Cinnamon Holiday Cookie Pops Recipe

Name: Cinnamon Holiday Cookie Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2 teaspoons McCormick Cinnamon Ground; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup butter softened; 1 cup granulated sugar; 1 tablespoon light brown sugar packed; 1 egg; 2 teaspoons McCormick Pure Vanilla Extract; 4 cups sugar confectioners'; 6 tablespoons warm water; 3 tablespoons meringue powder; 1 teaspoon McCormick Pure Vanilla Extract; food colors

Servings: persons

2 cups flour
2 teaspoons McCormick Cinnamon Ground
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter softened
1 cup granulated sugar
1 tablespoon light brown sugar packed
1 egg
2 teaspoons McCormick Pure Vanilla Extract
4 cups sugar confectioners'
6 tablespoons warm water
3 tablespoons meringue powder
1 teaspoon McCormick Pure Vanilla Extract
food colors

1
For the Cookie Pops, mix flour, cinnamon, baking powder and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 1 hour or until firm.
2
Preheat oven to 350u00b0F. Roll out dough on lightly floured surface to 1/2-inch thickness. Cut into shapes with cookie cutters. Insert lollipop sticks into each cookie. Place 1 inch apart on parchment paper-lined baking sheets. Refrigerate 20 minutes.
3
Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4
For the Royal Icing, beat confectioners' sugar, water, meringue powder and vanilla in large bowl with electric mixer until stiff peaks form. For stand mixer, beat on low speed 7 to 10 minutes. For hand mixer, beat on high speed 10 to 12 minutes. Divide icing into small bowls. Tint with desired food colors. Spread or pipe icing onto cookies.

1660

kcal

Calories

Fat

303

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups flour, 2 teaspoons McCormick Cinnamon Ground, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Cinnamon Holiday Cookie Pops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Holiday Cookie Pops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions