As I sifted through familiar spices, my kitchen was filled with the warm, inviting aroma of ginger, cinnamon, and cloves. It was time to bring a holiday classic to life: Gingerbread Cookie Sticks. These delightful treats are not only easy to make but also perfect for sparking joy in both kids and adults alike during festive gatherings. Whether you opt for a pre-made cookie mix or dive into creating your own homemade dough, these cookie sticks offer a beautiful chewy texture and are incredibly versatile for decorating. Plus, they make an eye-catching addition to your holiday dessert table. Are you ready to discover the magic of baking these yummy goodies together?
Why Are Gingerbread Cookie Sticks Special?
Irresistible Holiday Cheer: Nothing quite captures the spirit of the season like the aroma of baking gingerbread.
Kid-Friendly Fun: These cookie sticks are perfect for children to decorate, turning baking into an engaging activity that cultivates creativity.
Versatile Enjoyment: Choose between a store-bought mix or homemade dough to suit your schedule, allowing everyone to enjoy freshly baked delights.
Chewy Perfection: With their delightful texture and a hint of spice, they melt in your mouth, leaving you craving more.
Stunning Presentation: Decorate with vibrant icing or colorful sprinkles for eye-catching treats that are sure to impress at any gathering.
Looking for more festive ideas? Try these Soft Gingerbread Cupcakes or check out the Christmas Cookie Exchange for a twist on holiday baking!
Gingerbread Cookie Sticks Ingredients
• Here’s everything you need to create the most delightful gingerbread cookie sticks!
For the Dough
- Molasses – Provides sweetness and depth of flavor; substitute with honey or corn syrup for a different taste.
- Shortening – Adds moisture and a tender crumb; can be replaced with butter for a richer flavor.
- Sugar – Sweetens the dough; you may use brown sugar for a deeper flavor profile.
- Large Egg – Binds the ingredients and aids in leavening; flaxseed meal mixed with water could serve as a vegan substitute.
- Vanilla Extract – Enhances overall flavor; use pure vanilla for the best taste.
- Baking Soda – Acts as a leavening agent; ensure it’s fresh for proper rising.
- Hot Water – Helps dissolve baking soda, activating it for leavening.
- Ground Cloves – Adds spiced flavor; can be omitted or substituted with allspice.
- Ground Cinnamon – A key flavor in gingerbread; essential for that holiday taste.
- Ground Ginger – Provides the signature ginger flavor.
- Salt – Balances flavors; sea salt is a good alternative for a slightly different taste.
- All-Purpose Flour – The main structure of the cookies; gluten-free flour can be used for a gluten-free variation.
For the Icing
- Powdered Sugar – Used for icing; ensure it’s sifted for a smooth finish.
- Water for Icing – Adjust the amount to achieve desired icing consistency.
- Food Coloring (optional) – For festive decoration.
Now that you have all your ingredients ready, let’s dive into creating these scrumptious gingerbread cookie sticks that will surely bring holiday cheer to your home!
Step‑by‑Step Instructions for Gingerbread Cookie Sticks
Step 1: Combine Ingredients on the Stove
In a medium saucepan, mix together 1 cup of molasses and ½ cup of shortening. Heat the mixture over medium-high heat until it reaches a gentle boil, then reduce to a simmer for about 3 minutes. You’ll know it’s ready when the mixture is bubbling consistently but not boiling over. Remove it from heat and let it cool slightly before using.
Step 2: Whisk Sugar and Egg Mixture
In a large mixing bowl, whisk together 1 cup of sugar, 1 large egg, and 1 teaspoon of vanilla extract until well combined and creamy. This should take about 2 minutes of vigorous mixing. The mixture will turn pale and slightly frothy, indicating it’s ready for the next step.
Step 3: Activate Baking Soda
In a small bowl, dissolve 1 teaspoon of baking soda in ¼ cup of hot water. Stir the mixture until the baking soda is fully dissolved, which usually takes about 1 minute. This bubbly combination will add lift to your gingerbread cookie sticks, so be sure to prepare it right after mixing the sugar and egg.
Step 4: Combine All Wet Ingredients
Add the dissolved baking soda to the sugar and egg mixture, mixing until smooth. Then, pour in the cooled molasses and shortening mixture. Stir everything together until fully combined, aiming for a consistent texture with no lumps. The mixture will be brilliantly dark and glossy, which is what you want for your gingerbread cookie sticks!
Step 5: Mix in Dry Ingredients
Now it’s time to add your spices! Stir in a blend of 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon salt. Gradually mix in 3 ½ cups of all-purpose flour until a dough begins to form. Work it gently until all ingredients are well incorporated; the dough will feel slightly sticky but should hold its shape.
