Frosted Peppermint Cookie Pops

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

  • 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
  • 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.
  • 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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