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.
I have always enjoyed sharing these cake pops at family gatherings because everyone loves their soft texture and guilt-free taste.
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 and prepare pan:
- 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.
- Cream 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.
- Bind crumbs:
- 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.
- Assemble cake pops:
- Dip the tip of each cake pop stick into the melted chocolate, then insert into each cake ball.
- Coat and decorate:
- Dip each cake pop into the melted chocolate to coat gently tapping off excess. Immediately add sprinkles if desired.
- Set cake pops:
- 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 These cake pops always bring smiles during our family get-togethers and make for a perfect portion-controlled dessert.
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 Enjoy these lightened-up cake pops as a fun and healthier dessert that everyone will love.
Recipe FAQs
- → How do I ensure the cake pops hold together well?
Mixing the crumbled cookie base with Greek yogurt helps bind the mixture. Adjust yogurt quantity gradually until the balls form without falling apart.
- → Can I substitute the white chocolate coating?
Yes, milk or dark chocolate can be used instead. Adjust coconut oil accordingly for smooth melting.
- → What is the best way to chill the cake pops?
Place the formed balls on parchment paper and chill in the freezer for 20–30 minutes until firm before coating.
- → Are there dairy-free alternatives for this treat?
Non-dairy Greek-style yogurt and vegan butter can replace dairy ingredients for a dairy-free option.
- → How can I lower the sugar content further?
Use a baking-suitable sugar substitute in place of granulated sugar to reduce sweetness without compromising texture.