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Bomb Pop Cookies

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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    40 cookies


  • 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


  • Cream butter and sugars until light and fluffy. 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.
  • Divide dough into 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion.
  • 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.
  • 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.

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.
  • 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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    Average Rating:
    • mrs_bb
      Aug 6, 2020

      No comment left

    • rdia2163
      Jul 3, 2020

      Just tried to make these and they didn't turn out at all. Never formed a ball very dry. Followed the recipe exactly.

    • ms11145
      Jun 29, 2019

      What a fun cookie to make. I made these for a church potluck and they were a huge hit with everyone. I sub strawberry extract for the Cherry as that is what I had on hand.

    • Allison
      May 28, 2019

      These are good! I made them as-written. The extract flavors aren't super strong, basically just a hint of each flavor in the different colored portions, but I personally liked it that way. They were super cute, and do taste good with frosting. I liked them best warm from the oven - they were soft and melt-in-your-mouth at that stage. Definitely don't skip over the chilling step, the dough needs it for ease of handling. Super cute cookies! I'll make them again for patriotic occasions.