Description
Festive bite-sized treats with warm gingerbread flavors, perfect for holiday gatherings.
Ingredients
Scale
- 1 Stout Gingerbread Cake
- 5 Tbsp unsalted butter, softened
- 1 1/3 cup powdered sugar
- 2 tsp heavy cream or milk
- 1/2 tsp vanilla extract
- 30 lollipop sticks
- 36 oz melting chocolate
- 3–4 oz sprinkles
- Floral foam or cardboard box for drying
Instructions
- Beat butter until creamy. Add powdered sugar, cream, and vanilla. Mix until fluffy.
- Crumble gingerbread cake into frosting. Mix until a dough forms.
- Shape into 1 Tbsp balls. Chill for 2 hours in fridge or 1 hour in freezer.
- Melt chocolate in microwave or double boiler.
- Dip lollipop sticks in chocolate, insert into cake balls, then coat fully in chocolate.
- Add sprinkles immediately. Let dry for 30 minutes before serving.
Notes
- Keep cake pops cold before dipping for best results.
- Store in an airtight container for up to a week in the fridge or freeze for a month.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: gingerbread cake pops, holiday treats, Christmas desserts, cake pop ideas, festive baking