Cookies on a stick are a cheerful, kid-friendly treat made from a bag of sugar cookie mix, rolled in colorful sprinkles, and baked right onto food-grade popsicle sticks. The base is simple and versatile—swap the sprinkles to match holidays, party themes, or school events.
This has long been a birthday tradition in my family. My mom made these for my sister and me when we were little, and now I make them for every party we host. Kids adore them.
A soft, chewy sugar cookie on a stick is easy to hold, easy to share, and always a hit on a dessert table. They look bakery-made but come together in about 30 minutes with only a few pantry staples.
Why You’ll Love This Recipe
- Kid-friendly prep: Rolling dough in sprinkles is a great, simple job for little hands.
- Simple ingredients: Start with a 17.5 oz bag of sugar cookie mix, butter, and an egg—no measuring flour required.
- Party-ready: They make a festive platter, jar of treats, or cookie bouquet centerpiece.
- Customizable: Swap sprinkles or add drizzles and icing to suit any celebration.
Ingredients
Notes and substitutions: a boxed sugar cookie mix keeps this recipe fast, but feel free to use your favorite homemade dough. Full measurements and detailed instructions appear in the recipe card below.
- Sugar cookie mix: One 17.5 oz bag (or equivalent homemade dough).
- Unsalted butter: 1/2 cup, room temperature—soft but not melted.
- Large egg: 1, to bind the dough.
- Sprinkles: Nonpareils or jimmies—choose colors to match your event.
- Popsicle sticks: Food-grade sticks (about 20–24, depending on dough size).
How to Make Cookies on a Stick
Step-by-step photos are above; the concise method is below. For a printable version, see the recipe card near the end of this post.
Step 1: Preheat the oven to 375°F. Line baking sheets with parchment paper.
Step 2: In a large bowl, beat the cookie mix, softened butter, and egg with a mixer on low until just combined.
Step 3: Put sprinkles in a small bowl. Scoop a heaping tablespoon of dough (a #50 scoop is ideal), roll into a smooth ball, and press the top into the sprinkles. Place sprinkle-side up on the prepared sheets, spacing cookies at least 3 inches apart.
Step 4: Insert a popsicle stick halfway into each dough ball so the tip reaches near the center—don’t push it all the way through. Flatten the top gently with your palm or the bottom of a glass so the cookie is puck-shaped rather than pancake-flat.
Step 5: Bake 13–15 minutes, until the edges are just light golden. Let cookies cool completely on the baking sheet before lifting; they need to be fully set to stay on the stick.
Pro Tip:
These cookies must bake through and cool on the sheet. A soft, underbaked center can crack and slide off the stick when picked up.
Storage
Room temperature: Store cooled cookies in an airtight container for up to 5 days. Place parchment between layers to protect the sprinkles.
Freezer: Flash-freeze cooled cookies in a single layer until solid, then transfer to an airtight container or freezer bag for up to 2 months. Thaw at room temperature for about 30 minutes before serving.
Tips for the Best Cookies on a Stick
- Butter texture matters: Room-temperature butter should give slightly when pressed but not be greasy or melted.
- Press the sprinkles firmly: Make sure the dough is pressed into the sprinkles so they adhere through baking.
- Uniform size: Use a scoop or measure a heaping tablespoon so cookies bake evenly.
- Make ahead: Dough can be refrigerated up to 24 hours before baking, or bake ahead and store cooled cookies.
- Double batches: Mix in two rounds if your bowl is small and keep waiting dough in the fridge.
Additions and Variations
- Seasonal sprinkles: Red and green for Christmas, pastels for Easter, orange and black for Halloween, or red-white-blue for summer events.
- Chocolate drizzle: Melt white or dark chocolate and drizzle over cooled cookies for extra flair.
- Icing details: Use royal icing or a decorating pen to add simple designs after cooling.
- Cookie bouquet: Arrange cooled cookie sticks in a jar or foam block wrapped in tissue for a festive centerpiece or gift.
Recipe
Cookies on a Stick
Author: Jaclyn
Ingredients
- 1 (17.5 oz) sugar cookie mix
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- Rainbow sprinkles, for coating
- 20–24 food-grade popsicle sticks
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, beat the cookie mix, butter, and egg with an electric mixer on low until just combined.
- Put sprinkles in a small bowl. Scoop a heaping tablespoon of dough (or use a #50 scoop), roll into a smooth ball, and press the top into the sprinkles. Place sprinkle-side up on prepared sheets, 3 inches apart.
- Insert a popsicle stick halfway into each ball so the tip reaches the center.
- Flatten the top of each dough ball slightly with your palm or the bottom of a glass (aim for a puck shape, not a thin disk).
- Bake 13–15 minutes, until edges are light golden brown. Let cool completely on the baking sheet before removing.
Notes
- Storage: Airtight container at room temperature up to 5 days.
- Freezer: Freeze up to 2 months; thaw at room temperature before serving.
- Make-ahead: Dough can be refrigerated up to 24 hours before baking.
- Tip: Bake fully and cool on the sheet to keep cookies intact on the stick.