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Flower Power Cookie Pops

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Flower Power Cookie Pops
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 25
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Turn Betty Crocker® sugar cookie mix into colorful flower shaped cookie pops for perfect dessert treat.
Updated May 2, 2013

Ingredients

Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and eggs until dough forms. Divide dough evenly into 5 portions; tint each portion with different paste food color, kneading until blended.
  • 2
    Break off 2-inch portions of each color dough. On lightly floured surface, gently press dough portions together to form a large round, about 1 inch thick. Roll dough to 1/4-inch thickness. Cut with 3-inch flower-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 lollipop stick halfway into center of each cookie.
  • 3
    Bake 10 to 12 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.

Tips from the Betty Crocker Kitchens

  • tip 1
    Let the kids help make these artistic cookies. You’ll definitely want to reroll the dough scraps...the more you reroll, the crazier the cookie designs become.

Nutrition

250 Calories, 11g Total Fat, 2g Protein, 32g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Total Fat
11g
0%
Saturated Fat
6g
0%
Sodium
160mg
0%
Total Carbohydrate
32g
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; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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