Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Peppermint Cookie Pops Recipe
    Lost? Site Map

    Peppermint Cookie Pops

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 38 mins

    1 hr 30 mins

    8 mins

    Annacia's Note:

    Nostalgic for those "of a certain age" and pure delight to the younger set, these super-sized cookies on a stick are reminiscent of old-fashioned peppermint lollipops.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large mixing bowl, beat the 2/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Add the eggs and peppermint extract; beat until well comined. Beat or stir in the 4 cups flour. Using a wooden spoon, stir in the peppermint candies.
    2. 2
      Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
    3. 3
      Meanwhile, in a medium mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sugar and beat until combined. With mixer on low speed, beat in half-and-half or light cream. Beat in 2 cups all-purpose flour until dough is smooth. Divide dough into portions. Tint dough with desired paste food coloring pastel pink or green suggested). Set aside.
    4. 4
      On a lightly floured surface, roll half of the chilled dough at a time to 1/4-inch thickness. Using a 4-inch round scalloped cookie cutter, cut out dough. Place cookies about 1 inch apart on an ungreased cookie sheet. Tuck a lollipop stick under the center of each cookie. Press dough down slightly so that the cookie bakes around the stick.
    5. 5
      Using a decorative bag fitted with a medium writing or star tip, pipe colored dough onto cutouts, making borders, designs, or pictures and/or writing messages.
    6. 6
      Bake in a 375 degree F oven for 8 to 10 minues or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Carefuly transfer cookies to a wire rack; cool. Makes about 24 (4-inch) cookies.

    Ratings & Reviews:


    Nutritional Facts for Peppermint Cookie Pops

    Serving Size: 1 (72 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 317.4
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 7.4 g
    Cholesterol 42.2 mg
    Sodium 125.5 mg
    Total Carbohydrate 40.7 g
    Dietary Fiber 0.8 g
    Sugars 16.7 g
    Protein 3.9 g

    The following items or measurements are not included:

    peppermint candies

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes