Coating these Christmass cookie pops with snowy sprinkles makes them a cinch to decorate. Sprinkles cover any icing imperfections! Candy eyes and a felt scarf complete the snowman look for a treat that's fun, festive and delicious!
2 1/2-inch circle cookie cutter
White food coloring
Disposable decorating bag
Size "5" decorating tip
Note: Use any size circle cookie cutter you prefer between 2 and 3 inches in diameter. Find the cookie cutter, cookie sticks, disposable decorating bags, coupler, decorating tip, sprinkles, candy eyes and felt in the craft store. For food coloring, I suggest Americolor Soft Gel Paste, Bright White, available in specialty stores and online.
Don't be intimidated by these cookies! Check out my tips on basic cookie decorating to help with this simple edible craft.
Bake Your Cookie Pops:
Roll out your cookie dough according to the recipe, about 3/8-inch thick. Cut out circles and carefully insert cookie sticks. Arrange on a baking tray lined with parchment paper and bake according to the recipe. Let cool completely.
Prepare Your Icing:
Prepare royal icing according to the recipe and tint white. Prepare a decorating bag with coupler and tip, fill with white icing and close tightly with a rubber band.
Make Your Carrot Noses:
On a surface coated with granulated sugar to prevent sticking, flatten a large, orange gumdrop with your palm. Snip wedges to create the carrot noses. Set aside.
Assemble Your Snowmen:
Pipe a circle outline on the cookies. Working with one cookie at a time, pipe back and forth to completely fill the circle with white icing. Immediately coat with sprinkles, turning over to remove excess. Press candy eyes and a gumdrop wedge into the icing. Repeat with all of the cookies. Let the cookies dry very well, preferably overnight. If desired, cut long, thin rectangles from felt and tie around the cookie sticks for scarves.