Gingerbread Cookie Dough Reindeer Pops

Gingerbread-Dough-Reindeer

Since as of today there’s only 365 days to go until Christmas 2016, here’s an adorable no-bake reindeer pop to give you a head start on cute holiday treat ideas.

There’s no raw egg in this cookie dough pop so it’s okay to eat raw.

And if you’re a fan of gingerbread you’re in for a real treat with this cookie dough because it’s full of holiday spice.

The dough can be made ahead of time and chilled in the fridge until just before making the reindeer pops.

These cuties were adapted from SheKnows Homemade Holiday Lollipops; “Chocolate cookie dough truffle reindeer lollipop”.

Happy holidays and thank you so much for stopping by.

Let’s check out the ingredients.

Gingerbread-cookie-dough-ingredients

For the gingerbread cookie dough:  Butter, dark brown sugar, flour, ground ginger, cinnamon, ground cloves, ground nutmeg, salt, molasses, vanilla extract, and water.

Cookie-dough-reindeer-lollipop

For the reindeer pop:  Almond bark vanilla and chocolate candy coating, mini twist pretzels, candy eyeballs, small red candies (for the nose), candy sprinkles, 4-inch lollipop sticks.

Here’s how to make it.

For the dough:

1-flour-in-bowl

In a medium-size bowl, add the flour,

2-add-ginger-to-bowl

then,

3-add-ginger-to-bowl

add the star of the show,

4-add-ginger-to-bowl

ground ginger.

5-cinnamon-in-flour

Add cinnamon,

6-cloves-in-flour

ground cloves, and

7-nutmeg-in-flour

ground nutmeg.

8-stir-dry-ingredients

Next,

9-stir-dry-ingredients

stir the dry ingredients together….

10-stir-flour-mixture

….and set aside.

11-add-brown-sugar-to-bowl

In a large mixing bowl, add the butter and brown sugar.

12-cream-butter-and-sugar

Cream together until light and fluffy.

13-Molasses-in-dough

Add the molasses,

14-vanilla-in-bowl

vanilla, and…

16-water-in-batter

…water.  Mix together.

15-flour-in-bowl

Turn the mixer to low speed and slowly add in the dry ingredients…

17-gingerbread-dough

…to form the dough.

For the reindeer pops:

18-gingerbread-dough-balls

Roll the dough into balls that are about the size of a large gumball or jaw breaker (should make about 16).

19-sticks-in-dough

Carefully insert the lollipop stick into the dough balls. Chill the pops in the refrigerator for about an hour.

If the pops are put on a wax paper lined plate, stick-side up while in the fridge, you may need to slightly reshape the top of the dough balls after removing them from the fridge.

20-melted-chocolate

In a small microwavable bowl, add 3 cubes of candy coating. Warm in the microwave for 45 seconds; remove and stir the melted part of the coating. Warm again in the microwave for 40 seconds and stir. If needed, warm again in the microwave for 30 seconds (or the amount of time needed to completely melt the coating) and stir.

21-dipped-chocolate

Tilt the lollipop slightly over the melted coating and spoon the coating over the dough ball (don’t dip the lollipop in the coating because the stick may come out of the dough).  Be sure to spoon the coating in the area by where the stick is inserted into the dough (to strengthen the hold between the dough and the stick).

22-dish-under-stick

Set the coated lollipops on a high standing cooling rack stick-side down to set (about 15 minutes).

So that the wet coating on the dough ball doesn’t rest on the rack, for the short time it takes the coating to set, slip a shallow dish under each lollipop stick so that the pop will stand up on its own without the dough ball touching the rack.

Add more bars of candy coating to the melting bowl as needed. Repeat the warming process when additional bars are added to the bowl or when the coating starts to harden.

23-attach-ear

For the antlers – with a small spoon, dap a little bit of coating on to the dough ball where the antlers will go.

24-attach-ears

Then dip the bottom end of the pretzel (the narrow end) in the melted coating and attach the antlers to the dough ball.

25-attach-eyes

For the eyes – add a dab of melted coating to the back of each candy eyeball and attach them to the reindeer.

