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 : ©



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
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Baking & Desserts

Peppermint Cookie Pops