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Gingerbread Cookie Dough Reindeer Pops

These reindeer pops are cute and festive on the outside and delightfully delicious on the inside.

Cookie Dough Reindeer Truffle Pops on a Stick

Reindeer pops are not only fun to make but also fun to eat.

Maybe you’ll start by eating the candy coated pretzels, or take a bite out of the cheek.

A word of warning though, it may be hard to take a bite when the reindeer’s cute little face is looking right at you.

These yummies are made out of cookie dough and the good news is that this cookie dough is safe to eat because it doesn’t have egg in it.

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

I’m a little partial to red noses for reindeers because of Rudolf and all, so these pops are made with red noses only.

But feel free to change the nose colors up if you like.

And the candy eyeballs, they are one of my favorite decorations out there.  Here are some more treats where candy eyeballs can be used “Goblin Chocolate Tootsie Roll Cupcakes“, “Halloween Graveyard S’mores” and “Halloween Creepy Crawler Spiders“.

I think the trickiest part about making these cuties may be finding just the right container, or small glass to display them in since the pretzel antlers make them a little top heavy.

A lollipop rack with a heavy enough base would be ideal.

Rack with Cookie Dough Pops with Sticks

Or, if you have a standing cooling rack like the one above, it works out nicely.

Cookie Dough Reindeer Truffle Pops on a Stick

Also, a jar or glass filled with colorful candy such as M&M’s, jelly beans, or large size decorative candies like in the picture above should work out well too.

These reindeer pops look their best when made as close to the serving time as possible so that the chocolate coating keeps its pretty brown color and doesn’t dry out.

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

Let’s check out the ingredients.

Cookie Dough Reindeer Truffle Pops 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 Truffle Pops ingredients

For the Reindeer Pop Chocolate Coating and Decoration – Almond bark vanilla and chocolate candy coating, mini twist pretzels, candy eyeballs, small red candies (for the nose), candy sprinkles, 4-inch lollipop sticks

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Cookie Dough:

Add flour in metal bowl

In a medium-size bowl, add the flour,

Add ground ginger to bowl with flour

then,

Add ground ginger to flour in bowl

add the star of the show…

Add ground ginger to flour in bowl

…the ground ginger.

Add ground cinnamon to flour in bowl

Add cinnamon,

Add ground cloves to flour in bowl

ground cloves, and

Add ground nutmeg to flour in bowl

ground nutmeg.

Stir dry ingredients in metal bowl

Next,

Stir dry ingredients in metal bowl

stir the dry ingredients together…

Dry ingredients for Cookie Dough Reindeer Truffle Pops on a Stick

…and set aside.

Add brown sugar to mixing bowl

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

Cream butter and sugar in mixing bowl

Cream together until light and fluffy.

Add molasses to cookie dough in mixing bowl

Add the molasses,

Add vanilla extract to cooking dough in mixing bowl

vanilla, and…

Add water to cookie dough in mixing bowl

…water.

Mix together.

Add flour to cookie dough in mixing bowl

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

Gingerbread cookie dough on plate

…to form the dough.

For the Reindeer Pops:

Rolled gingerbread cookie dough balls on plate

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

Rolled gingerbread cookie dough balls with stick on rack

Inserting the Lollipop Sticks – Carefully insert the lollipop sticks into the dough balls and set them; 1) on  parchment paper lined plates (dough-side down) or 2) in tall glasses (lollipop stick-side down), another container that will fit in the refrigerator.

Chill the pops in the refrigerator for 1 hour.

If the pops are put on a parchment 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.

Melted chocolate in bowl with spoon

For the Chocolate Coating – 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.

Dip cookie dough pops in melted chocolate in bowl

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).

Chocolate covered cookie dough balls with stick on rack

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.

Mini pretzel attached with chocolate to cookie dough truffle on a stick

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

Mini pretzels attached to cookie dough ball with chocolate on rack

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

Candy eyes on cookie dough reindeer truffle on a stick

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

Red candy nose attached with chocolate to cookie dough truffle on a stick

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

Dip pretzel in white chocolate on cookie dough truffle reindeer

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

Candy sprinkles on white chocolate mini pretzel on truffle pop

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

Cookie Dough Reindeer Truffle Pops on a Stick

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

Cookie Dough Reindeer Truffle Pops on a Stick

Hey, one of the reindeer photo bombed this pic.

Cookie Dough Reindeer Truffle Pops on a Stick

Store leftovers in the refrigerator…

Bite out of Cookie Dough Reindeer Truffle Pops on a Stick

…and…

Bite out of Cookie Dough Reindeer Truffle Pops on a Stick

…enjoy.  Poor reindeer, but it tastes so good.

More Holiday Posts You May Enjoy:

No-Bake Cherry Cheese Pie with Helpful Tips

Easy DIY Holiday Cookie Gift Packaging Ideas

Christmas S’mores

Thanksgiving Turkey Cupcakes

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Reindeer Cookie Dough Truffle Pops

Gingerbread Cookie Dough Reindeer Pops

These reindeer pops are cute and festive on the outside and delightfully delicious on the inside!
Print Pin
Prep Time: 2 hours
Cook Time: 10 minutes
(Add time for chilling cookie dough and setting chocolate coating): 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas Dessert, Cookie Dough, Reindeer Pops
Servings: 16

Ingredients

For the Cookie 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)

Instructions

For the Cookie 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:

  • Rolling the Dough, Inserting Lollipop Sticks - 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 and set them; 1) on  parchment paper lined plates (dough-side down) or 2) in tall glasses (lollipop stick-side down), another container that will fit in the refrigerator.  
  • Chill the lollipops in the refrigerator for 1 hour.  If the pops are put on parchment paper lined plates, 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.
  • For the Chocolate Coating - 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.
  • Decorating the Antlers - 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.
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