Step 1 – Separate into three balls and dye different colors, knead in the color until desired saturation 
Step 2 – Pinch of a small piece of each ball and roll into 2 inch logs
Step 3 – Roll out sugar cookies
Step 4 – Roll cookie dough until its about a foot long
Step 5 – Twist log until colors are fully alternated
Step 6 – Roll dough inward until fully coiled and looking all lollipop-ish
Step 7 – Coiled cookies
Step 8 – Paint edible shimmer on with a paintbrush
Step 9 – Sprinkle cookies with colored sugar
Step 10 – All Pretty and decorated
Step 11 – Poke stick directly through center, but don't let it pop out top. Make sure it isn't exposed on top 
Step 12 – Refrigerate briefly so cookies keep shape while baking, Bake at 350 for 10-11 minutes. Cool before packaging. 
Package or gobble up as desired.
Sugar Cookie Lollipops
So I discovered these the other day on Sugar Belle as well as the leaf inspiration in my Autumn leaves sugar cookie post and they were so adorable that they jumped to the top of my baking list. They were fun and so darling. I'm sure any small child would love these, but of course, I have none of those. They are awesome none the less. I used this same batch of sugar cookie dough for both these cookies and my autumn leaves!
Recipe Instructions
Sugar Cookie Instructions
- 1) Cream butter and sugar together with mixer until smooth.
- 2) Add in eggs, vanilla, and almond and stir until smooth.
- 3) Slowly add in flour, baking powder and salt, stirring until smooth with each addition.
- 4) Roll into three balls
- 5) Sandwich dough between two sheets of wax (or parchment) paper and roll until 1/4 in. thick
- 6) Refrigerate in sheets for an hour or until firm.
- 7) Follow photo instructions above for lollipop assembly.
NOTE: I used the same dough for both my fall cookies and my lollipops so I cut leaves out of each of the 3 sheets of dough and assembled the scraps into three balls that I used for the lollipops. Using this method/recipe it yielded 8 lollipop sugar cookies.