Step 6: Chill the Dough
Once combined, the dough needs to relax. Wrap it in plastic wrap and refrigerate for about 15 minutes. This will not only help with handling but will also enhance the flavors of your Gingerbread Cookie Sticks. If you prefer, you can leave it at room temperature for about the same time if you’re in a hurry.
Step 7: Roll and Cut the Dough
Preheat your oven to 375°F (190°C) while the dough chills. On a lightly floured surface, roll out the dough to a thickness of about ¼ to ½ inch. Use a cookie stick cutter to cut out the shapes, arranging them on ungreased or parchment-lined baking sheets. You should see the dough holding its shape well as you cut.
Step 8: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 8-10 minutes. Keep an eye on them; they should turn a lovely golden brown on the edges but remain soft in the center. They’ll look puffy when they first come out but will settle as they cool.
Step 9: Cool the Cookies
Transfer the freshly baked Gingerbread Cookie Sticks to wire racks for cooling. Allow them to cool completely, which might take around 10-15 minutes. They need this time to firm up, ensuring that they will be perfect for icing and decorating later.
Step 10: Prepare the Icing
While the cookie sticks cool, prepare your icing by mixing 2 cups of sifted powdered sugar with enough water to achieve a smooth consistency, usually around 2-3 tablespoons. If you want to add some festive flare, incorporate food coloring to brighten up your icing.
Step 11: Decorate and Enjoy
Once the cookie sticks are completely cool, use the prepared icing to decorate them creatively. You can drizzle, pipe, or spread it on however you like, embellishing with sprinkles or edible decorations. Your Gingerbread Cookie Sticks are now ready to be shared and enjoyed!
What to Serve with Gingerbread Cookie Sticks
Elevate your festive gatherings by pairing these delightful cookie sticks with some complementary treats, creating a memorable holiday feast.
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Creamy Hot Cocoa: The rich chocolate flavor pairs perfectly, balancing the spices of gingerbread while providing warmth on chilly days.
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Spiced Apple Cider: A warm mug of this aromatic cider complements the cookie’s spices beautifully, enhancing the cozy holiday atmosphere.
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Vanilla Ice Cream: The creamy sweetness is a delightful contrast to the chewy gingerbread, creating a deliciously indulgent dessert experience.
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Cheese Platter: A mix of sharp cheddar and creamy brie can provide a savory counterpoint to the sweetness of the cookies. The combination will excite taste buds with each bite.
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Candied Pecans: Their crunch and caramelized sweetness introduce another layer of texture and flavor that perfectly complements the soft, chewy cookies.
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Fruit Salad: Fresh apples, pears, and cranberries offer a refreshing burst of flavor and brightness, lightening the richness of the rich gingerbread.
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Festive Gingerbread Cake: Serve a slice of gingerbread cake for a delightful pairing that reinforces the flavors while adding a soft moist texture.
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Mulled Wine: Warming spices of this classic drink harmonize wonderfully with the gingerbread’s flavors, creating a comforting holiday treat for adults.
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Chocolate-Dipped Fruits: Dipping strawberries or bananas in chocolate adds a fun, playful element to your dessert table while offering a fresh, sweet crunch.
Gingerbread Cookie Sticks Variations
Feel free to mix things up as you create your gingerbread cookie sticks, making them your own delightful creation!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a cookie everyone can enjoy!
- Vegan: Replace the egg with flaxseed meal mixed with water and use plant-based shortening for a vegan treat.
- Spicy Kick: Add a pinch of cayenne pepper to the dough for a hint of heat that surprises the palate!
- Nutty Addition: Mix in chopped pecans or walnuts for an extra crunch and depth of flavor that complements the spices perfectly.
- Fruity Twist: Incorporate dried cranberries or raisins into the dough for a delightful sweet surprise in every bite.
- Flavored Icing: Try infusing your icing with almond extract or citrus zest for a zesty topping that takes these cookies to another level!
- Different Shapes: Use various cookie cutters to create festive shapes like stars, trees, or even snowflakes, making your presentation more fun and unique.
- Decorative Toppings: Sprinkle on crushed candy canes or festive sprinkles before the icing sets for an easy pop of color and holiday spirit!
As you get creative, don’t forget to pair these festive treats with a cozy cup of hot chocolate or enjoy them alongside these Christmas Cookie Exchange delights! You may also want to check out the delightful Gingerbread Spice Cheesecake for a rich holiday dessert addition!
Make Ahead Options
Gingerbread Cookie Sticks are a fantastic option for meal prep, allowing you to create holiday magic in advance! You can prepare the dough up to 24 hours ahead by mixing all the ingredients and storing it wrapped in plastic wrap in the refrigerator. Prior to baking, allow the dough to rest at room temperature for about 15 minutes. Additionally, these cookies can be baked up to 3 days ahead; simply store them in an airtight container once cooled to maintain their soft texture. For the best results when decorating, ice them just before serving to keep the icing fresh and vibrant. Enjoy the ease of having delicious treats ready for your holiday festivities!
