Ginger Cookie Pops

Ginger Cookie Pops
Servings: 18 Bake 350°F 10 mins


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) butter, at room temperature
  • 2/3 cup packed light-brown sugar
  • 2/3 cup light molasses
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 egg
  • 18 lollipop sticks (8 inches long)
  • Royal Icing (recipe follows)
  • Food paste colors

Make It

1. Combine flour, baking soda and salt in a bowl. Beat butter, sugar, molasses, cinnamon, ginger, cloves and egg in large bowl until fluffy. Stir in flour mixture. Divide dough in half and flatten. Wrap; freeze 30 minutes.

2. On floured surface, with floured rolling pin, roll dough 1/4 inch thick. Cut out rounds with 4-inch cutter or 1-pound coffee can. Reroll scraps.

3. Coat baking sheet with nonstick cooking spray. Place sticks, 3 inches apart, on prepared baking sheets. Press cookies onto top third of sticks like a lollipop.

4. Bake in preheated 350 degrees F oven for 10 minutes until lightly browned around edges. Cool cookies on baking sheet on rack for 5 minutes. Remove cookies to rack to cool.

5. Prepare Royal Icing; add extra water, drop by drop, until spreadable. Divide into batches; tint with different colors. Decorate cookies as desired. Let dry.

Royal Icing


  • 1 package meringue powder

Make It

1. Using meringue powder, prepare 1 recipe according to package directions. Makes 3 to 4 cups. Packaged meringue powder is sold in baking supply stores.