Sugar Cookie Cake Pop
Make any family gatheing delicious and fun with this sugar cookie cream cheese ake pop reicpe! Cookie crumbs are mixed with cream cheese for ultra-rich and creamy sweet treat.
Prep 1 hour hour 10 minutes minutes
Cook 11 minutes minutes
Total 1 hour hour 21 minutes minutes
Fat 12
Carbs 24
Protein 2
Yield 24
- 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
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.
- 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.
Calories: 215kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Fiber: 0.2g | Sugar: 19g