Red, green and white candy non pareil sprinkles (to decorate antlers)
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.