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Lollipop cupcake cookies

Servings:
Makes 12 cookies, Icing makes about 1 1/2 cups Servings
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Ingredients

  • 1 package (18.25 ounces) cake mix of choice
  • 1/2 cup butter or margarine (1 stick), melted
  • 2 cup large eggs
  • 12 cup woden ice cream bar sticks
  • 1 cup recipe vanilla frosting (see below) or 1 can vanilla frosting

Preparation

Baking Directions:

1.

Preheat oven to 350F.

Grease two large cookie sheets.

2.

In medium bowl, with wooden spoon, stir cake mix, butter, and eggs until blended and smooth.

Drop dough by scant 1/4 cups, about 5 inches apart, onto cookie sheets to make 4 cookies on each sheet (dough will be sticky).

Place one end of an ice cream bar stick into each mound of dough.

With hand, flatten each into 2 1/2 inch round.

3.

Bake cookies until lightly browned around edges, 18 to 20 minutes, rotating cookie sheets between upper and lower racks halfway through baking.

With wide metal spatula, transfer cookies to wire racks to cool completely.

Repeat with remaining dough.

4.

To decorate cookies, tint frosting with food coloring as desired.

Spread about 2 tablespoons frosting on each cookie.

Embellish with candies.

Vanilla icing:1. In large bowl, with mixer at low speed, beat 2 1/2 cups confectioners' sugar, 6 tablespoons softened butter, 3 tablespoons whole milk, and 1 1/2 teaspoons vanilla extract until blended.

2.

Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.

Tips:

Each frosted cookie: about 430 calories, 3g protein, 61g carbohydrate, 20g total fat (8g saturated), 1g fiber, 58mg cholesterol, 420mg sodium