Help! I thought this would be a no brainer but obviously I was very wrong. I am trying to make Halloween sugar cookie lollipops for a party and I can't seem to get it right!!!

First, is a sugar cookies recipe the right thing to use for this or should I use a shortbread recipe?

Second, the Wilton "cookie sticks" I got seem too fat. When I cook them in the back of the cookie there is a big lump in the cookie. Then I tried cooking the front face down with the stick on top and it just looks like the back of a cookie. Not nice for decorating.

There are such awesome pictures of these cookies on this site, there must be a trick to it.

Any advice would be GREATLY appreciated!!!!!

Some people bake the cookies without the sticks, then "glue" the sticks on the backs of the cookies with royal icing or melted chocolate. Other people attach the stick to the cellophane bag that the cookie pop goes into.
It's easier to bake without the sticks in the cookies. I'll look for the links about the glue on bag method.

I think this is the thread.
http://cakecentral.com/cake-decorating-ftopicp-6518276-.html#6518276

I also bake with the sticks in. I dont use wilton sticks I use skewers( like you would use for they seem to work well for me. Here is a lnk to kathy cookie video that explains both methods. http://www.karenscookies.net/Cookie-Decorating-Videos_ep_73-1.html
HTH

After a couple years of trial and failure I now do it Shiney's way.

Glue/Tape the stick to the back of the bag, bake the cookie as normal and then when you put it in the bag, tie a ribbon around the base of the bag and the stick and it appears as if the cookie is on the stick.

This is way easier to bake, more stable for the cookies and also, when they take a bite, the cookie doesn't splinter into 4 pieces and fall on the ground.

Also, after 2 years of trying to find the perfect recipe I have realized that the NFSC is truly no fail so long as you omit the baking powder. Now the cookies don't spread and even the feathers of the turkey cutter are nice and sharp. HTH

Exclude the baking powder????? I just make a batch of NFSC dough for the first time. Now I'm nervous to bake them. Does anyone else omit the baking powder?

I know but I tried the NFSC for so long and they are durable but puff up and lose their shape. I even froze the cutouts prior to cooking. Nothing worked.

Then someone here mentioned omitting the BP, so I did. Worked like a charm. Not sure if it's elevation or what but no everyone needs to do this to get good results. If it doesn't work out, maybe try without the BP next time and see.

I too find that wiltons cookie sticks are too big. I use skewers that you use for kabob. I also bake with the sticks in. I have had no luck when I don't do this. My cookies are thicker when I do bouquet. p

That is so great! Thank you. I think I may try the skewers,, see how that goes. Cakediva73, I think it was your bouquets that I saw posted that were so cute and detailed! You totally inspired me with your Halloween ones. Mine just aren't working out as well. Today was a total baking struggle!! Even with the kids out of the house! LOL.

One more question (actually I have about 200 but.....) My black Wilton food gel is looking more steel gray when I mix it. What is the deal with that??? I used a ton of it and it tastes like it. Is the americolor (?) better to get?

aMERICLOR IS BETTER, BUT YOUR BATCH OF WILTON WILL DARKEN UP OVERNIGHT GO AHEAD AND DECORATE WITH IT IT'LL BE FINE.....(oops sorry caps were on)
I use skewers and royal it to the back of the cookie, I use NFSC exclusively and have always added the baking powder never had a problem with puffing, I might try it without just to see, could be a cost saving to leave it out.