Name: Lip Cookie Pops
Prep time: 8 h
Cook time: 11 min
Total time: 8 h 11 min
Cuisine: American
Ingredients: 2 sticks unsalted butter, at room temperature; 1 cup granulated sugar; 1 egg; 1 tsp. vanilla extract; 3 cups all purpose flour; 1/4 cup meringue powder or powdered egg whites; 1/2 cup lukewarm water; 1 lb powdered sugar; Optional: 1 tsp of an extract of your choice; Food gel coloring; Lip cookie cutter; Black food coloring marker; Lollipop sticks

Jump to Recipe·Print Recipe· 5 from 15 reviews

These lip cookies pops are sure to put a smile on your face! Whether you're looking for Valentine cookies or a fun, edible photo booth prop, this post breaks down how to bake, ice and assemble these fun cookies.

So... You're looking for some Valentine cookies. Well, you've come to the right place!

If you've spent any time at all around my little blog, you know I just can't let a Valentine's Day pass without whipping up a batch of Valentine's Day inspired cookies.

And these cookie pops... Well, they're guaranteed to put a smile on your face. 😉

How to make lip cookie pops

First, make your sugar cookies.

I wrote a whole post on making sugar cookies, including common sugar cookie problems and how to fix them, so be sure to check it out if you're new to sugar cookie baking.

To make sugar cookies, follow the directions in the recipe card below. Once your dough is made, flatten it into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

Remove the dough from the refrigerator. Knead the dough on a lightly floured surface until malleable. Roll the dough out to ¼″ thick. Cut out with a lip shaped cookie cutter.

Bake your cookies at 350F for 10-11 minutes, or until the tops are no longer shiny.

Pro tip: If your cookies spread during the baking process, you can use your cookie cutter to cut them out again. Just be sure to do it immediately after removing them from the oven when they're warm and soft.

Second, whip up a batch of royal icing.

You're going to want about a 20-second consistency for this recipe. If you're not familiar with consistencies or working with royal icing, check out my comprehensive guide to royal icing.

In a nutshell, a 20-second consistency means that you could pick up a spoonful of icing, drop it back in the bowl and it would take roughly 20 seconds to reabsorb completely.

Third, ice your cookies.

If you want to make the cookies with the teeth, they require a couple of extra steps. To make them, tint a small spoonful of icing black and brush it onto the top of the cookie where you want the gap between the lips to be. Let it dry for 2-3 minutes.

Add a couple of spoonfuls of white icing to a piping bag. Pipe the first and third teeth, leaving a gap for the second and fourth teeth. If you pipe all of the teeth at once, you won't have any definition between the teeth (the icing will become one smooth block of white).

Allow the first and third teeth to dry for 5-10 minutes. Pipe the second and fourth teeth and allow to dry for 1-2 hours before adding the lips.

Decide how many colors of lips you want and then separate your icing into that number of bowls. Using food gel coloring, tint your icing until you've reached roughly the color you want.

Pro tip: Royal icing darkens as it dries so whatever color you want on your icing to be, you’ll want to mix it slightly lighter as it will darken as it dries.

Some colors, like reds, can be particularly difficult to make in deep shades, so it's a good idea to use highly pigmented gel food coloring like “super red” by Americolor.

Once you have the colors you want, pour the icing into a piping bag and pipe it directly onto your cookies. You can use a toothpick to gently swirl the icing into place if you have any gaps or bare spots. Reserve any excess icing for adding the lollipop sticks.

Let the icing dry completely (at least 8 hours or overnight).

Finally, add details.

Now for the fun part! Using a black food color marker, outline your lips and add some details along the center and edges.

Use white food coloring and other shades similar to the icing color to create highlights and contours on your lips.

To make the cookies into pops, dip one end of your lollipop sticks into the leftover royal icing and gently press it onto the backs of the cookies. Allow the icing to dry completely before packaging.

