Make the dough. Mix room temperature butter and sugar together until light and fluffy. Stir in eggs and vanilla. Slowly add in dry ingredients and mix. Mend together using hands until dough comes together. Saran wrap the dough and chill for 1 hour in refrigerator. This is enough dough to make three dozen 4-inch cookies.
Cut out cookies. Place chilled dough on top of wax paper. Flatten first with hands then roll out using a rolling pin. To get precise thickness, place two lollipop sticks, one on each end of the dough, while rolling out dough. Sprinkle flour over dough to keep from sticking to wax paper. Once dough has flattened to thickness of lollipop sticks, cut out cookies using cookie cutters.
Insert lollipop sticks and bake. Carefully insert lollipop sticks ¾ of the way into cookies using twisting motion. If the stick has punctured through the dough, roll out a small batch of dough and cover any opened area. Be sure to check both sides of cookies. Bake on ungreased baking sheet at 350 degrees F (176 C) for 10 minutes or until edges have browned.
Make simple syrup. Heat ¼ cup of water and add 1 tsp. of sugar. Mix until sugar dissolves. Set aside.
Apply fondant. Roll and flatten the green, white and blue fondant. Using the cookie cutters, cut out a Christmas tree, angel and circle, respectively. Using a pastry brush (paint brush or Q-tips will do), apply the simple syrup to the back of the cut out fondants. The simple syrup will act as a binding agent so attach the fondant to the cookie before the syrup dries.
Affix snowflake appliqué. For the snowflake cookie pop, roll out additional white fondant and press plunger into fondant. You may need to press the fondant further into the plunger with your fingers for a precise cut out. Once indentation has been made, push the plunger lever, which will release the fondant but don’t remove snowflake appliqué yet. Apply the simple syrup on snowflake while still resting on plunger and affix snowflake directly onto the cookie from the plunger.
Festoon the cookies with icing pens or sprinkles. Set aside and let dry. Enjoy!
