Mint-Swirl Lollipop Cookies

  • Prep 35 min
  • Total 1 hr 55 min
  • Servings 20

Ingredients

2
pouches (1 lb 1.5 oz each) Betty Crocker™ sugar cookie mix
1/2
cup butter, softened
3
tablespoons Gold Medal™ all-purpose flour
2
eggs, slightly beaten
1/4
teaspoon mint extract
1/4
teaspoon Betty Crocker™ red or green gel food color
Coarse white sparkling sugar
20
paper lollipop sticks

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
270
% Daily Value
Total Fat
10g
0%
Saturated Fat
4g
0%
Sodium
163mg
0%
Total Carbohydrate
41g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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