Cinnamon Sugar Gingerbread Pops Recipe

Introduction

Cinnamon Sugar Gingerbread Pops are a delightful twist on traditional gingerbread cookies. These festive treats are baked on sticks and coated with a sweet cinnamon sugar, making them perfect for holiday parties or cozy gatherings.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/2 cup unsulphured molasses
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 20 lollipop or cake pop sticks

Instructions

1. Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully blended.
2. Step 2: In a large bowl, use an electric mixer to beat the softened butter and brown sugar together on medium speed until light and fluffy, about 2 minutes.
3. Step 3: Add the molasses, egg, and vanilla extract to the butter mixture and beat on medium speed until thoroughly combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms; avoid overmixing.
5. Step 5: Divide the dough into two equal portions. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.
6. Step 6: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Step 7: On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use cookie cutters to cut out desired shapes.
8. Step 8: Carefully insert a lollipop stick halfway into the base of each cookie, gently pressing the dough around the stick to secure.
9. Step 9: Place the cookies on the prepared baking sheets, leaving 2 inches of space between each to allow for spreading.
10. Step 10: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly browned.
11. Step 11: While cookies are still warm, combine the granulated sugar and cinnamon in a small bowl. Carefully press one side of each cookie into the cinnamon sugar to coat.
12. Step 12: Transfer the cookie pops to a wire rack and allow to cool completely before packaging or serving.

Tips & Variations

• For extra crispiness, roll the dough slightly thinner before cutting shapes, but be careful not to make it too thin or the cookies may break on the stick.
• Try dipping the finished cookie pops in melted white or dark chocolate for a richer flavor and festive look.
• If you don’t have molasses, you can substitute with dark corn syrup, though the flavor will be less robust.

Storage

Store the cooled gingerbread pops in an airtight container at room temperature for up to 1 week. To keep them crisp longer, separate layers with parchment paper. Reheating is not necessary, but if you’d like them softer, warm each pop in the microwave for 5–7 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 3 days in advance and keep it refrigerated, or freeze it for up to 1 month. Thaw and roll out as directed before baking.

What kind of cookie cutters work best?

Any small to medium-sized cookie cutter works well. Classic holiday shapes like stars, gingerbread men, and hearts are perfect for these pops.

Cinnamon Sugar Gingerbread Pops Recipe

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★★★★★

4.9 from 147 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 20 cookie pops 1x

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Description

These Cinnamon Sugar Gingerbread Pops are a festive twist on classic gingerbread cookies, shaped on sticks for a fun and playful presentation. Infused with warm spices like ginger, cinnamon, cloves, and nutmeg, they boast a soft yet slightly crisp texture, finished with a delightful cinnamon sugar coating. Perfect for holiday gatherings or as a whimsical treat for all ages.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/2 cup unsulphured molasses
• 1 large egg
• 1 teaspoon pure vanilla extract

Coating

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Other

• 20 lollipop or cake pop sticks

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Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully blended.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and brown sugar together on medium speed until light and fluffy, about 2 minutes.
3. Add Wet Ingredients: Add molasses, egg, and vanilla extract to the butter mixture and beat on medium speed until thoroughly combined.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms; avoid overmixing to maintain a tender texture.
5. Chill Dough: Divide the dough into two equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes to firm up the dough.
6. Prepare Oven and Pans: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
7. Roll Out Dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes for the pops.
8. Insert Sticks: Carefully insert a lollipop stick halfway into the base of each cookie shape, gently pressing the dough around the stick to secure it properly without tearing.
9. Arrange Cookies: Place the cookie pops on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
10. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly browned, indicating they are perfectly baked.
11. Coat with Cinnamon Sugar: While the cookies are still warm, combine the granulated sugar and ground cinnamon in a small bowl. Carefully press one side of each gingerbread pop into the cinnamon sugar mixture to coat for a sweet and spicy finish.
12. Cool and Serve: Transfer the coated cookie pops to a wire rack and allow them to cool completely before packaging or serving to let the flavors set and texture firm up.

Notes

• Ensure the dough is well chilled before rolling to prevent sticking and maintain shape during baking.
• Use parchment paper on baking sheets for easy cleanup and to avoid sticking.
• For firmer cookie pops, bake closer to 12 minutes; for softer centers, aim closer to 10 minutes.
• These cookie pops can be stored in an airtight container for up to 5 days.
• Substitute molasses with dark corn syrup if molasses is unavailable, though the flavor will be less rich.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread cookies, gingerbread pops, holiday cookies, cinnamon sugar cookies, festive treats, Christmas cookies, lollipop cookies