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Marian from Sweetopia created these gorgeous Daisy Cookie Pops for our recent Easter Brunch photo shoot for HGTV! Lucky for us, she is sharing a detailed tutorial on how to make them!
From Marian:
Nothing says spring like sweet little daisies.
These ones just happen to be a little sweeter. 
Daisy Cookies on a Stick
To make these you’ll need:
- Sugar Cookie Dough Recipe (or cookie recipe of your choice)
- Rolling Pin
- Parchment Paper & Baking Sheet
- Daisy Cookie Cutter
- 8 inch Lollipop Sticks
- Royal Icing Recipe and food gel coloring (yellow & white)
- Piping Bags & Couplers
- Piping Tip (#3)
- White Sanding Sugar
*
Making the Cookies:
Once your dough is ready…
Roll the dough out between two sheets of parchment paper.
Cut your cookie shapes out and place them on a parchment-lined baking sheet, placing the cookie shapes to make room for the lollipop sticks.
Making sure your dough is soft (not chilled), gently slide the lollipop stick into the cookie, about two-thirds of the way through.
Now chill the dough for one hour in the fridge. The cookies will hold their shape better when baked.
Bake at 350 degrees Fahrenheit for 10 minutes or until the edges are slightly golden in color.
Prepare your royal icing colors (yellow & white).
Outline and flood the cookie right away. Shake gently if you need to help the icing settle. Icing consistency is imporant; if you’d like more detail please see here.
Let white base dry for a few hours and then pipe yellow center.
Pour sanding sugar over the wet, yellow icing, and shake off excess.
Let dry and add ribbon to make them pop!
Hope you enjoyed this daisy cookie how-to! If you have any questions or comments please don’t hesitate to drop me a line below!
xo,
Marian
http://www.sweetopia.net
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About Marian
This is great thank you…could you tell me how thin do you roll out your dough?
Thanks Sandy!
I make them about 1 cm or 3/4 of an inch thick.
Shouldn’t 1 cm be 2/5 of an inch?
Oops! Thanks Ed!
Anyone would LOVE to receive one of these cookie pops! They’re so pretty, especially with the blue ribbon added:)
Love the cookies! Daisies just shout “SPRING!”
yummy and so cute, thanks for the tutorial, you make it look so easy!
Thanks so much for the comments!
LOVE all of your sweet cookies!
Amazing and so perfect Marian! XO
Very cute for spring! Love them!
Are the lolly pop sticks plastic or paper? How come they don’t melt in the oven?
gorgeous bickies )
Thanks so much for the lovely comments everyone!
Che, the lollipop sticks feel/look like the ones you’d find on a regular lollipop which feels kind of papery, not like the plastic ones. They are thicker, and are specifically made to be able to bake with. (I used the Wilton brand). Wish I could tell you exactly how it works! That’s an interesting question I’d like to find the answer to as well!
Gorgeous and super cute! I’m a fan for sure!
Perfection!!! Marion is a master at what she does… a perfect match for this site… its all Beautiful!!!
Cutest idea EVER! I am going to have to make these with my 5 kidos. Love all your work!
I absolutely adore this! Wonderful tutorial. I’m new to your site and loving it!
Marian, my goodness you are simply so inspiring!!! There’s so much to learn. Your cookies are all master pieces!!!
Yaneri
http://www.sweetbakesofmine.com
Hi there! I think this idea is darling and was hoping that you might add it to my Easter and Spring Linking Party to share with my readers. If you are interested, you can go here http://bakedbyjoanna.blogspot.com/2011/04/easter-linking-party.html to enter. Thanks!
Gorgeous, and perfect as always! You make some of the most beautiful cookies I have ever seen, Marian!
i love these, how sweet are they!! if you don’t mind i’d like to repost on my blog to share with others! thank you for sharing – can’t wait to look at more of your creations!
So cute!!!Love it!
Oh yes so nice what Marian creates…I absolutely love it. What a great Tutorial !!!
They are soo sweet! Thanks for sharing! I would just like to know, you say you use “sanding sugar”. Im from South Africa and havent seen it around. We have the sugar crystals but they are too big. Any suggestions on substitutions? xxx