Flower Cookie Pops Recipes

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.

LION COOKIE DOUGH POPS

Steps:

• Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugars together, about 3 minutes.
• While the butter and sugars are beating, sift the flour, salt and baking soda into a separate bowl.
• Add the milk and vanilla to the mixer and beat on low speed until combined. Add the dry ingredients to the mixer and beat on low speed to combine. Add the chocolate toffee and stir to combine.
• Line a baking sheet with parchment paper. Scoop 12 balls with a 1-ounce cookie scoop and put on the sheet. Freeze for 15 minutes.
• Put 2 parts yellow melting chocolate disks to 1 part orange in a double boiler and stir to melt completely. Remove from the heat and let cool slightly before dipping the pops.
• Dip the end of a lollipop stick into the melted chocolate and insert into the center of a cookie ball. Repeat with the remaining sticks and cookie balls. Place back into the freezer for 15 minutes.
• Use the wide end of a pastry tip to cut a crescent moon shape from 24 yellow melting chocolate disks. Attach it to the back of the cookie pop with a dot of melted chocolate. Dip the entire pop into the melted chocolate to cover and coat. Let the excess drip over a bowl. Stick into floral foam to hold while you dip the remaining cookie pops. Place into the refrigerator if needed to set the chocolate. Attach the butterscotch chips for the mane around the top of the coated pop and use confetti sprinkles for eyes. Dot each eye in the center with an edible marker to make pupil. Add a mouth and nose with the edible marker. Keep the pops in the refrigerator until ready to serve.

LOLLIPOP COOKIE BOUQUETS

Steps:

• For the cookies, cream shortening and sugar in a bowl. Beat in egg, milk and vanilla. Combine flour, baking powder and salt; add to the creamed mixture and mix well., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut out 16 shapes with cookie cutters dipped in flour (six flowers, six hearts, two baseball players or gingerbread men and two 2-1/4-in. rounds for the baseball). Place the cardboard templates for the baseball cap and glove onto the dough and cut around them with a sharp knife, making two caps and two gloves., Place five cookies each on two ungreased baking sheets. Place a wooden stick on top of each cookie, leaving 3 in. extending for the handle. Top each cookie with the same-shaped cutout. Press edges gently to seal cookies together., Bake at 375° for 8-10 minutes or until cookies are golden brown. Cool on wire racks, propping up each stick so that is parallel to the rack., For the frosting, cream butter and confectioners' sugar in a bowl. Beat in the milk and vanilla until smooth. Place 1/4 cup of frosting each into four small bowls. With paste food coloring, tint one bowl yellow, one pink and one blue; leave one white. Place 1 tablespoon of frosting each into four custard cups. Tint one cup dark brown, one red, one light brown and one green., For mother's lollipop bouquet, use yellow, pink and blue frosting to frost the heart and flower cookies. Insert round tip into a pastry or plastic bag; fill the bag with green frosting. Outline flower cookies and add dots in center. , Add "Mom" to one heart cookie. Insert star tip into a pastry or plastic bag; fill bag with white frosting. Pipe a star-shaped outline onto heart cookies. Place cookies on waxed paper to harden., Cut a piece of florist foam the size of the wicker basket. Push foam into basket to fit tightly. Insert flower and heart lollipops into foam. Arrange Easter grass over foam., For father's lollipop bouquet, frost the baseball, baseball cap (excluding the brim) and the player's uniform white. Insert round tip into a pastry or plastic bag; fill bag with red frosting. Pipe lines on the cap and outline the player's uniform; add "#1 Dad" on uniform. Pipe a smile on the player's face, strips on the player's pants and stick marks on the baseball. Frost the brim of the baseball cap red and the baseball glove light brown. Insert round tip into a pastry or plastic bag; fill the bag with dark brown frosting. Pipe stitch marks on the glove. Outline the glove and pipe eyes and hair on the player., Cut a pieces of florist's foam to fit inside the coffee mug. Push the foam into the mug to fit tightly. Sprinkle graham cracker crumbs over the foam. Insert baseball player, cap, glove and baseball cookie lollipops into foam. Tuck the blue tissue paper around the cookies.

