Save A delightful, bite-sized treat featuring soft sugar cookie cake combined with Greek yogurt and coated in a thin layer of chocolate—perfect for guilt-free indulgence.
This recipe has been a favorite at family gatherings because the bite-sized pops are perfect for sharing and enjoying without feeling too indulgent.
Ingredients
- Sugar Cookie Base: 1 1/4 cups (155 g) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/4 cup (60 g) unsalted butter softened, 1/4 cup (56 g) light cream cheese softened, 1/3 cup (65 g) granulated sugar, 1 large egg, 2 tbsp plain Greek yogurt nonfat or low-fat, 1 tsp vanilla extract
- Cake Pop Coating: 1 1/2 cups (250 g) white chocolate or vanilla candy melts, 2 tsp coconut oil optional for thinning
- Decoration: Sprinkles as desired
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 3:
- In a large bowl, beat butter, light cream cheese, and sugar until light and fluffy. Beat in egg, Greek yogurt, and vanilla extract until smooth.
- Step 4:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 5:
- Spread batter evenly in the prepared pan. Bake for 13–15 minutes, or until the edges are lightly golden and a toothpick comes out clean.
- Step 6:
- Let the cookie base cool completely, then crumble it into fine pieces in a large bowl.
- Step 7:
- Add an extra 2 tbsp Greek yogurt to the crumbs and mix until the mixture holds together when pressed (add more yogurt if needed, 1 tsp at a time).
- Step 8:
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in the freezer for 20–30 minutes until firm.
- Step 9:
- Melt the white chocolate or candy melts with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Step 10:
- Dip the tip of each cake pop stick into the melted chocolate, then insert into each cake ball.
- Step 11:
- Dip each cake pop into the melted chocolate to coat, gently tapping off excess. Immediately add sprinkles if desired.
- Step 12:
- Stand the cake pops upright in a styrofoam block or cake pop stand. Let set at room temperature or in the fridge until the coating is firm.
Save This dessert has created many joyful family moments, being a fun make-ahead treat that kids and adults alike love to decorate and enjoy together.
Required Tools
9x9-inch (23x23 cm) baking pan, Mixing bowls, Electric mixer or whisk, Parchment paper, Baking sheet, Microwave-safe bowl, Cake pop sticks, Styrofoam block or cake pop stand
Allergen Information
Contains wheat (gluten), egg, milk (dairy), and may contain soy (in candy melts). Check all ingredient labels for possible nut or soy traces.
Nutritional Information
Calories 115, Total Fat 5 g, Carbohydrates 15 g, Protein 2 g per serving.
Save Serve chilled and enjoy these easy-to-make cake pops as a perfect guilt-free treat for any occasion.
Recipe Guide
- → How do I keep the cookie base moist for the pops?
Incorporating Greek yogurt into the cookie crumbs adds moisture and helps bind the mixture, ensuring the pops remain soft and tender.
- → Can I use other coatings besides white chocolate?
Yes, dark or milk chocolate can be used as alternatives, providing different flavor profiles to suit your preference.
- → What is the best way to shape the cookie mixture?
Once the mixture is chilled and firm, roll it into approximately 1-inch balls by hand for uniform size and easy dipping.
- → How long should the pops chill before coating?
Chill the cookie balls in the freezer for 20–30 minutes to firm up, which helps prevent crumbling when dipping in chocolate.
- → Are there options for dietary restrictions?
Using non-dairy yogurt and vegan butter allows for dairy-free versions, while a sugar substitute can reduce sweetness for lower sugar needs.