If they look familiar to you, that's because they have appeared a couple of times on our blog in the form of macarons and gingerbread cookies.
Please refer to my updated post for brown sugar cookies for the cookie and royal icing recipe.
If you have not seen my old cookie posts, you may wonder how I manage to make cookies of so many different shapes. I make my own templates out of clear plastic files that you can easily find at stationery shops.
I use a small fruit knife to cut out the dough using my homemade template.
It's easier to work with firm dough. Refrigerate it if it becomes too soft and sticky.
Cookiepops are slightly more troublesome to make than regular cookies. The dough had to be rolled thinner (3-4mm) and the same shape cut out twice for each cookie, with an ice-cream stick sandwiched in between.
Decorating the sheep was fairly simple without the need for tracing outlines with edible marker. Freehand icing was not too challenging :).
Icing the cookiepops!
Be sure to dry the icing thoroughly either in the open or in the oven with the fan on but heat turned on only for a few seconds.
Store in airtight container. These can keep for 1.5-2 months.