Firecracker Star Cookie Pops
Prep time
Cook time
Total time
Serves: 22
  • ½ cup unsalted butter
  • ⅓ cup sugar
  • 1 egg
  • ½ teaspoon almond extract or vanilla extract
  • 1½ cups flour
  • pinch salt
  • ¼ teaspoon baking powder
  • white chocolate chips
  • colored sugar or sprinkles
  • chocolate covered sunflower seeds (or chocolate covered candies)
  • electric mixer (I love my KitchenAid mixer)
  • measuring cups- 1 cup, ½ cup, ⅓ cup
  • measuring spoons- ½ teaspoon, ¼ teaspoon
  • rolling pin
  • cookie trays
  • star cookie cutter
  • lollipop sticks or craft sticks (you can also serve without)
  1. Preheat oven to 450 degrees F.
  2. Cream together the butter and sugar.
  3. Add the egg and almond or vanilla extract.
  4. Mix in the flour, salt and baking powder.
  5. Roll out the dough on a floured surface.
  6. Cut out the stars and carefully transfer to ungreased cookie trays.
  7. We sprinkled half with colored sugar crystals and left the other half plain because we were going to decorate with white chocolate and chocolate covered sunflower seeds after baking.
  8. Bake at 450 degrees F in the upper half of the oven for 6-8 minutes until slightly golden.
  9. Let cool completely.
  10. While the cookies are cooling melt 1 cup of white chocolate chips in a microwave safe bowl for 1 minute and stir until melted.
  11. Using a small spoon or knife spread the front of the plain cookie stars with a thick layer of melted white chocolate.
  12. Sprinkle with the chocolate covered sunflower seeds.
  13. Let the chocolate harden. You can speed up this process by putting the cookies on a cookie tray and popping in the freezer for 10 minutes.
  14. Once the white chocolate is hardened flip the cookies over to attach the lollipop stick.
  15. Put a small amount of melted white chocolate on the back of each cookie and put the lollipop into the white chocolate.
  16. Cover the stick with more melted white chocolate.
  17. Let harden. Pop in the freezer to speed up the process.
Recipe by Homegrown Friends at