Save Delightfully spiced gingerbread cookies shaped into fun, easy-to-share sticks are perfect for gifting, dipping in cocoa, or decorating with festive flair.
I first made these gingerbread sticks for a holiday cookie exchange, and everyone loved how easy they were to dip, stack, or wrap for neighbors. They became an instant crowd-pleaser in our home every season.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Ground ginger: 2 tsp
- Ground cinnamon: 1 tsp
- Ground cloves: 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground allspice: 1/4 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Unsalted butter, softened: 1/2 cup (115 g)
- Packed brown sugar: 1/2 cup (100 g)
- Molasses: 1/4 cup (60 ml)
- Large egg: 1
- Pure vanilla extract: 1 tsp
- Powdered sugar (optional, for decoration): 1 cup (120 g)
- Milk or lemon juice (optional, for glaze): 2 or 3 tsp
- Festive sprinkles, colored sugars, or melted white chocolate (optional): for decorating
Instructions
- Whisk Dry Ingredients:
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, allspice, baking soda, and salt.
- Cream Butter and Sugar:
- In a large bowl, beat butter and brown sugar until light and fluffy, about 2 or 3 minutes.
- Combine Wet Ingredients:
- Add molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
- Combine Ingredients:
- Gradually add the dry ingredients, mixing just until a soft dough forms.
- Shape and Chill:
- Divide dough in half, shape into two rectangles, and wrap in plastic wrap. Chill for at least 20 minutes.
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and Cut Dough:
- On a lightly floured surface, roll out each dough rectangle to about 1/4-inch (6 mm) thickness. Cut into sticks approximately 1/2 x 4 inches (1.5 x 10 cm).
- Arrange on Baking Sheets:
- Place sticks 1 inch apart on prepared baking sheets.
- Bake and Cool:
- Bake 10 or 12 minutes, until edges are just firm but centers remain soft. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate:
- For decoration, mix powdered sugar with enough milk or lemon juice to make a thick glaze. Drizzle over cooled cookies and add sprinkles or drizzle with melted white chocolate as desired.
Save My kids love helping with the decorations on these cookie sticks, and we always share a batch with our neighbors as part of our cozy holiday traditions.
Required Tools
Gather mixing bowls, an electric mixer or whisk, measuring cups and spoons, plastic wrap, a rolling pin, baking sheets, parchment paper, cooling rack, and a sharp knife or pastry cutter before you begin.
Allergen Information
This recipe contains wheat (gluten), egg, and dairy (butter). Double-check all decorations if serving to guests with food allergies.
Nutritional Information (per serving)
Calories: 95. Total Fat: 3 g. Carbohydrates: 16 g. Protein: 1 g.
Save Wrap these festive gingerbread cookie sticks for beautiful holiday gifts or serve them with a mug of cocoa for the perfect seasonal treat.
Recipe FAQ Section
- → How can I make the cookie sticks crisper?
Bake them for an additional 2–3 minutes until the edges are firm for a crunchier texture.
- → Can I decorate the sticks differently?
Use royal icing for intricate designs or drizzle with white chocolate and festive sprinkles.
- → Is it possible to substitute molasses?
Yes, swap molasses with honey for a milder, sweeter flavor while retaining the soft texture.
- → What pairs well with the gingerbread sticks?
They complement hot chocolate, spiced tea, or coffee, making them ideal for holiday gatherings.
- → What allergens are present?
Wheat (gluten), egg, and dairy (butter) are included; check decorations for other allergens.
- → How many cookie sticks does the batch yield?
The batch produces about 24 sticks, perfect for sharing or gifting.