crisco
  • 3/4 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 24 to 30 flat ice cream sticks


  • Chocolate chips
  • Raisins
  • Red hots
  • Snipped dried fruit
  • Coconut pieces
  • Coconut shavings
  • Colored sugar
  • Sprinkles


  1. Cream Crisco, sugar, milk and vanilla extract in a large bowl at medium speed of electric mixer until well blended. Beat in egg.
  2. Combine flour, baking powder and salt. Mix into creamed mixture.
  3. Cover and refrigerate for several hours or overnight.
  4. Heat oven to 375 degrees F.
  5. Shape dough into 1 1/2-inch balls. Push ice cream stick into center of the dough. Place dough with stick parallel 3 inches apart on ungreased baking sheet. Flatten to 1/2 inch with large, smooth, greased and floured spatula. Decorate as desired. Press decorations into dough. (Decoration hint: Cookies can also be painted. Mix 1 egg yolk and 1/4 teaspoon water. Divide into 3 cups. Add 2 to 3 drops of different food coloring to each. Stir. Use clean water brushes to paint cookies before baking.)
  6. Bake at 375 degrees F for 8 to 10 minutes, or until golden.

Yield: 1 1/2 to 2 dozen 3-inch cookies

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