Frosted Peppermint Cookie Pops

Delight the kids by making a cookie pops centerpiece using Pillsbury® refrigerated cookies.

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  • prep time 1 hr 15 min
  • total time 2 hr 15 min
  • ingredients 4
  • servings 48
 

Ingredients

1
roll (30 oz) Pillsbury™ refrigerated peppermint cookies
48
craft sticks (flat wooden sticks with round ends)
2
containers (12 oz each) fluffy white whipped ready-to-spread frosting
2
tablespoons edible glitter or colored sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Shape dough into 48 (1 1/2-inch) balls; flatten each 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.
  • 2 Bake 10 to 14 minutes or until edges are light golden brown. Cool completely. Do not pick up cookie pops using sticks until completely cooled.
  • 3 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.
  • 1 Heat oven to 350°F. Shape dough into 48 (1 1/2-inch) balls; flatten each 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.
  • 2 Bake 10 to 14 minutes or until edges are light golden brown. Cool completely. Do not pick up cookie pops using sticks until completely cooled.
  • 3 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.

EXPERT TIPS

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Pop
Calories
140
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
0mg
0%;
Sodium
65mg
65%;
Total Carbohydrate
20g
20%
(Dietary Fiber
0g
0%
  Sugars
15g
15%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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