I need a cookie that really holds well on a stick. Also, the best icing/glaze to use as well. TIA

I use the following recipe that is almost identical to the NFSC on this site, only the recipe makes about half the number of cookies.

1 cup butter
1 cup sugar
1 large egg
2 tsp. vanilla
2tsp. baking powder
3 cups all-purpose flour

In a stand mixer, cream together the butter and sugar until fluffy. Add the vanilla and egg and mix until well combined. In a separate bowl, mix together the baking powder and flour. Add the flour mixture to the creamed mixture by thirds, mixing only until combined. Lay a sheet of waxed paper on your work surface and lightly dust with flour. Place a disk of the dough on the paper and lightly dust with flour. Roll to 1/4" thickness. Cut out your shapes and transfer to cookie sheet. Bake in a preheated 350 degree oven for 10-12 minutes, or until the edges just begin to brown. (The bigger the cookie, the more time it usually takes).

For icing, I like using 3 cups sifted powdered sugar, 3 T. skim milk or water, 3 T. light corn syrup, 15 drops brite white food color. This is just a variation of Toba's Glaze, as well as Wilton's shiny cookie icing. It's simple to adjust the consistency of the icing. If you want a thicker icing, add more powdered sugar. If you want a thinner icing, add more corn syrup.

Happy baking!

Thank for the reply. Do you freeze your dough for a couple of hours right after mixing it up?