Sugar Cookie Lollipops

Author: Canadian Living

  • Portion size 18 servings
  • Credits : SPLENDA®


  • 3/4 cups butter softened
  • 1/2 cup packed Splenda® Brand Brown Sugar Blend
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 oz bittersweet chocolate melted
  • 18 wooden sticks


Cookies: In large bowl, beat butter with SPLENDA® Brown Sugar Blend until light; beat in egg and vanilla. In another bowl, whisk together flour, baking powder and salt ; stir into SPLENDA® mixture in two additions. Divide in half; flatten slightly. Wrap each in plastic wrap; refrigerate for 1 hour or until chilled.

On lightly floured surface, roll out each half to 1/4 inch (5 mm) thickness. Using 3 inch (8 cm) round cookie cutter, cut out shapes. Place, 1 inch (2.5 cm) apart, on greased or parchment paper-lined baking sheets. Bake in 375 °F (190 °C) oven for 10 minutes or until light golden on bottoms and edges. Let cool for 1 minute. Transfer to racks; let cool completely.

Filling: Arrange half of the cookies, bottom side up, on work surface; spread each with 2 tsp (10 mL) chocolate. Place wooden stick across middle, letting one end extend beyond edge. Top with another cookie, bottom side down, pressing slightly. Let stand for 1 hour or until set.

Nutritional facts Per cookie lollipop: about

  • Sodium 130 mg
  • Protein 3 g
  • Calories 211.0
  • Total fat 12 g
  • Cholesterol 31 mg
  • Saturated fat 7 g
  • Total carbohydrate 24 g
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Sugar Cookie Lollipops