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Sandwich Cookie Pops

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sandwich-cookie-pops

This past week turned out to be pretty challenging for me. It has been quite hectic in my kitchen trying to finish dozens of chocolate cake pops and these yummy sandwich cookie pops…all for a good cause!

A few colleagues and I organize an annual bake sale to raise money for National Denim Day, a Canadian wide event which raises money for Breast Cancer Awareness. This year was exceptionally exciting because we had many co-workers who generously donated their time and talent to make this year’s fundraising a success.

Aside from making the much requested cake pops, I did want to switch things up a little and make something different…something fanciful and playful. It had to be a special treat and exciting enough to entice one to donate, however big or small the donation might be. These sandwich cookie pops were certainly it!

They are somewhat whimsical and sophisticated in appearance, appealing to both the young and older crowds.

This simple cookie dough is scented with vanilla and black raspberry liqueur. Once baked, the cookies are sandwiched together with a delicious buttercream, dipped in white chocolate candy melts and sprinkled with funfetti.

sandwich-cookie-pops

Now, a little about these sandwich cookie pops…yes, they are a little more work then a drop cookie, but only because there are a few more steps to follow.

Read the recipe through first and when your are ready to make them, pace yourself. Prepare the dough the day before, let it chill in the fridge then proceed with the recipe the following day. Bake them in the morning, fill them in the afternoon and dip them in the evening. Simple enough!

sandwich-cookie-pops

When working with candy melts I highly recommend you thin the chocolate with some vegetable oil as this will do 2 things for you. First, it will make the sandwich cookie pops easier to dip and secondly, it will render the chocolate melts less sweet.

sandwich-cookie-pops

The best part with these sandwich cookie pops, if one is an avid baker, they can be adapted to suit many different occasions or themed parties such as baby and bridal showers, as well as birthdays or holidays such as Mother’s Day!

And on that note…Buona Festa della Mamma to all amazing moms!

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Sandwich Cookie Pops

These sandwich cookie pops are vanilla sugar cookies with a raspberry buttercream filling dunked in white chocolate candy melts and sprinkled with funfetti.
Course Dessert
Servings 50 cookie pops
Author Marisa

Ingredients

  • COOKIE DOUGH
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 granulated sugar
  • 1 tablespoon black raspberry liqueur or milk
  • 1 teaspoon pure vanilla extract
  • 50 lollipop sticks
  • 1 1/2 pounds candy melts flavor of your choice (I used Wilton candy melts)
  • Funfetti or any sprinkles of your choice optional
  • RASPBERRY BUTTERCREAM
  • 1/2 cup softened butter
  • 2 1/2 cups icing sugar
  • 2 tablespoon seedless raspberry jam
  • 1 tablespoon black raspberry liqueur or milk

