Gingerbread heart cake pops
This is the fun one. Gingerbread heart cake pops turn an existing favourite into a playful, shareable treat that feels party-ready without being a whole production. They’re indulgent, a little bit nostalgic, and perfect for a girls’ night, casual get-together, or “I’ll bring something” moment.
The hero here is our Gingerbread Heart - comforting, spiced, and familiar - transformed into something that looks special but is genuinely easy to make.
Ingredients (makes approx. 16–18 cake pops)
– 200 g Molly Woppy Gingerbread Heart cookies (about 6–8 cookies, depending on size)
– 120 g cream cheese, softened
– or substitute with 120 g buttercream icing if preferred
– 300 g white or pink chocolate melts
– Sprinkles or edible glitter, to decorate
– Cake pop sticks or small skewers
Method
- Crumble the gingerbread heart cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
- Add the softened cream cheese (or buttercream) and mix until the crumbs come together into a soft, rollable dough. It should hold its shape without sticking to your hands.
- Roll the mixture into bite-sized balls (around 25–30 g each). Place on a lined tray and chill in the fridge for 30 minutes until firm.
- Melt the chocolate melts gently in the microwave, stirring every 20–30 seconds until smooth.
- Dip the end of each cake pop stick into the melted chocolate, then insert into a chilled ball. Dip the entire ball into the chocolate, letting excess drip off.
- While the chocolate is still wet, finish with sprinkles or a drizzle. Stand upright to set, or lay gently on baking paper if needed.
- Chill briefly until the coating is firm.
These cake pops bring Galentine’s energy without the stress — low effort, high reward, and made to be enjoyed together.
Up next in the series: #3 of five sweet ways to celebrate with friends, a Galentines charcuterie board!