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Lip Cookie Pops

flat lay photo of cookie pops
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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.

  • 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

Ingredients

Scale

Sugar cookies:

  • 2 sticks unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 3 cups all purpose flour

Royal icing:

  • 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

Other supplies:

  • Food gel coloring
  • Lip cookie cutter
  • Black food coloring marker
  • Lollipop sticks

Instructions

  1. Beat the butter in the bowl of a stand mixer until smooth.
  2. Add the sugar and continue beating until thoroughly combined. Add the egg and vanilla extract and repeat.
  3. Scrape down the sides of the bowl and add the flour one cup at a time, mixing between each new addition.
  4. The dough should be firm, easily peels away from the bowl and no longer sticky.
  5. Flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
  6. Once the dough is chilled, knead it on a lightly floured surface until malleable.
  7. Roll the dough out to 1/4″ thick. Cut out with lip cookie cutter.
  8. Bake the dough at 350F for 10-11 minutes or until no longer shiny on top.
  9. In the bowl of a stand mixer, combine the meringue powder/powdered egg whites and lukewarm water.
  10. 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.
  11. 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.
  12. 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.
  13. Whip the royal icing until you’ve reached a 20-second consistency.
  14. Divide the icing by the number of colors you want the lips to be and tint.
  15. Pour the icing into piping bags and pipe directly onto the cookies. Use a toothpick to gently swirl the icing into any bare patches.
  16. Allow the icing to dry completely (at least 8 hours or overnight).
  17. Use a black food coloring marker to outline the lips and add details.
  18. Use white food coloring and colors similar to the colors of the lips to contour and highlight the lips.
  19. 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

Find it online: https://thesimple-sweetlife.com/lip-cookie-pops/