Need Cookie Help Please

Decorating By beachcakes Updated 23 Aug 2005 , 6:56pm by Sherryb

beachcakes Cake Central Cake Decorator Profile
beachcakes Posted 23 Aug 2005 , 4:44pm
post #1 of 5

I made a batch of lollipop cookies last week. They came out pretty good, but i have a few questions for all you cookie experts out there.

1. How thick do you roll your cookies? I made mine 1/4" and had problems with the stick poking through the back.

2. When do you insert the stick? The instructions from said to insert the stick when you take them out of the oven and when the cookie cools, it will contract and hold the stick. That didnt' work so well. I'm wondering if you can bake with the stick as it's only 10 mins.

3. Do you roll to a different thickness for cookies without a stick?

4. How do you apply the thinned royal? I used a bag, but it ran right out when i wasn't using it. I also had some tiny air bubbles.

Sorry to ask so many questions!

4 replies
Sherryb Cake Central Cake Decorator Profile
Sherryb Posted 23 Aug 2005 , 5:01pm
post #2 of 5

I roll my stick cookies 3/8" thick. I roll them 1/4" just for cookies.
I put the stick in before I cook them. I just kind of turn it like screwing in a screw and keep my hand gently on the top while doing this, put it in about 2/3 of the way up.
I use a squeeze bottle to apply the icing. I tried using the bags and had trouble with those. I also use little wooden sticks to apply it sometimes. Depending on the design,or the size to fill in.
Your icings sounds like it might be a little to thin.
Stir it in a figure 8, it will help cut down on the bubbles. Sometimes you just can't avoid the bubbles. I use a toothpick to pop the bubbles, wait just a couple minutes after you have the icing on then use the toothpick. The icing should just flow back in to fill the hole.
I hope this helps.


I have cookies in my photos.

melodyscakes Cake Central Cake Decorator Profile
melodyscakes Posted 23 Aug 2005 , 5:07pm
post #3 of 5

also, put the cookie on the cookie sheet....(which should have parchment paper on it...big difference in cooking, sticking, and cleaning) then put your cookie stick in it. when cookie has cooled a bit, use your spacula, not the stick, to move it to your cooling rack.
hope this helps and happy baking

beachcakes Cake Central Cake Decorator Profile
beachcakes Posted 23 Aug 2005 , 5:29pm
post #4 of 5

sharonb, your cookies are beautiful! THanks for the responses. Do you outline first with thicker royal and then flood with thinned royal?

melody, thanks for the parchment tip! Is there a special cookie sheet to use? I need to purchase new ones and I'm wondering which is best? flat? airbake? sided?

Sherryb Cake Central Cake Decorator Profile
Sherryb Posted 23 Aug 2005 , 6:56pm
post #5 of 5

I outline most of mine with thicker icing. I use a bag and a #2 or 3 tip. Some I don't outline, when I do this I make my icng a little thicker so I have more control of it.
I use flat cookie sheet for my cookies with a stick.
I have airbake cookie sheets and I DON'T LIKE THEM.
I can never judge what the cooking time will be. I am replacing them with regular flat cookie sheets.
I always roll my cookies out on parchment paper then just pick it up and place on the cookie sheet.

Quote by @%username% on %date%