Gingerbread Lollipop Cookies
Turn your holiday baking into a whimsical affair with these delightful Gingerbread Lollipop Cookies! Combining the rich, spiced flavors of classic gingerbread with the playful presentation of lollipops, this recipe is both fun to make and irresistible to eat. Crafted with a blend of warm spices like ginger, cinnamon, and cloves, and sweetened with molasses and brown sugar, these cookies are perfectly balanced in flavor and texture. The dough is easy to work with, allowing you to cut out festive shapes and secure them on lollipop sticks for a charming handheld treat. Perfect for gifting, decorating, or sharing at holiday parties, these cookies can also be customized with vibrant royal icing for an extra splash of cheer. With a prep time of 40 minutes and a yield of 20 stunning lollipop cookies, this recipe is guaranteed to bring joy to your baking routine and smiles to everyone who indulges!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 120 milliliters Molasses
- 1 large Egg
- 350 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 20 pieces Lollipop sticks
- 150 grams Royal icing (optional, for decoration)
Instructions
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Add the molasses and egg, and mix until well combined.
In another bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Divide the dough into two portions, flatten each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
Roll out one portion of dough on a floured surface to a thickness of about 0.5 cm (1/4 inch).
Use cookie cutters to cut out shapes, then carefully insert a lollipop stick into the bottom of each cutout, pressing gently to secure.
Transfer the cookies to the prepared baking sheets, leaving space between each cookie.
Bake for 8-10 minutes, or until the edges are set and the cookies are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, decorate the cookies with royal icing once fully cooled.
Nutrition Facts
Calories |
4866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 949.8 g | 345% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 607.8 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 595 mg | 46% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3073 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
