BIRTHDAY SNICKERDOODLE CAKE POPS

These are always a popular favorite from my co-workers and friends, and they're NO BAKE!

I found out late notice that the next day was a co-worker's birthday. This isn't just any coworker either. It's Courtney's birthday! She's someone I admire because she's so dedicated to her job, always pleasant to be around, extremely honest (yet still kind), has a badass workout schedule, engaged to the love of her life AND makes furniture probably as well as Harp Design Co. from Fixer Upper. Understand? She's good inspiration for any young 20-somethig. What would be a fitting sweet for someone who seems to have it all? A little bird said she's obsessed with Starbucks cake pops. Since I only had a day that contained a full work schedule and some freelance to-do's as well, I took a much needed shortcut that paid off in a BIG way.

Place sugar cookies in a food processor and process until cookies are fine crumbs.

Add cream cheese and process again until well-combined and mixture can be pressed into a ball (1 to 2 minutes).The key to this is making sure your food processor, blender, or if you're hand mixing, that the cream cheese and the broken-down sugar cookie is fully mixed. It should be sticking together like dough.

Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes.

In medium bowl, melt white chocolate according to instructions on candy melt bag. (microwave & stir every 30 seconds) #GALTIP: If your melts start to burn and loose consistency, add a 1/3 cap full of vegetable oil to revert the burn process.

Remove cookie balls from freezer. Using a spoon and fork, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet and immediately top with sprinkles.

If serving immediately, set cookie balls in freezer for 5 minutes. Then take out and insert sticks to make it a cake pop! If saving for later, store in an airtight container in the fridge for up to a week.

Prep Time: 25 minutes (15 min. of waiting for dough to chill)

Decorating Time: 15 minutes

Total Time: 40 minutes

Servings: 30 cake pops

INGREDIENTS

• 12 sugar cookies 2-3 inches in diameter

• 3 Tbsp. cream cheese

• 3 Cups of white chocolate candy melts

• Your choice of sprinkles (I choose rainbow confetti)

INSTRUCTIONS

1. Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.

2. Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes.

3. In medium bowl, melt white chocolate according to instructions on candy melt bag. (microwave & stir every 30 seconds) #GALTIP: If your melts start to burn and loose consistency, add a 1/3 cap full of vegetable oil to revert the burn process.

4. Remove cookie balls from freezer. Using a spoon and fork, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet and immediately top with sprinkles.

5. If serving immediately, set cookie balls in freezer for 5 minutes. Then take out and insert sticks to make it a cake pop! If saving for later, store in an airtight container in the fridge for up to a week.