Easy Christmas Tree Cookie Pops

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The little babes has yet to snooze through the night and at most gives me three hour clips of sleep. I’ve decided that until he does, I’m going to make the most of the many hours of  the day that I am awake, which in my opinion is way too many.

But….needless to say that’s the only way I get anything done at this point.

More importantly like the treats I needed to make for my daughters holiday party; which I wanted to bring something fun, festive, delicious and easy.

Keyword being EASY

Cookies are easy.

Pops are fun.

Cookie pops are perfect and cookie pops shaped and decorated like festive Christmas trees are fabulous!!

These were so simple to make and decorating them is fun, if you have little ones afoot they will love helping you with them. You can get messy with these and they will still be fun, fabulous and delicious. And if you don’t want to make them into pops, just leave out the sticks, still fun!

This is what you will need….

  • Sugar cookie dough
  • Christmas tree cookie cutter
  • Lolly stick or skewers
  • Green chocolate candy melts
  • Yellow chocolate candy melts
  • Decorating bag or plastic Ziploc bags
  • Wax paper
  • Sanding sugars (optional)
  • Confetti sprinkles or what ever sprinkles you like.

Keep in mind if you don’t have all the decorating items on hand, just USE what you have. These can be made of white chocolate, red chocolate or plain old milk chocolate. Any which way you make them will be PERFECT!!! And if you don’t have a cookie cutter, just cut out triangles from the dough

I used this recipe for Cinna-Bum roll out cookies from Sweet Hope Cookies which are in three words summed up as…


If you want to know why she calls them Cinna BUM roll outs, you will have to read her wonderful, funny post. I will include other links for other flavors at the bottom of the post, but if you want seriously easy……just buy a tube of Pillsbury sugar cookie dough and go from there.

If you are going to make the cookies into pops, do not add the stick into the uncooked dough. Wait until they are baked, a few seconds after they come out of the oven, slide the sticks (I used skewers) into the still soft cookie, be mindful they are hot. They will set as they cool and the cookie won’t get all distorted.

After the cookies have completely cooled, get your green chocolate or whatever color you are using ready to be melted. You can add in a little oil to thin the chocolate down a bit, but not too much. Now the amount of chocolate to melt depends on the amount of cookies you are making. I made about a dozen and used about a cup or so of candy melts. If you are unsure of the amount start small and know that if you need more you can easily just melt more.

Lay out your pops on a sheet of wax paper and layout another sheet of wax paper nearby with nothing on it (that will make sense later) and get your sprinkles ready nearby. Put your melted chocolate in your decorating bag or Ziploc bag and cut a small hole and start going over the cookie back in forth horizontally. Do this for each pop and don’t worry about being neat.

Then do it again….and again…and again.

Keep going until  you get the coverage you like. Before they set lift them off the sheet and place them down on the new sheet of wax paper nearby. (I told you it would make sense later.) this will keep the excess from drying and leave a finished look to the cookie. Before the chocolate sets add in your Christmas bling…..or sprinkles 🙂
As your newly decorated trees set, get your stars ready. These are easy and don’t need to be perfect, as they only add to the cookie if they are imperfect.  On a sheet of wax paper just pipe out some sketchy stars with your melted yellow chocolate melts.

Note: if you are going to wrap the cookie you might want to omit the star since it may break or place it lower on the cookie so it won’t break.
If you want sprinkle some sanding sugar on top before they set.

Let them set, you can put them in the fridge to speed up the process if you like. To attach, pipe a small dot of chocolate at the top of the tree.
Place the star on top… and you tree is complete! I also dressed up the stick by adding in colored straws, so if you have them on hand they really add to the pops!!!
Here are a few of my favorite sugar roll out cookies!!
The End For All Chocolate Cookies (these are really the BEST tasting chocolate cookies ever!)
Hope you enjoyed this post! If you have any questions, please feel free to comment below!

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How to make Hello Kitty Cupcakes

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My two year old has recently fell in love with “Hello Kitty”. If she is to spot her randomly about, a sudden squeal of high pitched enthusiasm erupts from her pint sized self, as she points and repeatably squeaks…..”Kitty, kitty, kitty, kitty.”

 Needless to say she likes Hello Kitty, and why wouldn’t she?

