Sugar Cookie Ingredients (or use your favorite sugar cookie recipe/mix)
1½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
12 long cake pop sticks or popsicle sticks
¼ teaspoon salt
¾ cup sugar
½ cup butter, room temperature
1 egg
1½ teaspoon vanilla extract
Frosting/Decorating Ingredients
1 cup butter, softened
4½-5 cups powdered sugar
1 bag BRACH’S® Tiny Jelly Bean
1 teaspoons vanilla
5 tablespoons milk
food coloring of choice
1 bag BRACH’S® Classic Jelly Bean
Instructions
Flower Cookie Instructions
Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
In a bowl mix together the flour, baking soda, baking powder and salt.
In a larger separate bowl, mix the sugar and butter and beat for a couple minutes until light and fluffy.
Add egg and vanilla extract and continue mixing until fully mixed.
Add the flour and mix for an additional 2 minutes. Take the dough and form it into a ball.
Bake the cookie for about 12-15 minutes or until edges are slightly golden. Let cool completely.
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.
Frosting and Decorating Instructions
In a medium bowl combine butter, powdered sugar, vanilla and milk and beat for 5 to 7 minutes until light and fluffy.
Add more powdered sugar as needed for thicker frosting. Add milk, a little at a time, to thin frosting.
Add food coloring a little at a time until frosting is the desired color.
Push BRACH’S® Jelly Bean and Tiny Jelly Bean into the frosting into a colorful and decorative pattern as desired.
Using a small spatula or butter knife, spread frosting on each cookie pop flower.
15-20 min
