Save to Pinterest 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 brings a lighter twist to classic cake pops using Greek yogurt and less sugar, making it a favorite for those wanting to indulge without the heaviness.
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
- Step 1:
- Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 3:
- 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.
- Step 4:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 5:
- 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.
- Step 6:
- Let the cookie base cool completely then crumble it into fine pieces in a large bowl.
- Step 7:
- 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.
- Step 8:
- 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.
- Step 9:
- Melt the white chocolate or candy melts with coconut oil if using in a microwave-safe bowl in 30-second intervals stirring until smooth.
- Step 10:
- Dip the tip of each cake pop stick into the melted chocolate then insert into each cake ball.
- Step 11:
- Dip each cake pop into the melted chocolate to coat gently tapping off excess. Immediately add sprinkles if desired.
- Step 12:
- 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 to Pinterest This treat is often a hit at family gatherings especially with kids loving the fun shapes and chocolate coating.
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
Allergen Information
Contains wheat (gluten), egg, milk (dairy), and may contain soy (in candy melts). Check all ingredient labels for possible nut or soy traces.
Nutritional Information
Calories 115, Total Fat 5 g, Carbohydrates 15 g, Protein 2 g per serving
Save to Pinterest These cake pops offer a perfect balance of indulgence and lightness ideal for celebrations or an everyday treat.
Common Recipe Questions
- → What makes these cookie pops lightened-up?
Greek yogurt replaces some traditional fats, reducing sugar and fat content while adding moisture and tang.
- → Can I use different coatings instead of white chocolate?
Yes, dark or milk chocolate can be used as alternatives for a varied flavor profile.
- → How do I ensure the cookie base holds together in pops?
Mix crumbled cookie base with Greek yogurt until it holds together when pressed before shaping.
- → Is it necessary to chill the cake pops before coating?
Chilling firms the pops, making them easier to dip and helping the coating set smoothly.
- → Can I make these pops dairy-free?
Use non-dairy Greek-style yogurt and vegan butter substitutes to adapt the base for dairy-free needs.