• Preparation Time 45 minutes
  • Baking Time 10 minutes
  • Makes 50 cookies
  • Freezing Excellent

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Ingredients

  • Cookies
  • 1 cup butter, softened
  • ½ cup sugar
  • 1 egg
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 2 tsp vanilla extract
  • 4 ½ cups Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • 50 lollipop sticks
  • Glaze
  • 3 cups icing sugar
  • 5 tbsp water
  • Food colouring (optional)

Serving Size: 50 cookies

Directions

Serving Size: 50 cookies

  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Cookies: Cream butter and sugar in a large bowl until well combined. Add egg, sweetened condensed milk and vanilla and mix until smooth. Mix in remaining dry ingredients.
  • Divide dough into 4 pieces. On a lightly floured surface roll each piece to a ¼” (5 mm) thickness. Cut out flower shapes with 2”- 3” (5 cm-7.6 cm) floured cookie cutters and place on prepared baking sheets.
  • Place lollipop stick underneath cookie, lightly pressing dough onto the stick. Gather up scraps and repeat with remaining dough.
  • Bake in preheated oven for 8 to 10 minutes, or until beginning to colour. Cool on racks.
  • Glaze: Combine, in a separate medium bowl, icing sugar with water. Brush a thin coating of glaze over cookies. Allow to dry for 10 minutes. Divide remaining glaze into small containers. If you run out just make a bit more. Add different food colouring to each container. Using a small paint brush, paint each cookie any way you like.

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