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Gingerbread Straws

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Crisp, aromatic gingerbread cookie straws shaped into long, slender sticks. Full of warm spices with a delicate sugar sparkle, perfect for gifting, dipping, or adding to holiday cookie trays.

Ingredients

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 packed light or dark brown sugar

1/4 cup granulated sugar (for topping)

Instructions

  1. Mix flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda in a bowl.
  2. In another bowl, stir together molasses and water.
  3. Beat softened butter and brown sugar until light and fluffy. Add molasses mixture and mix to combine.
  4. Gradually add dry ingredients to form a stiff dough. Add up to 1/4 cup flour if dough is sticky.
  5. Divide dough into four discs, wrap in plastic, and refrigerate 1 hour.
  6. Preheat oven to 350°F (175°C). Roll one dough disc on a heavily floured surface into a 9×7-inch rectangle.
  7. Sprinkle with 1 tablespoon granulated sugar and use a rolling pin to press sugar into the dough.
  8. Cut into 9×1/2-inch sticks. Arrange 1/2 inch apart on a parchment-lined baking sheet.
  9. Bake 18–22 minutes, rotating sheet halfway through. Repeat with remaining dough.

Notes

Use coarse sugar for extra sparkle and crunch.

Roll dough thinner for extra-crispy straws.

Dip ends in melted white or dark chocolate for a decorative finish.

Chill cut dough briefly before baking to help straws keep their shape.

Nutrition

Find it online: https://chocolatecoveredamy.com/gingerbread-straws/