Fresh Strawberry Cream Cheese Frosting

These Valentine's Day Oreo Pops transform ordinary sandwich cookies into stunning, festive treats that look like they came from a professional candy shop. I started making these with my daughter three years ago, and they've become our annual tradition for her school Valentine's party. The beauty is in their simplicity: just a few ingredients create something that makes everyone smile.

I'll never forget the first batch we made together. My daughter was seven, and watching her carefully dip each cookie and choose sprinkles with such concentration melted my heart more than the candy melts themselves. Now she invites friends over every February for an Oreo pop decorating party, and it's become one of those traditions I know we'll both treasure forever.

Gather Your Ingredients

• Oreo cookies: The classic chocolate sandwich cookie provides the perfect sturdy base that won't crumble when dipped. Look for fresh packages where cookies aren't broken or cracked for the prettiest presentation.
• 4 inch lollipop sticks: These food safe sticks are the ideal length for handheld treats. Find them in the baking aisle or craft stores in the cake decorating section. Make sure they're specifically labeled food safe, not craft sticks.
• Candy melts in assorted colors: Red, pink, and white are classic Valentine's choices. Wilton brand melts smoothly and sets with a nice sheen. Buy the bags rather than bulk bins so the candy stays fresh and melts evenly.
• Sprinkles in Valentine's theme: Jumbo hearts make a bold statement, mini hearts add delicate detail, and sugar pearls bring elegant texture. Choose sprinkles specifically labeled for candy coating as regular sprinkles can bleed color into white candy.
• 3 microwave safe cups or bowls: Glass measuring cups work beautifully because you can see the melting progress. Make sure they're deep enough to fully submerge an Oreo cookie.

How to Make It

Prepare the Cookie Foundation:

Gently twist each Oreo cookie to separate it into two halves, keeping the cream filling intact on one side. Work carefully so the cookies don't crack at the edges. This twisting motion should be slow and steady, not a quick snap. Lay out all your separated cookies on your workspace so you can work assembly line style. Choose one candy melt color to serve as your 'glue' for this step. Place about ten candy melts into your microwave safe cup and heat for 20 seconds. Remove and stir thoroughly with a spoon, then heat again for another 20 seconds. Continue this pattern until the candy is completely smooth with no lumps remaining. The stirring is crucial because it distributes heat evenly and prevents scorching.

Secure the Lollipop Sticks:

Take one lollipop stick and dip just the tip, about half an inch, into your melted candy. You want enough candy to act as strong adhesive but not so much that it oozes out when you press the cookie together. Immediately place the candy coated stick onto the cream filling side of one Oreo half, positioning it so it extends into the center of the cookie for maximum stability. Take the matching Oreo half and press it firmly but gently onto the stick, sandwiching it between both cookie pieces. Hold steady for about five seconds to let the candy begin setting. The stick should be completely hidden between the cookie layers. Repeat this process for every cookie you plan to make. Now comes the waiting game: let these assembled pops sit at room temperature for at least 15 minutes, or place them in the freezer for 5 minutes if you're short on time. The candy must be completely firm before dipping or the stick will slide out when you coat them.

Melt the Coating Colors:

Fill your first microwave safe cup about two thirds full with red candy melts. This amount gives you enough depth to fully submerge an Oreo without having to tilt the cup at awkward angles. Microwave for 20 seconds, then remove and stir completely, scraping down the sides. Heat again for 20 seconds and stir. You'll likely need three to four cycles of heating and stirring before the candy is perfectly smooth and fluid. The consistency should resemble warm honey, flowing easily off your spoon. If the candy seems thick, you can add a teaspoon of vegetable shortening and stir until incorporated, which will thin it slightly. Never add water or the candy will seize and become grainy. Prepare your second color in another cup using the same method once you've dipped a few pops in the first color.

Dip and Coat the Cookie Pops:

Hold an Oreo pop by its stick and slowly lower the cookie straight down into the melted candy until it's completely submerged. Let it sit in the candy for just a moment, then slowly lift it straight up, allowing excess candy to drip back into the cup. You can gently tap the stick against the rim of the cup to encourage more dripping, but don't shake vigorously or you'll create air bubbles in the coating. Rotate the pop slowly as you hold it above the cup for about ten seconds, letting gravity create an even coating. Once the dripping slows to an occasional drop, lay the pop flat on a piece of parchment paper. The coating will pool slightly underneath, which is perfectly normal and actually helps it stand stable. Work quickly but calmly, as the candy stays workable for several minutes.

