Mint-Swirl Lollipop Cookies

Mint-Swirl Lollipop Cookies

Serve your guests with these mint-swirl lollipop cookies that are made using Betty Crocker® sugar cookie mix – a beautiful dessert.

Prep Time



Total Time






pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix
cup butter, softened
tablespoons Gold Medal® all-purpose flour
eggs, slightly beaten
teaspoon mint extract
teaspoon Betty Crocker® red or green gel food color
Coarse white sparkling sugar
paper lollipop sticks
  1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, eggs and mint extract with spoon until soft dough forms. Divide dough in half. Roll one portion between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper.
  2. To remaining half of dough, add food color; mix until uniform in color. Shape into a ball. Roll between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper; invert colored dough onto plain dough. Peel off top sheet of waxed paper. Trim dough to 11x9-inch rectangle. Tightly roll into a log, starting at long side and using bottom sheet of waxed paper as a guide.
  3. Roll cookie log in coarse sugar; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
  4. Bake 8 to 10 minutes or until edges are lightly browned. Immediately insert 1 lollipop stick halfway into each cookie. With spatula, carefully remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Makes 20 servings (1 cookie)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • Total Fat 10g
      • (Saturated Fat 4g,),
    • Sodium 163mg;
    • Total Carbohydrate 41g
      • (Dietary Fiber 0g,
    • Protein 3g;
    Percent Daily Value*:
      • 1 Starch;
      • 1 1/2 Other Carbohydrate;
      • 2 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.