Pin 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 quickly became a family favorite as a fun and healthier dessert option that everyone enjoys.
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
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- 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.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake:
- 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.
- Cool and Crumble:
- Let the cookie base cool completely, then crumble it into fine pieces in a large bowl.
- Add Yogurt:
- 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).
- Form Balls:
- 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.
- Melt Coating:
- Melt the white chocolate or candy melts with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Insert Sticks:
- Dip the tip of each cake pop stick into the melted chocolate, then insert into each cake ball.
- Coat Cake Pops:
- Dip each cake pop into the melted chocolate to coat, gently tapping off excess. Immediately add sprinkles if desired.
- Set:
- 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.
Pin Making these cake pops always brings smiles and a warm family moment when we gather to enjoy this sweet treat together.
Notes
For a lower-sugar option use a sugar substitute suitable for baking. Pair with coffee or a light dessert wine to enhance flavor.
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
Nutritional Information
Calories: 115, Total Fat: 5 g, Carbohydrates: 15 g, Protein: 2 g per serving
Pin Enjoy these lightened-up sugar cookie cake pops as a guilt-free, fun dessert that everyone will love.
Recipe Questions
- → What makes these cookie pops lighter?
The addition of Greek yogurt replaces some fat, adding moisture while reducing calories, making the texture soft yet light.
- → Can I use other coatings besides white chocolate?
Yes, dark or milk chocolate can be used as alternatives to customize flavor and sweetness levels.
- → How long should I chill the cake balls before coating?
Chill the shaped balls in the freezer for 20–30 minutes to firm them up and ensure easy coating.
- → Are there any allergy considerations?
These pops contain wheat, egg, and dairy. Candy melts may contain soy; always check ingredient labels carefully.
- → What tools are needed for preparation?
You will need a baking pan, mixing bowls, an electric mixer or whisk, parchment paper, and a microwave-safe bowl for melting chocolate.
- → Can I make a dairy-free version?
Yes, substitute non-dairy Greek-style yogurt and vegan butter to accommodate dairy-free needs.