BRACH’S® Jelly Bird Egg Flower Cookie Pops

Ingredients

  • SUGAR COOKIE
  • 1 1/2 cups Flour
  • 1 tsp. Baking soda
  • 1/2 tsp. Baking powder
  • 12 Long cake pop sticks or popsicle sticks
  • 1/4 tsp. Salt
  • 3/4 cups Sugar
  • 1/2 cup Butter, room temperature
  • 1 Egg
  • 1 1/2 tsp. Vanilla extract
  • FROSTING/DECORATING
  • 1 cup Butter, softened
  • 4 1/2 - 5 cups Powdered sugar
  • 1 bag BRACH’S® Tiny Jelly Bird Eggs
  • 1 tsp. Vanilla
  • 5 Tbsp. Milk
  • Food coloring of choice
  • 1 bag BRACH’S® Classic Jelly Bird Eggs

Directions

  1. FLOWER COOKIE:
  2. Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
  3. In a bowl mix together the flour, baking soda, baking powder and salt.
  4. In a larger separate bowl, mix the sugar and butter and beat for a couple minutes until light and fluffy.
  5. Add egg and vanilla extract and continue mixing until fully mixed.
  6. Add the flour and mix for an additional 2 minutes. Take the dough and form it into a ball.
  7. Bake the cookie for about 12-15 minutes or until edges are slightly golden. Let cool completely.
  8. Roll out the dough until it is around ¼ inches thick. Using your favorite flower cookie cutter, cut out your shapes and transfer to the baking sheet. You can also use the tip of a knife and cut out flower shapes freehand. Carefully push a cake pop stick in each one so that it is approximately ¾ of the way into the shape.
  9. FROSTING AND DECORATING COOKIES:
  10. In a medium bowl combine butter, powdered sugar, vanilla and milk and beat for 5 to 7 minutes until light and fluffy.
  11. Add more powdered sugar as needed for thicker frosting. Add milk, a little at a time, to thin frosting.
  12. Add food coloring a little at a time until frosting is the desired color.
  13. Push BRACH’S® Jelly Bird Eggs and Tiny Jelly Bird Eggs into the frosting into a colorful and decorative pattern as desired.
  14. Using a small spatula or butter knife, spread frosting on each cookie pop flower.