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Cinnamon Lollipops

 Cinnamon Lollipops
Fans of cinnamon will fall head over heels for these festive lollipops. Make them throughout the year using different cookie cutter shapes.—Sheryl Salisbury, Weatherford, Oklahoma
12 ServingsPrep: 15 min. Cook: 25 min. + standing


  • 1 cup sugar
  • 1/2 cup light corn syrup
  • Dash salt
  • 1/2 teaspoon cinnamon oil
  • 3 to 4 drops red food coloring
  • 12 lollipop sticks


  • Butter 12 assorted 3-in. metal cookie cutters. Place on a parchment
  • paper-lined baking sheet; set aside.
  • In a large heavy saucepan, combine the sugar, corn syrup and salt.
  • Cook and stir over medium heat until sugar is dissolved. Bring to a
  • boil; cook, without stirring, until a candy thermometer reads
  • 300° (hard-crack stage).
  • Remove from the heat; stir in oil and food coloring (keep face away
  • from mixture as oil is very strong). Immediately pour sugar mixture
  • into prepared cutters.
  • Remove cutters just before lollipops are set; firmly press a lollipop
  • stick into each. Cool completely. Store in an airtight container.
  • Yield: 1 dozen.
Nutritional Facts: 1 lollipop equals 105 calories, trace fat (trace saturated fat), 0 cholesterol, 21 mg sodium,

2 of 2

Cinnamon Lollipops (continued)

Nutritional Facts: 27 g carbohydrate, 0 fiber, 0 protein. Diabetic Exchange: 1-1/2 starch.