Save It These festive gingerbread Christmas cookie sticks fill your kitchen with cozy spice and are the cheeriest treat for holiday gifting or sweet snack platters. The dough is easy to work with and the cookie sticks hold their shape and no tricky cut-outs or fussy decorations required unless you want to add them for extra flair. Shaped into dippable sticks, these cookies are perfect for sharing at gatherings or packaging up for friends and neighbors.
These cookies filled my home with a nostalgic gingerbread aroma on a snowy day and it started my family’s tradition of baking a big batch together every December. Even nonbakers in my family love helping shape and dip these everyone gets sticky fingers and lots of laughs.
Ingredients
- All-purpose flour: Provides the sturdy dough base and ensures that the sticks hold their shape. Use fresh flour for best results.
- Ground ginger: Warmth and signature gingerbread bite. Pick a jar with a sweet spicy aroma.
- Ground cinnamon: Adds sweetness and another layer of warmth.
- Ground cloves: A punchy spice that gives depth. Ground fresh or buy small amounts for extra freshness.
- Ground nutmeg: Hints of sweetness and holiday flavor. Grate whole nutmeg for best aroma if you can.
- Ground allspice: Ties the spices together. Look for allspice with a strong scent and dark color.
- Baking soda: Helps the cookie sticks puff slightly for texture.
- Salt: Sharpens the flavor of the spice blend and balances sweetness.
- Unsalted butter: Softened to blend easily. Choose highquality butter for the richest flavor.
- Brown sugar: Brings moisture and caramel notes to the dough. Use packed soft brown sugar for the best texture.
- Molasses: Robust and deep flavor that defines gingerbread. Go for dark or unsulfured molasses for an authentic taste.
- Large egg: Binds everything together and gives structure. Use a fresh egg for best results.
- Pure vanilla extract: Rounds out the flavor and adds a hint of sweetness.
- Powdered sugar: Makes the perfect canvas for a shiny glaze.
- Milk or lemon juice: Optional for whisking up glaze. Lemon juice gives a tart finish
- Festive sprinkles colored sugars or melted white chocolate: Optional for decorating and adding extra fun
Instructions
- Prepare the Spiced Dry Mix:
- In a medium bowl whisk together your flour ginger cinnamon cloves nutmeg allspice baking soda and salt for at least one minute. This ensures your spices are evenly combined and will flavor each bite.
- Cream the Butter and Sugar:
- In a large bowl use an electric mixer to beat the softened butter with brown sugar for two to three minutes until light airy and pale in color. This step infuses the dough with sweetness and gives you a tender cookie.
- Blend in the Wet Ingredients:
- Add the molasses egg and vanilla extract to the butter mixture. Beat until the mixture is creamy and uniform scraping down the sides of the bowl. This ensures no streaks of molasses and a smooth dough.
- Combine Dry and Wet Components:
- Gradually add your whisked dry ingredients to the wet mixture in two or three stages mixing on low just until the streaks disappear. Overmixing makes tough cookies so stop as soon as everything is incorporated.
- Form and Chill the Dough:
- Divide your dough in half using a spatula or knife and shape each half into a flat rectangle about one inch thick. Wrap each piece in plastic wrap and chill for at least twenty minutes or up to a day for easier rolling and sharper cuts.
- Roll Out and Cut Sticks:
- Lightly dust your surface with flour. Roll each dough rectangle to a quarter inch thickness. With a sharp knife or pastry cutter trim edges straight and cut strips about half an inch wide and four inches long for consistent baking.
- Arrange and Bake:
- Place the sticks one inch apart on parchment lined baking sheets. Bake in the center of your preheated oven for ten to twelve minutes. You want edges set and centers slightly soft. Cool on the baking sheet for five minutes then transfer to a wire rack.
- Decorate the Cookie Sticks:
- In a small bowl whisk powdered sugar with milk or lemon juice until smooth and thick enough to drizzle. When your cookies are completely cool use a spoon to drizzle the glaze over each stick and scatter with sprinkles colored sugar or drizzle melted chocolate.
Save It Ginger is the standout spice here and it always reminds me of the first time I snuck a taste of gingerbread dough as a kid somehow that hint of heat made cookies more magical in winter. The ginger gives these sticks their festive punch and my family happily debates every year whether to add a little extra.
Storage and Freshness
After the glaze dries completely layer the cookie sticks in an airtight container with parchment between layers to prevent sticking. Stored at room temperature they stay fresh for up to a week. Freeze undecorated sticks up to two months for make-ahead treats and add icing after thawing.
Ingredient Swaps
If molasses feels too bold for your crowd try swapping in honey or light corn syrup for a gentler flavor profile. Vegan bakers can use a plant based butter and an egg replacer with success. Out of brown sugar Blend granulated sugar with a spoonful of molasses for a quick fix.
Serving Ideas
Pile gingerbread sticks in a mug for a festive cookie bouquet. Serve alongside spiced tea or mulled cider and watch them disappear. Add to holiday cookie boxes or tie bundles with ribbon for thoughtful gifts.
Holiday Traditions
Gingerbread has been a symbol of wintertime celebrations in so many cultures and these sticks are an easy spin on the classic cutout cookies that fill old fashioned tins. Their simplicity makes them a joy for casual baking sessions with family young kids or friends new to baking.
Seasonal Twists
Dip half of each stick in white chocolate and sprinkle with crushed peppermint for a peppermint mocha feel. Make mini sticks for kids cookie platters. Tuck the cookies into lunchboxes as a holiday surprise.
Success Stories
I have heard from friends who made these for a cookie exchange and found that the stick shape held up better during travel than delicate shapes. My cousin makes a double batch every year now to swap with neighbors. One friend told me she and her toddler decorated a batch for Santa and half mysteriously disappeared from the counter the next morning.
Converting to Freezer Treats
To freeze the dough shape it into rectangles and double wrap. Thaw overnight in the fridge then roll cut and bake as directed. You get the same fresh baked flavor on demand for unexpected guests or late night cookie cravings.
Save It Enjoy sharing these cheery gingerbread sticks with family and friends—they are a delightful addition to any holiday table. Your kitchen will smell like wintertime magic.
Common Questions About Recipes
- → How do I make the dough easy to handle?
Chilling the dough for at least 20 minutes firms it up, making it simpler to roll and cut into sticks.
- → Can I decorate these gingerbread sticks?
Absolutely! Drizzle on a simple glaze and embellish with festive sprinkles or melted chocolate as you like.
- → Can the spice blend be adjusted?
You can increase or decrease ginger and other spices to suit your taste for a milder or stronger flavor.
- → How do I keep the cookie sticks soft?
Bake just until the edges firm up; avoid overbaking for a soft, chewy center with crisp outside.
- → Are these cookie sticks vegetarian?
Yes, this treat contains no meat products and uses common vegetarian baking ingredients.
- → Can I substitute molasses?
Swap molasses for honey to achieve a gentler sweetness and a lighter flavor profile.