Cookies on a Stick

Cookies on a StickAs a mother, I was often asked to make cookies or bring treats for school celebrations. Cookies on a Stick were always a favorite. 

These are round, chewy brown-sugar cookies with a craft stick stuck in them before baking.

After the cookies cool, use a paintbrush to brush on pink frosting that looks like enamel. Once the frosting dries, paint faces or designs with watercolor brushes and food coloring. Better yet, use Food Writers.

Try this same technique with other formed cookie recipes that you kids like.


1 cup vegetable shortening
2 cups brown sugar
2 large eggs
1/2 cup buttermilk
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
craft sticks like those used for ice cream treats


Preheat the oven to 375 degrees.

  1. Cream the brown sugar and shortening together.  Add the eggs one at a time and beat in.
  2. In another bowl, whisk the flour, soda, and salt together.
  3. Add half the flour mixture, then the buttermilk, then the rest of the flour mixture, beating briefly after each addition.  Chill the dough for one hour in the refrigerator.
  4. Roll the dough into 1 1/2-inch balls.  Place them on a cookie sheet, about 3 inches apart to allow for spread.
  5. Insert sticks into each of the cookies.  Flatten the cookies slightly keeping the sticks in place.
  6. Bake at 375 degrees for 8 to10 minutes or until done.  Remove the cookies to wire racks to cool completely.
  7. Make the frosting according to the recipe below.  Then paint on the frosting with a 1-inch pastry brush.  Let the frosting dry completely and paint on faces or designs with food colors and a brush or use Food Writers.

Frosting for Cookie on a Stick


2 large egg whites
2 cups powdered sugar
1 1/2  teaspoons almond extract
1 1/2 tablespoons of water
1 drop red food coloring


1. Beat the egg whites with an electric mixer until stiff.
2. Gradually add the powdered sugar, beating after each addition.  Add the almond flavoring, water, and red food color.  (Add just enough water to make the frosting the consistency of enamel paint and thin enough that you can brush the frosting onto your cookies.)

Recipe by Kay Baker, Prepared Pantry Food Editor