Cookie-on-a-Stick

I love the look and the fun of a cookie-on-a-stick. They are great to give as party favors, to say thank you, to congratulate someone, or to send well-wishes. Of course, you don't have to have an occasion to celebrate with a cookie-on-a-stick. Sometimes, simply having a day at home with nothing scheduled is reason enough.

Measuring ingredients.

Cutting out the cookies. (Bunnies, of course.)

My mom gives Trevor containers of sprinkles for just about every gift-giving 
occasion. We decorated the bunnies with some of his many types of sprinkles.  

We used Foodoodlers to draw the mouths and whiskers after the cookies baked.

Each bunny was different.

Who wouldn't want a bunny cookie on a stick?!

Here are all three of us (courtesy of the Gorilla Pod and the self-timer), enjoying our bunny cookies outdoors.  You can't
tell from the picture, but we're sitting inside a large enclosure watching Trouble run around and enjoy the fresh air. 

The key to a successful cookie-on-a-stick is all in the recipe. It has to be firm enough to stay on the stick, but not so hard that it is unpleasant to eat. The best recipe I've found is by Michelle Bommarito. I skip the almond extract (I love almonds but hate almond extract) and the cookies are delicious. 

Michelle Bommarito's Sugar Cookies for Sticks

                             3 c. flour                                                                1 egg
                             1 tsp. baking powder                                          1/2 tsp. kosher salt
                             2 sticks unsalted butter, softened                     1 tsp. vanilla extract
                             1 c. granulated sugar                                           dash of almond extract

Combine flour and baking powder. In a separate bowl, beat together butter and sugar until light and fluffy. Add egg, salt and extracts. Slowly add the flour mixture (1 cup at a time) and stir until fully incorporated. Form the dough into a disc and wrap tightly in plastic wrap. Refrigerate for at least one hour.

Roll the dough on a lightly floured surface to approximately 5/8 inch thick. Cut the cookies into shapes and place on parchment-lined cookie sheets. Poke sticks into cookies. Bake the cookies at 375º for approximately 8-10 minutes. Let cool 5 minutes.