Holiday Peppermint Cookies

By Briana, Nikolee, & Allee


467 g(1 roll) Pillsbury peppermint refrigerated sugar cookies

300 g vanilla frosting

15 mL vegetable oil (mixture)

30 g stick peppermint candies, (crushed)* (or 5.209 moles or 3.13x10^24 molecules) Menthol (C10H20O) IUPAC name: (1R,2S,5R)-2-isopropyl-5-methylcyclohexanol

2.6 g (or 0.196 moles or 1.17X10^22 molecules) Cinnamaldehyde (C8H8O3) IUPAC name: (E)-3-phenylprop-2-enal

Step 1

Heat oven to 176 °C. In large bowl, break up cookie dough. Shape dough into small balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.

Step 2

In small microwavable bowl, microwave frosting and vegetable oil uncovered on Medium 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.

Step 2 1/2

Crush candy sticks in a plastic bag until really crushed up.

Step 3

Dip half of each cookie into frosting mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about a pinch crushed candy and cinnamon. Let stand until set

Step 5

Big image