These cookies ‘n cream snowman pops will cheer up even the snowiest day! This post was sponsored by Betty Crocker. Thank you for supporting the brands that keep me inspired in the kitchen.
I don’t usually “do” cute food, but how adorable are these snowman cookie pops?! I think I might be spending too much time on Pinterest…
Don’t let cookie decorating intimidate you – if I can make these come out halfway decent, you definitely can, too! figured out a pretty nifty trick while I was making these too. If your dough is too warm and starts to spread and lose the snowman shape while they bake, it’s ok! Just gently lace the cutter that use used right on top of the cookie (lining up the edges the best that you can) and trace around it with a toothpick to clean up the edges. I found that this especially came in handy around the brim of the snowman’s hat.
I bought a cheap pastry bag at the grocery store and used that to draw on the cream frosting, then quickly smoothed it out with the back of a spoon before it hardened. They don’t look perfect, but I kind of like them.
They taste awesome, too! The cookie is one of my favorite sugar cookie recipes (it’s so easy to mix up!) with lots of cocoa added. Then, I used Betty Crocker Cookies ‘N Cream Frosting to decorate them. The frosting is part of Betty’s new Hershey’s line, and it’s so ridiculously good. I went through a jar and a half perfecting these cookies… then ate the rest of it spoonful by spoonful over the next week or two. The icing itself tastes just like the cream from the center of a sandwich cookie. Yum! I picked out some of the bigger cookie pieces for the eyes and buttons, then crushed the rest and used them to color in the snowmen’s hats.
- 1 1/4 cups sugar
- 1 cup butter, softened
- 1 egg yolk
- 1/2 teaspoon vanilla
- 2 1/2 cups Gold Medal all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- Lollipop sticks
- 1 container Betty Crocker ® Cookies’N’Cream Frosting
- Betty Crocker ® decorating icing
- In a mixing bowl, combine sugar, butter, egg yolk, and vanilla. In a second bowl, combine flour, cocoa powder, and salt. Add the wet ingredients into the dry ingredients, stirring until a thick dough forms. Divide in half and wrap in plastic. Refrigerate 30 minutes or until very cold. (If you refrigerate the dough too long (or overnight), it will get too stiff to work with. It will soften up again if you let it sit on the counter for 10-15 minutes.)
- Heat oven to 350F. On a floured surface, roll dough to 1/4 inch thickness. Cut out with snowman-shaped cutter; arrange on a baking sheet. Gently press a lollipop stick into each cookie; use scrap of dough to hold the stick in place. Bake 14-16 minutes, or until set. Let cool.
- Frost cookies; immediately cover hat area of snowmen with cookie pieces. Use additional cookie pieces as buttons and eyes. Draw on a scarf with decorating icing.