Easy cookies on a stick made with sugar cookie mix, rolled in rainbow sprinkles and baked right onto a popsicle stick. A no-fuss party treat that comes together in about 30 minutes.
Ingredients
- 1 17.5-ounce Betty Crocker sugar cookie mix
- ½ cup butter, room temperature
- 1 large egg
- rainbow sprinkles
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, beat the cookie mix, butter, and egg with an electric mixer on low speed until just combined.
- Place the sprinkles in a small bowl. Scoop a heaping tablespoon of dough (or use a #50 cookie scoop), roll it into a smooth ball, and press the top into the sprinkles. Set sprinkle-side up on the baking sheets at least 3 inches apart.
- Insert a popsicle stick halfway into each ball, with the tip landing near the center.
- Use your palm or the bottom of a glass to flatten the top of each dough ball slightly (like a puck, not a pancake).
- Bake for 13 to 15 minutes, or until the edges are light golden brown.
- Let the cookies cool fully on the baking sheets before removing them.
Notes
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
- Make-ahead: Refrigerate the dough up to 24 hours before baking.
- Tip: Bake these fully. An underbaked center will crack and fall off the stick.
Nutrition
Serving: 1 cookie | Calories: 130kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 68mg | Potassium: 4mg | Sugar: 11g | Vitamin A: 140IU | Calcium: 2mg | Iron: 1mg
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