Refrigerate dough as usual. Roll out dough thicker than for regular decorated cookies. I recommend 3/8" to 1/2" thick. After cutting out desired shapes, insert sticks. Place one hand flat on top of your dough shape to hold it steady. Use the other hand to insert the stick, twisting slightly as you you are inserting. I like to insert the stick about 2/3 of the way up the cookie to ensure stability. |
Once the stick is inserted, carefully turn cookie over, using a thin cookie spatula if needed. |
Take a small amount of dough and roll it into a rope. Place dough rope on the cookie where the stick is inserted. |
Pat down extra dough with your fingers to attach it securely. |
This will reinforce the back of the cookie. |
Turn cookie back over using spatula if needed. |
Place on a parchment or silicone-lined baking sheet. |
After baking, the extra dough on the back will have flattened out and the cookies will be a light golden brown. |
Allow cookies to cool on the sheet pan for about 10 minutes. Carefully use a spatula to move the cookies to a wire rack to cool completely. |
Decorate cookies just as you would regular cookies (See decorating tutorials for decorating ideas and hints). The stick can be a bit tricky to work around, but you'll get used to it quickly and shouldn't have a problem. Allow cookies to dry thoroughly before packaging. |