Cookies on a Stick

It took me a while to find it, but I think it’s the perfect cookie for putting on sticks and making cookie bouquets. The dough is easy to work with and the cookies taste great. You can vary the flavorings. For best results, weigh your flour before measuring. If you don’t have a scale, sift it and then measure.

bommarito.jpg

Here’s a cat on a stick. Taste and texture is perfect, but I don’t have a very steady hand and will probably never be able to do really beautiful art. Still, it’s kind of fun to try.

catonastick.jpg

Cookies on a Stick
 
Prep time
Cook time
Total time
 
This dough is great for making cookies on sticks, but it's also great for making cut-out cookies that are sturdy enough to ship and which keep fairly well.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1
Ingredients
  • 3 cups(13.5 oz) all-purpose flour
  • 1 teaspoon baking powder
  • 2 sticks butter, unsalted, softened (8 oz)
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
Instructions
  1. Mix together the flour and baking powder and set aside.
  2. In a mixing bowl, beat the butter and sugar until light and creamy. Stir in the egg, salt and both extracts.
  3. Slowly add flour mixture (1 cup at a time) and stir until incorporated
  4. Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
  5. Preheat oven to 375 degrees F. Roll the dough onto a lightly floured surface to approximately 5/8" thick. Cut the cookies into shapes and place the cut cookie shape on a parchment lined cookie; Poke a stick into cookies.
  6. Bake the cookies for approximately 8-10 minutes or until the edges begin to turn golden brown in color. Remove cookies from the oven and allow tocool on a wire rack for 5 minutes. For larger cookies, bake at 350 F for a slightly longer time.
Notes
This recipe makes about 2 pounds or of dough. The number for cookies you get will vary depending on how big your cutters are and how thick you roll your dough. For icing, I prefer buttercream, but if you need a good royal icing this one works.

Royal Icing
1 pound confectioner's sugar
5 T meringue powder or 1/4 cup pasteurized egg whites
Ice cold water according to desired consistency and 1 teaspoon vanilla

Stir together, using as much water as needed for desired consistency

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Comments

  1. Anonymous says

    y’know, i got up today, and i said to myself, what is up with the sugar cookies? that was like the first question on my lips. it’s been nagging at me all morning. cookie madness to the rescue! hee

  2. Anna says

    Anonymous, at least you got some sleep and didn’t stay up all night tossing and turning over cookies on a stick. I’m suspect several readers were so anxious they had to take an Ambien. I apologize to everyone who is groggy today and I will try not to leave you in suspense regarding cookie issues.

  3. says

    hey someone stole my cookie, and my comment showed up as “anonymous”. it wuz i who woke up wondering what was up with the sugar cookies. (i just wanted to get full credit for being the wise-ass.) carry on, then.

  4. Anna says

    Oooooooooh. Thanks for the tip, Candace. This will help me out a lot.

    I still wish there were some kind of studio you could go to decorate your cookies — kind of like paint your own pottery but decorate your own baked good instead. All of the cooks (and maybe cakes too) would be baked and ready to decorate. All the icing would be in tubes, everything would be done and all you’d have to do is decorate.

  5. carla says

    LOVE LOVE LOVE this recipe! i have searched many times for a recipe similar to that of cookies by design. this is by far the closest, and i may even like it better! i went to our local asian market and bought chopsticks to use for the sticks… much cheaper than buying them from a cake supply shop. this is now my go-to recipe for great sugar cookies on a stick!

  6. Susan says

    Hi, You mention that Michelle Bommarito’s cookie recipe is closest to that of cookies by design, however that recipe is not listed. Or am I missing it?

  7. Anna says

    Hi Susan,

    You know, it’s really not clear. I have re-labeled the recipe. The Michelle Bommarito cookies are the “Sugar Cookies for Sticks”….the last (and best!) recipe.

  8. jessica says

    do you the cookies with the sticks inside?? i have read some recipes saying that you should and some saying you should’nt.

  9. Beth says

    Hi,
    I was wondering what kind of sticks do you use for these types of cookies? I am interested in getting started making these. I currently make a soft sugar cookie.

