Gingerbread Lollipop Cookies Recipe

How to Make Gingerbread Lollipop Cookies

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the dry ingredients: 3 cups flour, 1 teaspoon baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, and 1/2 teaspoon salt.
3. In a separate bowl, cream together 1 cup softened butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time.
4. Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the 1 cup molasses. Scrape down the bowl.
6. Gradually add the remaining dry ingredients, mixing until just combined. Do not overmix.
7. Divide the dough into four equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
8. On a lightly floured surface, roll out one portion of the dough to about 1/4 inch thickness.
9. Use your cookie cutter to cut out desired shapes.
10. Place a lollipop stick in the center of each cookie shape.
11. Top each cookie with another cut-out shape and gently press down to adhere around the stick.
12. Place cookies on ungreased baking sheets, leaving some space between them for expansion.
13. Gather and reroll dough scraps, refrigerating as needed.
14. Bake for 8-10 minutes, or until edges are set and cookies are lightly golden.
15. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
16. **Make the icing:** In a large bowl, beat 2 egg whites, 1/4 teaspoon cream of tartar, and 1 teaspoon vanilla extract on medium speed until frothy.
17. Gradually add 4 cups powdered sugar, beating until well combined. If needed, add 1-2 tablespoons of water, one tablespoon at a time, to reach desired consistency.
18. Continue beating on high speed for 5-6 minutes until stiff peaks form.
19. Once cookies are completely cool, decorate with icing.