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.
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 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.
PEPPERMINT COOKIES
There's a pinch of peppermint candy in every bite of these drop cookies. You can prep the dough in 10 minutes, and they taste so good that you should plan on making more than one batch.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 110 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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
PEPPERMINT LOLLIPOPS
These little treats are the new wedding must-haves, but make them yourself and they won't break the bank
Provided by Sarah Cook
Categories Treat
Time 50m
Yield Makes about 40 - easily doubled or tripled
Number Of Ingredients 6
Steps:
- Put the sugar and cream of tartar into a saucepan with 200ml hot water. Gently heat until the sugar has completely melted, then increase the heat and boil until the mixture reaches the 'hard crack' stage on a sugar thermometer (or a small spoonful dropped into cold water sets hard). Remove from heat immediately and swirl in peppermint essence and enough green colouring to give a pale green colour - start by adding just one drop at a time.
- Cover a heatproof surface with baking parchment. Using a metal spoon, carefully pour some peppermint syrup onto the paper - roughly ½-1 tbsp per lolly. Push a lolly stick into each. If the syrup becomes too thick, just put the pan back over a gentle heat briefly. But if the syrup is too hot and runny, the shapes won't be as even so set it aside for a minute. Set lollies until hard.
- To clean equipment after lollipop making drop everything back into the pan, fill with water and bring to the boil.
PEPPERMINT MELTAWAYS
This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.
Nutrition Facts : Calories 126 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
More about "peppermint cookie lollipops recipes"
SPARKLING PEPPERMINT COOKIES RECIPE | LAND O’LAKES
From landolakes.com
10 BEST PEPPERMINT RECIPES [COOKIES, CANDIES, CAKE AND …
From tasteofhome.com
PEPPERMINT MOCHA COOKIES - SUGAR AND SOUL
From sugarandsoul.co
PEPPERMINT LOLLIPOP RECIPE - THE WORLD RECIPE
From theworldrecipe.com
WHITE CHOCOLATE PEPPERMINT COOKIES | BUNS IN MY OVEN
From bunsinmyoven.com
CHOCOLATE PEPPERMINT KISS COOKIES - THE COUNTRY COOK
From thecountrycook.net
CHOCOLATE PEPPERMINT COOKIES - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
PEPPERMINT MERINGUE LOLLIPOPS | THE RECIPE CRITIC
From therecipecritic.com
PEPPERMINT COOKIE (LOLLI)POPS - PLAIN.RECIPES
From plain.recipes
PEPPERMINT COOKIE POPS | CANADIAN LIVING
From canadianliving.com
40 BEST CHRISTMAS COOKIE RECIPES - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CHOCOLATE PEPPERMINT KISS COOKIES
From msn.com
PEPPERMINT SUGAR COOKIE BARS: EASY, TASTY HOLIDAY DESSERT BARS
From bakeitwithlove.com
PEPPERMINT WHITE CHOCOLATE COOKIES | TABLE FOR TWO
From tablefortwoblog.com
30 PEPPERMINT DESSERTS TO MAKE THIS CHRISTMAS SEASON - ALLRECIPES
From allrecipes.com
PEPPERMINT RECIPES | SAVEUR
From saveur.com
PEPPERMINT TOFFEE CRACKER CANDY | RECIPELION.COM
From recipelion.com
CHOCOLATE PEPPERMINT COOKIES • LOVE FROM THE OVEN
From lovefromtheoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love