Save Zesty lemon and spicy ginger combine in these fun, soda-inspired cookie pops. Soft, chewy cookies are infused with fresh citrus and ginger, then mounted on sticks for a playful treat perfect for parties.
I first made these Lemon Ginger Soda Cookie Pops for a friend&s summer birthday and everyone loved how cheerful they looked on the dessert table. The combination of lemon-lime soda and fresh ginger always brings a smile to our family gatherings.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (115 g)
- Granulated sugar: 3/4 cup (150 g) plus 1/4 cup (50 g) for rolling
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Freshly squeezed lemon juice: 2 tablespoons
- Zest of 1 lemon: finely grated
- Fresh ginger, finely grated: 1 tablespoon
- Lemon-lime soda (Sprite or 7UP): 2 tablespoons
- Lollipop sticks: 16 sturdy sticks
Instructions
- Prepare baking sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes.
- Add wet ingredients:
- Add the egg, vanilla extract, lemon juice, lemon zest, and grated ginger. Mix until well combined.
- Incorporate soda:
- Stir in the lemon-lime soda.
- Combine mixtures:
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Shape dough and roll:
- Scoop tablespoon-sized balls of dough and roll each in the extra granulated sugar.
- Insert sticks:
- Place dough balls on the prepared baking sheets, spacing about 2 inches apart. Gently press a lollipop stick about halfway into each dough ball, reshaping as needed to keep the balls round.
- Bake:
- Bake for 9–11 minutes, or until the edges are just golden but centers are soft.
- Cool and serve:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Save My kids always love helping with rolling the dough balls in sugar and carefully inserting the sticks. It&s one of those recipes that turns snack time into a fun, shared activity.
Required Tools
Electric mixer, mixing bowls, baking sheets, parchment paper, cooling rack, lollipop sticks, zester/grater
Allergen Information
Contains wheat (gluten), egg, and dairy (butter). Check soda and all ingredients for potential allergens if needed.
Nutritional Information
Calories: 140. Total Fat: 5 g. Carbohydrates: 22 g. Protein: 1 g (per serving).
Save Serve these cookie pops at your next gathering for a burst of citrus and spice that&s sure to delight. Their bright flavor and festive look make them a crowd-pleaser every time.
Recipe Help & FAQs
- → What makes these cookie pops soft and chewy?
Butter and lemon-lime soda add moisture and tenderness, while baking for a short time keeps the centers soft.
- → How can I enhance the ginger flavor?
Add an extra 1/4 teaspoon of ground ginger for bolder spice or increase the fresh ginger slightly.
- → Can I use gluten-free flour?
Yes, substitute a 1:1 gluten-free blend for the all-purpose flour to create gluten-free cookie pops.
- → Is it possible to decorate these pops?
Absolutely! After baking, drizzle with lemon glaze or top with colorful sprinkles for a festive touch.
- → What is the best way to store cookie pops?
Place them in an airtight container at room temperature for up to four days to maintain freshness.
- → What tools are needed to prepare cookie pops?
You’ll need a mixer, mixing bowls, baking sheets, parchment, cooling rack, sticks, and a zester or grater.