Gingerbread
on a stick | Recipe
Christmas DIY gift idea with dark chocolate
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
3 December 2025
If you like to give homemade gifts at Christmas or as a small treat during Advent, you can be inspired by our gingerbread lollipops. Depending on the cookie cutter and sprinkles you use, you can create individual gingerbread lollipops that are sure to delight not only children. For those in a hurry, we have a version with gingerbread dough from the refrigerated section, but baking enthusiasts will of course also enjoy a version with homemade gingerbread dough.
Variation with gingerbread dough from the refrigerated section – for those in a hurry
Ingredients
Makes approx. 20 pieces (depending on cookie cutter and size)
800 g
gingerbread dough from the refrigerated section
200 g
VIVANI Dark Cooking Chocolate
Golden sugar sprinkles (e.g. pearls or stars)
20
wooden ice cream or lollipop/cake pop sticks
making
working time
30 minutes
baking time
10–12 minutes
level of difficulty
easy
N°
01
Roll out the gingerbread dough on a lightly floured work surface to a thickness of about 1 cm.
02
Cut out about 20 shapes using various cookie cutters (e.g. stars, hearts, reindeer, Christmas trees). Keep kneading the leftover dough and roll it out again.
03
Place the cut-out shapes on a baking tray lined with baking paper and bake according to the instructions on the packet (approx. 10–12 minutes). The gingerbread should be baked through but not too dark.
04
Immediately after baking, carefully cut a small piece into the side of the gingerbread while it is still warm and insert a stick. Then leave to cool completely.
05
Roughly chop the cooking chocolate and melt it carefully in a bain-marie until it is smooth and shiny.
06
Dip the front of each gingerbread lollipop into the melted chocolate coating. Allow to drip briefly and place on baking paper.
07
Once the chocolate has set slightly, sprinkle with golden sugar sprinkles.
08
Allow the chocolate to set completely. Wrap the gingerbread lollipops individually and store in a cool place until ready to give as gifts.
Variation with homemade gingerbread dough – for baking enthusiasts
Ingredients
Makes approx. 20 pieces (depending on cookie cutter and size)
For the gingerbread dough:
350 g
honey
150 g
sugar
125 g
butter
2
eggs
600 g
flour
2 tsp
gingerbread spice
1 tsp
cinnamon powder
1 tsp
baking soda
1 pinch
cocoa (optional, for colour)
Also:
200 g
VIVANI Dark Cooking Chocolate
Golden sugar sprinkles (e.g. pearls or stars)
20
wooden ice cream or lollipop/cake pop sticks
making
working time
30 minutes
baking time
10–12 minutes
waiting / cooling time
at least 1 hour or overnight
level of difficulty
easy
N°
01
Melt the honey, sugar and butter in a saucepan over low heat. Once everything is liquid and well combined, remove from the heat and allow to cool slightly.
02
Pour the cooled honey and butter mixture into a bowl. Stir in the eggs until the mixture is smooth.
03
In a second bowl, mix the flour, gingerbread spice, cinnamon, baking soda and optional cocoa powder. Gradually knead this mixture into the honey mixture.
04
Shape the dough into a ball, cover and leave to rest in the fridge for at least 1 hour (preferably overnight).
05
Then roll out the dough to a thickness of 1 cm and cut out approx. 20 shapes using various cookie cutters (e.g. stars, hearts, reindeer, Christmas trees). Keep kneading the leftover dough and roll it out again.
06
Place the cut-out shapes on a baking tray lined with baking paper and bake according to the instructions on the packet (approx. 10–12 minutes). The gingerbread should be baked through but not too dark.
07
Immediately after baking, carefully cut a small piece into the side of the gingerbread while it is still warm and insert a stick. Then leave to cool completely.
08
Roughly chop the cooking chocolate and melt it carefully in a bain-marie until it is smooth and shiny.
09
Dip the front of each gingerbread lollipop into the melted chocolate coating. Allow to drip briefly and place on baking paper.
10
Once the chocolate has set slightly, sprinkle with golden sugar sprinkles.
11
Allow the chocolate to set completely. Wrap the gingerbread lollipops individually and store in a cool place until ready to give as gifts.
This is VIVANI
For 25 years, the chocolate makers at VIVANI have been living their passion for high-quality chocolate. Delicious varieties, artistically packaged – always with an eye on their own responsibility. This is what drives the Bochum-based brand.
VIVANI has been committed to organic farming, fairness and the fight against abusive child labour for many years. VIVANI has been awarded the ‘The National German Sustainability Award’ for its commitment to people and nature.
The production partner and parent company is the traditional, family-run Weinrich chocolate factory in Herford, Germany. This is where VIVANI chocolates are produced with a great deal of expertise and attention to detail.
Dark Cooking Chocolate
70 % Cocoa | vegan
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