Pin It Delightfully spiced gingerbread cookies shaped into easy-to-share sticks. Perfect for gifting, dipping in cocoa, or adding festive charm to any holiday celebration.
I remember making these gingerbread cookie sticks for our annual Christmas party. Everyone loved dipping them in cocoa and adding their own decorations—it turned into a fun tradition year after year.
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: 1 cup (120 g, optional for decoration)
- Milk or lemon juice: 2 or 3 tsp (optional for decoration)
- Festive sprinkles, colored sugars, or melted white chocolate: As desired
Instructions
- Mix 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.
- Add Wet Ingredients:
- Add molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
- Combine Dough:
- Gradually add the dry ingredients, mixing just until a soft dough forms.
- Chill Dough:
- Divide dough in half, shape into two rectangles, and wrap in plastic wrap. Chill for at least 20 minutes.
- Prepare for Baking:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape and Cut:
- 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).
- Bake Cookies:
- Place sticks 1 inch apart on prepared baking sheets. Bake 10 or 12 minutes, until edges are 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 melted white chocolate as desired.
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We always enjoy these cookie sticks together after the tree is decorated—kids love adding their own colorful sprinkles before sharing with grandparents.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, plastic wrap, rolling pin, baking sheets, parchment paper, cooling rack, sharp knife or pastry cutter
Allergen Information
Contains wheat (gluten), egg, and dairy (butter). Check decorations for any extra allergens if needed.
Nutritional Information (per serving)
Calories: 95, Total Fat: 3 g, Carbohydrates: 16 g, Protein: 1 g
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Festive gingerbread cookie sticks liven up any holiday table—get creative with the decorations and make memories with every batch.
Recipe Questions & Answers
- → How do I achieve soft gingerbread sticks?
Bake until edges are just firm; cooling on the sheet keeps centers tender for a soft bite.
- → What decorations pair well with these sticks?
Glaze with powdered sugar, then add festive sprinkles, colored sugars, or melted white chocolate for flair.
- → Can I make these cookie sticks ahead of time?
Yes, bake and decorate in advance, then store in an airtight container for up to one week.
- → Is it possible to substitute molasses?
Yes, honey offers a milder sweetness and still creates a tender cookie stick texture.
- → How should I serve these gingerbread sticks?
Enjoy with hot chocolate, spiced tea, or gift in festive boxes for holiday celebrations.
- → Are there any allergen concerns?
These sticks contain wheat, egg, and dairy. Examine decorations for possible allergens before adding.