Save to Pinterest Festive gingerbread cookies with warm spices, shaped and baked on sticks, then coated in cinnamon sugar—perfect for gifting or holiday parties.
The first time I made these gingerbread cookie pops, my kitchen filled with sweet, spicy aromas that instantly brought back childhood memories. Rolling the dough and pressing each cookie onto a stick made the process extra fun and festive.
Ingredients
- All-purpose flour: 2 1/2 cups (315 g)
- Ground ginger: 2 tsp
- Ground cinnamon: 1 tsp
- Ground cloves: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Unsalted butter, softened: 1/2 cup (115 g)
- Light brown sugar, packed: 1/2 cup (100 g)
- Unsulphured molasses: 1/2 cup (120 ml)
- Large egg: 1
- Pure vanilla extract: 1 tsp
- Granulated sugar: 1/4 cup (50 g)
- Ground cinnamon (for coating): 1 tsp
- Lollipop or cake pop sticks: 20
Instructions
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.
- Add Wet Ingredients:
- Add the molasses, egg, and vanilla extract to the butter mixture and beat until well combined.
- Combine and Chill Dough:
- Gradually add the dry ingredients to the wet, mixing just until a soft dough forms. Divide dough in half, flatten each half into a disk, wrap, and chill for at least 20 minutes.
- Preheat Oven and Prepare Sheets:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and Cut Cookies:
- On a lightly floured surface, roll out dough to 1/4-inch (6 mm) thickness. Cut out shapes using cookie cutters.
- Insert Sticks and Arrange:
- Insert a lollipop stick about halfway into the base of each cookie, gently pressing dough around the stick to secure. 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 with Cinnamon Sugar:
- While cookies are warm, combine granulated sugar and cinnamon. Gently press each cookie pop into the cinnamon sugar to coat one side.
- Cool:
- Cool completely on wire rack before serving or packaging.
Save to Pinterest My kids love helping with these cookie pops, from pressing dough to sprinkling cinnamon sugar—it's a treat we enjoy sharing after decorating our holiday tree.
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 (butter). Not suitable for gluten-free or dairy-free diets unless substitutions are made.
Nutritional Information
Per serving: Calories: 145, Total Fat: 4 g, Carbohydrates: 26 g, Protein: 2 g
Save to Pinterest Give these cinnamon sugar gingerbread cookie pops as delicious edible gifts, or enjoy with a cup of spiced chai for a festive treat.
Recipe Questions & Answers
- → What gives these cookie pops their festive flavor?
Ground ginger, cinnamon, cloves, nutmeg, and molasses create a warm, aromatic profile typical of holiday treats.
- → Can I decorate these cookie pops?
Yes! Royal icing, chocolate drizzle, or festive sprinkles add an extra touch, making each pop visually appealing.
- → What is the best way to store these cookie pops?
Keep them in an airtight container at room temperature for up to one week, ensuring freshness and texture.
- → Are these suitable for vegetarian diets?
Yes. These pops contain eggs and dairy but no meat products, making them vegetarian-friendly.
- → Can I make these pops gluten-free?
Substitute all-purpose flour with a gluten-free blend, ensuring it’s suitable for baking cookies. Adjust as needed.
- → What drinks pair well with these pops?
Enjoy with spiced chai, mulled wine, coffee, or hot cocoa for complementary flavors.