26-attach-nose

For the red nose – add a dab of melted coating to the back side of the red candy and attach it to the reindeer.

27-dip-ear

Lastly, decorate just the tip of the antlers by spooning on melted vanilla candy coating on the outside edges of the pretzels.

28-candies-on-ear

Immediately sprinkle candy on top of the antlers (so it will stick).

29-antler-feature

Let cool until the coating sets (about 15 minutes).

10-Gingerbread-pretzel-lollipop

Hey, one of the reindeer photo bombed this pic.

5-Reindeer-cookie-dough-pop

Store leftovers in the refrigerator…

8-bite-of-cookie-dough

…and…

9-bite-of-gingerbread-cookie

….enjoy.

Gingerbread Cookie Dough Reindeer Pops

Yield: 16

Prep Time: 1 hour 30 minutes; plus Inactive time: 1 hour 30 minutes

Cook Time: 10 minutes

Total Time: 3 hours 10 minutes

Ingredients:

For the dough:

1-1/2 cups flour
¼ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ cup butter, softened
¼ cup dark brown sugar, packed
¼ cup molasses
1 teaspoon vanilla extract
2 tablespoons water

For the reindeer pops:

10 bars (20 ounces) Almond Bark chocolate coating
32 mini twist pretzels
32 candy eyeballs
16 small round red candies (sprinkles, red hots, or mini m&m’s) (for the nose)
16 4-inch lollipop sticks
3 bars (6 ounces) Almond Bark vanilla candy coating, melted (to decorate antlers)
Red, green and white candy non pareil sprinkles  (to decorate antlers)

 

Directions:

For The Dough:
In a medium-size bowl, add the flour, salt, ground ginger, cinnamon, ground cloves, and ground nutmeg. Stir together and set aside. In a large mixing bowl, add the butter and brown sugar. Cream together until light and fluffy. Add the vanilla, molasses, and water. Mix together. Turn the mixer to low speed and slowly add in the dry ingredients to form the dough.

For The Reindeer Pops:
Roll the dough into balls that are about the size of a large gumball or jaw breaker (should make about 16). Carefully stick the lollipop sticks into the dough balls. Chill the lollipops for about an hour in the refrigerator. If the pops are put on a wax paper lined plate, stick-side up while in the fridge, you may need to slightly reshape the top of the dough balls after removing them from the fridge.

In a small microwavable bowl, add 3 cubes of candy coating. Warm in the microwave for 45 seconds; remove and stir the part of coating that is melted. Warm again in the microwave for 40 seconds and stir. If needed, warm again in the microwave for 30 seconds (or the amount of time needed to completely melt the coating) and stir. Tilt the lollipop slightly over the melted coating and spoon the coating over the dough ball (don’t dip the lollipop in the coating because the stick may come out of the dough). Be sure to spoon the coating in the area by where the stick is inserted into the dough (to strengthen the hold between the dough and the stick). Set the coated lollipops on a high standing cooling rack stick-side down to set (about 15 minutes). So that the wet coating on the dough ball doesn't rest on the rack, for the short time it takes the coating to set, slip a shallow dish under each lollipop stick so that the pop will stand up on its own without the dough ball touching the rack. Add more bars of candy coating to the melting bowl as needed. Repeat the warming process when additional bars are added to the bowl or when the coating starts to harden.

For the antlers – with a small spoon, dab a little bit of coating on to the dough ball where the antlers will go. Then dip the bottom end of the pretzel (the narrow end) in the melted coating and attach the antlers to the dough ball.

For the eyes – add a dab of melted coating to the back of each candy eyeball and attach them to the reindeer.

For the red nose – add a dab of melted coating to the back side of the red candy and attach it to the reindeer.
Decorate just the tip of the antlers by spooning on melted vanilla candy coating on the outside edges of the pretzels. Immediately sprinkle candy on top of the antlers (so it will stick). Let the coating set before serving (about 15 minutes). Store leftover pops in the refrigerator.

Adapted from SheKnows Homemade Holiday Lollipops; "Chocolate cookie dough truffle reindeer lollipop".

    Pin It

Leave a Comment