Mint-Swirl Lollipop Cookies

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

Ingredients

  • 2 pouches (17.5 oz) 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

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
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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