Gingerbread Cookie Straws

Why Make This Recipe

Gingerbread Cookie Straws are a delightful twist on traditional gingerbread cookies. These straws are perfect for dipping into hot drinks or enjoying on their own. They bring the warm, spicy flavors of gingerbread in a fun and easy-to-eat shape. Plus, they make great gifts during the holiday season or any time you want to share a homemade treat.

How to Make Gingerbread Cookie Straws

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1/4 cup granulated sugar (for sprinkling)

Directions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and spices (ginger, cinnamon, nutmeg, cloves, and salt).
3. In another bowl, cream the butter and brown sugar until light and fluffy.
4. Add the molasses and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll out the dough between two pieces of parchment paper to about 1/4 inch thick.
7. Cut into long, slender strips with a knife or pizza cutter.
8. Place the strips on the prepared baking sheet, spacing them apart.
9. Sprinkle granulated sugar on top.
10. Bake for 10-12 minutes or until the edges are firm and the straws are lightly golden.
11. Let cool completely on a wire rack before serving or gifting.

How to Serve Gingerbread Cookie Straws

Gingerbread Cookie Straws are versatile and can be served in different ways. You can enjoy them with a warm cup of tea, coffee, or hot chocolate. They also make a lovely addition to a dessert platter or as part of a holiday cookie box. For a fun twist, try dipping them in a chocolate sauce for an extra indulgent treat.

How to Store Gingerbread Cookie Straws

To keep your Gingerbread Cookie Straws fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them for a longer time, you can freeze them. Just make sure to wrap them tightly in plastic wrap or place them in a freezer bag. They can be frozen for up to three months.

Tips to Make Gingerbread Cookie Straws

• Ensure the butter is softened but not melted for the right texture.
• Use a pizza cutter for easy cutting of the straws.
• Don’t skip the granulated sugar sprinkle; it adds a nice sweetness and crunch.
• If the dough feels too sticky, add a little more flour.

Variation

You can add a few chocolate chips or candy canes to the dough before cutting if you want to change up the flavor. Experimenting with different spices can also yield interesting results.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. You may need to adjust the liquid slightly.

Can I make the dough ahead of time?
Absolutely! You can make the dough in advance and refrigerate it for up to three days. Just let it sit out for a few minutes before rolling it out.

What can I do if the dough is too soft to roll?
If your dough is too soft, chill it in the refrigerator for about 30 minutes. This will make it easier to roll out and cut.

Gingerbread Cookie Straws

Delightful gingerbread cookie straws perfect for dipping into drinks or enjoying on their own, bringing warm, spicy flavors in a fun shape.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 pieces

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 120

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup unsalted butter, softened Ensure butter is softened but not melted.
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1/4 cup granulated sugar (for sprinkling) Adds sweetness and crunch.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and spices (ginger, cinnamon, nutmeg, cloves, and salt).
3. In another bowl, cream the butter and brown sugar until light and fluffy.
4. Add the molasses and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll out the dough between two pieces of parchment paper to about 1/4 inch thick.
7. Cut into long, slender strips with a knife or pizza cutter.
8. Place the strips on the prepared baking sheet, spacing them apart.
9. Sprinkle granulated sugar on top.
10. Bake for 10-12 minutes or until the edges are firm and the straws are lightly golden.
11. Let cool completely on a wire rack before serving or gifting.

Notes

Store in an airtight container at room temperature for about a week. For longer storage, freeze tightly wrapped for up to three months. You can make dough ahead and refrigerate for up to three days, and if dough is too soft, chill for 30 minutes before rolling.