Ingredients for Gingerbread Lollipop Cookies
- Flour
- Ground Ginger
- Cinnamon
- Salt
- Nutmeg
- Clove
- Baking Soda
- Unsalted Butter
- Brown Sugar
- 2 large eggs
- 1 cup molasses
- Icing
- 2 large egg whites
- Cream Of Tartar
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gingerbread Lollipop Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Gingerbread Lollipop Cookies
- Preheat oven to 350°F (175°C).
- 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.
- 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.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the 1 cup molasses. Scrape down the bowl.
- Gradually add the remaining dry ingredients, mixing until just combined. Do not overmix.
- Divide the dough into four equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
- On a lightly floured surface, roll out one portion of the dough to about 1/4 inch thickness.
- Use your cookie cutter to cut out desired shapes.
- Place a lollipop stick in the center of each cookie shape.
- Top each cookie with another cut-out shape and gently press down to adhere around the stick.
- Place cookies on ungreased baking sheets, leaving some space between them for expansion.
- Gather and reroll dough scraps, refrigerating as needed.
- Bake for 8-10 minutes, or until edges are set and cookies are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- **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.
- 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.
- Continue beating on high speed for 5-6 minutes until stiff peaks form.
- Once cookies are completely cool, decorate with icing.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
186g
Fat
24g
Carbs
21g
