These frosted Cookie Pops are soft, buttery sugar cookies on a stick, topped with creamy vanilla frosting and festive sprinkles. Perfect for parties, holidays, and celebrations, this sugar cookie pop recipe is fun to make, easy to decorate, and always a crowd favorite.
Frosted Sugar Cookie Pops are part dessert, part craft project, and 100 percent fun. They have the classic flavor of a soft sugar cookie, but the stick-and-frosting combo instantly makes them feel special and party-ready.
This is a great recipe to make ahead, decorate with kids, or customize for holidays, birthdays, graduation, weddings, bridal showers, or even bake sales. Once you master the basic cookie pop, the decorating possibilities are endless.
A bakery would charge a fortune for these custom cookies, but you can easily make them yourself!
What I Love About This Recipe
- I love how sturdy these cookies are. The dough rolls beautifully, holds the lollipop sticks well, and bakes up with clean edges that are perfect for decorating. No crumbling or falling apart here.
- The flavor is classic and reliable. Soft, buttery sugar cookies paired with sweet vanilla frosting are always a win. They’re not overly sweet, which makes the frosting and sprinkles shine.
- These cookie pops are incredibly customizable. You can tint the frosting, switch up sprinkles, or match colors to any theme (great for weddings, bridal showers, birthday parties, etc.) or holiday (such as red and green for Christmas, pink and red for Valentine’s Day, orange and black for Halloween, etc.). One base recipe, endless variations.
- They’re also great for gifting and parties. Individually decorated cookie pops feel special and festive without requiring fancy techniques or tools.
Equipment You May Need
- Mixing Bowls – One for dry ingredients and one for the dough.
- Electric Hand Mixer – Makes creaming the butter and sugar easy.
- Rolling Pin – For rolling dough evenly.
- Round Cookie Cutter – About 3 inches wide for perfect pops.
- Baking Sheet – Flat sheets ensure even baking.
- Lollipop Sticks – Turn cookies into pops.
- Wire Cooling Rack – Allows cookies to cool fully before frosting.
(Full printable recipe card is at bottom of post.)
Frosted Sugar Cookie Pops Ingredients
For the Cookies
- All-Purpose Flour – Provides structure for sturdy cookies.
- Baking Powder – Gives a slight lift without puffing too much.
- Salt – Balances sweetness.
- Unsalted Butter – Adds rich, classic sugar cookie flavor.
- Granulated Sugar – Sweetens and helps cookies hold their shape.
- Egg – Binds the dough.
- Milk – Adds moisture for a smooth dough.
- Vanilla Extract – Enhances flavor.
For the Frosting
- Unsalted Butter – Creates a creamy base.
- Powdered Sugar – Sweetens and thickens the frosting.
- Vanilla Extract – Adds flavor.
- Milk – Adjusts frosting consistency.
- Food Coloring and Sprinkles – Optional but fun.
How to Make Frosted Sugar Cookie Pops
Step One: Mix the Dry Ingredients
In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
Step Two: Cream the Butter and Sugar
In a large bowl, beat the butter until smooth. Add the sugar and beat until light and fluffy, then mix in the egg, milk, and vanilla until well combined.
Step Three: Make the Dough
Add the dry ingredients to the butter mixture and beat until a soft dough forms.
Step Four: Chill the Dough
Divide the dough in half, flatten into disks, wrap tightly, and refrigerate until firm.
Step Five: Preheat the Oven
Preheat oven to 375°F and line baking sheets with parchment paper.
Step Six: Roll and Cut the Cookies
Roll out dough to ¼-inch thickness, cut into circles, and place on prepared baking sheets. Insert lollipop sticks and cover with dough if needed.
Step Seven: Bake the Cookies
Bake for 9 to 14 minutes until edges are lightly golden, rotating pans halfway through. Cool slightly, then transfer to a wire rack.
Step Eight: Make the Frosting
Beat the butter until smooth, then mix in powdered sugar and vanilla. Add milk as needed until smooth and spreadable. Tint with food coloring if desired. Once cookies are completely cool, frost and decorate with sprinkles as desired.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Wrap individually for party favors or to sell at a bake sale.
