Gingerbread Lollipop Cookies

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Steps

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For the dough , mix dry ingredients into mixing bowl and whisk to fully combined.

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Beat the butter and sugar with mixer , and then beat in eggs on at a time.

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Mix until until batter is smooth , scraping bowl to get unmixed mixture.

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Add half of the flour mixture , just until combined.

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Add the molasses , scrape bowl again , and then add rest of flour mixture.

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Just until combined.

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Divide dough into four parts.

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Double wrap dough in surane wrap and refrigerate for two hours or until firm.

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Cook in middle of oven.

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Preheat oven to 350f.

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Roll out dough out on floured surface , and cut with floured cookie cutter.

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Cookies should be slightly under a 1 / 4 inch thick.

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Place cut dough on cookie sheet , add lollipop stick in the center of dough and push into dough slightly and then add the same shape on top of other cookie dough shape and lollipop stick.

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When they cook the will fuse together.

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Leave room for the cookies to expand when baking.

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Squish scraps together and re-refrigerate an.

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Ingredients

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flour, ground ginger, cinnamon, salt, nutmeg, clove, baking soda, unsalted butter, brown sugar, eggs, molasses, icing, egg whites, cream of tartar, vanilla, powdered sugar