  10. says

    Beth, a lot of craft stores (definitely Michael’s) sell the sticks. Look for them in the Cake Decorating secion. They look like long, sturdy, lollipop sticks. You can also use wooden sticks.

  11. PinkPoodle says

    I just made the Michelle Bommaritos cookies for the stick – they look fantastic, I’ve not decorated yet but they are thick did not spread. My PROBLEM is … they smell like play doe???? Was my flour old you think, if not that then why? Please help.

  12. says

    How old was your flour? It does sound like maybe one of the ingredient was less than fresh. Could something have been wrong with the butter? Let me know how they taste. Maybe your nose just picked up on something else.

  13. Jennifer says

    Hi,

    I tried the third recipe and they were phenomenal. They worked just like cookies by design so I definately recommend it!!!

  14. Julie says

    I did the 3rd one for my friends birthday… they turned out great! not only did they taste good, but they looked great. Instead of the icing/frosting that she suggusted I used betty crocker cookie icing… with in 4 min. it was hard and ready to decarate… everyone I know was very impressed by my cookies… and it was way less expensive than going to one of those cookie shops.

  15. Karly's Mom says

    Can you make this cookie dough in advance? Plan to make these for my daughter’s 1st Birthday and I’d like to do as many steps ahead of time as possible. Thanks!

  16. Sharon says

    I baked Michelle Bommarito’s cookies on Sunday. How incredibly perfect! I couldn’t believe they tasted just like Cookies by Design. I didn’t have any unsalted butter in the house so I used the salted one and cut out the kosher salt. It was just great. Now if I could only find out how to decorate them…hm-m-m. More research ahead.

  17. Sharon says

    Ok, so I tried decorating these wonderful tasting cookies. I made royal icing and as a youtube video said put a small amount of royal blue food coloring in it. The color looked right in the bowl but dried to a pale green. For a baby shower I wanted pastel blue. Any hints?
    Also I tried piping outlines on them and discovered I needed to have a lot more practice before the baby shower display in Sept.
    Thirdly, I realized last night that the sight of a pale green baby footprint cookie is not appealing. I took the cookies to work today and everyone agreed the taste was great, but the icing did need some work. I’ll make the baby footprints white with pastel blue piping tomorrow when I practice on my 2nd batch.

  18. Barb says

    I would like to try this recipe. How much butter is in a stick of butter? I’m from Canada and our butter is sold by the pound.

  19. Sherry says

    I would like to try these cookies for a preschool party. How many cookies do you think one batch would make?

  20. Julie says

    It makes a fair amount of cookies… especially the size that I would imagine you would be making for a preschool party. I’m a preschool teacher my self (4 year olds) and I can’t imagine them eating anywhere near the amount of cookies that this would actually produce.

  21. says

    I made the Michelle Bommarito recipe for my sister’s baby shower. I did cookie boquets for centerpieces in several baby themed shapes iced with Royal Icing in the shower colors. I used the Wilton cookie sticks from Michael’s. The cookies were a huge hit and turned out so perfect! Thanks for the great site!

  22. jean irvine says

    i would just like to thank the person i took the recipe for the sugar cookies on a stick, they turned out beautiful everyone loved them
    thanks……jean ontario canada

  23. Stacey says

    The Michelle Bommarito’s Sugar Cookies For Sticks was THE BEST EVER!!! I made rainbows and hearts for my arrangement and it was absolutely professional! I will use this recipe again and again. Thank you so much for sharing this with us. I did not have any almond extract so I used coconut and they were fabulous! Again, THANK YOU -THANK YOU- THANK YOU!

    Stacey from Olive Branch, MS

  24. Debora says

    To Barb:

    A stick is a quarter of a pound. We get four sticks in a one pound package of butter. Good luck!

