March 16, 2012
I’m a sucker for anything on a popsicle stick – no pun intended! Okay, maybe a LITTLE bit intended. I was wracking my brain trying to figure out what I wanted to do for my next post, and a tiny idea formed that turned into a decidedly tasty outcome.
I’m sure you’ve seen the multiple sugar cookie bar recipes floating around the blogosphere, and since I hadn’t tried them yet myself (gasp!) I decided this was a great time to dive in. I wanted to add my own twist to it though – enter the popsicle stick. After baking the cookie bars, I cut out flower shaped bars, impaled the poor little guys with a popsicle stick, and them drowned them in a candy coating.
My son and his friends LOVED these treats. Of course, what little boy doesn’t love something that’s green?
Note: I intended to use a shamrock shaped cookie cutter for St. Patrick’s Day treats, but I couldn’t find one, so let’s imagine they turned into more of a springtime themed treat.
Sugar Cookie Bar Pops
serves 8-10 pops | printable recipe
1 stick of butter, softened
1 cup sugar
1 tsp pure vanilla extract
2 1/2 cups flour
1/2 tsp salt
1/4 tsp baking soda
food coloring (optional)
Cream the butter and sugar until fluffy. Add the eggs, one at a time, mixing after each. Add vanilla and mix well. In a separate bowl combine the flour, salt and baking soda. Add the flour mixture to the sugar mixture, mixing just until combined. Spread the dough onto a greased sheet pan (I used a 9x12 pan ).
Bake at 375 F for 12-15 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Cool completely. Using a cookie cutter or knife, cut out your desired shape. Insert a popsicle stick into the bottom of each bar.
In a microwaveable bowl, cook the candy melts on low until they are melted. If desired, add some food coloring to make them festive! Spoon the melted candy coating over your cooled sugar cookie bar, then sprinkle with your decorations. Allow the candy coating to set. You can serve as is, or for something a little different, pop the sugar cookie pops into the freezer for about an hour. Now you have a frozen sugar cookie pops. Yum!
(recipe adapted from Anissa’s Kitchen)