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Snowflake Lollipop Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories270
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium280 mg12% DV
Total Carbohydrates38 g13% DV
Dietary Fiber2.0 g8% DV
Sugars25 g
Protein3 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron10% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium280 mg12% DV
Total Carbohydrates38 g13% DV
Dietary Fiber2.0 g8% DV
Sugars25 g
Protein3 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron10% DV
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 12 ice cream sticks wooden
  • 1/3 cup white frosting
  • Decorator's sugar (optional)
  • 2/3 cup butter or margarine, softened
  • 1-1/4 cups sugar granulated
  • 1 tablespoon water

Directions

  • 1. Heat oven to 350°F. Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add egg; beat well.
  • 2. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. (If necessary, refrigerate dough until firm enough to handle.)
  • 3. Roll 1/4 cup dough into ball; place on ungreased cookie sheet, 3 cookies per sheet. (Cookies spread while baking.) Insert wooden stick about three quarters of the way into side of each ball. Flatten slightly.
  • 4. Bake 13 to 15 minutes or until outside edges are firm and center is set. Cool several minutes on cookie sheet; remove to wire rack. Cool completely.
  • 5. Decorate top of cookie with white frosting in snowflake pattern; sprinkle with decorator's sugar, if desired. Makes about 12 cookies.

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