Swirl Cookie Pops

Name: Swirl Cookie Pops
Ingredients: 1 cup butter, chopped, at room temperature; 1/2 cup powdered sugar, sifted; 1 tsp vanilla extract; 1 None egg, beaten; 1/2 cup all-purpose flour, sifted; 1 tbsp cocoa powder, sifted; 2 tsp milk; 30 None lollipop sticks

8 ingredients

4 steps

Ingredients

1 cup butter, chopped, at room temperature
1/2 cup powdered sugar, sifted
1 tsp vanilla extract
1 None egg, beaten
1/2 cup all-purpose flour, sifted
1 tbsp cocoa powder, sifted
2 tsp milk
30 None lollipop sticks

Directions

1

Preheat oven to 300°F. Lightly grease and line 2 baking trays with parchment paper.
2

Cream butter, sugar and vanilla together until pale and creamy. Add egg, beating until combined. Fold in flour. Set 1/2 of dough aside. Fold cocoa powder and milk into remaining dough. Roll vanilla and chocolate dough out separately into 10x7 inch rectangles.
3

Place vanilla dough on top of chocolate dough. Press together lightly using a rolling pin. Trim edges. Roll up firmly lengthwise. Wrap in plastic wrap, twisting ends to seal. Chill for 30 mins until very firm.
4

Slice dough into 1/4 inch rounds. Arrange on trays, cut side down, around 3/4 inch apart. Press a lollipop stick firmly into the base of each cookie. Bake for 15-18 mins, until lightly golden. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.