Chocolate Cherry Rose Cookies on a Stick

Votes: 2

How to Make Chocolate Cherry Rose Cookies

Time: 3 hours 30 minutes
Complexity: easily
Quantity: 12 pops

These delicious chocolate cherry cookie sticks, covered in red icing, will look like a bouquet of edible roses at your celebration. A perfect treat for a bachelorette party or a festive dinner. To make the dough, you'll only need butter, cocoa powder, flour, and sugar, while cherry extract is added to the icing, perfectly complementing the rich chocolate flavor. Following the step-by-step recipe, you can easily decorate the cookies. Place the cookie sticks in a vase and decorate your holiday table with delicious roses.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2 cups premium flour
3/4 cup powdered sugar
1/3 cup cocoa powder
1/4 cup granulated sugar
0.5 tsp salt
275g chilled unsalted butter, diced
2 tsp vanilla extract

Glaze

2.5 cups powdered sugar
5 tsp dry egg white
1/4 cup water + more as needed
0.5 tsp cherry extract
Red gel food coloring

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, egg powder, cherry extract, cocoa

Cooking the dish according to the recipe:

Bake some cookies:

In a food processor, combine the flour, powdered sugar, cocoa powder, granulated sugar, and salt until evenly distributed. Add the butter and vanilla and pulse until the mixture is crumbly and holds together when pressed. Transfer the dough to a large bowl and form into a ball. Place it on a sheet of parchment paper. Place another sheet of parchment paper on top and roll the dough out to a thickness of 1 cm. Refrigerate until firm, about 1 hour.
Position racks in the upper and lower thirds of the oven; preheat oven to 325°F (160°C).

Cut shapes from the dough using a 3-inch (7.5 cm) round cookie cutter. Place them on two unlined baking sheets, spacing them 2 inches (5 cm) apart, then insert a wooden lollipop stick into the side of each circle, inserting it about three-quarters of the way up the cookie. Gather the dough scraps and refrigerate until firm; repeat to cut more cookies.
Bake, rotating the baking sheets halfway through, until set, 25-30 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, prepare the glaze.:

In a large bowl, whisk together the powdered sugar and dry egg whites. Using a mixer on medium speed, beat in the water and cherry extract until soft, glossy peaks form, about 3 minutes; add up to 1 tablespoon more water if the glaze is too stiff, but it shouldn't be runny. Tint red with food coloring.
Decorate the cookies:

Transfer about 1/2 cup of frosting to a resealable plastic bag and snip off a corner. Pipe frosting around the edge of each cookie; set the bag aside. Thin the frosting in a bowl until it reaches the consistency of runny yogurt, adding 1 teaspoon of water at a time. Transfer to another resealable plastic bag and snip off a corner; pipe frosting around the edges of each cookie, then smooth the surface with the back of a spoon or an offset spatula. Let the frosting set for about 1 hour. Pipe the remaining thick frosting into a flower-shaped pattern.