Recipe: Gingerbread Cookie Pops

It’s ever so close to Christmas now with only 3 sleeps to go. I can hear Santa’s sleigh bells ringing. I really do love the festive season and celebrating with my family and friends make it all the more fun. The Christmas celebrations have already started. Woo hoo.

Since last year, I’ve spoilt the nearest and dearest with some home baked goodies for Christmas (it was my first attempts at macarons). This year I’ve decided to do something different and attempt for the first time (again) gingerbread cookies and on lollipop sticks at that i.e. Gingerbread Cookie Pops.

I’ve never had a gingerbread cookie so I’ve no real idea what it’s meant to taste like nor look like so I hope they turned out ok. Credit goes to Jacq @ Penguin Says Feed Me because I used her recipe as a basis. I adore her work and it’s not the first time I used one of her recipes. She has plenty of other great recipes guys, so do check it out.

They aren’t as pretty as I’d like but of course, I thought to share with you anyways. I had the genius idea to personalise the cookie pops and as you can see they all turned out a little different. It’s the thought that counts, right? :)

Gingerbread Cookie Pops
(adapted from Penguin Says Feed Me)
*Quantity yielded depends on the size of cookie cutters*

2 cups (300g) flour
1 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1/2 tsp mixed spice powder
90g butter
1/3 (125g) cup golden syrup
1/2 cup (80g) brown sugar

Paper Lollipop sticks (please do not use wooden or plastic)

1. Melt butter, sugar and golden syrup into a saucepan on low heat until sugar dissolves. Cool.

2. Sift flour, bicarb soda, ginger and mixed spice into a bowl. Pour the cooled syrup into the flour mixture and combine. Take the dough out of the bowl and knead until smooth. Cover with plastic wrap and chill for an hour (or until firm).

3. Preheat oven to 160ºC. Line baking trays with grease proof paper. Portion the dough into 4 or 5 pieces to make rolling out easier.

4. Roll out a portion of dough sandwiched between 2 sheets of grease proof paper. For cookie pops, roll out dough to about 6-8mm thickness so the lollipop can be “inserted” in. Cut out with desired cookie cutter and place onto tray.

5. Place the tray in the fridge for about 10-15 mins for dough to firm up again before carefully inserting lollipop sticks. Flip the cut outs upside down so the nicer surface is facing downwards. Carefully press a lollipop stick about 1/3 of the way into the cookie (diameter wise) making sure it doesn’t go all the way through. Don’t worry if you can still see the lollipop stick. Use excess gingerbread dough to conceal the stick and flip over so that the nicer side is facing upwards. Pat and fix up as required.

6. Bake in oven for 8-10 minutes or until golden brown on the edges (time depends on thickness and size of cookie). Carefully transfer the shapes to a wire rack immediately to cool. Note, they will still be slightly soft but will harden as they dry.

Decorate and package as desired. Penguin Says Feed Me also has a recipe for royal icing.

This is probably my last post before Christmas so I’d like to take the chance to wish you and your families a very Merry Christmas and a Happy and Safe Holidays. xoxo

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