PEPPERMINT FROSTED COOKIE POPS

Peppermint Frosted Cookie Pops image

Enjoy these delicious peppermint frosted cookie pops that are baked using refrigerated sugar cookie dough for an anytime dessert idea.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 5

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

Steps:

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

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie Pop, Sodium 60 mg, Sugar 18 g, TransFat 1 g