# What You Need:
→ Sugar Cookie Base
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/4 cup unsalted butter, softened
06 - 1/4 cup light cream cheese, softened
07 - 1/3 cup granulated sugar
08 - 1 large egg
09 - 2 tablespoons plain Greek yogurt (nonfat or low-fat)
10 - 1 teaspoon vanilla extract
→ Cake Pop Coating
11 - 1 1/2 cups white chocolate or vanilla candy melts
12 - 2 teaspoons coconut oil (optional, for thinning)
→ Decoration
13 - Sprinkles, as desired
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter, light cream cheese, and sugar until light and fluffy. Add egg, Greek yogurt, and vanilla extract, mixing until smooth.
04 - Gradually fold dry ingredients into the wet mixture until just combined.
05 - Spread batter evenly in prepared pan and bake for 13 to 15 minutes, until edges are lightly golden and a toothpick inserted comes out clean.
06 - Allow cookie base to cool completely, then crumble into fine pieces in a large bowl.
07 - Add 2 tablespoons Greek yogurt to crumbs and mix until the mixture holds together when pressed, adding extra yogurt 1 teaspoon at a time if needed.
08 - Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in freezer for 20 to 30 minutes until firm.
09 - Melt white chocolate or candy melts with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
10 - Dip tip of each cake pop stick into melted chocolate and insert into each cake ball.
11 - Dip each cake pop into melted chocolate, gently tapping off excess. Immediately add sprinkles if desired.
12 - Stand cake pops upright in a styrofoam block or cake pop stand. Allow chocolate to set at room temperature or refrigerate until firm.