- Display upright in a jar or stand for a fun cookie bouquet arrangement. Who needs flowers when you can have a cookie bouquet?!
- Serve with milk or hot cocoa.
Quick Tips for Best Results
- Chill dough thoroughly for clean edges.
- Let cookies cool fully before frosting.
- Patch dough well around sticks to prevent cracking.
- Use good-quality sticks like Wilton.
- Decoration ideas are endless! Use your favorite frosting and sprinkle combo. You can even make homemade sprinkles.
- You can cut these cookies into any shape or make mini or jumbo. Just adjust baking time as needed, and you may need smaller or longer sticks depending on the size and shape of the cookies.
Cookie Pops FAQ
How should I store Cookie Pops?
Store in a single layer in an airtight container at room temperature for up to 3 days.
Can I freeze Cookie Pops?
Freeze unfrosted cookies for up to 2 months. Frost and decorate after thawing.
How long will Cookie Pops last?
They’re best within a few days but hold up well when stored properly.
Substitutions?
You can use almond or lemon extract instead of vanilla. Instead of vanilla frosting, you could also use your favorite frosting, such as chocolate or strawberry. Use any sprinkles you like, such as rainbow confetti, animals, stars, hearts, jimmies, etc.
Can I use low-fat ingredients?
Low-fat butter substitutes are not recommended for proper texture.
What else can I add to this recipe?
Add edible glitter, sanding sugar, or drizzle with chocolate. You can add a little citrus zest, such as lemon, orange, or lime, to the cookie dough for a different taste. You can also add your favorite spices or extracts. You can use any food coloring to change the frosting color, or just leave it white.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You can try using vegan ingredients, including a plant-based butter and egg substitutes.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free – Use a 1:1 gluten-free flour blend.
Other Cookie Recipes You May Enjoy
- Cannoli Cookies – A fun twist on the Italian classic dessert.
- S’mores Cookie Bars – All the fun flavors of s’mores, including graham cracker, chocolate, and marshmallow.
- Brownie Cookies – Decadent chocolate cookies that are perfect for chocolate lovers.
Hope you enjoy this tasty Cookie Pops recipe. Tell me in the comments how you decorated them!
If you like these Cookie Pops, you may also like these Rainbow Painted Sugar Cookies!
Cookie Pops
Ingredients
Cookies:
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Frosting:
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- ½ teaspoon vanilla extract
- 3 to 6 tablespoons milk
- Food coloring optional
- Sprinkles optional
Instructions
- In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat 1 cup butter with an electric mixer on medium speed for about 10 seconds or until smooth. Beat in the granulated sugar until well blended and light and fluffy, about 2 minutes. Beat in the egg, 1 tablespoon milk, and 1 teaspoon vanilla until well blended.
- Add the flour mixture to the butter and sugar mixture, and beat with an electric mixer on medium speed until blended.
- Divide the dough in half, and place each half on a large piece of plastic wrap. Flatten each piece to form a large disk, then wrap tightly with plastic wrap. Refrigerate for at least 2 hours or until firm.
- Preheat the oven to 375˚F. Line baking sheets with parchment paper.
- Roll out one piece of dough on a lightly floured surface to ¼ inch thick. Using a 3-inch round cookie cutter, cut out circles. Place the circles on prepared baking sheets, reserve remaining scraps of dough. Gently press a lollipop stick about a half-inch into each cookie from the side. Use cookie dough scraps to cover the stick if it pops through.
- Bake the cookies for 9 to 14 minutes, or until golden brown around the edges, rotating pans hallway through baking. Cool slightly, then transfer cookies to a wire rack to finish cooling.
- In a medium bowl, beat ½ cup butter with an electric mixer for about 10 seconds or until smooth. Gradually beat in the powdered sugar and vanilla. Add 2 tablespoons of milk and beat until smooth, adding a little more milk at a time as needed. Add a few drops of food coloring, if desired. Once cookies are completely cooled, frost cookies and decorate with sprinkles as desired.
Notes
- Instead of frosting all the cookies the same color, divide the frosting and use a few different colors.
- If you don’t have a 3-inch cookie cutter, use a small bowl or glass and cut with a knife around the rim of the bowl.
- You can use any type of frosting, sprinkles, and decorations you want.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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