Jack-o'-Lantern Sugar Cookie Pops

Treat your family with these delicious cookie pops made using Pillsbury® refrigerated sugar cookies – perfect dessert for Halloween.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 40 min
  • total time 60 min
  • ingredients 8
  • servings 12
 

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2
tablespoons all-purpose flour
1/4 teaspoon almond extract
1/2 cup orange nonpareils
12
craft sticks (flat wooden sticks with round ends)
1
container (12 oz) fluffy white whipped ready-to-spread frosting
Black paste food color
Green paste food color

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract. Knead dough with hands until well mixed. With lightly floured hands, shape dough into 1 1/2-inch balls. Roll balls in nonpareils to coat completely. Arrange in circle on ungreased cookie sheets, 3 inches apart and 2 inches from edge. Securely insert wooden stick into each ball with end pointing toward center of cookie sheet. Bake 15 to 16 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • 2 In small bowl, mix half of the frosting with black food color. In another small bowl, mix remaining frosting with green food color. Place each color frosting in separate small resealable freezer plastic bag; cut off tiny corner of bag. Squeeze bags to pipe jack-o’-lantern face and pumpkin stem on each cookie.
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract. Knead dough with hands until well mixed. With lightly floured hands, shape dough into 1 1/2-inch balls. Roll balls in nonpareils to coat completely. Arrange in circle on ungreased cookie sheets, 3 inches apart and 2 inches from edge. Securely insert wooden stick into each ball with end pointing toward center of cookie sheet. Bake 15 to 16 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • 2 In small bowl, mix half of the frosting with black food color. In another small bowl, mix remaining frosting with green food color. Place each color frosting in separate small resealable freezer plastic bag; cut off tiny corner of bag. Squeeze bags to pipe jack-o’-lantern face and pumpkin stem on each cookie.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
366
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
6 1/2g,
6 1/2%
),
Sodium
133mg
133%;
Total Carbohydrate
47g
47%
(Dietary Fiber
1/2g
1/2%
),
Protein
2 1/2g
2 1/2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
4 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.