If you’re gonna make mini gold cakes, you’ll probably need to make gold cookie pops too.

Let’s face it. Gold is the new black. And food on a stick is the new fork. Or something like that.

These bedazzled little treats are perfect for showers, birthdays, and all things celebration. But be forewarned—husbands are not enamored by gold sugar. Whatsoever.

Side note: This recipe is the same one I used for the Icebox Cookies sans the dried fruit and zest. I swapped the vanilla extract for almond extract to add a little pizzaz. Not like they needed it with all that bling bling.

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Gold Cookie Pops

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  • Yield: about 4 dozen 1x


  • 2 1/4 c. all-purpose unbleached flour
  • 1/2 tsp. sea salt
  • 1 c. unsalted butter, softened
  • 3/4 c. sugar
  • 1/2 c. confectioners’ sugar
  • 2 large egg yolks
  • 2 tsp. almond extract
  • gold pearlized sugar
  • 4 lollipop sticks


  1. In a medium bowl, whisk together flour and salt. Using an electric mixer, beat the butter and sugars together on medium-high speed until light and fluffy. Add egg yolks and almond extract and mix until combined. Reduce mixer speed to low, slowly adding in the flour mixture until just combined.
  2. Divide dough in two. Place on individual sheets of plastic wrap. Roll into logs, about 10 inches long. Place in freezer for 5 minutes to firm up. Remove and roll logs in gold sugar until coated. Return to freezer for 30 minutes or refrigerator for 2 hours.
  3. Preheat oven to 325°. Line two baking sheets with parchment paper or a Silpat. Using a sharp knife, slice dough into 1/4″ cookies (or slightly thicker). Stick a lollipop stick in the middle of each cookie. Bake for 12–15 minutes or until edges just start to golden.
  4. Allow cookies to cool for 3 minutes on the baking sheet. Transfer to a wire rack to cool completely. Store in an airtight container for up to a week. Leftover dough can be stored in freezer. Slice with a sharp knife and bake frozen, adding 2-5 minutes to the baking time.
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