Gingerbread Cake Pops
What better way to enjoy the season, and spread the joy than with gingerbread cake pops? These delightful, flavorful pops are a quick and tasty treat with classic holiday flavors. They can also be served as cake balls without the sticks!
Servings: 28 cake pops
Calories: 66kcal
Equipment
Ingredients
Gingerbread Cake Pops
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup fancy molasses or light
- ¼ cup water
- 1 egg
- 1 tablespoon ginger minced
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon sea salt
- 1 tablespoon powdered sugar to dust the cake balls with
Optional Sugar Coating
- ¼ cup white sugar
- 1 tablespoon cinnamon powder
- 2 teaspoons ginger powder
- 1 teaspoon nutmeg
- 1 cup icing sugar
- 2 ½ tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Gingerbread Cake Pops
- Plug in the cake pop maker to preheat it. In a medium bowl, combine the butter and brown sugar. Add the molasses, water, egg and ginger and mix well.½ cup butter, ½ cup brown sugar, ¼ cup fancy molasses, ¼ cup water, 1 egg, 1 tablespoon ginger
- Combine the dry ingredients (except for the powdered sugar) and then add them to the wet mixture.1 cup flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon sea salt
- 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 3 to 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.1 tablespoon powdered sugar
Optional Gingerbread Sugar Coating
- Combine the white sugar with the cinnamon, ginger and nutmeg and spread it out on a plate.¼ cup white sugar, 1 tablespoon cinnamon powder, 2 teaspoons ginger powder, 1 teaspoon nutmeg
- Combine the icing sugar, milk and vanilla in a measuring cup to form a glaze.1 cup icing sugar, 2 ½ tablespoons milk, ½ teaspoon vanilla extract
- Dip the cake balls into the glaze, then roll them into the gingerbread spice sugar. Let them set for at least 30 minutes and serve!
Notes
- Treat sticks: 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.
- Optional sugar coating for the cake balls: You can use the gingerbread sugar coating instead of the powdered sugar for the cake balls, if desired. Or, check out this alternative frosting for cake pops with tips and step by step photos.
- Ginger powder: If you want to use ginger powder instead of fresh, you will need 1 teaspoon. However, I highly recommend using fresh ginger for its amazing flavor in the cake balls.
- Room temp. storage: Store in an airtight container in a cool, dry place like your cupboard or pantry for up to 1 week.
- Freezer storage: You can freeze them in a freezer safe container or zip-top bag for up to 3 months.
Nutrition
Calories: 66kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 59mg | Potassium: 67mg | Fiber: 1g | Sugar: 6g | Vitamin A: 96IU | Calcium: 19mg | Iron: 1mg
