Crushed Lollipop Cookies

These fun and colourful Crushed Lollipop Cookies are a perfect treat for any occasion, especially for kids' birthday parties, holiday celebrations, or whenever you want to make something a little extra festive!

These Crushed Lollipop Cookies are a colourful and sweet treat that's bound to be a hit with both kids and adults alike. They are perfect for special occasions or just when you want to enjoy a fun, homemade cookie. Enjoy your festive baking!

Print

With ImageWithout Image

Crushed Lollipop Cookies

Yield: 24

Author: Jennifer Cartier

Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min

These fun and colourful Crushed Lollipop Cookies are a perfect treat for any occasion, especially for kids' birthday parties, holiday celebrations, or whenever you want to make something a little extra festive! The idea is to crush lollipops into colourful shards and incorporate them into a simple cookie dough. When baked, the lollipop pieces melt and create a chewy, sweet center, while the cookie itself stays soft and buttery.

Cook modePrevent screen from turning off

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed lollipops (choose your favourite flavours/colours; hard candy works best)
• Optional: Sprinkles, extra crushed candy for topping

Instructions

1. 1. Prep the Lollipops: Start by unwrapping about 6–8 lollipops. Choose colourful ones, as the colours will make the cookies extra vibrant! Place the lollipops in a resealable plastic bag and crush them using a rolling pin or mallet until they are in small pieces (but not powder). You can leave some larger shards for texture but aim for a mix of smaller bits. Set aside.
2. 2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the dry ingredients, ensuring the cookies rise evenly.
3. 3. Cream the Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 3–4 minutes). This step is key to getting a soft, chewy cookie texture.
4. 4. Add the Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add in the vanilla extract and mix until combined.
5. 5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. 6. Add the Crushed Lollipops: Gently fold in the crushed lollipop pieces. Be careful not to crush them too much in the dough; you want to maintain some bigger shards of candy for that “pop” of colour and texture.
7. 7. Form the Cookies: Using a spoon or cookie scoop, form dough balls about 1 1/2 tablespoons in size and place them on an ungreased or parchment-lined baking sheet. Space the dough balls about 2 inches apart to allow for spreading during baking.
8. Optional: For an extra festive touch, you can roll the dough balls in sprinkles or additional crushed lollipop bits before baking.
9. 8. Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 8-10 minutes, or until the edges are lightly golden but the center is still soft. The lollipop pieces may cause the edges to look slightly caramelized, which is perfectly normal! Be careful not to overbake, as the cookies will firm up as they cool.
10. 9. Cool the Cookies: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. The lollipop shards inside will cool and harden, giving the cookies a fun chewy texture and sweet flavor.

Notes

Tips for Perfect Crushed Lollipop Cookies:

• Mix the Candy Colours: Feel free to use different coloured lollipops to create a rainbow effect or match a particular theme (e.g., red and green for Christmas, pastels for Easter).
• Try Different Lollipops: While traditional hard lollipops work great, you could also experiment with other types of candy like Jolly Ranchers or Werther’s Originals for unique flavours.
• Don’t Over-Bake: Since the lollipop candy melts while baking, it can get a bit sticky. Just ensure the cookies are golden on the edges, and they’ll continue to cook on the sheet once removed from the oven.

Recommended Products

Dual-Side Mallet

KitchenAid Classic Series 4.5-Quart Stand Mixer

Large Freezer Bags

Cookie Scoop

Classic Wood Rolling Pin with Rotating Center

10

KitchenAid 5-Speed Ultra Power Hand Mixer

Fox Run Large Mixing Bowl

Prep, Store & Serve Plastic Bowl w/See-Thru Lid

Nutrition Facts

Calories

168

Fat

8 g

Sat. Fat

5 g

Carbs

22 g

Fiber

0 g

Net carbs

22 g

Sugar

13 g

Protein

2 g

Sodium

103 mg

Cholesterol

36 mg

Did you make this recipe?

Tag @thecartierskitchen on instagram and hashtag it #cartierskitchen