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Cookies on a Stick

by on October 2, 2006 · 68 comments

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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Published on October 2, 2006

{ 68 comments… read them below or add one }

Anna January 22, 2010 at 8:14 pm

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.

Anna January 22, 2010 at 8:16 pm

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.

Trish February 14, 2010 at 8:30 am

I made these yesterday and could not be more pleased with how they turned out. Thanks so much for sharing! You can see a picture of mine here (I haven’t blogged it yet): http://www.facebook.com/#!/photo.php?pid=1022401&id=1027022632&fbid=1319909390943

Andrea Potter February 19, 2010 at 4:31 pm

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.

Michelle March 8, 2010 at 12:12 pm

Michelle Bommarito’s Sugar Cookies are wonderful!! I got tons of complements on them. I made a bunch for my best friends baby shower. Baby bottles, teddy bears and duckies! and they were so tasty!! http://www.facebook.com/home.php?#!/photo.php?pid=2752127&id=1526619178&fbid=1358389009562

carolina June 29, 2010 at 4:55 pm

I tried this recipe out and i really liked the taste using the lemon zest.
here they are in case you want to check them out:
http://summerofbaking.blogspot.com/

Rhonda July 5, 2010 at 10:03 am

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!

Anna July 5, 2010 at 10:50 am

Hi Rhonda,

Thanks for the review!

Beth August 1, 2010 at 9:05 pm

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!

Anna August 1, 2010 at 9:14 pm

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.

Beth August 4, 2010 at 6:31 am

Thank you very much!!! :) I can’t wait to try it next week for a baby shower!

Kim January 15, 2011 at 5:14 pm

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!

Heather February 16, 2011 at 4:00 pm

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!

Dana September 26, 2011 at 7:20 pm

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?

jeanne November 12, 2011 at 2:40 pm

What kind of sticks do you use for the cookie bouquet??

Anna November 12, 2011 at 2:44 pm

Michael’s sells long sticks which are perfect.

Anna November 12, 2011 at 2:44 pm

I’d freeze it and thaw it. The longest I’ve frozen dough is 3 months.

Elke Royal December 12, 2011 at 10:26 am

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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