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Peppermint Frosted Cookie Pops

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Peppermint Frosted Cookie Pops
  • Prep Time 45 min
  • Total Time 1 hr 45 min
  • Servings 24
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Enjoy these delicious peppermint frosted cookie pops that are baked using Pillsbury® refrigerated sugar cookies for an anytime dessert idea.

Ingredients

1
roll (18 oz) Pillsbury™ refrigerated sugar cookies
24
flat wooden sticks with rounded ends (6 inch)
1/2
teaspoon peppermint extract
1
container (12 oz) fluffy white whipped ready-to-spread frosting
2
tablespoons edible glitter or colored sugar

Directions

  • 1 Heat oven to 350°F. Work with half of cookie dough at a time; refrigerate remaining dough until needed.
  • 2 Cut dough into 12 equal pieces. Roll each piece into ball; flatten each until 1/2 inch thick. Place each flattened ball on one end of 1 wooden stick, covering 1 inch of stick. Place stick side down 3 inches apart on ungreased large cookie sheets, overlapping sticks as needed. Repeat with remaining dough and sticks.
  • 3 Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. Do not pick up cookie pops using sticks until completely cooled.
  • 4 Stir peppermint extract into frosting until well blended. Frost cookies. Sprinkle with edible glitter. Let stand until frosting is set, about 1 hour. Store between sheets of waxed paper in tightly covered container.
Tips  

Use the cookie pops in a centerpiece for a children's table. Place them in a Styrofoam form so they stand upright. Look for the wooden sticks in your local crafts store.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Pop
Calories
150
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
3g
14%
,
Trans Fat
1g
)
Cholesterol
5mg
2%
Sodium
60mg
2%
Potassium
10mg
0%
Total Carbohydrate
24g
8%
(
Dietary Fiber
0g
0%
,
Sugars
18g
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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