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Cinnamon Lollipops Recipe

Cinnamon Lollipops Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 25 min. + standing YIELD:12 servings


  • 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


  • 1. Butter 12 assorted 3-in. metal cookie cutters. Place on a parchment paper-lined baking sheet; set aside.
  • 2. In a large heavy saucepan, combine 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).
  • 3. Remove from heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour sugar mixture into prepared cutters.
  • 4. Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Cool completely. Store in an airtight container. Yield: 1 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts

1 lollipop: 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 21mg sodium, 27g carbohydrate (20g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1-1/2 starch.

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