Instructions

  • Stir together the flour, cream of tartar, baking soda and salt in a medium sized bowl. Set this aside.
  • In a larger bowl beat the softened butter on medium to high speed for 30 seconds.
  • Add the granulated sugar and beat until it turns creamy and smooth. Occasionally scrape down the sides of the bowl.
  • Beat in the liqueur or milk if using, and the vanilla extract.
  • Next, beat in the flour mixture until everything is combined.
  • Once combined, cover and chill the dough for 30 minutes.
  • Remove the dough from the fridge and divide into two equal portions. You may want to use a scale for this.
  • Roll out each half into a 12 inch rope.
  • Wrap up each roll in saran wrap and chill for about 4 to 24 hours.
  • When ready to bake, preheat the oven to 375 degrees F.
  • Line two cookie baking sheets with parchment paper. If you have four all the better.
  • Slice the rolls into 1/8 inch pieces.
  • Place 50 lollipop sticks about 1 and 1/2 inch apart on your prepared cookie sheets.
  • Place a dough slice, centered on one end, of each lollipop stick.
  • Bake for about 6 to 7 minutes or until the edges are a light golden brown.
  • Bake the rest of the cookie slices without the lollipop sticks.
  • When ready, let the cookies cool on the baking sheets for one minute, then transfer them to a wire rack to cool completely.
  • Meanwhile, prepare the buttercream.
  • RASPBERRY BUTTERCREAM
  • In a medium sized bowl, beat 1/2 cup of softened butter with an electric mixer on medium-high speed for 30 seconds.
  • Beat in 1 cup of the icing sugar, raspberry jam and the liquor (or milk).
  • Gradually beat in the remaining 1 1/2 cups of icing sugar.
  • Spread about a teaspoon of the raspberry buttercream on the bottom part of each cookie with the stick.
  • Top with the remaining cookies bottom side down, pressing down gently to sandwich together. Set aside while melting the chocolate.
  • Melt the chocolate in a microwave safe bowl on 50% power for 1 minute. Stir well and continue to microwave at 30 second intervals until smooth and completely melted.
  • At this point the candy melts will need to be thinned in order to make them more fluid and not overly sweet.
  • Stir in some vegetable oil, 1 teaspoon at a time making sure it is well incorporated. ( a good rule is 2 teaspoons per 12 oz of candy melts.) It should give a ribbon like pouring consistency.
  • Pour the melted chocolate in a wide rimmed coffee mug. Stir again.
  • Hold each cookie pop by the stick and carefully dip into the melted chocolate to coat all over and let excess chocolate drip off back into the mug. You can also tap the cookie stick against the rim of your mug to help it along, turning the stick over and over as you tap. This helps to achieve an even coating.
  • Place on a waxed or parchment lined baking sheet and sprinkle with funfetti.
  • Repeat with remaining cookie pops.
  • Keep them flat on baking sheet till chocolate is set.

Notes

Recipe adapted from Better Homes and Garden Magazine

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

 

Reader Interactions

Comments

  4. pblevitt

    May 8, 2016 at 2:11 pm

    These would be ideal for a bridal shower I am hosting. They have a festive and feminine quality which would certainly add to both the decor and dessert table.

    Reply

    • Marisa

      May 8, 2016 at 11:37 pm

      They are perfect for a bridal shower! I had wrapped mine individually with cellophane paper and tied each with a pick ribbon…wish I had taken a picture of the end result. They can be dressed up to suit any occasion. Enjoy your bridal shower Bella ?

      Reply

  9. Cecile

    May 9, 2016 at 9:02 am

    Damn – these are just the cutest things – and I am absolutely certain they taste as good as they look. And I’m always amazed by your gorgeous photography my friend!!
    My mom died from breast cancer. Thank you so much for working so hard for such a good cause. ; o )

    Reply

    • Marisa

      May 9, 2016 at 6:34 pm

      Cecile, when I first started my blog, I did not know how to use a camera and there is still a lot to learn! As for the cookie pops, I find they hold so much eye appeal it brings out our inner child…they are delicious. Sorry to hear about your mom. One can only hope that some day a cure will be found…thanks for dropping by. xxx

      Reply

  13. Karen

    May 13, 2016 at 9:15 am

    Your first photo looks like it could pick up individual pieces of funfetti right off the plate, fantastic! I bet those cute pops disappeared quickly and for such a good cause.

    Reply

  14. janet @ the taste space

    May 13, 2016 at 11:49 am

    Wow – these are so pretty, I can imagine they helped a lot with your bake sale. it is so nice to give back to charities, even if it was a hectic week. Hopefully you got to keep a few pops for yourself and your family. 🙂

    Reply

  15. Vicky Chin

    May 13, 2016 at 2:50 pm

    They look very pretty, inside and out, because they were made for a good cause ! And you gave me an idea what to make for my daughter’s birthday ! Thanks for the recipe !

    Reply

  17. maria

    May 13, 2016 at 8:41 pm

    Hi Marisa! The cake pops look amazing! Hope your fundraising activity went well. Thanks for sharing 🙂

    Reply

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