Tips for making these lip cookie pops

Working ahead: Sugar cookie dough can be kept in the refrigerator for up 5 days before use. You can also freeze the dough for up to 6 months. To use frozen dough, thaw it in the refrigerator overnight.
To prevent butter bleed, cool your cookies on a cooling rack rather than the pan, make sure they’re completely cool before working with them (I like to leave them out over night so they cool and dry as much as possible).
If your cookies spread during the baking process, use the same cookie cutter to "cut them out" again immediately after removing them from the oven. When the cookies are hot and soft, you can make a clean cut.
Royal icing darkens as it dries: whatever color you want on your cookie, you’ll want to mix it slightly lighter as it will darken as it dries.
Some colors are hard to mix: red and black in particular can be difficult colors to mix. The good news is that they will darken as they dry. It also helps to use a highly pigmented gel food coloring like “super black” or “super red” by Americolor.
Make more of each icing color than you think you’ll need: because royal icing darkens as it dries, it’s very hard to match a color if you end up not having enough. It’s always a good idea to make more of a color than you think you’ll need.
If you end up with any little air bubbles in your icing, you can pop those with your toothpick or quilling tool.
A quick way to attach the lollipop sticks, you can substitute the royal icing with melted chocolate.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Recipe

Lip Cookie Pops

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

Author: The Simple, Sweet Life
Prep Time: 8 hours
Cook Time: 11 minutes
Total Time: 8 hours 11 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Beat the butter in the bowl of a stand mixer until smooth.
Add the sugar and continue beating until thoroughly combined. Add the egg and vanilla extract and repeat.
Scrape down the sides of the bowl and add the flour one cup at a time, mixing between each new addition.
The dough should be firm, easily peels away from the bowl and no longer sticky.
Flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Once the dough is chilled, knead it on a lightly floured surface until malleable.
Roll the dough out to ¼″ thick. Cut out with lip cookie cutter.
Bake the dough at 350F for 10-11 minutes or until no longer shiny on top.
In the bowl of a stand mixer, combine the meringue powder/powdered egg whites and lukewarm water.
Use a whip attachment to whip the mixture on high until frothy. Scrap down the sides as you go to make sure there’s no residual powder.
Sift the powdered sugar and add it to bowl. Continue whipping the icing, this time on medium speed. Stop the machine every 2-3 minutes to spray and scrape down the sides.
If you’re adding additional flavoring to your royal icing, you can add it during one of the stops to scrape down the sides of the bowl.
Whip the royal icing until you’ve reached a 20-second consistency.
Divide the icing by the number of colors you want the lips to be and tint.
Pour the icing into piping bags and pipe directly onto the cookies. Use a toothpick to gently swirl the icing into any bare patches.
Allow the icing to dry completely (at least 8 hours or overnight).
Use a black food coloring marker to outline the lips and add details.
Use white food coloring and colors similar to the colors of the lips to contour and highlight the lips.
To attach the lollipop sticks, dip the sticks into the remaining royal icing and gently press them onto the backs of the cookies.

Notes

Working ahead: Sugar cookie dough can be kept in the refrigerator for up 5 days before use. You can also freeze the dough for up to 6 months. To use frozen dough, thaw it in the refrigerator overnight.
To prevent butter bleed, cool your cookies on a cooling rack rather than the pan, make sure they’re completely cool before working with them (I like to leave them out over night so they cool and dry as much as possible).
If your cookies spread during the baking process, use the same cookie cutter to "cut them out" again immediately after removing them from the oven. When the cookies are hot and soft, you can make a clean cut.
Royal icing darkens as it dries: whatever color you want on your cookie, you’ll want to mix it slightly lighter as it will darken as it dries.
Some colors are hard to mix: red and black in particular can be difficult colors to mix. The good news is that they will darken as they dry. It also helps to use a highly pigmented gel food coloring like “super black” or “super red” by Americolor.
Make more of each icing color than you think you’ll need: because royal icing darkens as it dries, it’s very hard to match a color if you end up not having enough. It’s always a good idea to make more of a color than you think you’ll need.
If you end up with any little air bubbles in your icing, you can pop those with your toothpick or quilling tool.
If you're low on time and need a quick way to attach the lollipop sticks, you can substitute the royal icing with melted chocolate.

Nutrition

Serving Size: 1 cookie
Calories: 251
Sugar: 28.8g
Sodium: 20mg
Fat: 7.8g
Saturated Fat: 4.9g
Carbohydrates: 43.7g
Fiber: .4g
Protein: 3.2g
Cholesterol: 20mg

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Lip Cookie Pops