Dragonfly Cookies

Dragonfly Cookies IMAGE Author: Canadian Living Credits: Dragonfly Cookies IMAGE

Fluttering dragonflies will catch everyone's eyes with their colourful sparkle and brilliant shades. Insert lollipop sticks into a few cookies before chilling them to make cookie pops.

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: Family Fun Guide, Summer 2013


  • 3/4 cups unsalted butter softened
  • 3/4 cups packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Candy-coated sunflower seeds (about 1/3 cup)
  • small candy coated chocolate pieces (about 1/3 cup)
  • Coloured coarse sugar (optional)
Royal Icing:
  • 1/2 cup pasteurized egg whites
  • 3 3/4 cups icing sugar
  • paste food colouring


In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture in 2 additions to make smooth dough. Divide in half; wrap each in plastic wrap and let stand for 10 minutes.

Between parchment paper, roll out half of the dough to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) dragonfly cookie cutter, cut out shapes, rerolling and cutting scraps. Place on parchment paper–lined baking sheets; refrigerate until chilled, about 30 minutes.

Bake in 375ºF (190ºC) oven until cookies appear dry, 8 to 10 minutes. Let cool on pans on racks for 1 minute; transfer to racks and let cool completely. Repeat with remaining dough.

Royal Icing: In large bowl, beat egg whites until foamy, 30 to 60 seconds. Beat in icing sugar, 1 cup at a time, until thick and glossy, 6 to 8 minutes. Divide among enough bowls for desired number of colours; cover with damp paper towels to prevent drying out.

Using food colouring, tint each bowl of icing as desired. Place half of each colour in separate small piping bag fitted with small plain tip. Adding a drop of water at a time, thin remaining icings until consistency of maple syrup.

Using thick icing, pipe outline around edge of each cookie; let dry, about 5 minutes. Using thinned icing, spoon or brush onto cookie to cover. Arrange sunflower seeds lengthwise along centre. Sprinkle with coloured sugar (if using); let stand until dry, about 1 hour. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional facts Per cookie: about

  • Fibre trace
  • Sodium 37 mg
  • Sugars 10 g
  • Protein 1 g
  • Calories 100.0
  • Total fat 4 g
  • Potassium 19 mg
  • Cholesterol 14 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g


  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Dragonfly Cookies