pignoli cookie pops are like a frozen, creamy, “pop-y” version of this classic cookie!

Pignoli Cookie Pops l sherisilver.com

I feel like pignoli cookies are one of those that has an “extreme” reaction. Either you love them or you give them a hard pass.

I love them.

Like, these are the cookies I hoard gravitate toward at any dessert buffet, and always the cookie I request when I’m lucky enough to find myself in a good Italian bakery.

Pignoli Cookie Pops l sherisilver.com

I’d been toying with the idea of a pignoli cookie popsicle for years, but somehow they got left behind Oreo, Biscoff and peanut butter versions.

Left behind no more!

Like all of my cookie popsicles these are super easy, as all of the flavor comes from the cookies and the whole thing is whipped up right in your blender.

Pignoli Cookie Pops l sherisilver.com

What cookie would you turn into a popsicle?

Pignoli Cookie Pops (see Note, below)

3/4 cup pine nuts
1 cup confectioner’s sugar
1/4 cup almond paste (click here for a mess-free measuring tip!)
1 teaspoon vanilla
1 egg
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups whole milk
1/2 cup heavy cream

Make the cookies: preheat oven to 350 degrees – line 2 baking sheets with parchment paper.

Place the pine nuts in your food processor along with the sugar, almond paste and vanilla – pulse till fine crumbs form. Add the egg; pulse to combine. Add the flour, baking powder and salt – process just till the dough comes together.

Using slightly damp hands, form the dough into 1″ balls and place about 2″ apart on your prepared baking sheets.

Bake till golden brown (18-20 minutes). Cool completely on sheets on wire racks.

Place the milk, cream and 10 of the cookies into a blender. Blend for 30 seconds. Pour the mixture into your popsicle molds (I use this one), add sticks and freeze overnight.

To release the pops, hold molds briefly under hot water. Place on a parchment or foil-lined baking sheet and return to the freezer to firm up for a bit.

Note: So the “traditional” pignoli cookie has pine nuts in the dough, and is rolled in more pine nuts prior to baking. I omitted the “roll” as I felt the flavor would be too overwhelming and that the whole pine nuts would cause a texture issue. Let me know if you agree/disagree!

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Want more pops? Check out my Pinterest board!

Pignoli Cookie Pops l sherisilver.com


  1. Annie Diamond on August 27, 2020 at 12:53 pm

    how did I miss these? So beyond creative! Can I have one, please?!

    • sherisilver on August 27, 2020 at 9:28 pm

      They were so good that I will definitely be making them again!!! xo

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