  25. Daisy says

    I made the “Michelle Bommarito” recipe in the shapes of balloons on a stick for my daughter’s birthday party. They turned out wonderful!! Super tasty and they all stayed on the sticks.
    I was wondering, though, if you really roll your cookies so thick – 5/8″ and they only took 7-10 minutes to cook? I rolled my dough out to about 3/8-1/2 inch and they took at least 10 minutes to cook. Just curious.
    Either way, thank you for doing the testing for us!!

  26. debbie says

    How do you keep the white cardboard sticks for the cookies on the stick from burning. I tries to keep them up but still had dark marks after baking.

  27. maggie says

    I tried a few different recipes and my family of taste testers all agreed that Michelle Bommarito’s recipe was the best. I would like to try to use lemon extract but I’m not sure if I should leave out the vanilla. Has anyone tried this or have any suggestions?

  28. Ron in Tampa says

    1. TYPE OF PAN AN TEMP OF DOUGH MAKES A DIFFERENCE
    I used an uninsulated, regular old commercial half sheet pan with a silpat liner, with well chilled dough (cut out momentarily held by the edge did not bend) and the results were perfect. My second pan had no silpat and I used parchment paper, the dough was a little less chilled and they spread, not bad, but less desireable than the siplat chilled batch.
    2. EASY ROLLING = USE PLASTIC WRAP BEFORE FIRST CHILL
    Before the chilling roll the dough to desired 5/8 thickness between two sheets of plastic wrap. It is easier before the dough hardens as it chills, there is no flour mess, and the cut outs come out of the cutters easier and less deformed.
    4. LITTLE DASH OF ALMOND MADE BIG DIFFERENCE
    I used the 1 tsp Vanilla and dash of Almond, which I took to mean 1/4 tsp and the flavor it imparted was so much better and more complex than plain old vanilla, yet wasn’t overpowering as pure alomnd would have been.
    5. SMALL WILTON BOTTLES FOR FROSTING
    Use the Dam and Flood technique for outlining and filling an area using small clear squeeze bottles instead of piping bags. (2 fo 1.99 at WalMart)
    THANKS, Sorry Cookies By Design,I can make my own now

  29. Alexis says

    Anna, thanks so much for the recipe, I have made it several times and the cookies turn out great each time!

    I have a good friend who is allergic to wheat – has anybody tried to modify this recipe with another kind of flour (or blend of flours) with any success? He still eats my cookies but I think he regrets it later!

    I would love to see and try a wheat-free version of this recipe! Thanks to anyone with suggestions.

  30. Joann says

    Thank you so much for this recipe. It is the best I’ve tried. It is almost as good if not better than Cookies by Design. I made it for my son’s birthday party. As soon as he put it in his mouth, he said “this is a great cookie”. I knew that my hunt was over. Thank you so much.

  31. Sandra says

    I used the Sugar Cookies For Sticks for regular cookies and decorated them with a soft fondant like receipe and with Royal Icing. I made them for a baby shower as well as for raising money for Breast Cancer. I will only use this receipe for now on! I raised over $1100 for Breast Cancer benefiting the Susan G. Komen for the Cure.

  32. Cris says

    Thank You, Thank you, Thank you, I made this cookies for my tween daugther’s B-day party, shaped as guitars, (the girls don’t eat cake anymore…) They loved them and actually eat them !!!

  33. says

    Thank you SO much for doing this trial and error! It is so great to see how you worked through the various recipes to find the one that works on sticks! I regularly use the Big Fat Cookies one, but I’m so glad to hear there’s a better one for sticks. Thanks so much for documenting your experience!

  34. P. Voth says

    I would like to know where you buy the cookie sticks in bulk and at a discount. They can get expensive. Please help!

  35. michelle says

    Ok bakers, I trust you. I was going to begin my research and test baking today but it looks like you have done all of that for me. I have the supplies and will begin with confidence that this will work. thanks so much.

  36. chimera says

    I made the Michelle Bommarito recipe last night – they came out perfectly! I didn’t want them for a cookie bouquet, but I was tired of thin, crackly sugar cookies for decorating, and wanted something a bit more substantial. These taste great and they’re nice and thick and even. Make sure you chill your cut-out dough shapes on the cookie sheet before putting them in the oven – they’ll hold their shape perfectly. I’m excited to decorate them tonight! Thanks for the recipe.

