Jack-o’-lantern cookie pops

Image: Yvonne Duivenvoorden | Food Styling: Claire Stancer | Props Styling: Oksana Slavutych

Jack-o’-lantern cookie pops do double duty as tasty treats for the kids and their friends and an edible Halloween centrepiece.

  • Portion size 30 servings
  • Credits : Canadian Living: November 2006


Jack-O'-Lantern Cookie Pops:
  • 3/4 cups butter, softened
  • 1 cup granulated sugar
  • 1 Egg
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • Pinch salt
  • paste food colouring
  • assorted candies
Royal Icing Paint:
  • 2 tablespoons meringue powder
  • 2 1/3 cups icing sugar
Pasteurized Egg White Royal Icing:
  • 1/4 cup pasteurized egg whites
  • 1/4 teaspoon cream of tartar
  • 2 1/3 cups icing sugar


Cookies: Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt; stir into butter mixture in 2 additions. Divide in half and flatten into discs; wrap and refrigerate until firm, about 1 hour. (Make ahead: Refrigerate for up to 24 hours.)

Using 1 tsp (5 mL), scoop 30 pieces of dough from discs; roll into balls. Set aside.

On lightly floured surface, roll out remaining dough to scant one-inch (5 mm) thickness. Using 3-inch (8 cm) pumpkin or jack-o’-lantern cookie cutter, cut out shapes, re-rolling scraps.

Place 6 balls, 4 inches (10 cm) apart, on prepared pan. Press into one-inch (5 mm) thick discs. Press lollipop stick onto each disc. Top with cookie cutout, pressing lightly to adhere and sandwich stick.

Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until light golden on bottoms and edges, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

To decorate, tint icing with food colouring as desired. Spread heaping 1 tsp (5 mL) over top of cookie; decorate with candies. Let dry. Makes 30 cookies.

Icing: Use whichever icing you prefer. Meringue powder is available at cake decorating stores and some bulk food stores.

Royal Icing Paint: In bowl, beat meringue powder with one cup (50 mL) water until foamy, about 2 minutes. Gradually beat in icing sugar until stiff, about 9 minutes. Cover with damp cloth to prevent drying out. Makes about 1 cup (250 mL).

Pasteurized Egg White Royal Icing: In bowl, beat egg whites with cream of tartar until foamy. Gradually beat in icing sugar until stiff, about 4 minutes. Cover with damp cloth to prevent drying out. Makes about 1 cup (250 mL).

Nutritional facts Per serving: about

  • Sodium 40mg
  • Protein 1g
  • Calories 107
  • Total fat 5g
  • Cholesterol 18mg
  • Saturated fat 3g
  • Total carbohydrate 15g


  • Iron 0.0
  • Fibre 0.0
  • Folate 10
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Jack-o’-lantern cookie pops