For a deeper molasses flavor, use blackstrap molasses. However, be mindful that it can make the straws a bit darker and more intense. If you don't have a fluted pastry cutter, a pizza cutter or sharp knife works just as well. Get creative with the shapes! The dough can be a bit sticky, so don't be afraid to use extra flour when rolling it out. These straws are best enjoyed within a week of baking, as they tend to soften over time. Try dipping the cooled straws in melted chocolate or decorating them with royal icing for an extra festive touch.
Gingerbread Straws
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING56 People
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VIEWS27
Elevate your holiday baking with these delightful Gingerbread Straws! Crispy, spiced, and perfectly sweet, these elegant treats add a whimsical touch to any dessert platter. They're not just cookies; they're edible art!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol7 mg
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Fiber0 g
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Protein1 g
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Saturated Fat2 g
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Sodium69 mg
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Sugar7 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda. In a separate small bowl, combine molasses and water. (Prep time: 10 minutes)
02
StepIn a large bowl, using a hand mixer, cream together the softened butter and brown sugar until light and fluffy. Gradually beat in the molasses mixture until well combined. Slowly add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. If the dough seems too sticky, add flour, 1 tablespoon at a time, up to 1/4 cup, until it reaches a manageable consistency. (Mixing time: 15 minutes)
03
StepDivide the dough into four equal portions. Shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 1 week. Alternatively, freeze for up to 1 month. (Chill time: 60 minutes+)
04
StepPreheat your oven to 350°F (175°C). (Preheat time: 15 minutes)
05
StepOn a well-floured surface, roll one portion of the chilled dough into a 9x7-inch rectangle. Sprinkle evenly with granulated sugar, then gently press the sugar into the dough using a rolling pin to ensure it adheres. Using a sharp knife or a fluted pastry cutter, cut the rectangle into approximately 9x1/2-inch strips. (Rolling and cutting time: 20 minutes)
06
StepCarefully transfer the gingerbread sticks to a baking sheet lined with parchment paper, spacing them about 1/2 inch apart. Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown. Rotate the baking sheet halfway through baking to ensure even browning. (Bake time: 18-22 minutes)
07
StepLet the gingerbread straws cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container to maintain crispness.
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Brendan Upton
Jun 14, 2025My kids had so much fun helping me make these. We used cookie cutters to make different shapes, and they were delicious!
Frieda Runte
May 14, 2025I added a pinch of cardamom to the spice mix, and it gave them a lovely, warm flavor. Thanks for the great recipe!
Darlene Von
May 4, 2025The recipe was easy to follow, and the straws were incredibly addictive. I will definitely be making these again!
Dariana Altenwerthrunte
Apr 17, 2025I followed the recipe exactly, and they turned out perfectly! The chilling time is crucial for getting the right texture.
Virginia Botsford
Apr 7, 2025These gingerbread straws were a huge hit at my holiday party! Everyone loved the unique shape and the perfect balance of spices.