PEPPERMINT HOLIDAY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
- Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g
PEPPERMINT LOLLIPOPS
These lollipops can be made with any shape cookie cutter. Gingerbread men, snowmen, Christmas trees and reindeer-there are endless color and design options, so let your creative juices flow! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 lollipops.
Number Of Ingredients 7
Steps:
- Butter 10 assorted metal cookie cutters and place on a parchment-lined baking sheet; set aside. In a large heavy saucepan, combine the sugar, water, corn syrup and cream of tartar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat. Stir in oil, keeping face away from mixture as odor is very strong. For each color of candy swirls, pour 1/4 cup sugar mixture into a ramekin or custard cup; tint red or green., Immediately pour remaining sugar mixture into prepared cookie cutters. Drizzle with colored mixtures as desired; cut through with a toothpick to swirl. Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Sprinkle peppermint candies over tops if desired.
Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 47g carbohydrate (40g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT COOKIE LOLLIPOPS
These can be made at any time of the year by decorating with other colors of sugars and changing the flavor of the Oreos. I put each pop into a cellophane bag and then tied the ribbon around it.
Provided by Cheryl Starker
Categories Cookies
Number Of Ingredients 5
Steps:
- 1. Insert a lollipop stick into the center of each Oreo cookie. (I found it easier to take the top off of the cookies putting a small blob of the melted Candiquik on the side with icing, laid the lollipop stick on the blob and replaced the other wafer of the cookie on top. I put them in the freezer on a cookie sheet to harden them quicker.)
- 2. Melt Candiquik in microwavable bowl according to directions on the package,
- 3. Dip cookie lollipops into melted Candiquik. Allow excess coating to drip off. (I held the cookie lollipop by the stick and spooned the melted coating on and let the excess drip off. To me it was easier.) Place on waxed paper to dry.
- 4. After the coating is completely dry, use the remaining candy coating to pipe a swirl on the cookie. Sprinkle immediately with the red decorating sugar.
PEPPERMINT MERINGUE LOLLIPOPS
These easy-to-make meringue pops have a crunchy bite with a soft, chewy middle. The confectioners' sugar gives them a satiny sheen, while the mild peppermint flavor makes them the perfect shimmery treat to pass out at holiday parties.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 lollipops
Number Of Ingredients 7
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 225 degrees F. Cut 2 pieces of parchment paper to fit 2 baking sheets. Using a 4-inch diameter cookie cutter, draw 6 circles on each piece of parchment, then flip each piece over onto a baking sheet marked-side down.
- Combine the cream of tartar, salt and egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium high and beat until thickened, about 1 minute more. Mix in the peppermint extract, then add the confectioners' sugar in batches about 1/4 cup at a time, beating until well incorporated after each addition. After the last addition, continue to beat until stiff, shiny peaks form, about 5 minutes.
- Fill a resealable plastic bag or piping bag with the meringue. Snip off the end or corner to make about a 1/2-inch-wide opening. Lay a lollipop stick down about 1 inch into each drawn circle and pipe the meringue lollipops onto the parchment circles over the sticks. Sprinkle the sanding sugar and silver sprinkles onto the piped meringue pops.
- Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the meringue is dry and crispy, about 2 hours.
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
PEPPERMINT COOKIE (LOLLI)POPS
Make and share this Peppermint Cookie (Lolli)pops recipe from Food.com.
Provided by Deantini
Categories Candy
Time 30m
Yield 48 cookie lollipops, 48 serving(s)
Number Of Ingredients 11
Steps:
- Crush 1/3 cup candy canes into fine powder using a blender or food processor, set aside. Crush the remainding 1 cup until coarse.
- Preheat oven to 375 F.
- Beat butter and brown and regular sugar in mixer until light and fluffy; beat in egg and vanilla.
- In separate bowl mix together flour, baking powder, baking soda, salt and pulverized candy canes. Stir into butter mixture using wooden spoon.
- Grease baking sheets or line with parchment paper.
- Drop drough by tablespoons onto baking sheets. Slide lollipop stick under bottom half of each cookie. Bake for 6 minute.
- Remove cookies from oven and sprinkle coarse candy cane over cookies, pressing gently into each cookie.
- Place back in oven for another 5-8 min or until golden.
- Let cool on baking sheet for 5 min and remove and cool completely on cooling rack.
Nutrition Facts : Calories 78.5, Fat 4, SaturatedFat 2.5, Cholesterol 14.6, Sodium 52.6, Carbohydrate 10, Fiber 0.2, Sugar 5.5, Protein 0.8
PEPPERMINT COOKIE POPS
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.
Provided by Annacia
Categories Dessert
Time 1h38m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 317.4, Fat 15.7, SaturatedFat 7.5, Cholesterol 42.3, Sodium 125.5, Carbohydrate 40.8, Fiber 0.8, Sugar 16.8, Protein 3.9
More about "peppermint cookie lollipops recipes"
10 BEST PEPPERMINT RECIPES [COOKIES, CANDIES, CAKE AND …
From tasteofhome.com
SPARKLING PEPPERMINT COOKIES RECIPE | LAND O’LAKES
From landolakes.com
WHITE CHOCOLATE PEPPERMINT COOKIES | BUNS IN MY OVEN
From bunsinmyoven.com
PEPPERMINT CHOCOLATE CHIP COOKIES - WONDERMOM WANNABE
From wondermomwannabe.com
CHOCOLATE PEPPERMINT KISS COOKIES - THE COUNTRY COOK
From thecountrycook.net
PEPPERMINT WHITE CHOCOLATE COOKIES | TABLE FOR TWO
From tablefortwoblog.com
30 PEPPERMINT DESSERTS TO MAKE THIS CHRISTMAS SEASON - ALLRECIPES
From allrecipes.com
PEPPERMINT-HOT COCOA COOKIES RECIPE - TODAY.COM
From today.com
HOLIDAY PEPPERMINT CHEESECAKE BROWNIE RECIPE - ABC NEWS
From abcnews.go.com
12 DAYS OF COOKIES 2022 | 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
HOLIDAY COOKIE RECIPE: PEPPERMINT MERRY MOCHA COOKIES
From houstonchronicle.com
BEST CHOCOLATE PEPPERMINT COOKIES: DECADENT CHRISTMAS COOKIES
From bakeitwithlove.com
PEPPERMINT COOKIE (LOLLI)POPS - PLAIN.RECIPES
From plain.recipes
PEPPERMINT MERINGUE LOLLIPOPS | THE RECIPE CRITIC
From therecipecritic.com
PEPPERMINT CANDY COOKIES - RECIPE - COOKS.COM
From cooks.com
PEPPERMINT SPARKLE SUGAR COOKIES - BOWL OF DELICIOUS
From bowlofdelicious.com
CHOCOLATE PEPPERMINT COOKIES - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
PEPPERMINT MOCHA COOKIES - SUGAR AND SOUL
From sugarandsoul.co
PEPPERMINT CANDY BROWNIE TRIFLE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
PEPPERMINT LOLLIPOP RECIPE - THE WORLD RECIPE
From theworldrecipe.com
COOKIES PEPPERMINT CANDY - RECIPES - COOKS.COM
From cooks.com
DOUBLE CHOCOLATE PEPPERMINT COOKIES - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
You'll also love
Related Search