Butterfly Cookie Pops

Dairy Free
Butterfly Cookie Pops
145 min.
18
294kcal

Suggestions


Get ready to delight your taste buds and impress your friends with these adorable Butterfly Cookie Pops! Perfect for parties, celebrations, or just a fun afternoon baking session, these cookies are not only visually stunning but also dairy-free, making them a great treat for everyone to enjoy.

With a simple yet delicious base made from Betty Sugar Cookie Mix, these pops are easy to whip up and can be customized with your favorite colors and sprinkles. The vibrant pink and purple decorating icings, along with multicolored candy sprinkles, bring these butterfly-shaped cookies to life, making them a whimsical addition to any dessert table.

Each cookie is carefully crafted to include a lollipop stick, transforming them into delightful pops that are perfect for little hands or as a fun party favor. The process of cutting, baking, and decorating these cookies is not only enjoyable but also a wonderful way to spend time with family and friends in the kitchen.

Whether you're celebrating a birthday, hosting a tea party, or simply looking to satisfy your sweet tooth, these Butterfly Cookie Pops are sure to be a hit. So gather your ingredients, roll up your sleeves, and let your creativity take flight with this charming dessert that’s as fun to make as it is to eat!

Ingredients

  • 17.5 oz sugar cookie mix 
  • serving basic cookie mix for on cookie mix pouch for cutout cookies
  • tablespoons sprinkles 
  • 18  you will also need: parchment paper 
  • 4.3 oz chocolate icing 
  • 4.3 oz plums 
  • oz chocolate icing white
  • oz chocolate icing blue
  • serving sprinkles 

Equipment

  • bowl
  • baking sheet
  • oven
  • plastic wrap
  • cookie cutter
  • lollipop sticks

Directions

  1. In large bowl, stir cookie mix, flour, butter, egg and 2 tablespoons candy sprinkles until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
  2. Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness.
  3. Cut with 3-inch butterfly-shaped cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 lollipop stick halfway into center of each cookie.
  4. Bake 12 to 13 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely. Decorate cookies with icings and candy sprinkles.
  5. Let stand until set.

Nutrition Facts

Calories294kcal
Protein3.96%
Fat20.13%
Carbs75.91%

Properties

Glycemic Index
9.31
Glycemic Load
8.65
Inflammation Score
-1
Nutrition Score
2.9204347391167%

Flavonoids

Cyanidin
0.38mg
Peonidin
0.02mg
Catechin
0.19mg
Epigallocatechin
0.02mg
Epicatechin
0.21mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.03mg
Quercetin
0.06mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:294.1kcal
14.7%
Fat:6.54g
10.06%
Saturated Fat:0.99g
6.16%
Carbohydrates:55.52g
18.51%
Net Carbohydrates:55.08g
20.03%
Sugar:33.13g
36.81%
Cholesterol:1.71mg
0.57%
Sodium:240.37mg
10.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.89g
5.79%
Vitamin B2:0.17mg
9.99%
Vitamin B1:0.12mg
7.99%
Selenium:5.39µg
7.7%
Manganese:0.12mg
6.24%
Vitamin B3:1.23mg
6.16%
Folate:23.38µg
5.85%
Iron:0.8mg
4.42%
Vitamin K:4.16µg
3.97%
Vitamin E:0.46mg
3.05%
Phosphorus:21.63mg
2.16%
Fiber:0.44g
1.75%
Copper:0.03mg
1.59%
Magnesium:4.56mg
1.14%
Zinc:0.16mg
1.08%
Potassium:35.89mg
1.03%
Calcium:10.19mg
1.02%