Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-Free – a delicious recipe with full recipe. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make up my vanilla butter cookie recipe dough.
2
It's in my profile or in the holidays category under christmas
3
Roll out the dough on a floured surface to 1/4 inch thick and cut out using a flower shaped cutter.
4
You could make daffodils out of stars
5
Bake as the recipe states remembering to indent the cookies with the cake pop stick beforehand
6
Colour the icing and roll out then using the same cutter make your flowers again
7
When your cookies are done cooling on a wire rack, use a little jam or icing to stick the flower shapes on top of the cookies, remembering to sandwich the cake pop sticks inbetween
8
It would be fun to bake an easter cake and stick these in the top for decoration!
9
Any leftover dough can be frozen for later use
10
Or you could use it to make cute easter egg cookies!
72
kcal
Calories
3
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 1 full recipe for Vickys Vanilla Butter Cookie recipe, link below.
Yes, Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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