Christmas Sugar Cookie Cake Pop Cones
Festive no-bake treats combining creamy sugar cookie dough with crisp mini ice cream cones, dipped in white chocolate and finished with colorful holiday sprinkles.
Equipment
Ingredients
Cookie Dough
red frosted sugar cookies (crushed)
1 package
cream cheese (softened)
225 g
White Chocolate Coating
white chocolate chips (chopped)
180 g
coconut oil (melted)
5 ml
Assembly & Decoration
mini ice cream cups (hollow)
6 piece
holiday sprinkles (colored)
30 g
Instructions
Prepare cookie dough base
Mash the red frosted sugar cookies with softened cream cheese in a large bowl until a smooth dough forms.
Form hollow cups and balls
Divide the cookie dough into 6 portions for hollow cups, flattening the tops, and form 6 small balls from the remaining dough.
Chill components
Place both the hollow cups and small balls in the refrigerator until firm, about 15 minutes.
Melt white chocolate coating
Combine white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until glossy and melted.
Assemble cake pops
Spread ½ teaspoon melted chocolate on each chilled cup top, then press a dough ball on top using chocolate as glue.
Set assembled cones
Return assembled cones to refrigerator until firm, about 10 minutes.
Dip and decorate
Dip each assembled cone into melted white chocolate, then immediately sprinkle with holiday sprinkles.
Final chilling
Return dipped and decorated cones to refrigerator until chocolate has hardened completely.
Original recipe
Storage
Store in airtight container in refrigerator. Can be frozen for up to a month; thaw overnight in fridge before serving.
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