Tested till perfect Peppermint Cookie Pops

Peppermint Cookie Pops

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 48


  • 1-1/3 cups 1-1/3cupscrushed candy canecandy canes
  • 1 cup 1cupbutter, softened
  • 1 cup 1cuppacked brown sugar
  • 1/4 cup 1/4cupgranulated sugar
  • 1 1eggeggs
  • 1-1/2 tsp 1-1/2tspvanilla
  • 2-1/4 cups 2-1/4cupsall-purpose flour
  • 3/4 tsp 3/4tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1 pinch 1pinchsalt
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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.)

Additional information :

Tip: If you don't have a food processor, crush the candy canes in a heavy plastic bag using a meat mallet or the bottom of a heavy saucepan.

Nutritional Information Per cookie: about

cal 99 pro 1g total fat 4g sat. fat 2g
carb 16g fibre 0 chol 15mg sodium 60mg

% RDI:

calcium 1 iron 3 vit A 4 folate 3
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