Lightened Sugar Cookie Pops Recipe

Introduction

These Lightened Sugar Cookie Pops offer a fun and delicious twist on classic sugar cookies, turned into bite-sized treats perfect for any occasion. Made with cream cheese and Greek yogurt, they stay soft and moist without excess fat. Coated in white chocolate and decorated with sprinkles, they’re sure to delight both kids and adults alike.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 cup light cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 2 tablespoons plain Greek yogurt (nonfat or low-fat)
• 1 teaspoon vanilla extract
• 1 1/2 cups white chocolate or vanilla candy melts
• 2 teaspoons coconut oil (optional)
• Sprinkles, as desired

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a separate large bowl, beat the softened butter, light cream cheese, and sugar until light and fluffy. Add the egg, Greek yogurt, and vanilla extract, mixing until smooth.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined—avoid overmixing.
5. Step 5: Spread the batter evenly in the prepared pan. Bake for 13 to 15 minutes, until the edges are lightly golden and a toothpick inserted into the center comes out clean.
6. Step 6: Let the cookie base cool completely, then crumble it finely into a large bowl.
7. Step 7: Add 2 tablespoons of Greek yogurt to the crumbs and mix until the mixture holds together when pressed. Add additional yogurt 1 teaspoon at a time if needed.
8. Step 8: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 20 to 30 minutes until firm.
9. Step 9: Melt the white chocolate or candy melts with the coconut oil (if using) in 30-second microwave intervals, stirring until smooth.
10. Step 10: Dip the tip of each cake pop stick into the melted chocolate, then insert it into each cookie ball to secure.
11. Step 11: Dip each ball into the melted chocolate, tapping off excess coating. Add sprinkles immediately if desired.
12. Step 12: Stand the cake pops upright in a styrofoam block or stand. Allow the coating to set at room temperature or refrigerate until firm.

Tips & Variations

• Use nonfat Greek yogurt to keep these pops light without sacrificing moisture.
• Substitute candy melts with chopped white chocolate, but melt carefully to avoid burning.
• Add a drop of food coloring to the chocolate coating for festive pops.
• Try dipping in dark chocolate for a less sweet option.
• Store leftover sprinkles in an airtight container to keep them fresh for future use.

Storage

Store the finished sugar cookie pops in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To maintain the chocolate coating’s shine, bring refrigerated pops to room temperature before serving. For longer storage, freeze the pops in a single layer until firm, then transfer to a sealed container and keep frozen for up to 1 month. Thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sugar cookie pops gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it contains xanthan gum for best texture.

What can I use instead of cream cheese?

If you prefer, you can replace cream cheese with an equal amount of sour cream or full-fat plain yogurt for a slightly different flavor and texture.

Lightened Sugar Cookie Pops Recipe

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★★★★★

4.9 from 634 reviews

• Author: Ben
• Total Time: 1 hour
• Yield: About 20 cake pops 1x

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Description

These Lightened Sugar Cookie Pops are a delightful twist on traditional sugar cookies, crafted by baking a simple cookie base, crumbling it, and forming it into bite-sized pops coated with a smooth white chocolate or vanilla candy melt layer. Using light cream cheese and Greek yogurt reduces fat and adds moisture, making these treats a lighter yet indulgent dessert option, perfect for parties or a sweet snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/4 cup unsalted butter, softened
• 1/4 cup light cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 2 tablespoons plain Greek yogurt (nonfat or low-fat), plus additional for mixture if needed
• 1 teaspoon vanilla extract

Coating and Decoration

• 1 1/2 cups white chocolate or vanilla candy melts
• 2 teaspoons coconut oil (optional)
• Sprinkles, as desired

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper to prevent sticking and easy removal of the cookie base.
2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well blended. This ensures even leavening throughout the cookie base.
3. Mix wet ingredients: Using a mixer, beat the softened unsalted butter, light cream cheese, and granulated sugar until the mixture is light and fluffy, which incorporates air for a tender crumb. Then add the egg, Greek yogurt, and vanilla extract, mixing again until the batter is smooth and uniform.
4. Incorporate dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep the cookie base tender.
5. Bake cookie base: Spread the batter evenly across the prepared baking pan. Bake in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
6. Cool and crumble: Allow the baked cookie base to cool completely in the pan. Once cooled, crumble the cookie into fine pieces in a large bowl to prepare for the pop base.
7. Moisten crumbs: Add 2 tablespoons of Greek yogurt to the cookie crumbs and mix thoroughly until the mixture holds together when pressed. If the mixture is too dry, add additional Greek yogurt 1 teaspoon at a time until it is pliable enough to shape.
8. Form cake pops: Roll the moistened mixture into 1-inch balls and arrange them on a parchment-lined baking sheet. Place the baking sheet in the freezer for 20 to 30 minutes to firm up the pops and make them easier to coat.
9. Melt coating: Melt the white chocolate or vanilla candy melts with the optional coconut oil in 30-second intervals in the microwave, stirring well after each interval until smooth and glossy.
10. Assemble cake pops: Dip the tip of each cake pop stick into the melted chocolate and then insert it into a cake ball about halfway to secure the stick in place.
11. Coat cake pops: Dip each cake pop into the melted chocolate, tapping off any excess coating. While the coating is still wet, decorate with sprinkles as desired for added color and texture.
12. Set coating: Position the cake pops upright in a styrofoam block or a similar stand to allow the coating to set without smudging. Let the coating firm up at room temperature or refrigerate until fully hardened, which may take about 15 to 30 minutes.

Notes

• Make sure the cookie base is completely cooled before crumbling to avoid a mushy texture.
• Adding Greek yogurt keeps the mixture moist without adding excess fat.
• Use parchment paper in the baking pan for easy removal and clean-up.
• Freezing the rolled pops before dipping helps maintain their shape during coating.
• Coconut oil in the melting process thins the candy melts for smoother dipping.
• Store completed pops in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Sugar Cookie Pops, Cake Pops, White Chocolate Pops, Lightened Dessert, Greek Yogurt Dessert, Party Treats