Funfetti Cookies with Cream Cheese Frosting
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!
Servings: 40
Ingredients
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
For Topping:
- sprinkles of choice
Instructions
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.
To Assemble:
- 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!
Notes
For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed when brought to room temperature first (set on the counter for 30 minutes to an hour) so the icing and cookie has time to get soft again. Can stay at room temperature for 5-6 hours!
For Freezing: You can freeze balls without any melted chocolate and then thaw and dip when you want. Or you can freeze completely complete and just thaw for a bit before enjoying.