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How to Make a Cookie on a Stick Party Favour


Are you looking for an alternative party favour for your next celebration?  Sick of the usual lolly bags filled with supermarket bought sweets?  Then why not a cookie on a stick?!  These fun favours have become a phenomenon for kids parties, weddings, baby showers, christenings and many other celebrations. They also make a great table centrepiece if you cluster them in a jar and place in the centre of your party tables for guests to admire and eat - gorgeous!  If you want to give this fun party favour a go yourself, here is our DIY Cookie on a Stick 101, with a lot of help from our friends at The Decorated Cookie.


Cookies on a Stick - Poppies

You will need:

  • rolled sugar cookie dough
  • 3 circle cookie/fondant cutters (2 1/2 inch, 1 1/2 inch, 5/8 inch)
  • rolling pin
  • lollipop sticks
  • parchment paper
  • wax paper
  • rolled white fondant
  • Americolor soft gel pastes (I used Sky Blue, Orange, Electric Pink and Electric Green) – or in Australia try the gel colour pastes at Bakery Sugar Craft
  • any frosting
  • light corn syrup
  • green ribbon (optional)

notes on supplies: the cutters are available at most craft stores or cake decorating stores (try Spotlight, Bakery Sugarcraft online), the fondant and lollipop sticks are available at most craft stores or again at Bakery Sugarcraft.

Step One: make your cookies
Roll your sugar cookie dough pretty thick, about 1/4 inch. Cut out circle cookies with the 2 1/2 inch and 1 1/2 inch cutters and place on a parchment paper lined baking tray. Insert lollipop stick half way into cookie, patting back into shape if necessary. Bake as normal. You may want to put the different size circles on separate trays for even baking.


Step Two: make your fondant circles
For white circles, simply knead a handful of rolled white fondant. For each color, add a few drops of soft gel paste on a separate hunk of fondant and knead with your hands VERY well until thoroughly mixed. This gets messy. I looked like a Smurf after mixing the blue.

Roll each color fondant separately between two sheets of wax paper to about 1/8 inch.

Cut out a mixture of the three circles (2 1/2 inch, 1 1/2 inch and 5/8 inch) from each colour. Set on a wax paper lined baking tray and let dry for a couple hours.

I planned my poppies ahead of time so I wouldn’t have leftover circles.

Step Three: assemble your poppies
For the larger poppies, use three different colours of the 2 1/2 inch, 1 1/2 inch and 5/8 inch circles. Spread a thin coat of light corn syrup on the back of a 1 1/2 inch circle of fondant (I poured a bit of syrup in a bowl and used my finger). Gently press the circle, centering, onto a 2 1/2 inch fondant circle. Repeat with the 5/8 inch circle of fondant, pressing on the 1 1/2 inch circle. For the smaller poppies, spread corn syrup on the back of a 5/8 inch circle and press on a 1 1/2 inch circle, centering. (Don’t press too hard to mush them together. The concentric circles will just sit on top of each other.)

Spread a small dollop of frosting on the cookie. Don’t spread to the edges, keep centered or it will ooze out. Lay prepared fondant circles on top of corresponding size cookies. With the palm of your hand, cup the poppy and gently press down. Let dry several hours or overnight.

Step Four: add stems to your poppies (optional)
If you like, wrap the sticks with green ribbon. I used tape at either end to secure, starting just under the cookie (and covering the tape at this end by wrapping the ribbon around.)

Voila!  Here are some other incredible ideas for Cookies on a Stick you can make at home.

Images from top left:  Baby Boy bouquet of cookies by My Cookie Jar, Pig cookies on a stick by The Decorated Cookie, Valentine’s Day cookie bouquet by Cafe Med Restaurant, Ghost cookies on a stick by The Decorated Cookie.

And, here are some gorgeous wedding favour Cookies on a Stick options.  Yummy huh?

Images from top left: Traditional wedding motifs by Sugar and Meringue; Fairytale cookies by Sugar and Meringue; Mint beach flip flop cookies by Karen Bradley; Spring cookies by Sugar and Meringue.

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