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Lemonades® and Lemon Ups® Galactic Cookie Pops

Out-Of-This-World No-Bake Cookie Pops

Print Recipe

Lemonades® Galactic Cookie Pops

Servings: 12 Cookie Pops

Ingredients

  • 16 cookies Girl Scout Lemonades® or Lemon-Ups Cookies
  • 1 tbsp unsalted butter - melted & cooled
  • 1 tbsp sugar
  • 1/4 tsp lemon zest
  • 3 tbsp heavy cream
  • 1 1/2 cup white candy melting wafers
  • 1/4 cup purple candy melting wafers
  • 2 tbsp blue candy melting wafers
  • 12 lollipop sticks
  • purple & blue food coloring gel
  • Silver sanding sugar
  • Silver luster dust

Instructions

  • In food processor, add 12 cookies (broken into pieces), butter, sugar, and lemon zest. Process until dough forms.
  • Add cream and process until mixture is smooth.
  • Add 4 cookies (broken into pieces) to mixture. Pulse for about 1 minute; until well blended but not smooth.
  • Squeeze dough in hand. Dough should pack together. If not, add another tablespoon of cream. Pulse until well blended, but not smooth.
  • Divide the dough equally into three bowls.
  • Add 7 drops of purple food coloring gel into 1st bowl & mix.
    Add 5 drops of blue food coloring gel into 2nd bowl & mix.
    Take purple and blue dough and add them to bowl with the non dyed dough.
  • Melt white candy wafers in microwave at 30-second intervals until melted. Stir between intervals. About 1 to 2 minutes.
  • Scoop 1 tablespoon of dough & roll into a ball, make sure to scoop dough of each color.
  • Dip bottom inch lollipop stick into melted candy and insert into the center of the dough ball. Using a cooling rack, prop the cookie pops up.
  • Repeat using the rest of the dough. Freeze pops for about 30 minutes; until solid.
  • Melt blue candy wafers in microwave at 30-second intervals until melted. Stir between intervals. About 1 minute.
  • Melt purple candy wafers in microwave at 30-second intervals until melted. Stir between intervals. About 1 minute.
  • Reheat white candy in microwave for about 30 seconds.
  • Drizzle melted purple and blue candy onto the top of the white candy.
  • Dip cookie pops into candy mixture and twirl to make a swirl effect. Spin to remove excess candy coating.
  • Sprinkle lightly with silver sanding sugar.
  • Using cooling rack, prop cookie pops up and refrigerate for about 5 minutes; until set.
  • Decorate with silver luster dust using a small brush.

The GIRL SCOUTS® name and mark, and all associated trademarks and logotypes, including, but not limited to, GIRL SCOUT COOKIES® and Lemon-Ups® are owned by Girl Scouts of the USA. Lemonades® trademark is owned by Interbake Foods LLC. 
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