Save Festive gingerbread cookies with warm spices, shaped and baked on sticks, then coated in cinnamon sugar—perfect for gifting or holiday parties.
I loved making these gingerbread cookie pops for our holiday gathering last year. Kids and adults enjoyed decorating and eating them, and they make wonderful edible gifts.
Ingredients
- All-purpose flour (2 1/2 cups/315 g): Forms the base of the cookies
- Ground ginger (2 tsp): Provides signature gingerbread spice
- Ground cinnamon (1 tsp) plus 1 tsp for coating: Adds warmth, also used for the sugar topping
- Ground cloves (1/4 tsp): Deepens flavor
- Ground nutmeg (1/4 tsp): Increases aromatic notes
- Baking soda (1/2 tsp): Helps cookies rise
- Salt (1/2 tsp): Enhances taste
- Unsalted butter, softened (1/2 cup/115 g): Adds richness
- Light brown sugar, packed (1/2 cup/100 g): Sweetens and gives moisture
- Unsulphured molasses (1/2 cup/120 ml): Traditional sweetener for gingerbread
- Large egg (1): Binds dough
- Pure vanilla extract (1 tsp): Flavor enhancer
- Granulated sugar (1/4 cup/50 g): Used for cinnamon sugar coating
- 20 lollipop or cake pop sticks: For forming cookie pops
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat softened butter and brown sugar together until light and fluffy, about 2 minutes.
- Add Wet Ingredients:
- Add molasses, egg, and vanilla extract to butter mixture, beat until well combined.
- Combine Wet and Dry:
- Gradually add dry ingredients to wet, mixing just until a soft dough forms.
- Chill Dough:
- Divide dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 20 minutes.
- Prepare Baking Sheets:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and Cut:
- On lightly floured surface, roll dough to 1/4-inch (6 mm) thickness. Cut out shapes with cookie cutters.
- Insert Sticks:
- Insert a lollipop stick halfway into base of each cookie, gently pressing dough around stick.
- Arrange Cookies:
- Place cookies on prepared baking sheets, spacing 2 inches apart.
- Bake:
- Bake for 10 to 12 minutes, or until edges are set and lightly browned.
- Coat in Cinnamon Sugar:
- While cookies are warm, combine granulated sugar and cinnamon. Gently press cookie pops into mixture to coat one side.
- Cool:
- Cool completely on wire rack before serving or packaging.
Save Last winter, my family spent an afternoon decorating these cookie pops, then shared them with neighbors at our holiday party. It became a delicious tradition we all look forward to.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, rolling pin, cookie cutters, baking sheets, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), eggs, and dairy. Not suitable for gluten-free or dairy-free diets unless substitutions are made. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 145, Total Fat: 4 g, Carbohydrates: 26 g, Protein: 2 g
Save These gingerbread cookie pops are perfect for sharing and add extra cheer to your holiday table.
Recipe FAQ
- → How do I secure the sticks in the cookies?
Insert sticks halfway into the cookie base before baking and gently press dough around each stick for stability.
- → Can I make the dough ahead of time?
Yes, the dough can be chilled overnight. Wrap securely and store in the refrigerator before using.
- → What decorations pair well with these pops?
Royal icing, chocolate drizzle, or edible glitter add extra festive flair to your gingerbread pops.
- → Are these pops suitable for vegetarians?
Yes, the ingredients used are vegetarian. Be sure to check labels for any packaged products you use.
- → How should I store leftover gingerbread pops?
Store cooled pops in an airtight container at room temperature for up to one week to maintain freshness.
- → Can I customize the spice blend?
Add a pinch of black pepper for extra warmth, or adjust amounts of ginger and cinnamon to taste.