Apply Decorative Sprinkles:

While the candy coating is still wet and glossy, immediately add your sprinkles. This is where creativity shines. You can scatter mini hearts randomly for a confetti effect, carefully place three jumbo hearts in a triangle pattern for symmetry, or create a border of sugar pearls around the edge. Use your fingers or tweezers for precise placement. The sprinkles will stick only while the coating remains wet, so decorate each pop right after dipping before moving to the next one. If you wait too long and the candy sets, the sprinkles will just fall off. Let the decorated pops rest undisturbed on the parchment paper for at least 20 minutes at room temperature, or 10 minutes in the refrigerator, until the coating is completely hard to the touch.

Repeat for All Colors and Variations:

Continue the dipping and decorating process with your remaining cookie pops, switching to pink candy melts and then white. You can create an assortment or make all one color depending on your preference. Between colors, you don't need to wait; just set up your next cup of melted candy and keep going. If your melted candy starts to thicken as it cools, simply pop it back in the microwave for 10 to 15 seconds and stir until smooth again. The rhythm becomes natural: dip, tap, lay down, sprinkle, repeat. Once all pops are coated and completely set, they're ready to package, display, or devour.

The secret ingredient here isn't really an ingredient at all but rather patience. I learned this the hard way during my first attempt when I rushed through securing the sticks and half of them fell out during dipping. Now I always give that candy adhesive time to fully harden, and I've never had a stick failure since. My daughter likes to tell the story of our 'Oreo pop disaster' every year, and honestly, those imperfect first attempts taught us both that cooking together is about the memories more than perfection.

Flavor Boosters

Keep your finished Oreo pops in an airtight container at room temperature, separated by layers of parchment paper so they don't stick together. They'll stay fresh and crunchy for up to two weeks, though in my house they rarely last more than three days. Avoid refrigerating them unless your kitchen is extremely warm, as condensation can form on the candy coating when you bring them back to room temperature, creating a cloudy appearance. If you live in a humid climate, adding a food safe silica packet to your storage container helps maintain that crisp candy shell.

• Store away from direct sunlight which can fade the vibrant candy colors
• Stack carefully with parchment between layers to prevent scratching the decorations
• Keep the container sealed tightly as exposure to air can make the candy coating lose its shine

Serving Suggestions

Beyond the classic Valentine's theme, these pops become a blank canvas for your imagination. I've made them for baby showers in pastel blues and pinks with tiny sugar booties, for Halloween in orange and black with edible glitter, and even for a wedding in elegant white with gold leaf accents. The technique stays the same while the presentation transforms completely. For Valentine's Day specifically, try drizzling contrasting colors over the base coat once it sets. Melt a small amount of white candy, transfer it to a sandwich bag, snip off a tiny corner, and create zigzag patterns or write initials on red or pink bases. You can also press conversation heart candies into the wet coating for an extra Valentine's touch.

• Use edible markers to write names or messages directly on the dried candy coating
• Layer two colors by dipping three quarters of the cookie in one color, letting it set, then dipping the bottom quarter in another color
• Create an ombre effect by adding more white candy melts gradually to red, dipping separate pops in each shade from darkest to lightest

Creative Twists

While classic Oreos create the iconic look, experimenting with different cookie flavors adds delicious variety. Golden Oreos dipped in pastel pink or yellow candy look like spring flowers. Mint Oreos with dark green coating and white drizzle become surprisingly elegant. I've even used the thin Oreo Crisps for a more delicate pop that uses less candy coating. Just make sure whatever cookie you choose is sturdy enough to hold up to the stick insertion and won't crumble when dipped in warm candy. Sugar cookies and Nutter Butters also work beautifully with this same technique.

• Swap candy melts for almond bark if that's what you have on hand, though the color variety is more limited
• Use chocolate chips thinned with coconut oil for a more natural chocolate flavor instead of candy coating
• Try dipping in melted white chocolate and rolling in crushed freeze dried strawberries for a gourmet touch

My neighbor made these for her daughter's Valentine's exchange last year after I shared the recipe, and she texted me later that evening with a photo of her daughter beaming. Apparently, the teacher asked who brought the fancy bakery treats, and her usually shy daughter proudly announced she helped make them herself. That's the magic of these pops: they look difficult but they're achievable even for beginners, giving kids real ownership of something impressive.

Common Questions About This Recipe

→ How do I prevent runny frosting?

Cool the cooked strawberry puree fully before mixing with other ingredients. Chilling the finished frosting helps it set and keeps the texture firm.

→ Can I use frozen strawberries instead of fresh?

Yes, thaw and drain frozen strawberries before cooking them down to ensure the puree thickens properly.

→ Is this frosting suitable for piping decorations?

This frosting pipes well after chilling, though intricate designs may benefit from additional chilling for firmness. Use straight from the fridge for best results.

→ How should I store leftover frosting?

Store in an airtight container in the fridge for up to 5 days. Bring to room temperature and stir before using if it stiffens too much.

→ Can I make this frosting in advance?

Yes, prepare the frosting up to two days ahead, store chilled, and re-whip briefly before spreading or piping on baked goods.