Best Flower Cookie Pops Recipes

FLOWER COOKIE POPS

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
• Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
• Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.

FLOWER POWER COOKIE POPS

Steps:

• 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.
• 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.
• Bake 10 to 12 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.

FLOWER COOKIE POPS RECIPE | NO CALORIE SWEETENER & SUGAR SUBSTITUTE | SPLENDA SWEETENERS

Steps:

• In a bowl using an electric mixer, cream together butter and Splenda Sweetener until fluffy. Beat in eggs and vanilla extract.
• In another bowl, combine flours, baking soda, baking powder, and salt. Gradually add dry ingredients to butter mixture, beating well after each addition.
• Divide dough in half; cover and refrigerate for 30 minutes.
• Preheat oven to 350°F. Line 2 baking sheets with parchment.
• On a lightly floured surface, roll chilled dough to 1⁄8" thick. Use a 1 ½" round cookie cutter (or a flower-shaped cutter) to cut out cookies, rerolling scrap dough as needed. Arrange 4 rounds to make a flower shape. Transfer to prepared baking sheet. Decorate with sprinkles or nonpareils. Press a cake pop stick into each cutout to resemble a flower stem.
• Bake for 10-12 minutes or until edges of cookies are lightly browned. Cool slightly, then transfer to a wire rack to cool completely.

FLOWER COOKIE POPS

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
• Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
• Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.