Peppermint Frosted Cookie Pops

(12)
  2 reviews

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. 1 Heat oven to 350°F. Work with half of cookie dough at a time; refrigerate remaining dough until needed.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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