I'm so frustrated with these things. For awhile I had been having trouble with my NFSC, but since you all helped me figure out the problem (don't use Blue Bonnet), my cookies have been much better. So, I assumed my cookies on a stick would be okay now, too, but that's not the case. I never had trouble before, but the past three times they have not worked out for me. First time, I used skewers instead of my usual lollipop sticks and most of them broke and what didn't was spinning. That was with a "bad" batch of dough so figured that was the problem. However, the past two times I went back to lollipop sticks and the dough problem is fixed, but I'm still having trouble. This past Saturday I was supposed to do a bouquet for a graduation gift and just ended up having to give him cookies individually wrapped. I tried putting the stick in the dough before baking but that was not working at all. The stick kept poking out the back (never had that problem before). So then I thought I'd just stick them in after baking (lots of you do that), but when the cookies came out there were a lot of "indents" on the back of the cookie and so when I tried to stick them through they would come through indents and cookie would fall off the stick. So as a last resort I tried attaching the stick to the back of the cookie with royal icing and that didn't work at all. The cookie fell right off when you tried to move it. I was so upset. I had a great theme for the bouquet thanks to all the help from this site. I'm getting very frustrated! I think I'm giving up the stick for awhile! Thanks for listening to me ramble. Jodie

i bake mine with the sticks. When they cool, I test to see if the stick is not totally ahered to teh stick. If it is not, I take the stick out, pipe some royal in and then put the stick back in. Let it dry--works like a charm.

Also if the stick kinda breaks through the back, cut a thin piece of dough or another cutter of dough and put it ove that area. Then bake.

I use fondant so I think that helps keep the stick where it needs to be.

I use really thick skewers for my cookies. I find that the cookie sticks are too thick. I also make sure to keep my dough really thick when I roll it out. I also do the same...I wait until the cookies are cool and test the stick. If it moves I add royal icing to the top portion of it...They are very frustrating I agree...but try once more and see how it works out!

If you attach the stick to the back of the cookie, try using candy melts. They harden much quicker than royal icing and remain fairly strong. I've done this in a pinch for a few bouquets and never had a problem. HTH

Make sure your dough is thick enough. I roll mine to 1/4". I use cookie sticks but I just rest the cookie on top and push it down gently onto the stick rather than inserting it. I very rarely have one that doesn't want to stay on, and then it's easy to put a bit of icing to keep it there.

You might try soaking your sticks in egg whites before you insert them, then bake. Works wonderfully. It's like concrete and I promise those sticks won't spin or fall out.

As ericaann said make sure you dough is thick enough. Approx 1/4 inch is what I make mine. Try to insert the stick into the center as best as you can. The thicker dough will definetly be easier to do this.

What I have found on the cookies sticks poking or tearing out of the cookie was I didn't let my cookies cook a little longer then I would have if I was just making them for the family (minus the stick). With bouquets I found the cookie needs to be a little harder. I bake mine a few minutes more until I get a nice light golden brown tint to the edges.

For the indentions, I assume where the stick is? Sometimes this happens when you move the cookie too quickly from the cookie sheet after you've removed it from the oven. Let your cookies cool a little longer on the baking sheet before you move it to the cooling rack. The stick moving in the cookie while it's still hot will cause it to fall sometimes. The extra time on the hot cookie sheet can help with the strength of the cookie too. I use pampered chef cookie stones so I am comfortable with this knowing my cookies are not burned on the bottom.

I always bake extra just incase anything happens.

don't give up. You'll find the right combination.

I also had the same problem when I started out..I made heart shaped ones and they looked like they were broken hearts that had been skewered! Very sad...lol

I tried "sandwiching" the sticks (I use the lollipop sticks from Wilton) I roll out my dough and place a stick on it where i want..pressing down jusst a little..and then I roll out another piece in exactly the same shape and lay it ontop of the stick..kind of making a sandwich..then i kind of "marry" the edges together with a little water....takes a smidge longer..but it works every time Best of Luck!

Jodie,
What has the weather been like where you are? I ask because I am having all kinds of issues with my cookie pops because of the humidity. The texture of the cookie has been really soft and hard to work with. So I have been increasing the baking time to achieve a "crunchier" cookie. I had so many problems with the bridal bouquets I just did and the weather is definately the reason.
Jodie

I didn't know how much humidity played a part in baking either. Lately I've been having trouble w/my all Crisco BCI. I never had problems before so I was dumbfounded. I think I've finally figured out that it is the humidity. Something I can't get around here in La.

I have not started doing cookies bouquets as yet,but I really appreciate the advice. I will have to things these suggestions.