Butterfly Cookie Pops

  • Prep Time 35 min
  • Total Time 2 hr 25 min
  • Servings 18

Ingredients

Ingredients

1
pouch Betty Crocker™ sugar cookie mix
2
tablespoons Gold Medal™ all-purpose flour
1/2
cup butter, softened
1
egg
2
tablespoons Betty Crocker™ Decorating Decors multicolored candy sprinkles
18
paper lollipop sticks
1
tube (4.25 oz) Betty Crocker™ pink decorating icing
1
tube (4.25 oz) Betty Crocker™ purple decorating icing
1
pouch (7 oz) Betty Crocker™ Cookie Icing white icing
1
pouch (7 oz) Betty Crocker™ Cookie Icing blue icing
Additional candy sprinkles

Directions

  • 1 In large bowl, stir cookie mix, flour, butter, egg and 2 tablespoons candy sprinkles until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
  • 2 Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch butterfly-shaped cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 lollipop stick halfway into center of each cookie.
  • 3 Bake 12 to 13 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely. Decorate cookies with icings and candy sprinkles. Let stand until set.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
,
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
),
Sodium
150mg
150%;
Total Carbohydrate
48g
48%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.