Ingredients:

  • 360g all-purpose flour
  • 50g super-fine almond flour
  • 170g unsalted butter, softened
  • 150g granulated sugar
  • 60g plain full-fat Greek yogurt
  • 1 large egg, room temperature
  • 1 tbsp pure vanilla extract
  • 0.5 tsp almond extract
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • Red gel food coloring
  • Blue gel food coloring
  • Bright white gel food coloring

Instructions:

  1. In a stand mixer, cream the softened unsalted butter and granulated sugar until pale and fluffy, approximately 3 minutes.
  2. Add the egg, Greek yogurt, vanilla extract, and almond extract. Mix until fully incorporated and smooth.
  3. Whisk together the all-purpose flour, almond flour, baking powder, and sea salt. Gradually add to the wet ingredients until a stiff, cohesive dough forms.
  4. Divide the dough into three equal portions. Tint one portion red, one portion blue, and leave the third white (or add white gel for brightness).
  5. Roll each color into a rectangular slab. Stack them (red, white, then blue) and wrap tightly in plastic wrap. Chill in the refrigerator for at least 90 minutes to ensure structural stability.
  6. Preheat oven to 350°F (175°C). Slice the chilled dough block into 20 vertical rectangles using a bench scraper or sharp knife.
  7. Insert a standard popsicle stick into the bottom (blue) end of each cookie. Use a cold fork to crimp the top (red) and middle layers to create the iconic popsicle ridges.
  8. Place on a parchment-lined baking sheet and bake for 12 minutes or until the edges are just set but not browned.