Frosted Peppermint Cookie Pops

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

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Servings 48

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ingredients 4
Prep Time 1 hr 15 min
Total Time 2 hr 15 min

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

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Directions

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.