Peppermint Cookie Lolli Pops
Add a touch of holiday magic to your dessert table with these delightful Peppermint Cookie Lolli Pops! Perfectly soft sugar cookie dough is infused with crushed peppermint candies for a festive burst of flavor, then shaped into charming lollipop-style cookies for fun, handheld enjoyment. Each cookie is dipped in creamy white chocolate and adorned with sprinkles and more peppermint candy, making them as visually stunning as they are delicious. These playful treats are great for gifting, holiday parties, or simply enjoying with a cup of hot cocoa. With minimal prep time and easy-to-follow instructions, this recipe combines whimsy and tradition in every bite, ensuring they’ll be the star of your dessert spread!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 50 grams crushed peppermint candies
- 120 grams white chocolate chips
- 12 pieces lollipop sticks
- 30 grams food-safe decorative sprinkles
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and egg, beating until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Fold in 30 grams of the crushed peppermint candies, reserving the remaining amount for topping.
Scoop out 1 1/2 tablespoons of dough and roll it into a ball. Place the dough ball onto the prepared baking sheet and gently insert a lollipop stick halfway into the center.
Flatten the dough ball slightly with your fingers or the bottom of a glass. Repeat with remaining dough, spacing the cookies 5 cm (2 inches) apart.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheets.
Meanwhile, melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
Dip the top of each cookie into the melted white chocolate and place it back on the parchment paper.
Sprinkle the top with the reserved crushed peppermint candies and decorative sprinkles for a festive touch.
Let the white chocolate set completely at room temperature or refrigerate for quicker results.
Serve and enjoy your Peppermint Cookie Lolli Pops!
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 34.1 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 41 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
