I made these Baseball Cookie Pops for a bake sale this weekend and they were very popular.

I’m always on the lookout for rolled cookie dough recipes that are not only easy to work with, but also taste really good. This Cream Cheese Sugar Dough Recipe is one of those.

The recipe for Royal Icing is also one of the best I have tried. The addition of the clear extract gives it a lovely vanilla flavor, but maintains the white color perfectly.

Cream Cheese Sugar Cookie Dough

Ingredients:

1 cup butter, softened
1/2 cup cream cheese, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract (optional…I only used vanilla and loved the flavor)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Lollipop sticks

Directions to make cookie pops:

1. In mixer, cream together butter, cream cheese and sugar until smooth. Add in eggs, vanilla, and lemon extract beating until smooth. Mix in the flour, baking powder, and salt until incorporated. Divide the dough in half and pat each into a rectangle. Wrap in cling film and chill dough for at least one hour (or overnight) to make rolling out simpler.

2. Preheat oven to 390 degrees F.

3. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into circles with a round cookie cutter or pat dough into a cookie pop mold. Insert lollipop stick. Cut a small rectangle of dough and place over lollipop stick to secure.

4. Place cookies 1 inch apart on cookie sheets lined with parchment.

4. Bake 10-15 minutes in preheated oven. Allow to cool completely.

Decorate with Royal Icing and a red candy writer. I also used a red edible food writer pen on some when I ran out of the candy writer. They looked great, too.

I used a foam block to stand the cookies in. Just poke the sticks into it.

Cookie recipe adapted from On Becoming Doughmesstic

Royal Icing

Ingredients:

4 Tbs meringue powder
1/2 cup water
3 1/2 cups sifted confectioners’ sugar
1 tsp light corn syrup
1 tsp clear vanilla extract

Directions:

1. Combine the meringue powder and water in the bowl of a stand mixer. With the paddle attachment beat until combined and foamy.

2. Add the confectioners’ sugar and mix until combined. Add corn syrup and vanilla.

3. Beat on high for 4 minutes or until stiff peaks form.

To Decorate Cookies:

1. Transfer some of the royal icing to a piping bag and outline the cookies. Shown here are some smaller cookies I made.

2. Put some of the remaining royal icing in a bowl and add enough water, a teaspoon at a time, to get a runny consistency.

3. “Flood” the thinned icing to fill in the cookies. A squeeze bottle makes it easy. Use a small spoon or a toothpick to guide the icing to fill in the edges.

4. Let cookies dry, uncovered, overnight.

5. Decorate with candy writer or food marker.

A really good tutorial for decorating with royal icing can be found over at Annie’s Eats.

There are few musical moments more thrilling than the bottom of the 8th at Fenway Park.
Neil Diamond-Sweet Caroline

How about a pop song to go with those baseball cookies?
Ampop-Two Directions

Cheers and Play Ball!