Bomb Pop Cookies

Total Time Prep: 30 min. + chilling Bake: 10 min./batch + cooling
Yield 40 cookies
Test Kitchen Approved
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

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

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.

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
Recipe Creator
Community Cook

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