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Cozy Gingerbread Cake Pops: 5 Easy Holiday Treats

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Moist, spiced gingerbread cake balls rolled in frosting, dipped in white chocolate, and chilled for a perfect holiday treat that balances sweetness and spice.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed dark brown sugar
  • 1/4 cup (60ml) molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 cup (170g) white chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  3. Beat in molasses, egg, and vanilla extract until combined.
  4. In a separate bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture and mix on low speed until just combined.
  6. Divide batter evenly into muffin cups and bake for 12-15 minutes until a toothpick comes out with moist crumbs. Do not overbake.
  7. Let cakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Crumble cooled cakes into fine crumbs.
  9. Beat cream cheese and 2 tablespoons butter until smooth, then gradually add powdered sugar to create a thick frosting.
  10. Mix frosting into cake crumbs until the mixture holds together like playdough.
  11. Roll mixture into 1-inch balls and place on a parchment-lined sheet. Freeze for at least 30 minutes.
  12. Melt white chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
  13. Dip the tip of a lollipop stick into melted chocolate and insert into a frozen cake ball.
  14. Dip the entire ball into the white chocolate, tap off excess, and place on parchment paper to set.

Notes

Ensure cake balls are frozen solid before dipping to prevent the chocolate from sliding off. White chocolate seizes easily if it comes into contact with water or is overheated. Store finished cake pops in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: gingerbread, cake pops, holiday treats, white chocolate, Christmas baking, easy dessert, gingerbread cake

Find it online: https://islatable.com/cozy-gingerbread-cake-pops-5-easy-holiday-treats/