Ginger Cookie Pops

Makes 18
Bake 10 m



  1. 1 of 5 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. 2 of 5 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. 3 of 5 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. 4 of 5 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. 5 of 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.
Nutrition Information for Ginger Cookie Pops
Servings Per Recipe: 18
Per Serving: