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Peppermint Frosted Cookie Pops
Peppermint Frosted Cookie Pops
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Indulge in peppermint frosted cookie pops made with easy refrigerated sugar cookie dough for a tasty treat anytime.
Ingredients:
  • 1 roll (16.5 oz) refrigerated sugar cookie dough
  • 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
Instructions:
  • Preheat oven to 350°F and divide the cookie dough in half, refrigerating the portion not in use.
  • Divide the dough into 12 equal pieces. Shape each piece into a ball and flatten to 1/2 inch thick. Place the flattened dough on one end of a wooden stick, covering 1 inch of the stick. Arrange them on a large ungreased baking sheet, 3 inches apart, with sticks overlapping as necessary. Repeat with the rest of the dough and sticks.
  • Bake for 10 to 13 minutes until edges are lightly golden brown. Allow to cool for 1 minute, then transfer from the cookie sheets. Let them cool entirely for about 15 minutes before handling the cookie pops with the sticks.
  • Blend peppermint extract into frosting until fully combined. Frost cookies, sprinkle with edible glitter, and allow frosting to set for about 1 hour. Store in a tightly covered container between sheets of waxed paper.

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