• Sugar cookies:
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • Strawberry buttercream:
  • 1/3 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 tablespoon milk
  • 1 cup strawberry jam
  • 3 cups powdered sugar
  • 3 large milk chocolate bars, melted


  1. For the cookies: Preheat oven to 350 degrees. Prepare a cookie sheet with cooking spray.
  2. In a mixing bowl, mix together flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, add butter and cream on low speed. Beat in vanilla and sugar then reduce speed and add the egg. Scrape down sides and continue to mix until well blended. Add dry ingredients to wet, and mix on low until blended.
  4. Roll mixture into golf ball-sized balls and place on prepared cookie sheet. Bake for 15 to 20 minutes. Allow to cool, then place in a food processor and pulse into rough crumbs.
  5. For the buttercream: In a bowl, add butter and beat until light. Add vanilla, powdered sugar, strawberry jam and milk. Beat on low speed.
  6. Place cookie crumbs in a bowl, and fold in half of the buttercream. Add more if needed to reach a moldable consistency. Roll mixture into small balls and place in fridge until firm.
  7. Stick skewers into chilled cookie pops and dip into melted chocolate. Chill until firm, then enjoy.