What better way to enjoy the Christmas season and spread the joy than with these gingerbread cake pops? These delightful, flavorful pops are a quick and tasty treat.
This simple gingerbread cake pop recipe is a great treat to make by yourself, with friends, or with children if they like to get involved in the holiday baking. They are made in a cake pop baker without a cake pop coating and can be enjoyed as a snack or dessert.
Made with seasonal ingredients and warm spices, they are indeed the best way to ring in the Christmas season. Great for bringing to holiday parties, or eating while curled up around a crackling fire, they're sure to become your next holiday tradition.
Serve them with this hot gingerbread latte for even more gingerbread flavor. You can check out more of my holiday recipes for Christmas and cake pop recipes, if you're interested.
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🫚 Ingredients
- butter - Softened.
- brown sugar - For deeper, richer flavor than white sugar.
- flour - All purpose flour works great.
- baking powder - Necessary for the cake pops to rise.
- cinnamon and nutmeg - Cinnamon and nutmeg are classic gingerbread spices.
- molasses - I recommend cooking/dark molasses for this recipe but light also works. Dark molasses isn't as strong as blackstrap but has a deeper flavor than fancy so the flavor should come through well.
- egg - I use large eggs.
- ginger - This recipe uses fresh ginger but you can substitute with dried: ¼ teaspoon ground ginger = 1 teaspoon fresh grated ginger.
- powdered sugar - To sprinkle over the cake balls.
*Check recipe card for ingredient amounts.
🍽 Equipment
You will need a cake pop maker for this recipe. It bakes the cake batter into little round balls within a few minutes, saving you on a large amount of prep time.
🥣 How to Make Gingerbread Cake Pops
- Plug in the cake pop maker to preheat it. In a medium bowl, combine the butter and brown sugar.
- Add the rest of the ingredients (except for the powdered sugar) and mix until well combined.
- Add the batter to a piping bag to make it easier to transfer, or you can use a teaspoon. Fill the cake pop maker holes until almost full (leaving about 1mm on top).
- Close the lid and bake in the cake pop maker for 4 minutes, or until golden brown and a toothpick comes out clean from the center.
- Remove from cake pop maker and let them cool for a few minutes. Repeat with remaining batter.
- Insert treat sticks into the center of the cake balls, sprinkle with powdered sugar and serve.
Chef's Note: There is no need to stick the treat sticks to the cake ball using melted chocolate because they don't have a coating, which keeps them light.
👪 Serving Suggestions
- Enjoy these gingerbread cake pops in the morning with a steaming cup of tea or coffee, or try dipping them in hot chocolate (I make these homemade hot chocolate spoons you could try) or hot apple cider.
- Chocolate lovers can trade out the powdered sugar topping for cocoa powder or a decadent chocolate coating.
- You can serve them with or without the treat sticks. Gingerbread cake balls without lollipop sticks are just as delicious and easy to serve.
🌡️ Storage
- Store in an airtight container in a cool, dry place like your cupboard or pantry for up to 1 week.
- You can freeze them for up to 3 months.
🎄 More Tasty Holiday Recipes to Enjoy
If you tried this Gingerbread Cake Pops Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Gingerbread Cake Pops
Ingredients
- ½ cup butter - softened
- ½ cup brown sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon sea salt
- ¼ cup molasses
- ¼ cup water
- 1 egg
- 1 tablespoon ginger - grated
- 1 tablespoon powdered sugar - to sprinkle over the cake balls
Instructions
- Plug in the cake pop maker to preheat it. In a medium bowl, combine the butter and brown sugar.
- Add the rest of the ingredients (except for the powdered sugar) and mix until well combined.
- Add the batter to a piping bag to make it easier to add to the cake pop maker, or you can use a teaspoon. Fill the cake pop maker holes until almost full (leaving about 1mm on top).
- Close the lid and bake in the cake pop maker for 4 minutes, or until golden brown and a toothpick comes out clean from the center.
- Remove from cake pop maker and let them cool for a few minutes. Repeat with remaining batter.
- Insert treat sticks into the center of the cake balls, sprinkle with powdered sugar and serve.
Equipment
Notes
- There is no need to stick the treat sticks to the cake ball using melted chocolate because they don't have a coating, which keeps them light. You could even skip the treat sticks and serve them as cake balls instead.
- Store in an airtight container in a cool, dry place like your cupboard or pantry for up to 1 week.
- You can freeze them for up to 3 months.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Charlene says
A small cookie scoop (= 1 TBS) works great! Leaves no mess & portions the right amount.
Joss Dyckson says
Great idea, Charlene. Thanks for the comment!