These super-size sugar cookies on a stick are reminiscent of old-fashioned peppermint lollipops.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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 combined. Beat or stir in the 4 cups flour. Using a wooden spoon, stir in the peppermint candies.

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  • Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.

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  • 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. Set aside.

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  • 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.

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  • 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.

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  • Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack; cool. Makes about 24 (4-inch) cookies.

Nutrition Facts

328 calories; 16 g total fat; 8 g saturated fat; 44 mg cholesterol; 153 mg sodium. 43 g carbohydrates; 1 g fiber; 4 g protein;

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