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 has been a family favorite at gatherings, bringing smiles with every bite.
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 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 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 My children love helping to roll the cake pop balls and decorate with sprinkles creating fun memories each time.
Tips for Perfect Cake Pops
Ensure the cookie base is fully cooled before crumbling to achieve the right texture. Chill the rolled balls thoroughly to prevent falling apart during coating.
Storage Instructions
Store cake pops in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Variations
Try using dark or milk chocolate instead of white chocolate for the coating or add flavored extracts to the cookie base for different tastes.
Save to Pinterest These cake pops are a fun and healthier alternative to indulge your sweet tooth made with loved-by-all ingredients.
Common Recipe Questions
- → How does Greek yogurt affect the texture?
Greek yogurt adds moisture and creaminess, resulting in a softer, lighter crumb while maintaining the cake's structure.
- → Can I use other coatings instead of white chocolate?
Yes, dark or milk chocolate work well and offer different flavor profiles while maintaining a smooth coating.
- → What is the best way to chill the cake balls?
Place the rolled balls on a parchment-lined sheet and chill in the freezer for 20-30 minutes to firm up properly.
- → Are there suitable substitutions for dairy ingredients?
Non-dairy Greek-style yogurt and vegan butter can replace traditional ingredients for a dairy-free version.
- → How can I store these cake pops after preparation?
Store cake pops in an airtight container in the refrigerator to keep them fresh for several days.
- → Can I add flavor variations to these cake balls?
Yes, incorporating spices like cinnamon or extracts such as almond can customize the flavor to your liking.