Peppermint Cookie Pops Peppermint Cookie Pops

Author: Canadian Living

Soft, chewy cookies sprinkled with colourful candy cane make a festive gift. You can also stick the peppermint pops into a plastic foam ball for a novel gift of a centrepiece.

  • Portion size 48 servings
  • Credits : ©


  • 1 1/3 cup crushed candy cane
  • 1 cup butter softened
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt


Grease or line rimless baking sheets with parchment paper; set aside.

In food processor, crush 1/3 cup (75 mL) of the candy canes almost to fine powder; set aside.

In bowl, beat together butter and brown and granulated sugars until light and fluffy; beat in egg and vanilla. In separate bowl, stir together flour, baking powder, baking soda, salt and pulverized candy canes; gradually stir into butter mixture with wooden spoon.

Drop by tablespoonfuls (15 mL) onto prepared pans. Slide lollipop stick under bottom half of each cookie. Bake in centre of 375°F (190°C) oven for 6 minutes. Remove from oven.

Sprinkle remaining chopped candy cane over cookies, pressing gently into each. Bake for 5 to 8 minutes longer or until golden. Let cool on pan on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 4 days.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 60 mg
  • Protein 1 g
  • Calories 99.0
  • Total fat 4 g
  • Cholesterol 15 mg
  • Saturated fat 2 g
  • Total carbohydrate 16 g


  • Iron 3.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 4.0
Share X
Baking & Desserts

Peppermint Cookie Pops