Gingerbread Cookie Dough Reindeer Pops

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by Nancy

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

Reindeer cookie dough 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.

About the Cookie Dough

These reindeer pops are made out of cookie dough that is safe to eat because it doesn’t have egg in it.

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.

About the Candy Decorations

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 eyes are made of candy eyeballs, one of my favorite candy decorations.

The trickiest part about making these is finding the right container, or small glass to display them in.

This is because the pretzel antlers make them a little top-heavy.

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

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

Also, a jar or glass filled with colorful candy such as M&M’s, jelly beans, or large size decorative candies.

These reindeer pops look their best when made as close to the serving time as possible.

This way the chocolate coating keeps its pretty brown color and doesn’t dry out.

Let’s check out the ingredients.

Gingerbread Cookie Dough – Butter, dark brown sugar, flour, ground ginger, cinnamon, ground cloves, ground nutmeg, salt, molasses, vanilla extract, and water

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

HOW TO MAKE THIS RECIPE

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

For the Cookie Dough

Dry Ingredients:

In a medium-size bowl, add the flour,

then,

add the star of the show…

…the ground ginger.

Add cinnamon,

ground cloves, and

ground nutmeg.

Next,

stir the dry ingredients together…

…and set aside.

Butter and Brown Sugar:

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

Cream together until light and fluffy.

Molasses, Vanilla and Water:

Add the molasses,

vanilla, and…

…water.

Mix together.

Dough:

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

…to form the dough.

For the Reindeer Pops

Roll the Dough:

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

Lollipop Sticks:

Inserting the Lollipop Sticks – Carefully insert the lollipop sticks into the dough balls.

Set them on parchment paper lined plates (dough-side down) in tall glasses (lollipop stick-side down), or another container that will fit in the refrigerator.

Chill the pops in the refrigerator for 1 hour.

If the pops are on a parchment paper, stick-side up in the fridge, you may need to slightly reshape the top of the dough balls.

Chocolate Coating:

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.

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).

Cool:

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, slip a shallow dish under each lollipop stick.

This way 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.

Antlers, Eyes and Nose:

Antlers – with a small spoon, dap 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.

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

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

Decorate Antlers:

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.

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

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

Serve:

Hey, one of the reindeer photo-bombed this picture.

Store leftovers in the refrigerator.

Poor reindeer, but it tastes so good.

Thank you so much for stopping by CCC!

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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.

5 from 2 votes

Print Recipe Pin Recipe Leave a Review

Yield: 16 Cookie Dough Pops

Prep: 2

Cook: 10

(Add time for chilling cookie dough and setting chocolate coating): 1 30

Total: 2 10

Ingredients

For the Cookie Dough:

1-1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup butter (salted) softened
1/4 cup dark brown sugar packed
1/4 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)
3 bars (6 ounces) Almond Bark vanilla candy coating, melted (to decorate antlers)
Red, green and white candy non pareil sprinkles (to decorate antlers)

Equipment

16 Lollipop Sticks (4-inch size)

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), or 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.

Author: Nancy@CouponClippingCook

Course: Dessert

Cuisine: American

Keyword: Christmas Dessert, Cookie Dough, Reindeer Pops

Recipe Treats Made with Candy Eyeballs

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