# What You Need:
→ 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 all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set aside.
02 - In a large bowl, beat the softened unsalted butter and packed light brown sugar until light and fluffy, approximately 2 minutes.
03 - Add unsulphured molasses, large egg, and pure vanilla extract to the butter mixture. Continue beating until the ingredients are fully integrated.
04 - Gradually blend the dry ingredients into the wet mixture, mixing only until a cohesive soft dough forms.
05 - Divide the dough into two equal portions. Flatten each to 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 area, roll dough to 1/4-inch thickness. Use cookie cutters to create desired shapes.
08 - Carefully push a lollipop stick halfway into the base of each shaped cookie, gently pressing dough around the stick to secure.
09 - Place cookie pops on prepared baking sheets with at least 2-inch spacing. Bake for 10 to 12 minutes, until edges are set and lightly browned.
10 - While cookies are warm, combine granulated sugar and ground cinnamon in a small bowl. Press one side of each cookie pop gently into the mixture to coat.
11 - Transfer cookies to a wire rack and cool completely before serving or packaging.
