These cookie pops have vintage appeal all while tasting terrific! Their extra-cute rosy cheeks and top hats were inspired by mid-century spun cotton snowmen ornaments.
My collection of vintage Christmas decor is getting a little out of hand, so rather than add more to my stockpile, I decided to let them inspire some of my sweets! I spotted some seriously cute spun head snowmen decorations on Instagram by purveyor of excellent vintage wares, Magpie Ethel. Their shape already reminded me of a lollipop, so I had a good place to start!
Just two ingredients makes the filling for these cookie pops. A mixture of pulverized vanilla wafers and cream cheese pulsed together in the food processor creates an unsticky dough that can be rolled between your palms.
A cookie scoop will make the portioning go faster, so I recommend using one (see my gift guide for recommendation). If you’ve ever made cake pops, then this is a whoooole lot like that. The main difference is that these are less sweet. The centers taste a little like cheesecake!
I gave them a dunk in vanilla almond bark, which I like slightly better than candy melting wafers – it’s tastier and it also performs well through several re-heatings.
I studied the vintage snowmen faces to figure out what edible thing I needed to use for their little noses. I had some candy-coated sunflower seeds on hand, and the red ones were the perfect size and shape!
The top hats really had me stumped – until! I saw a little box of mini ice cream cones in the back of a cupboard. I trimmed them down and stuck them on top of an Oreo Thins cookie half. This created a nice cap and brim shape, and once they were dipped in black melted candy, they looked the part!
Wilton’s ready-made royal icing bows gave the hats a polished look, and a length of candy stripe grosgrain ribbon tied on the lollipop sticks completed the look. The finished pops look pretty darn close to the inspiration photo!
I packaged these in cellophane bags and gave quite a few away, but I must admit I ate a good portion of them, too. They really are as tasty as they are cute!
Vintage Snowman Cookie Pops
- Lollipop sticks
- 1 box 11 oz. vanilla wafers (such as Nilla)
- 8 oz. 1 package cream cheese at room temperature
- 24 oz. white vanilla almond bark or other candy coating
- 22 lollipop sticks
- 22 red candy-coated sunflower seeds
- 44 white confetti sprinkles
- 22 mini cake cone ice cream cones
- 11 thin cream-filled chocolate sandwich cookies such as Oreo thins
- 24 oz. black candy melting wafers
- Black food color marker
- Red luster dust
- 22 royal icing bows such as Wilton
- .75” Grosgrain Christmas ribbon about 1.5 yards
- In the bowl of a food processor, grind the vanilla wafers to fine crumbs. Add the cream cheese and pulse until well combined and a nonsticky dough forms.
- Using a cookie scoop (4 teaspoon capacity) potion cookie filling onto parchment-lined baking sheets. Roll each into a ball between your palms. Chill until firm, about 15 minutes.
- Break apart the almond bark and heat in the microwave at 30 second intervals in tray that accompanies it (or if it doesn’t have one, place pieces in a microwave-safe bowl). Stir well between heating the candy, using the residual heat to melt the candy as you stir. Transfer the candy to a tall microwave-safe tumbler. Dip lollipop sticks into the candy then press into the center of the cake balls. Let stand until set, 10 minutes.
- Reheat candy as necessary in the tumbler. Dip the cookie ball portion into the candy and allow the excess to fall back into the tumbler. Immediately place a red candy-coated sunflower seed in the center of the pop with the pointed end inserted into the candy. Add two confetti sprinkle eyes and allow the pop to set placed upright in a lollipop stand or in a block of Styrofoam. Repeat this process with each cookie pop.
- For the hats, cut away the wide open end of the cake cones using a serrated knife, leaving the smaller cup portion. Divide the thin sandwich cookies and remove the cream filling. Line two baking sheets with parchment paper.
- Place the black candy wafers in a large microwave-safe bowl and heat at 30 second intervals until the candy can be stirred smooth (about 2 minutes total). Dip the open end of the ice cream cones in the black candy and center each on a thin cookie. Allow to stand until firmly set (5 minutes in the refrigerator). Lower each assembled hat piece into the melted black candy and use a fork to cover with black candy. Lift the covered pieces using a fork, and tap the fork on the bowl’s edge to smooth the candy. Transfer each to the lined parchment pans. Refrigerate until firm, about 10 minutes.
- Dot leftover melted candy on the tops of each cookie pop and place a hat on top of each, holding it until set, about 30 seconds.
- Using the food color marker, draw eyes on the white confetti sprinkles; draw a smile under each nose. Dip a dry paint brush into the red luster dust and brush a little on each side of the snowman’s face for cheeks.
- Reheat leftover black candy if necessary. Dot candy on the backs of the candy bows and affix to the top hats. Cut ribbon to short lengths and tie one onto each of the lollipop sticks just under the snowman heads.
- Package pops in cellophane bags tied with festive ribbon. Keep refrigerated until ready to eat or give as gifts.