# Ingredients:
→ Sugar Cookie Base
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/4 cup unsalted butter, softened
06 - 1/4 cup light cream cheese, softened
07 - 1/3 cup granulated sugar
08 - 1 large egg
09 - 2 tablespoons plain Greek yogurt (nonfat or low-fat)
10 - 1 teaspoon vanilla extract
→ Cake Pop Coating
11 - 1 1/2 cups white chocolate or vanilla candy melts
12 - 2 teaspoons coconut oil (optional, for thinning)
→ Decoration
13 - Sprinkles, as desired
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat softened butter, light cream cheese, and sugar until light and fluffy. Add egg, Greek yogurt, and vanilla extract; beat until smooth.
04 - Gradually add the dry mixture to the wet ingredients, stirring until just combined.
05 - Spread batter evenly in the prepared pan. Bake for 13 to 15 minutes until edges are lightly golden and a toothpick inserted comes out clean. Allow to cool completely.
06 - Crumble the cooled cookie base into fine pieces in a large bowl. Add 2 tablespoons Greek yogurt and mix until the mixture holds together when pressed, adding more yogurt one teaspoon at a time if needed.
07 - Roll the mixture into 1-inch balls. Place on a parchment-lined baking sheet and chill in the freezer for 20 to 30 minutes until firm.
08 - Melt white chocolate or candy melts with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
09 - Dip the tip of each cake pop stick into melted chocolate, then insert into each cake ball.
10 - Dip each cake pop into the melted chocolate to coat, gently tap off excess, and immediately decorate with sprinkles if desired.
11 - Stand cake pops upright in a styrofoam block or cake pop stand. Let set at room temperature or refrigerate until the coating is firm.
