These spring funfetti cookie pops are the cutest and most delicious treat! They’re based off a cake pop, but they’re a cookie pop, which is even better. All you do is make my funfetti cookies, cream cheese frosting, mix them together with sprinkles, dip them in white chocolate, and add more sprinkles! I found these reusable cake pop sticks on Amazon & they work great! These would be a great Easter dessert as well. I hope you love them as much as we do!
What you need to make spring funfetti cookie pops:
- Baked funfetti cookies– I used my funfetti cookie recipe and actually didn’t bake the cookies with sprinkles IN them! Nonpareils tend to bleed into the batter so I just added them in later. These cookies are soft and delicious and perfect consistency for a cookie pop. If you use jimmies (or the long-rod sprinkles, you can bake them right into the cookie if you prefer!)
- Cream cheese frosting– This is my favorite cream cheese frosting, and I use it for all my recipes that call for cream cheese frosting. It’s so dang good!
- White chocolate chips- I used white chocolate for this recipe. You could use whatever chocolate you prefer, but I do think it tastes best with white chocolate! My favorite kind is hands down Ghirardelli.
- Coconut oil- I used a little bit of coconut oil with the chocolate chips to help them melt better.
- Sprinkles- The sprinkles are just a fun little topping! You could top with whatever you’re feeling or even just flakey sea salt is delicious. But I love these spring colored sprinkles!
What you need to make my funfetti cookies:
- Unsalted butter– You can use salted butter as well if that’s what you have! Just decrease the salt in the recipe to 1/2 tsp instead of 3/4 tsp.
- Brown sugar– Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color. You can use light or dark. I used light!
- Granulated sugar– You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
- Egg– The egg helps to bind the recipe and really gives it taste and texture.
- Vanilla extract– No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour– I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. I love Bob’s Red Mill, but any should do.
- Sea salt– Salt is key in a baked good, because it really helps to bring out the flavor!
- Baking powder– Helps to inflate the cookies!
- Baking soda– Helps to produce a light and fluffy and perfectly cooked funfetti cookie.
- Buttermilk– This is what gives the cookies the soft pillowy texture. You can easily substitute 3/4 cup whole milk mixed with 1 tsp white vinegar, apple cider vinegar or lemon juice. Mix the two ingredients in a bowl and set aside for about 5 minutes to let it curdle. Non-dairy milk should work, but I haven’t tested!
If you love these, you may also love:
- Chocolate Chip Cookies Pops
- Funfetti Cookies with Cream Cheese Frosting
- Funfetti Snack Cake with Cream Cheese Frosting
Alright, let’s get to making the recipe! Enjoy friends!
Funfetti Cookies with Cream Cheese Frosting
For the Cookies:
- ½ cup unsalted butter room temperature
- ¾ cup brown sugar light or dark
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour spoon & leveled
- ¾ tsp sea salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cup buttermilk (or whole milk with 1 tsp vinegar)
For the Frosting:
- 1 cup powdered sugar packed
- 2 oz cream cheese room temperature
- 2 tbsp unsalted butter room temperature
- ½ tsp vanilla extract
- pinch of sea salt
For the Chocolate Coating:
- 2 cups white chocolate chips
- 1 tsp coconut oil
- sprinkles of choice
For the Cookies:
- Preheat oven to 350F degrees.
- If you're using whole milk instead of buttermilk. In a small bowl, pour in 3/4 cup whole milk and 1 tsp vinegar (I used apple cider). Let stand for about 5 minutes until it starts to look curdled.
- In a large mixing bowl or stand mixer, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla extract and mix until combined.
- Next, add in the flour, sea salt, baking powder and baking soda and mix until well combined. Slowly pour in the buttermilk or whole milk mixture and mix while adding it in until the dough is soft.
- The batter will be very soft so the best thing to do here is refrigerate the dough for 30 minutes to harden up first.
- When you’re ready, scoop dough onto a lined baking sheet (either parchment paper or a silpat). I love using a cookie scooper because I find it easier to use.
- I made 16 cookies this time around. You can make yours larger or smaller! Just adjust your cook time.
- Bake for 10-12 minutes. You want the tops set but soft. They’ll continue to cook when you take them out so don’t over bake!
- Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.
For the Frosting:
- In a medium mixing bowl cream together the butter, cream cheese and vanilla extract. Add in the powdered sugar and sea salt and mix until well combined. Set aside.
To make the Cookie Pops:
- In a medium bowl, break up the completely cooled cookies until they're crumbly. Add in the cream cheese frossting and mix until you get a soft batter. Scoop out dough and roll into balls. Makes about 30-40 balls depending on size. Refrigerate balls for 10 minutes if desired to make them easier to dip.
To melt the Chocolate:
- In the microwave or on the stovetop, melt the chocolate with the coconut oil.
- Dip each cookie ball in melted chocolate. You can do them on a stick like I did or just by themselves if you don't have any! Lay on their sides on a lined baking sheet. Sprinkle with sprinkles or topping of choice. You can refrigerate for 20-30 minutes to harden the chocolate. ENJOY!