Hey Besties! I’m super excited to be introducing you to sugar cookie kabobs for something new and different I think you’ll love! Taking cookie pops to the next level, these sweet treats are quickly becoming a popular new hit! Offer these individually in your home bakery or arrange in a cookie bouquet! Also, super cute for Easter baskets, party favors, teacher gifts, hostess gifts, or anytime someone deserves a special treat! I’m loving the endless design options you can create with sugar cookie kabobs, and I hope you get inspired to create your own! Let’s jump into all the details!
No-Chill Sugar Cookie Recipe
With spring currently upon us, it was a no-brainer to use my lemon cutout cookie recipe for these kabobs! No chilling necessary, seriously, so they are super simple and quick to make! I also use perforated baking mats for all my cutout cookies for even baking and zero cookie growth. Perfect shapes every time!
But I love to give you options, so you can pick any cookie flavor you want from the free collection HERE! All recipes are no-chill, no-spread and absolutely delish!
Baking Sugar Cookie Kabobs
While normally I bake all of my decorated cookies to a 1/4″ thickness, when I’m making cookie pops or these kabobs, I roll to 3/8″ dough thickness. This allows for a much thicker, sturdier cookie for putting onto a stick. I use THIS rolling pin which makes rolling my dough super easy, quick and consistent.
I also use mini cookie cutters for making my cookie kabobs. The set shown here are 2″ cutters that I printed myself at home. But if you’re looking for a cute set of Easter mini cookie cutters, you can find a similar set HERE!
Normally I bake my full-size cookies for 7-8 minutes (depending on shapes) when rolled to 1/4″ thickness. So since these are much thicker, but much smaller in mass, 8 minutes still worked perfectly! You may have to adjust your baking times based on your thickness, size and recipe. I also prefer to not have any browning on the backs of my cookies.
Cookie kabob stick placement
When I’m making cookie pops, I use cookie sticks, but for these cookie kabobs, I prefer to use THESE skewers because I’m pushing the stick all the way through the cookie. In my testing, the blunt end of cookie sticks did not allow for clean piercing through the cookies, like skewers do.
I also plan out my cookie kabob designs so that I know which cookies will be the top of the kabob and which will be pierced all the way through for the lower cookies on the stick. Once my cookies come out of the oven and are cooled, I pierce each one to create the holes/tunnel in the cookie and then remove it from the stick. Complete this step while your cookies are fresh so the skewer can easily pierce the cookies cleanly. This way, I can decorate them and assemble them later. Remember, no need to poke all the way the top cookie!
Another tip! Make sure you’re pushing your stick through the cookie straight, so as not to poke through the front or back of the cookie. When first making kabobs, I poked through the front of my cookies a few times and learned to keep my stick parallel with the counter or table to avoid that.
Sugar Cookie Kabob Assembly
I decorate my mini kabob cookies just like I do with my full-size cookies, using THIS royal icing recipe. I’ve kind of fallen in love with making mini cookies! But when it comes to assembling, I slide the bottom cookie on first and like to separate each cookie with a mini marshmallow. Just keep adding your cookies and mallows until your top cookie finishes off your kabob!
For packaging, I use THESE cookie bags. Simply slide over the top of your cookie kabob and secure with ribbon or a twist tie bow. As long as you tie off your cookie bag tightly, your cookies will remain fresh! And the marshmallows inside help keep your cookies fresh too – bonus!
Without fail, the next question is, “Can these be frozen?” And the answer is, yes! Ensure your bags are tied tightly and then freeze inside an airtight container. Since these are not heat-sealed, let the container thaw completely before opening to avoid any risk of condensation reaching your cookies.
There are endless design options for sugar cookie kabobs and they present themselves so well at markets and so many other ways! Kids LOVE cookie kabobs!
I’ll be creating all kinds of fun spring sugar cookie kabobs, so keep your eyes peeled on my socials for more design inspiration! And if cookie pops or bouquets are more up your alley, you can find my tutorial for making those HERE! Spring designs coming soon for these too!
Another frequently asked question any time I introduce a new offering, is “What is your price point for these?” Bestie, I never offer specific pricing guidance since there are so many variables. Your expenses, ingredients, skills level, market, clientele and how you value your time. But I do encourage you to calculate your costs and determine your price based on the same equation you price all your other goods. This pricing guide can be helpful if you’re new to pricing goods for a profitable and sustainable business.
Ready to make your own cookie kabobs?!
I hope this was helpful and has inspired you to make your own cookie kabobs! Feel free to share your work or get any support you need in our Bestie community HERE too!
Lastly, make sure you’ve already subscribed to receive my free weekly newsletter! Never miss out on a new recipe, tutorial, technique, product recommendation and loads of free printables! Happy Baking, Bestie!
They are beautiful and cheerful…I used to make those kinds of things but now have a small kitchen and it is not enjoyable….yours are beautiful..