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

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Flower Cookie Pops Recipe | No Calorie Sweetener & Sugar Substitute | Splenda Sweeteners image

How to make Flower Cookie Pops Recipe | No Calorie Sweetener & Sugar Substitute | Splenda Sweeteners

Provided by @MakeItYours

Number Of Ingredients 11

1 cup unsalted butter
1 cup Splenda® Granulated Sweetener
2 large eggs
2 teaspoons vanilla extract
2 ½ cups almond flour
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Rainbow sprinkles or nonpareils, for decoration
Equipment needed: 32 (4″) oven-safe cake pop sticks

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.

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