Her character is so simplified and charming that it is so appealing to little girls, like mine. So I thought I would surprise her by making her some cupcakes with a picture of Hello Kitty on top! They were a complete hit, she loved them!!!

For those of you that wish to make them as well, you can follow along with how I made them….

This is what you will need:

These sugar toppers were actually very easy to make and I made them in an afternoon; so even if you don’t have a lot of experience working with royal icing, you could still make these with no problems 🙂
To make any of the templates I use to create these traceable sugar toppers, I use a free program from Serif called Page Plus, it’s a great little graphics program to knock around with and it’s relatively easy to use.  I found and downloaded a image of Hello Kitty through a Google image search, and using the Page Plus program I centered it in a circle a bit larger than 2 1/2 inches in diameter. (2.69 inched to be exact.)

If your not so graphic savvy you can print the templates from here  Full Head Kitty  and Blue Dress Kitty. I typically print out a few more than I need, this helps with practicing and for the inevitable mistakes that “I” always make.

Cover them in wax paper, and tape them to the wax paper so they will not move as you trace them.

 Now you can make your royal icing. For these I used a Wilton recipe, which can be found {HERE} After you have finished making your icing, it’s time to start adding some color to it! In 4-5 separate bowls mix your colors!

Black will take A LOT of gel coloring, red a little less and the blue and yellow take very little. Start small and add if you need to. If you add to much coloring just add some of the un-tinted icing back into the mix to lighten it. If you have it handy you can tint the already white royal icing with the white tint….it does make a difference.

The consistencies of the icing should be as follows:

Black: Piping consistency (Think Toothpaste)

Red: Flood Consistency (Think Honey)

Blue: Flood Consistency

Yellow: Piping Consistency

White: Flood Consistency

 After you’ve tinted your icing, fill your decorating bags. You can cap off the ends with a coupler and some saran wrap until you are ready to use each color.With your black icing and tip #1 start outlining Kitty’s face.
Switching to tip # 1.5 and outline the small details inside her bow. (You can use #1 tip for all of this if you choose)

Still using the black Icing, switch to a #2 tip and trace the outer circle of each topper. Take your time!

When you are done, let them dry for 30-45 minutes…The longer the better! When they are dry you can begin filling in the bows. With a #1 or a 1.5 tip on your red icing , flood the inner parts of the bows.

When all the bows are finished, switch to the blue icing (if you are doing the Kitty in the blue dress) and with a #1 or #1.5 tip fill in her dress. As soon as you fill all the dresses, switch to the white icing with a #1.5 tip and add in the polka dots while the blue is still wet, work quickly, they will meld into the blue a bit, but still remain raised

With all the little details done, you can put them aside for about 15 minutes or so before you start flooding the remainder with white. When you are ready put a #1 tip on your white and begin flooding around kitty’s face and her hands and feet (paws).

 Do the inside of her face LAST!
When you are finished filling the face, switch to the yellow and a #1 tip and pipe the nose onto Kitty’s face. Just a small squeeze, to make a small dot.
 Let the toppers dry completely, preferably overnight, before you peel them off.
This is what they will look like! Hello Kitty with her signature blue dress….
And the full sized head Hello Kitty, such a wonderful way to dress up a cupcake!
Now you are ready to put your cupcakes together! Yippee!  Fill a bowl with some multicolored confetti sprinkles and set it to the side. Fill a decorating bag with vanilla frosting (or whatever flavor you choose.) I use a #1M tip for this, but you can use whatever large tip you prefer. Start frosting a ring around the outer edge of your cupcakes. It should look like this when you are finished.
Now dip the cupcake into the confetti sprinkles and gently roll it, coating the entire edge.
Finally, place the topper on top of the cupcake and gently press down.  Try to use equal pressure so as to not to break the topper, as they are very delicate!  Voila...your finished Hello Kitty Cupcakes! Now pat yourself on the back, job well done!

These cupcakes can be stored in the fridge for a day or two without the royal icing toppers breaking down.You can also make these topper well in advance, just store them in an airtight container, until you are ready to use them.

I hope this was informative enough. Please feel free to comment below if you have any questions or to just let me know you were here!

Most of all though….enjoy and happy cupcaking!




Please note that this cupcake tutorial is meant only for personal and not commercial use!!

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