📖 Instructions

1. First, crumble the gingerbread cookies: Place the gingerbread cookies into a large mixing bowl. Using your hands or a food processor, crumble the cookies into fine crumbs. Aim for a texture similar to coarse sand. This will form the base of your cake pops.
2. Mix in the cream cheese: Add the softened cream cheese to the crumbled cookies. Use an electric mixer or your hands to thoroughly combine the cream cheese and cookie crumbs until a dough-like consistency forms. The mixture should be moist enough to hold its shape when pressed together.
3. Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the mixture makes it easier to roll into balls and prevents them from falling apart during the dipping process. Don't skip this step; it's essential for success!
4. Shape into cake balls: Remove the chilled mixture from the refrigerator. Roll the mixture into 1-inch balls. Place the formed cake balls on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
5. Insert cake pop sticks: Melt a small amount of chocolate (about 1/4 cup) in a microwave-safe bowl or double boiler. Dip the tip of each cake pop stick into the melted chocolate, then insert it halfway into each cake ball. The chocolate acts as glue, securing the stick in place.
6. Chill again: Return the cake balls with inserted sticks to the baking sheet. Freeze for at least 20 minutes. This hardens the cake balls and secures the sticks, making them easier to dip without falling off.
7. Melt the coating chocolate: While the cake balls are freezing, prepare the chocolate coating. Chop the chocolate into small pieces and place them in a double boiler or microwave-safe bowl. If using a microwave, melt the chocolate in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate, or it will seize.
8. Dip the cake pops: Remove the cake balls from the freezer. Dip each cake ball into the melted chocolate, ensuring it is fully coated. Gently tap off any excess chocolate. You can use a fork or spoon to help coat and remove excess chocolate.
9. Decorate (optional): While the chocolate is still wet, decorate the cake pops with sprinkles, crushed gingerbread, mini chocolate chips, or any other desired decorations. Work quickly, as the chocolate will set fast.
10. Set the cake pops: Insert the decorated cake pops into a styrofoam block or cake pop stand to allow the chocolate to set completely. This usually takes about 30 minutes to an hour at room temperature, or you can speed up the process by refrigerating them for a shorter time.
11. Enjoy: Once the chocolate has set, your Gingerbread Cookie Cake Pops are ready to enjoy! Store them in an airtight container at room temperature or in the refrigerator.