Why You’ll Love This Recipe

I love this recipe because it’s simple, flavorful, and yields a big batch—great for entertaining or sharing. The dough is easy to handle, and the combination of ginger, cinnamon, cloves, and nutmeg gives the straws a deep, warm spice profile. I also enjoy how the sugar pressed into the dough creates a delicate sparkle and slight crunch on top.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 3/4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
3/4 teaspoon salt
3/4 teaspoon baking soda
3/4 cup molasses
1/4 cup water
12 tablespoons softened butter
1 cup light or dark brown sugar, firmly packed
1/4 cup granulated sugar

Directions

I start by mixing the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda in a bowl. In a separate bowl, I stir together the molasses and water.

In a large mixing bowl, I beat the softened butter and brown sugar with a hand mixer until the mixture is light and fluffy. I add the molasses mixture and beat until combined, then gradually add the dry ingredients to form a stiff dough. If the dough feels sticky, I add up to 1/4 cup extra flour.

I divide the dough into four portions, shape each into a disc, wrap them in plastic, and refrigerate for about 1 hour. The dough can be stored in the fridge for up to a week or frozen for a month.

When I’m ready to bake, I preheat my oven to 350 degrees F. On a heavily floured surface, I roll out one dough portion into a 9-by-7-inch rectangle. I sprinkle the dough with 1 tablespoon of granulated sugar and use a rolling pin to press the sugar into the surface.

Using a pastry cutter or knife, I cut the dough into 9-by-1/2-inch sticks and arrange them 1/2 inch apart on a parchment-lined baking sheet. I bake the straws for 18–22 minutes on the middle rack, rotating the sheet halfway through. I repeat the process with the remaining portions of dough.

Servings and Timing

This recipe yields about 56 cookies. The dough needs about 1 hour to chill, and the baking time for each batch is 18–22 minutes.

Variations

I sometimes dust the tops with coarse sugar instead of granulated sugar for extra sparkle. When I want a spicier version, I increase the ginger slightly. I also enjoy dipping one end of the cooled straws in melted white or dark chocolate for a festive finish.

Storage/Reheating

I store these gingerbread straws in an airtight container at room temperature for up to a week. They also freeze well for up to two months; I thaw them at room temperature before serving. To refresh them if they soften, I warm them in a 300-degree oven for a few minutes.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to a week or freeze it for up to a month.

Can I roll the dough thinner for crisper straws?

Yes, thinner dough yields an even snappier texture.

Do I need a fluted pastry cutter?

No, a sharp knife works perfectly fine.

Can I adjust the spices?

Absolutely—I tailor the spice blend to my liking.

Why is my dough sticky?

I add a bit more flour until it becomes firm and easy to handle.

Can I make these gluten-free?

Yes, I substitute with a cup-for-cup gluten-free flour blend.

Can I use dark molasses?

Yes, it adds a deeper, richer flavor.

How do I prevent the straws from warping in the oven?

I chill the cut dough briefly before baking to help them hold their shape.

Can I make them softer?

I reduce the baking time slightly for a more tender texture.

Can I decorate them?

Yes, I dip them in chocolate or drizzle icing over the cooled straws.

Conclusion

I love making these Gingerbread Straws because they offer a fun, elegant take on classic gingerbread flavors. Their crisp texture, warm spices, and unique shape make them perfect for holiday gatherings or cozy winter treats. Whether I serve them with coffee, hot cocoa, or on a festive cookie platter, they always stand out and delight.