  37. Susan says

    Sounds like what I’m looking for for a baby shower. Can I bake these in advance and freeze them for a couple of weeks before thawing and decorating them ( Michelle Bommarito’s recipe) ?. How long are they good after baking if not frozen ?

  38. Susan says

    Back in the 1960’s, my Grandmother used to bake “Tea Cakes” which I remember as slightly sweet, more like a slightly chewy cookie in size and consistency than cake and presumably served with tea. Sadly the recipe was lost with her. I was wondering if anyone had heard of them and had a recipe.

  39. says

    Hi Stephanie,

    I haven’t used cocoa powder in this recipe, but there’s a Halloween recipe with cat heads on a stick and it’s made with a good chocolate sugar cookie dough. Here’s the link.

    http://www.cookiemadness.net/?p=1061

    Susan, that tea cakes recipe sounds familiar. I will see if I can find something similar and email it to you.

  40. says

    Susan, about the babyshower. I would make the dough ahead of time, freeze it, then that it out and bake the cookies fresh the day before. If you don’t have time to do that, these should freeze just fine.

  41. Andrea Potter says

    Bless your heart! You saved me alot of money and precious time. This recipe was absolutely perfect! I made this and didn’t have time to make a second batch, so I used a package of Betty Crocker sugar cookie. Your Bommarito’s recipe was superior and held its shape when it baked. The bouquet turned out beautifully! The smell was incredible! It even smelled better than the BC package. Thank you a million times over. I was so proud to take this bouquet in to both my sons’ classes. I’m going to make some more and mail them to young relatives in other states. You’re awesome.

  42. Rhonda says

    Perfect! Used your recommendation a few months ago for my sister’s baby shower centerpiece bouquets and they were perfect and beautiful, and for my daughter’s 16th birthday party (smiley faces) centerpieces! This is now my go to recipe for cookies on a stick—-delicious too!

  43. Beth says

    I see some people have asked how many cookies Michelle’s recipe makes, but I didn’t see an estimated number. I am making them for a baby shower and want to know an approximate number for how many cookies the recipe makes? And how big the cookies that you made were? Thank you so much!

  44. says

    Beth, I’m not giving exact numbers because it’s just so variable. What I can tell you is you get about 30 oz of dough. If you use an ounce of dough for each cookie you’d get 30 cookies, but most cookies on a stick are bigger than that so you’re more likely to get 20 or so. I think I got about 14 or 15.

  45. Kim says

    Bommarito’s recipe is the absolute best. I’ve used it on several occasions now and have friends everywhere asking me to make them cookies. A tip that I’ve found is after making the dough shape it into a rectangle in the thickness you desire for your first batch that way after the hour of chilling you can unwrap the dough and immediately cut out your first shapes w/o having to roll it out. I’ve found the dough is extremely hard when you take it out of the fridge and this has saved me time from having to let it warm up. Thanks for sharing this recipe it will be my go to sugar cookie recipe from here on out!

  46. Heather says

    This is absolutely fabulous, I tried Martha Stewart’s recipe for Sugar cookies today and they were not what I was looking for and they were do hard after baking. I need to make sugar cookie centerpieces for my daughter’s first birthday (its a garden party) and I am also making the cupcakes. Do you think I can make the dough ahead of time (I need to make about 70 cookies) and then cut them out, and then put them on a cookie sheet with parchment paper in between and freeze them until I need to bake them off? I am just trying to not kill myself two days before the party. Let me know your thoughts :-) Thank you again!

  47. Dana says

    If I wanted to make the dough about 6 days In advance does it have to be frozen or can it be kept In the refridgerator? Also what’s the longest you have frozen the dough for with it tasting ok?

  48. Elke Royal says

    These look great! Could the dough be rolled into balls, put on the stick and then flattened with a glass dipped in sugar? And how many cookies can I get out of this one recipe? Thanks.

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