Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-Free

Tulips are not only beautiful flowers but can also be used to create delicious and colorful cookie pops for Easter!

This is vegan and gluten free recipe. Dish can be prepared in 102 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Baking Cuisine: International Courses: Dessert, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 30 min Cook Time 12 min Rest Time 60 min Total Time 1 hr 42 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Gluten-free flour blend
• ¹⁄₂ cup Granulated sugar
• ¹⁄₂ teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Dairy-free spread
• ¹⁄₂ teaspoon Vanilla extract
• 2 tablespoon Almond milk
• 6 drop Food coloring (green, pink, yellow)
• 12 piece Lollipop sticks
• ¹⁄₂ cup Powdered sugar
• ¹⁄₂ tablespoon Water

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt.
3. Add the dairy-free spread and vanilla extract to the dry ingredients. Mix until the mixture resembles coarse crumbs.
4. Gradually add almond milk, 1 tablespoon at a time, until the dough comes together.
5. Divide the dough into three equal portions. Add a different food coloring to each portion and knead until the color is evenly distributed.
6. Roll out each colored dough to a thickness of about 1/4 inch.
7. Use a tulip-shaped cookie cutter to cut out tulip shapes from each colored dough.
8. Place a lollipop stick in the center of each tulip shape and gently press the dough around it.
9. Transfer the cookie pops to the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
10. Allow the cookie pops to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
11. In a small bowl, whisk together powdered sugar and water to make a glaze.
12. Dip each cookie pop into the glaze, allowing the excess to drip off.
13. Place the glazed cookie pops back on the wire rack and let them rest for 1 hour, or until the glaze is set.
14. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 26g9%

Sugars 12g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.