Peppermint Swirl Pops

Peppermint Swirl Pops

The familiar design of candy canes is presented in a new way in these fun swirled lollipops.

55 min.prep time 1:20total time
3 dozen cookies
343 Ratings

Ingredients

1 cup sugar
1 cup Land O Lakes® Butter, softened
1 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon red gel food color
1/2-3/4 teaspoon white gel food color, if desired
Lollipop or craft sticks
Ribbon

Directions

Heat oven to 400°F.

Beat sugar, softened butter, egg and peppermint extract in large bowl at medium speed, scraping bowl often, until creamy. Add flour and baking soda, beating at low speed until well mixed.

Divide dough in half. Tint one-half with red food color. If desired, tint remaining half of dough with white food color.

Shape red dough into 36 (3/4-inch) balls; shape white dough into 36 (3/4-inch) balls. Refrigerate 10 minutes.

Make each cookie by working with chilled dough on lightly floured surface. Roll 1 red ball into 3-inch rope. Repeat with 1 white ball. Roll both colors together to form 12-inch rope, twisting as you roll. Pinch dough at both ends. Loosely coil rope into round spiral shape. Repeat with remaining dough.

Place cookies onto ungreased cookie sheets. Insert lollipop stick into side of each cookie, pushing stick to center.

Bake 5-8 minutes or until set, but not browned. Let stand on cookie sheet 5 minutes; remove to cooling rack. Cool completely.

Recipe Tip

- If dough is too dry and crumbly, mix in 1 tablespoon milk.

- If dough is too soft, lightly flour hands and surface and continue to shape cookies.

- Adding white food color to plain half of dough will give it a brighter white color and provide a nice contrast to the red dough. White gel food color can be found at craft stores that sell cake decorating items, as well as online.

- Liquid food color can be substituted for gel food color. It will result in a lighter tint.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 cookie)

Calories: 100

Fat: 5g

Cholesterol: 20mg

Sodium: 80mg

Carbohydrates: 13g

Dietary Fiber: 0g

Protein: 1g

Recipe #15644©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

In making these cookies, the red did not seem to get as firm as the white. Thus, making it difficult to twist the two pieces together. The red over shadowed. However, the kindergarden students enjoyed them.
I made these today with my granddaughters; 7 & 9; after the first one to get the hang of it; they did great. I actually colored one green and one red; very christmas like.
it is a great recipe i would recommend it to all my friends. i loved making them with my sister!
These were brought to a cookie exchange last night, and they are probably my favorite cookie from the event. They present beautifully, and are very light, with just a subtle peppermint flavor. I will be making these for my family holiday gatherings.
My mother made basically the above recipe but shaped them into a shepherd's crook or otherwise known as a candy cane shape.
I've heard of putting finely crushed candy canes and mix into batter

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