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Butterfly Cookie Pops

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Butterfly Cookie Pops
  • Prep 35 min
  • Total 2 hr 25 min
  • Servings 18
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Turn Betty Crocker® sugar cookie mix into beautiful dessert pops and decorate it using Betty Crocker® icing.
Updated May 2, 2013

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Nutrition

300 Calories, 11g Total Fat, 2g Protein, 48g Total Carbohydrate

Nutrition Facts

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