# Components:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup light brown sugar, packed
10 - 1/2 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract
→ Cinnamon Sugar Coating
13 - 1/4 cup granulated sugar
14 - 1 teaspoon ground cinnamon
→ Additional
15 - 20 lollipop or cake pop sticks
# Directions:
01 - In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully blended.
02 - In a large bowl, use an electric mixer to beat softened butter and brown sugar together on medium speed until light and fluffy, about 2 minutes.
03 - Add molasses, egg, and vanilla extract to the butter mixture and beat on medium speed until thoroughly combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms; avoid overmixing.
05 - Divide dough into two equal portions. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.
06 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Use cookie cutters to cut desired shapes.
08 - Carefully insert a lollipop stick halfway into the base of each cookie, gently pressing the dough around the stick to secure.
09 - Place cookies on prepared baking sheets, leaving 2 inches of space between each to allow for spreading.
10 - Bake in the preheated oven for 10 to 12 minutes, or until edges are set and lightly browned.
11 - While cookies are still warm, combine granulated sugar and cinnamon in a small bowl. Carefully press one side of each cookie into the cinnamon sugar to coat.
12 - Transfer cookie pops to a wire rack and allow to cool completely before packaging or serving.
