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+ servings

Sugar Cookies on a Stick

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.
Course Dessert
Cuisine American
Keyword Cookies on a Stick
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1
Author Cookie Madness


  • 3 cups all-purpose flour 13.5 oz/380 grams
  • 1 teaspoon baking powder
  • 2 sticks butter unsalted, softened (8 oz)
  • 1 cup granulated sugar 200 grams
  • 1 large egg room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • Mix together the flour and baking powder and set aside.
  • In a mixing bowl, beat the butter and sugar until light and creamy. Stir in the egg, salt and both extracts.
  • Slowly add flour mixture (1 cup at a time) and stir until incorporated
  • Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
  • 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.
  • 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.


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