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.
Ingredients
Scale
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
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully blended.
- 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.
- Add Wet Ingredients: Add molasses, egg, and vanilla extract to the butter mixture and beat on medium speed until thoroughly combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange Cookies: Place the cookie pops on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
- 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.
- 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.
- 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
