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.
I first enjoyed making these cake pops for a family gathering and loved how everyone asked for seconds because of their guilt-free indulgence.
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.
- Prepare 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 to 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 extra 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 and chill:
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in the freezer for 20 to 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.
Save These cake pops always bring smiles at family gatherings, especially with kids excited for the sprinkles on top.
Preparation Tips
Ensure the cookie base has fully cooled before crumbling to avoid a mushy mixture.
Storage Instructions
Store cake pops in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Customization Ideas
Swap white chocolate for dark or milk chocolate and try different decorations like nuts or edible glitter for variety.
Save Enjoy this lightened-up treat as a fun and tasty dessert perfect for any occasion.
Recipe Questions & Answers
- → How does Greek yogurt affect the texture?
Greek yogurt adds moisture and a subtle tang, making the cookie base softer and more tender compared to traditional versions.
- → What alternatives can be used for coating?
White chocolate or vanilla candy melts are ideal, but dark or milk chocolate can also be used to vary flavor and sweetness.
- → Can these be made dairy-free?
Yes, substitute Greek yogurt with non-dairy yogurt and use vegan butter to keep the texture consistent while maintaining a dairy-free profile.
- → What is the best way to shape the pops evenly?
Rolling the chilled base mixture into 1-inch balls ensures uniform size, and chilling helps maintain their shape during coating.
- → How can sugar content be reduced further?
Use a baking-suitable sugar substitute in place of granulated sugar to lower sweetness while preserving structure and flavor.