COOKIE POPS ON A STICK!!

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine butter or margarine, baking soda, white sugar and your favorite extract flavor. Beat these ingredients together with an electric mixer until fluffy. Add self-rising flour Beat well.
• Roll dough into walnut sized balls. Place them two inches apart onto the cookie sheet and flatten slightly. Press ice cream stick into the flattened side of the cookie, and press down. This way, you know how large the cookie will be when baked. Add whatever topping to each cookie you like, OR, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten.
• Bake until edges are lightly golden.

COOKIE POPS

Steps:

• Spread peanut butter over the flat side of 10 vanilla wafers, about 1 teaspoon on each. Top each with a Popsicle stick and another vanilla wafer. Place on a waxed paper-lined baking sheet; freeze for 7 minutes. , In a microwave, melt candy coating and shortening; stir until smooth. Dip cookie pops into chocolate; allow excess to drip off. Return to baking sheet. , Decorate with baking bits if desired. Freeze for 5-6 minutes or until chocolate is set. Store in an airtight container at room temperature.

PRESSED FLOWER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with parchment paper.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, cream together the butter and sugar with an electric hand or stand mixer for 3-5 minutes, until the butter and sugar are fully combined and there are no visible bits of butter, but before the mixture becomes fluffy. Add the egg, vanilla extract, orange extract, vanilla bean seeds, and orange zest and beat to incorporate.
• Add the dry ingredients and mix until just combined, but still crumbly. Turn the dough out onto a clean surface and bring together with your hands into a smooth ball.
• Lightly flour the surface and the top of the dough. Roll the dough out to about ¼-inch-thick. Use a 4-inch round cookie cutter to punch out cookies, re-rolling the scraps and cutting out more cookies. Place the cookie cut-outs on the prepared baking sheets.
• Working in batches if needed, bake the cookies for 8-10 minutes, until lightly browned around the edges.
• While the cookies bake, remove any stems and leaves from the flowers and lay them on a paper towel.
• Immediately upon removing the cookies from the oven, place the edible flowers onto the cookies, patting the flowers down gently to ensure they stick. Place another baking sheet on top of the cookies to weigh down for 1-2 minutes; this will help press the flowers into the cookies as they cool. Remove the baking sheet and let the cookies cool completely to firm.
• Arrange the cookies on a platter or in a gift box and serve.
• Enjoy!

FLOWER COOKIE POPS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays. Beat the butter and caster sugar until evenly mixed.
• Sift in the flour and cornflour and stir to make a dough. Wrap in clingfilm and chill for 20 minutes.
• Roll out between sheets of clingfilm to 6mm thick. Cut out 8cm rounds and put on the trays.
• Insert a lolly stick into each one. Bake for 12-15 minutes. Cool for 10 minutes, then put on a wire rack.
• Mix the icing sugar with 2tbsp warm water, then spread on the biscuits. Leave to set slightly.
• Draw flowers with the piping icing and add daisy swirls.

CHOCOLATE CAKE COOKIE POPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine 1/4 cup plus 1 tablespoon butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, milk, and vanilla extract.
• Mix flour, baking powder, and salt together in a bowl. Add to the creamed butter mixture gradually, beating until dough is just combined.
• Shape dough into small balls; place on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 17 minutes. Reshape into balls while still warm. Let cool, 20 to 30 minutes.
• Place chocolate in a small microwave-safe bowl. Heat in the microwave until softened, about 30 seconds; stir. Continue heating until melted, about 30 seconds more. Cool slightly, 3 to 5 minutes.
• Dip cookie balls in the melted chocolate. Set on a plate lined with waxed paper until chocolate hardens, about 10 minutes.