Pinwheel Sugar Cookie Pops


Pinwheel Sugar Cookie Pops

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Green-swirled cookie pops held with candy cane in a bucket of rice

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    Servings and Ingredients

    1 pkg. Hy-Vee sugar cookie mix
    1 stick butter, melted
    1 Hy-Vee large egg
    ¼ c. flour
    Green or red food coloring
    1 tub Hy-Vee cream cheese frosting
    Candy canes, unwrapped


    1. Preheat oven to 350 degrees.
    2. Mix sugar cookie dough according to package directions for cut-out cookies. Divide dough in half. Dye one half of dough with desired food coloring. Transfer both dough halves to the refrigerator to chill.
    3. One half at a time, roll out cookie dough between two pieces of parchment paper to ¼-inch thick. Chill.
    4. Remove top layers of parchment. Invert colored dough onto white dough. Beginning on one edge, roll the doughs up to make a log. Chill.
    5. Line 2 baking sheets with parchment paper. Remove dough log from the refrigerator and slice into ¼-inch rounds. Place rounds on baking sheet and bake 7-9 minutes, making sure edges do not burn. Remove cookies from oven and let cool slightly on baking sheet, then remove and place on a wire rack.
    6. After cookies have cooled, frost the bottoms of two cookies. Press a candy cane into frosting on one cookie, then top with second frosted cookie to create a sandwich with a candy cane stick. Repeat until all cookies are frosted and joined with a candy cane.
    7. Lay cookie sandwiches flat on a baking sheet and chill until frosting stiffens and candy cane is secure.

    Recipe Source:

    Hy-Vee weekly ad from the week of December 21, 2016