How to Store and Freeze Gingerbread Cookie Sticks
Room Temperature: Store gingerbread cookie sticks in an airtight container for up to 1 week. This keeps them soft and fresh while maintaining their delightful flavor.
Fridge: If you live in a warm climate, you can refrigerate the cookies for up to 2 weeks. Just ensure they’re in a tightly sealed container to prevent drying out.
Freezer: For longer storage, freeze gingerbread cookie sticks in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They can be frozen for up to 6 months.
Reheating: To enjoy your frozen cookies, simply thaw them at room temperature or warm them briefly in the oven at 300°F (150°C) for about 5 minutes.
Expert Tips for Gingerbread Cookie Sticks
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Cool Completely: Allow cookies to cool completely before icing. This prevents the icing from melting and ensures it sets beautifully.
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Use Fresh Ingredients: Ensure your baking soda is fresh to guarantee proper rising of your Gingerbread Cookie Sticks for that perfect chewy texture.
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Chill the Dough: Don’t skip the chilling step! This makes the dough easier to handle and enhances the flavors, resulting in a better cookie.
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Decorate with Fun: Encourage creativity by letting kids decorate the cookies with vibrant icing and sprinkles. It turns baking into a fun family activity!
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Store Properly: Keep cookies in an airtight container for up to a week. For longer freshness, freeze them, and remember they’re just as delicious after thawing.
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Gingerbread Cookie Sticks Recipe FAQs
How do I know if my molasses is fresh?
Absolutely! When selecting molasses, look for a rich, dark color and a thick consistency. If the bottle has a sour smell or has crystallized, it’s best to replace it. Fresh molasses contributes essential flavor and sweetness to your gingerbread cookie sticks.
How should I store my gingerbread cookie sticks?
To keep your gingerbread cookie sticks fresh, store them in an airtight container at room temperature for up to 1 week. If you live in a warm climate, refrigerate them for up to 2 weeks, ensuring they are sealed well to prevent drying out.
Can I freeze gingerbread cookie sticks?
Very! For freezing, lay your gingerbread cookie sticks in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They can be frozen for up to 6 months. To enjoy, just thaw them at room temperature or warm them briefly in the oven at 300°F (150°C) for about 5 minutes.
What if my icing is too runny?
Don’t worry! If your icing is too runny, gradually add sifted powdered sugar a tablespoon at a time until you reach your desired consistency. Alternatively, if the icing is too thick, add tiny amounts of water until it becomes workable. Remember to mix well after each adjustment!
Are gingerbread cookie sticks safe for pets?
Definitely! Gingerbread cookies typically contain ingredients that are not safe for dogs, such as sugar and spices. It’s best to keep these holiday treats out of reach from your pets to avoid any digestive discomfort. Always consult your veterinarian if you’re unsure about any new foods.
What can I substitute for all-purpose flour?
I recommend using a gluten-free flour blend if you want to make gingerbread cookie sticks gluten-free. Ensure it has a baking powder or baking soda component for the right texture. Many gluten-free flour mixes yield delicious results without losing the beloved gingerbread flavor.
Gingerbread Cookie Sticks That Bring Holiday Cheer
Ingredients
Equipment
Method
- In a medium saucepan, mix together 1 cup of molasses and ½ cup of shortening. Heat over medium-high until it boils gently, then simmer for about 3 minutes.
- In a large bowl, whisk together 1 cup of sugar, 1 large egg, and 1 teaspoon of vanilla extract until creamy, about 2 minutes.
- In a small bowl, dissolve 1 teaspoon of baking soda in ¼ cup of hot water, stirring until fully dissolved.
- Add the dissolved baking soda to the sugar and egg mixture, followed by the cooled molasses and shortening. Mix until smooth.
- Stir in 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon salt. Gradually mix in 3 ½ cups of all-purpose flour until the dough forms.
- Wrap the dough in plastic wrap and refrigerate for about 15 minutes.
- Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to ¼ to ½ inch thick and cut out shapes with a cookie stick cutter.
- Place the cookies on ungreased or parchment-lined baking sheets and bake for 8-10 minutes until golden brown around the edges and soft in the center.
- Transfer cookies to wire racks and cool completely, about 10-15 minutes.
- Prepare icing by mixing 2 cups of powdered sugar with enough water for smooth consistency, around 2-3 tablespoons. Add food coloring if desired.
- Once cooled, decorate the cookies with icing and enjoy!
