Sugar Cookie Dough Lollipops

In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add heavy cream and vanilla and mix well. Add flour and salt and mix, kneading with your hands if necessary, until dough comes together into a large ball. Roll out dough between two layers of waxed paper into a disk 3/8 inch thick. Cut into 1 1/2-inch rounds and arrange on two parchment-lined baking sheets. Keeping the rounds flat on the baking sheet, insert a lollipop stick into each round, gently pushing about 1 inch of the stick into the dough. Freeze until firm, at least 1 hour or overnight. Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Working in small batches of 2 or 3 pops (keep remaining lollipops in the freezer), dip each one into coating, using a small spatula to cover the entire surface. Tap off excess. Decorate with sprinkles, if desired, and then arrange on another parchment-lined baking sheet. Repeat with remaining lollipops. Refrigerated, pops will keep for up to 5 days.