Bomb Pop Cookies are a fun and tasty treat that is perfect for any summer occasion. These colorful cookies are inspired by the classic Bomb Pop popsicle, with layers of red, white, and blue dough that create a vibrant and patriotic look. They are easy to make and even easier to enjoy!
For specifics on the recipe use the table of contents to click on sections of the recipe.
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Are you looking for more patriotic recipes to make this year? These patriotic 4th of July Cookies, Patriotic Cheesecake Waffle Cones, and this Red, White, and Blue Cake are all festive, fun, and perfect for your summer gatherings.
Why you'll love this recipe
- It's incredibly easy to make with simple, everyday ingredients.
- Perfect for parties, barbecues, or any summer celebration.
- A family-friendly recipe that everyone will enjoy, from kids to adults.
Ingredient List
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- granulated sugar
- powdered sugar
- unsalted butter
- vegetable oil
- large egg
- all-purpose flour
- baking soda
- salt
- cream of tartar
- cherry gelatin powder mix
- water
- berry blue gelatin powder mix
- water
- red food coloring gel
- blue food coloring
Equipment
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Hand Mixer
- Parchment Paper
- baking sheet
- Whisk
- Popsicle sticks (optional)
- prep bowls
- Parchment Paper
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a large bowl, cream the sugars and unsalted butter for 3-4 minutes.
- Add the egg and oil and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until a dough forms. Divide the dough into three even portions.
- Add cherry gelatin powder mix to one small bowl with water, stir. Repeat with berry blue gelatin powder mix with water in another small bowl.
- Pour the cherry gelatin on top of one dough ball, and add the red food coloring. Mix until your dough is evenly colored.
- Add the berry gelatin and blue coloring to another dough ball and mix.
- Shape each color dough ball into long strips. Then place them next to each other on a piece of parchment paper. Slice off pieces of cookie dough.
- Place on the baking sheet, and bake in the preheated oven for 10-14 minutes.
Eileen's Tips for Success
- Chill your cookie dough for at least 30 minutes before shaping to make it easier to handle.
- Use gel food coloring for vibrant hues without altering the texture of the dough.
- Always line your baking sheet with parchment paper to prevent sticking and to keep the bottom of the cookies from browning too much.
- For perfectly baked cookies, keep an eye on them after the 10-minute mark, as ovens can vary.
Frequently Asked Questions
Absolutely! You can freeze the cookie dough for up to three months. Just shape the dough, place it on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer the frozen dough to an airtight container or freezer bag.
No, you don't need a cookie cutter; these cookies get their shape from you slicing them.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- You can use dye-free food coloring if you prefer; keep in mind that your colors will not be as vibrant.
- Once you add the dough colors together, if you give them a roll, then you can make circular cookies instead of popular shapes if you prefer.
Make-ahead, storage, and freezer tips
Storage - These cookies are best stored in an airtight container at room temperature for up to 3 days. To keep them fresher longer, you can store them in the fridge for up to a week.
Serving Suggestions
Serve these bomb pop cookie pops alongside your summer favorites. My family likes to serve them with these Foil-Wrapped Grilled Ribs, Grilled Potato Wedges, and some Roasted Corn on the Cob. It's the ultimate summer meal.
Similar recipes
Looking for more fun summer dessert recipes? Check out these delicious treats:
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Bomb Pop Cookies
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Equipment Needed:
Ingredients
- ½ cup granulated sugar
- ½ cup powdered sugar
- ½ cup unsalted butter (room temperature)
- ⅓ cup vegetable oil
- 1 large egg
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- ½ teaspoon cherry gelatin powder mix
- ½ teaspoon water
- ½ teaspoon berry blue gelatin powder mix
- ½ teaspoon water
- red food coloring gel
- blue food coloring
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Instructions
- In a large mixing bowl, add ½ cup granulated sugar, ½ cup powdered sugar, and ½ cup unsalted butter (room temperature), using a hand mixer with beaters attached, cream together until it becomes light and fluffy, around 3-4 minutes.
- To the bowl with the butter mixture, add ⅓ cup vegetable oil and 1 large egg, beat until well mixed. together. Set aside.
- In a medium-sized mixing bowl, add 2 ¾ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon cream of tartar, whisk together.
- Add the flour mixture to the wet mixture 1 cup at a time while beating on a low-medium speed until all the flour has been added.
- Divide the dough into three medium-sized bowls. In two small bowls, add ½ teaspoon cherry gelatin powder mix to one small bowl with ½ teaspoon water, stir. Repeat with ½ teaspoon berry blue gelatin powder mix with ½ teaspoon water in another small bowl.
- Pour the cherry jello water onto one of the dough balls, then add red food coloring gel to the dough ball. Pour the berry jello water onto one of the other dough balls and add blue food coloring to that dough ball.
- Line a tray with parchment paper and set aside. Grab the non dyed dough ball and form a 8-10 inch long block, make sure it’s in the middle of the tray.
- I suggest wearing plastic gloves so your hands do not stain. Place the red dough ball and mix with your hand until the entire ball is completely red with no dough colored streaks. You may need to add more red dye to the dough to make it brighter.
- Form the dough into another long block and set it on the left side of the non colored dough log on the tray. Repeat with the blue dough, mix and then form and place on the right side of the non colored dough. Cover in plastic wrap and set in the refrigerator for 30 minutes.
- Repeat with the blue dough, mix and then form and place on the right side of the non colored dough. Cover in plastic wrap and set in the refrigerator for 30 minutes.
- Preheat the oven to 350° and line a baking sheet with parchment paper.
- Take the dough out of the refrigerator and cut ¼ inch crosswise pieces off carefully. Place a popsicle stick down and place the entire cookie piece right on top of the popsicle stick. Using a fork, lightly press into the top of the cookie to create lines going down it.
- Bake in the oven for 10-14 minutes. Let them cool completely and then serve and enjoy!
NOTES
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- You can use dye-free food coloring if you prefer; keep in mind that your colors will not be as vibrant.
-
- Once you add the dough colors together, if you give them a roll, then you can make circular cookies instead of popular shapes if you prefer.
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