Tuesday, May 24, 2011

Car Cookie Pops

I wanted to do a special cupcake topper for my son's 3rd birthday a few months ago, and thought I would try my hand at some car cookie pops.  I was pretty nervous making these since I'm not exactly an artist, but I think they turned out pretty darn cute.  The kids loved them, and we also gave them away as party favors.

I used my favorite sugar cookie recipe, and a recipe for royal icing using meringue powder.  I have never worked with royal icing before, but it make decorating the cookies fairly easy.  I won't lie, these took FOREVER and there were plenty of cookies that didn't make the cut.  The main thing to remember is that consistency with the icing is key.  If it's too runny your designs will all run together, too thick and it won't even out and dry with a nice finish.

I followed this tutorial from Sweetapolita for making the cookie pops, and then used a variety of tips and tricks on decorating with royal icing from Sweetopia.  I love checking out both these blogs, their cookies and cakes are simply gorgeous! 

Photo by Jamie Lacey Photography

Photo by Jamie Lacey Photography

Car Cookie Pops

1 recipe sugar cookies (below)
1 recipe royal icing (below).  You made need more depending what type of designs you do
lollipop sticks (any craft store should have them, don't get the shortest ones, get medium or longer)
Gel Color (I use Wilton)

Tyler and Laura's Cream Cheese Sugar Cookies
from Cafe Blue Ridge

1 C sugar
1C butter, softened
3 oz. cream cheese, softened
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk, reserving egg white to decorate
2 C plain flour

Preheat oven to 375 degrees F. In large bowl, use mixer to cream butter with sugar, then cream cheese. Add next 4 ingredients, blending well, then add flour and mix until incorporated. Refrigerate 1 to 2 hours, this makes the dough easy to roll.

Roll the dough out between two pieces of parchment paper, put on a cookie sheet or cutting board, and refrigerate for about 30 minutes.   Then using your cookie cutters, cut out the dough and insert your lollipop stick approximately half way into the cookie.  If it pokes through just patch it up with some scrap cookie dough, no one will notice the back and the front will be covered with icing.  Place on a parchment lined cookie sheet

I then put the cookie pops back in the fridge for another 30 minutes before baking.  This helps the cookie keep it's shape when baking.

Bake 10 minutes or so, until they begin to brown lightly at the edges. Cool a few minutes in the pan, then transfer to rack.

Once cookie pops are completely cool you can get on with the icing.

Royal Icing
from Joy of Baking

4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
Food Coloring (I use Gel Pastes)

 In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined.  Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Makes about 3 cups
Decorating the Cookie Pops
I started by doing an outline around the edge of the cookie, and then flooding the center and filling gently with a toothpick.  This is where you'll know if the consistency of yoru icing is right.  You can always add more water or a bit more confectioner's sugar.  Once you've done the main color, let them dry completely, this usually takes several  hours.

I did the windows and wheels at the same time, but be very careful not to use too much icing.  A lot of my cookies ran and didn't turn out so great.  If you catch it in time you can try and use a toothpick to clean off any icing.

Linked to:
Sweet Tooth Friday
Sweets for a Saturday 
Sweet Indulgences Sunday 
Melt in Your Mouth Monday


  1. Gorgeous! Worth the effort to be sure.

  2. The frosting on your cupcakes looks so creamy and yummy! The cars look great too!

  3. Your cookie pop cupcake toppers are so cute! :)

  4. These are so cute - two desserts in one - cupcake and cookie! Love them! Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday!

  5. Oh how cute!!! I'm loving your piping ... beautiful job!

  6. These are super cute! I'm sure your son was really happy about them. My son would be super happy if I make them some of these cookie pops! thanks for sharing.

    I'm hosting a little giveaway on my blog. Please stop by to enter when you get a chance. Here's the link:


    Have a wonderful weekend.


  7. these are adorable! you are so talented :)

  8. Those cake pops are adorable! They turned out great! I wanted to invite you to share them today at These Chicks Cooked Recipe Spotlight. Have a blessed day :)

  9. Oh my gosh, how cute are those! Thanks for linking this up to Sweets for a Saturday.


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