POPSICLE COOKIES RECIPES

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COOKIE POPS RECIPE | ALLRECIPES



Cookie Pops Recipe | Allrecipes image

Cookies and candy! What child could resist this?

Provided by Julie

Categories     Desserts    Cookies    Refrigerator Cookie Recipes

Yield 20 cookie pops

Number Of Ingredients 11

¾ cup white sugar
¾ cup packed brown sugar
¾ cup butter, softened
1 teaspoon vanilla extract
2 eggs
1?½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
1 cup candy-coated milk chocolate pieces
20 lollipop sticks

Steps:

  • In a large bowl, cream together white sugar, brown sugar, and butter. Add vanilla and eggs; mix well. Sift together flour, baking soda, and salt; stir into butter mixture. Finally, mix in rolled oats. Refrigerate dough for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough into 2 inch balls. Place balls on a cookie sheet, Press down slightly, and insert a lollypop stick into each one. These will spread a bit so don 't put too many to a pan. Bake 8 to 12 minutes, or until golden brown. Cool 1 minute then arrange small candies into a happy face design. The cookies will be chewy, but firm.

Nutrition Facts : Calories 245.2 calories, CarbohydrateContent 35.7 g, CholesterolContent 38.4 mg, FatContent 10.2 g, FiberContent 1.3 g, ProteinContent 3.2 g, SaturatedFatContent 6 g, SodiumContent 186.4 mg, SugarContent 22.3 g

BOMB POP COOKIES RECIPE: HOW TO MAKE IT



Bomb Pop Cookies Recipe: How to Make It image

The sound of the ice cream truck has even my husband running out to the curb with money in hand. Our neighborhood has a big potluck on the Fourth of July, so I decided to make cookies that resemble Bomb Pops. These were a big hit! —Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 40 cookies

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup sugar
1 large egg, room temperature
1/3 cup canola oil
2-3/4 to 3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Red and blue paste food coloring
1/2 teaspoon each cherry, raspberry and lemon extract

Steps:

  • Cream butter and sugars until light and fluffy. Add egg and oil, beating well. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball., Divide dough into 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion., Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 86 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 51mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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