Ingredients
Cookie dough
- 10 Lofthouse frosted sugar cookies one 13.5 oz package; taste-test a spare one first
- 1 tbsp vanilla frosting store-bought
- 2 tsp lemon extract start with 1 tsp and add to taste
Coating and decoration
- 12 oz yellow candy melts about 1 bag
- 4 oz white candy melts
- 6 white chocolate chips for the lemon ends
- 1 tsp shortening or Paramount crystals optional, to thin the coating
- 12 lollipop sticks 6-inch
- 6 bendy straws cut into short pieces with the bend
Step by Step
Make the cookie dough
- Break the cookies into pieces and add them to the food processor. Pulse until you have fine, even crumbs.
- Add the frosting and 1 teaspoon of lemon extract. Pulse a few more times until combined. Taste and add the remaining extract if you want more zing.
- Do the squeeze test: the mixture still looks crumbly, but it holds together when you press it between your fingers. Then it's ready to shape.
Shape the pops
- Scoop the dough into 12 portions of about 2 tablespoons each.
- Shape 6 portions into oblong rectangles for the lemonade glasses, 3 into ovals for whole lemons and 3 into rounded triangles for lemon wedges. Place them on the lined baking sheet.
- Chill for 15 to 20 minutes while you melt the candy.
Dip and decorate
- Melt the yellow candy melts in a tall, narrow microwave-safe cup at 70% power in 30-second intervals, stirring well after each one. If the candy is thick, stir in the shortening or Paramount crystals. Melt the white candy melts in a separate small cup.
- Take 3 or 4 shapes out of the fridge and let them sit for about 5 minutes. Dip the tip of each lollipop stick about 1/2 inch into the yellow candy and push it halfway into a shape. Let the candy set for a minute.
- Lemonade glasses: dip straight down into the yellow candy, lift straight up, tap off the excess and stand the pop in the foam block. After a few minutes, dip the top into the white candy and insert a straw piece.
- Lemons: attach a white chip to each end of the oval with a dab of melted candy and let it set. Then dip the whole pop in yellow candy.
- Lemon wedges: dip in yellow candy and let dry completely. Use a toothpick to paint a white rind with the white candy, then press a fork prong into the coating to make the segment lines.
- Repeat with the remaining shapes, working in small batches. Let all pops set completely at room temperature, about 10 minutes.
My tips
Candy melts: The amounts are generous on purpose. You need enough melted candy in the cup to dip each pop straight down. Leftover candy can be spread on parchment, left to harden and melted again later.
When making ahead: Store the finished pops in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Want to scale?: The cookie dough doubles easily. For a double batch, start with about 1 1/2 times the candy melts and melt more as needed.
Equipment
Microwave-safe cups tall and narrow, for dipping
Foam block or cake pop stand for drying the pops upright
Toothpicks
Nutrition
Serving: 1 pieceCalories: 114 kcalCarbohydrates: 15 gProtein: 0.2 gFat: 6 gSaturated Fat: 5 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 0.3 gTrans Fat: 0.01 gCholesterol: 0.2 mgSodium: 40 mgPotassium: 6 mgFiber: 0.1 gSugar: 13 gVitamin A: 0.1 IUVitamin C: 0.003 mgCalcium: 1 mgIron: 0.003 mg
More success tips following.
