Sugar cookie dough lollipops

Did you know that you can turn cookie dough into a lollipop? Simply mold your (eggless) cookie dough into your favorite shape, insert a lollipop stick and dip it into some colored candy melts!

sugar cookie dough lollipops

Proud mama moment – last week, my Addie scored a basket during her basketball game. This is only her second season playing. At this point last year, she had never touched a basketball. During the stay-at-home orders, we went outside to work on her skills. We played lots of HORSE and taught her how to defend the ball.

As the weather got colder, we went outside less so didn’t make much improvement. Addie was nervous and excited for her first game of the season. She forgot a bunch of her skills and did not play very well in their first matchup. At the second game, however, she was the first player to score! A teammate threw her the ball. She caught it, pivoted on her foot, and shot it. Nothing but net.

sugar cookie dough lollipops

Sadly, I wasn’t able to see this in person. With the COVID restrictions, only one parent is allowed to attend each game. It was my husband’s turn to go, so I stayed at home and watched the live stream. As that was going on, I made these sugar cookie dough lollipops.

After Addie left for her game, I made the cookie dough and froze it. As the game was winding down, I dunked them into some pink candy melts and they dried pretty quickly. Clearly, you can see that I am not the most talented when it comes to dipping things in candy melts. But, at least they tasted good.

sugar cookie dough lollipops

These little pops were a fun way to celebrate her basket (they lost, but oh well) and a great way to hand out treats to our close friends. Feel free to mold these into any shapes you like and dip them in your favorite colors.

Husband’s rating: 3.5 out of 5
Addie’s rating: 4 out of 5
My rating: 3.5 out of 5

Sugar cookie dough lollipops

These fun lollipops are made with eggless cookie dough and dipped in your favorite colored candy melts.
Prep Time30 minutes
Chilling time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Candy, Other
Servings: 15
Author: Eva Bakes


  • Lollipop sticks
  • Cookie cutter


Cookie dough

  • ½ cup (1 stick) unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 Tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1 and ¼ cups all-purpose flour
  • ¼ teaspoon salt


  • 10 ounces candy melts
  • sprinkles, sanding sugar for decoration, optional


Make the cookie dough

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
  • Add the heavy cream and vanilla and continue to mix.
  • Turn the mixer down to low and slowly add in the flour and salt. Mix until well incorporated. The dough should come together into a single mass sand resemble modeling dough.

Roll and shape the lollipops

  • Place the dough in between two sheets of waxed paper or parchment paper. Using a rolling pin, roll it out to about 3/8 inch thick. Use your cookie cutter and cut out your desired shapes (ideally, use a cutter that is about 1 and ½ inches in diameter, at a minimum).
  • Gently insert the lollipop stick through the center of your dough and place it on a parchment or waxed paper lined baking sheet. Repeat with the remaining dough.
  • Place the tray with the shaped pops in the freezer for at least an hour and up to overnight.

Dip the lollipops

  • Using a double boiler (or a small saucepan set over a larger simmering pan of water), melt the candy melts. This is a better method than the microwave because the candy melts will harden quickly using the microwave technique.
  • Take one pop out at a time and dip it in your melted candy coating. Gently tap off the extra and add on the sprinkles, decorating sugar or other decorations as desired. Rest on waxed paper or parchment paper and allow to set. Repeat with remaining pops.


Leftover pops should be stored, covered, in the refrigerator and will last several days.
Source: The Cookie Dough Lover's Cookbook by Lindsay Landis

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