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Biscuits au su cre pétillants

Crackle Candy Sugar Cookies

Prep time:
20 minutes
Cook Time:
12 - 14 minutes

With a secret "popping" centre, these cookies are sure to fool anyone who takes a bite.


1 batch of sugar cookies
3 packages (.24 oz.) each of coloured crackle candy
2 cup powdered sugar
2 tablespoon milk
2 tablespoons lemon juice
Reynolds Kitchens® Unbleached Parchment Paper (or Reynolds Kitchens® Parchment Paper with SmartGrid®)


Step 1

PREHEAT oven to 350°F. Line three cookie sheets with Reynolds Kitchens® Unbleached Parchment Paper. Set aside.

Step 2

PREPARE and bake the sugar cookies as instructed. Remove from oven. Using a small circular cutter, or a knife. Carefully cut holes in the centre of 12 of the cookies. Discard the scraps. Transfer to a wire rack to cool completely.

Step 3

WHISK together powdered sugar, milk and lemon juice in a medium bowl. Whisk to make an icing of spreading consistency. Transfer to a pastry bag. Set aside.

Step 4

PLACE 12 solid cookies on a sheet of Reynolds Kitchens® Unbleached Parchment Paper. Pipe a single line of icing around the edge of each cookie, then place a cookie with the centre cut out on top. Gently press to secure into the icing. Fill each of the centres with Pop Rocks candy. Pipe a single line of icing around the edge of the filled cookie, then press another solid cookie on top. Use the remaining icing to decorate the finished cookies as desired.