Sugar Cookie Bar Pops– Hello Spring!

I’m a sucker for anything on a popsicle stick – no pun intended! Okay, maybe a LITTLE bit intended. I was wracking my brain trying to figure out what I wanted to do for my next post, and a tiny idea formed that turned into a decidedly tasty outcome.

I’m sure you’ve seen the multiple sugar cookie bar recipes floating around the blogosphere, and since I hadn’t tried them yet myself (gasp!) I decided this was a great time to dive in. I wanted to add my own twist to it though – enter the popsicle stick.  After baking the cookie bars, I cut out flower shaped bars, impaled the poor little guys with a popsicle stick, and them drowned them in a candy coating.

My son and his friends LOVED these treats. Of course, what little boy doesn’t love something that’s green?

Note: I intended to use a shamrock shaped cookie cutter for St. Patrick’s Day treats, but I couldn’t find one, so let’s imagine they turned into more of a springtime themed treat.Smile

Sugar Cookie Bar Popssugar-cookie-pops
serves 8-10 pops | printable recipe

1 stick of butter, softened

1 cup sugar

2 eggs

1 tsp pure vanilla extract

2 1/2 cups flour

1/2 tsp salt

1/4 tsp baking soda

candy melts


food coloring (optional)

Cream the butter and sugar until fluffy. Add the eggs, one at a time, mixing after each. Add vanilla and mix well. In a separate bowl combine the flour, salt and baking soda. Add the flour mixture to the sugar mixture, mixing just until combined. Spread the dough onto a greased sheet pan (I used a 9x12 pan ).

Bake at  375 F for 12-15 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Cool completely. Using a cookie cutter or knife, cut out your desired shape. Insert a popsicle stick into the bottom of each bar.

In a microwaveable bowl, cook the candy melts on low until they are melted. If desired, add some food coloring to make them festive! Spoon the melted candy coating over your cooled sugar cookie bar, then sprinkle with your decorations. Allow the candy coating to set. You can serve as is, or for something a little different, pop the sugar cookie pops into the freezer for about an hour. Now you have a frozen sugar cookie pops. Yum!
(recipe adapted from Anissa’s Kitchen)


Unknown said...

Just a test :)

Belinda @zomppa said...

Hello hello!! I LOVe these! They are so adorable and happy.

Katrina @ Warm Vanilla Sugar said...

Such a fabulous idea! Love it!

Julia @The Roasted Root said...

Alright, I'm thinking since they're on a stick, portion control would be easier. Who'm I kidding, I'd probably eat the whole batch regardless. I like how bright and adorable these little cookies are. My nieces and nephews would be psyched to have these, so next time I bake, I'll make some for the little 'uns. as a side note, I love the camo shirt you're wearing! cute!

wendyweekendgourmet said...

These are ADORABLE!! Pinning...this is so versatile, depending on the shape of cutter you use. Love it!!

Jillian @ Newly Bread said...

These are adorable!!

Lauren at Keep It Sweet said...

So fun and pretty!

Laurie {Simply Scratch} said...

These are adorable!! My girls will love these!

Noshing With The Nolands said...

Great idea, I love these!!!

rbrame said...

How much vanilla? It's not listed with the ingredients and sugar is listed twice in recipe. How much with eggs and how much with flour mixture?

Unknown said...

Just a couple of typos, it happens. :) It should be all fixed now.

Connect With Me

PhotobucketPhotobucket Photobucket photo RSSFeed_zps90418ae0.png

Search This Blog

Popular Posts


Related Posts with Thumbnails
Manage your shopping list and search for recipes from across the web at

Foodgawker Gallery

my foodgawker gallery

My featured recipes on NoshOnIt

SprinkledwithFlour Featured On:





Tasty Kitchen

Nosh On It

Huffington Post

Copyright Registered & Protected
SprinkledwithFlour, 2010-present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amber and SprinkledwithFlour with appropriate and specific direction to the original content.

Content © 2010
Blog design by Splendid Sparrow