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Peppermint Cookies
Source: dLife

A low fat peppermint cookie made with real candy canes.

Prep Time: 14 minutes
Cook Time: 4 minutes
Difficulty: Easy

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 36.0
Total Carbs 7.6 g
Dietary Fiber 0.1 g
Sugars 3.8 g
Total Fat 0.4 g
Saturated Fat 0.1 g
Unsaturated Fat 0.0 g
Potassium 3.8 mg
Protein 0.5 g
Sodium 62.4 mg
Dietary Exchanges
, 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  candy canes
0.3333 cup  fat free milk
1 cup  reduced fat baking mix
0 1/4 cup  powdered sugar
0 1/2 tsp  peppermint extract
2 tbsp  low fat vanilla frosting
  1. Preheat oven to 400 degrees F. Spray 2 cookie sheets with non-fat cooking spray and set aside.
  2. Crush candy canes. Set aside one tablespoon of crushed candy cane for later (use remaining candy for dough).
  3. In a medium bowl, use a wooden spoon and mix remaining candy, milk, baking mix, sugar and mint extract together until well blended.
  4. Drop by rounded teaspoonfuls onto prepared cookie sheets and bake at 400 degrees F. for 4 minutes or until bottoms are golden brown.
  5. Microwave frosting for 10-15 seconds. Add mint extract to frosting and stir until well mixed.
  6. Drizzle frosting over cookies. Sprinkle tops with the reserved 1 tablespoon of crushed candy.

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