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Halloween Sprinkle Pops
pouch Betty Crocker™ sugar cookie mix
tablespoons Gold Medal™ all-purpose flour
cup butter, softened
craft sticks (flat wooden sticks with round ends)
pouch (7 oz) Betty Crocker™ Decorating Cookie Icing orange icing
Assorted Halloween candy sprinkles
In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch pumpkin-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Decorate cookies with icing and candy sprinkles. Let stand until set.
Let the kids help cut out and decorate these simple but fun cookies.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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