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Bomb Pop Cookies

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Total Time
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Darlene Brenden, Salem, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 05, 2023

The sound of the ice cream truck has even my husband running out to the curb with money in hand. Our neighborhood has a big potluck on the Fourth of July, so I decided to make cookies that resemble Bomb Pops. These were a big hit! —Darlene Brenden, Salem, Oregon


Test Kitchen tips
  • Do not flour the counter, as you don’t want to dull the bright colors of these cookies. Since the dough has oil in it, it shouldn't stick.
  • If you want to make these even more like the frozen treat, try sandwiching two cookies together with a popsicle stick and melted white chocolate or your favorite frosting.

    • Watch How to Make Bomb Pop Cookies

    Test Kitchen Approved

    Bomb Pop Cookies

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    Prep Time 30 min
    Cook Time 10 min
    Yield 40 cookies

    Ingredients

    • 1/2 cup butter, softened
    • 1/2 cup confectioners' sugar
    • 1/2 cup sugar
    • 1 large egg, room temperature
    • 1/3 cup canola oil
    • 2-3/4 to 3 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1/4 teaspoon salt
    • Red and blue paste food coloring
    • 1/2 teaspoon each cherry, raspberry and lemon extract
    Text Ingredients

    Directions

    1. Cream butter and sugars until light and fluffy, 5-7 minutes. Add egg and oil, beating well. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball.
    2. Divide dough into 3 portions. Add red food coloring and cherry extract to 1 portion. Add blue food coloring and raspberry extract to another portion. Add lemon extract to remaining untinted portion.
    3. Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes.
    4. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

    Nutrition Facts

    1 cookie: 86 calories, 4g fat (2g saturated fat), 11mg cholesterol, 51mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 1g protein.

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