Frosted Peppermint Cookie Pops

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

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

Directions

  1. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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