Roll the cookie dough out to between a 1/16 inch and ⅛th inch thickness, cut 17 or 18 circles using a 2 ½ inch round cookie cutter, and drape circles of dough over each mound on your pan and smooth with your fingers. Freeze pan for 15 minutes.
Roll out the remaining dough and cut out 17-18 sunshine shapes using a 3 ¼ - 3 ½ inch sunshine cookie cutter
Set them on parchment-lined baking sheets, refrigerate for 15 minutes, then bake for 10-14 minutes until the tops look dry.
I used a Telebrands Bake Pop pan. It makes larger cake pops. If you use a different size pan, you may need to adjust the size of your cookies.
Store your cookies in an airtight container for up to a week.
The calories listed are for 18 cookies. The candy calories are not included.
Sunshine Cookies https://hungryhappenings.com/sunshine-pinata-cookies-recipe/