I prefer to use mini cookies when putting them on sticks, primarily because the scale is more reminiscent of a classic lollipop. These make special birthday party favors or cake decorations. I love the idea of passing them around at a party—they’re witty and delicious. In the first option, the stick is baked right into the cookie, so you will need more baking sheets than called for in the recipe to accommodate all of the cookies on sticks.
Cookie dough of choice (here), prepared, chilled, rolled, and cut out
Or decorated cookies
Isomalt nibs
8-inch or 6-inch lollipop sticks
To insert a stick before baking:
1. Working with one cutout shape at a time, place on a clean work surface or parchment. Insert the stick by slowly “rolling it” into the chilled dough, at least halfway into the cookie.
2. Slide a spatula under the cookie, hold the stick in your other hand, and place on the baking sheet.
3. Bake as directed, cool, and decorate as desired.
To attach a stick after baking and decorating:
1. Lay your cookies decorated side down. Melt ¼ cup isomalt nibs in a small skillet over medium-high heat until completely liquefied, stirring gently. Do not overheat. If using a microwave, place the nibs in a microwavable cup. Melt in 20-second increments until liquid and bubbles form.
2. Using the tip of a heatproof rubber spatula, scoop out a little isomalt and drizzle onto the cookie where the stick will go. Immediately place the stick on the isomalt and hold it there for 10 to 20 seconds. If necessary, add isomalt on top of the stick. Isomalt can burn if it gets on you, so have some ice water nearby just in case!