Recipe: Ginger snap dragon pie pop

Recipe: Ginger snap dragon pie pop

Recipe: Ginger snap dragon pie pop Author: Style At Home


Recipe: Ginger snap dragon pie pop

  • 15–18 wooden sticks
  • 1 9-inch refrigerated pie dough, at room temperature
  • 1 egg white, beaten
  • 1 1⁄4 teaspoons ground ginger, divided
  • 1⁄2 cup flour
  • 1⁄4 cup brown sugar
  • 1⁄2 teaspoon cinnamon
  • 3 tablespoons unsulphured molasses
  • Powdered Sugar Icing
1 Preheat oven to 350 degrees.

2 Soak sticks in water for 15 minutes.

3 On a lightly floured surface, roll dough out to 1⁄8-inch thickness.

4 Use a 2 1⁄2-inch flower shaped cookie cutter to cut out dough tops and bottoms.

5 Use a 1-inch flower cookie cutter to cut out a center opening in dough tops.

6 Place bottoms on a lightly greased baking sheet and push sticks into bottoms. Brush with egg white, prick dough with fork, and sprinkle with 1⁄4 teaspoon ginger.

7 In a medium bowl, mix together flour, sugar, cinnamon, and remaining ginger. Add molasses and mix until well combined; mixture will be somewhat thick.

8 Place 1 teaspoon of mixture in the center of each bottom. Press down with a spoon to flatten slightly. Add tops and crimp edges together with a fork.

9 Bake for 14–16 minutes, or until golden brown.

10 Remove from oven and cool on a wire rack. Drizzle with Powdered Sugar Icing.

Makes 15-18 pie pops.

Powdered Sugar Icing

  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1 tablespoon milk

1 In a small bowl, mix all ingredients together until icing reaches a drizzle consistency.

Makes 1 cup.

pie-pops-marcie-ballard-book.jpg BUY THIS BOOK
Excerpted from Pie Pops by Marcie Ballard. Recipes Copyright © 2013 Marcie Ballard, Photography copyright © 2013 Susan Hayward. Excerpted by permission of Gibbs Smith. All rights reserved.


Share X

Recipe: Ginger snap dragon pie pop