Beat in the eggs one at a time, then add the vanilla.
Add the flour, baking powder, and salt. Stir until the mixture is well blended.
Roll the dough into 2-inch balls. Place the balls on a baking sheet. Press down on each ball slightly, and insert a popsicle stick into the top of each one. Leave space between the cookies, as they will spread during baking.
Bake the cookies 8–10 minutes or until they're golden brown. Let them cool.
In a small bowl, stir together the powdered sugar and milk until smooth. Beat in the corn syrup and almond extract until the frosting is smooth and glossy. If it's too thick, stir in more corn syrup. Divide the frosting into separate bowls. Add a different food coloring to each and mix well.
Have your child dip the cookies in frosting or paint it on with a new paintbrush.
Let the frosting dry on the cookie.
Wrap each cookie individually with plastic wrap.
Insert florist's foam into the pot. Gently push the cookie pops into the foam. If you like, wrap the cookie bouquet with cellophane and a ribbon.