This sugar cookie cream cheese cake pop recipe is super easy, requires simple ingredients, and uses cream cheese for an ultra-rich and creamy dessert. Whether you enjoy them for birthday parties, wedding showers, or the holiday season, these sweet treats are going to add some delicious fun to any special gathering.
Everyone loves a delicious dessert with a fun twist, and these cookie pops are just that. Cream cheese is mixed into the sugar cookie truffles, making them unlike any homemade cake pops you’ve had before. And best of all, they’re EASY. Whip ’em up easy breezy for any fun event and you’re as good as golden.
To make them, all you need to do is bake store-bought sugar cookies and mix them into fine crumbs with cream cheese and powdered sugar. Then, form your sugar cookie balls and freeze before coating them in melted white chocolate and covering with sprinkles. Refrigerate, and serve! Yout gotta love an easy holiday dessert!
What You Need for Sugar Cookie Cake Pops
The best part of this recipe is how simple the ingredients are. You just need sugar cookies, powdered sugar, cream cheese, white chocolate, and rainbow sprinkles.
We used store-bought sugar cookie dough, but you can use store-bought cookies or make your own, too.
What You’ll Need to Make It
- Stand mixer: you’ll need a stand mixer to ensure your baked cookies mix thoroughly with the cream cheese and sugar.
- Cake pop sticks: lollipop sticks will help with coating the cake pops and make them easy to eat.
Variations and Substitutions
Cookie dough: Any soft baked sugar cookies can be used in this recipe. If you want to substitute frosted sugar cookies, consider decreasing the cream cheese by half. Then add in 1 oz. at a time until desired consistency. We used the Pillsbury sugar cookie tube, but the preportioned ones would work, too.
White chocolate: Feel free to swap out the melted white chocolate with milk chocolate or dark chocolate.
Other topping ideas: Make these cookie cake pops your own tasty creation by adding other toppings like Oreo crumbles, almond bark, lemon zest, coconut shavings, etc.
Storage + Freezer Directions
Wrap leftover sugar cookie cream cheese cake pops in plastic wrap before storing them in an airtight container in the fridge for up to 7 days.
To freeze, wrap leftover cookie cake pops in plastic wrap before storing in a freezer-safe, airtight container in the freezer for up to 6 weeks.
Serving Suggestions
These sugar cookie cream cheese cake pops would taste delicious with a savory appetizer or holiday dinner. Here are some of our favorite recipes you’ve got to try:
Savory Apps:
Holiday Dinners:
Sugar Cookie Cake Pop
Ingredients
- 16 oz. refrigerated Pillsbury sugar cookie dough
- ¼ cup powdered sugar
- 8 oz. cream cheese softened
- 3 cups white chocolate ~16 oz.
- 3 tablespoons rainbow sprinkles
Instructions
- Preheat the oven to 350℉.
- Cut the cookie dough into 12 cookies, about ½ inch slices. Bake for 11 minutes. Set aside to cool, for about 45 minutes.
- Place the cookies into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the cookies become large crumb pieces. About 1 minute.
- Add the powdered sugar and cream cheese to the cookies and mix together until a ball has formed.
- Scoop 1 tablespoon of the cookie mixture and roll into a ball and place on a lined baking sheet.
- Freeze for at least 1 hour.
- Make the coating by placing the white chocolate in a microwave-safe bowl. Heat the chocolate on high for 20-second intervals until it is melted, stirring in between.
- Dip a cake pop stick into the melted chocolate and then into each cookie pop. Using the stick dip the cake pop into the melted chocolate and use a spoon or spatula to cover.
- Dip the cake pop in the sprinkles and place back onto the lined baking sheet. You can also sprinkle on the sprinkles, too.
- Refrigerate for 30 minutes.
- Serve as is or store in an airtight container in the fridge or freezer.
Tips & Notes
- Any soft baked sugar cookies can be used in this recipe. If you want to substitute frosted sugar cookies, consider decreasing the cream cheese by half. Then adding in 1 oz. at a time until desired consistency.
- We used the Pillsbury sugar cookie tube, but the pre-portioned ones would work too.
