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Pennant Sugar Cookies

Simply press lollipop sticks into dough before baking. Before you know it, you’ll be ready to eat up the competition—literally!

Southern Living MAY 2009

  • Yield: Makes about 3 dozen (3-inch) cookies or 12 (4 1/2-inch) cookies
  • Prep time: 1 Hour
  • Chill: 10 Minutes
  • Bake: 15 Minutes
  • Cool: 35 Minutes


  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • Lollipop sticks
  • Royal Icing
  • Colorful Glaze


1. Preheat oven to 350°. Beat butter, vanilla, and sugar at medium speed with an electric mixer until fluffy. Add egg, beating until blended.

2. Combine flour and salt; gradually add to butter mixture, beating just until blended.

3. Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.

4. Place 1 portion of dough on a lightly floured surface, and roll to 1/3-inch thickness. Cut with a 21/2 x 5 1/2-inch pennant-shaped cutter. Place 6 cookies on each lightly greased baking sheet. Insert 1 lollipop stick into bottom of each cookie. Repeat procedure with remaining dough.

5. Bake, in batches, at 350° for 12 to 14 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Decorate baked cookies as desired.



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Pennant Sugar Cookies Recipe