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Crispy Gingerbread Cookie Sticks

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These crispy gingerbread cookie sticks are a festive, crunchy twist on classic gingerbread, perfect for dunking, gifting, and holiday gatherings. Easy to make and packed with warm spices, they deliver nostalgic comfort in every bite.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper (optional)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for decorating, optional)
  • 2–3 teaspoons milk or water (for decorating, optional)
  • Festive sprinkles (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper (if using).
  3. In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2–3 minutes.
  4. Mix in molasses, egg, and vanilla extract until smooth.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until a thick, slightly sticky dough forms. Add 1–2 tablespoons extra flour if too sticky.
  6. Lightly flour work surface and rolling pin. Roll dough to about 1/4-inch thickness.
  7. Slice dough into strips about 3/4-inch wide and 4–5 inches long. Transfer sticks to prepared baking sheet, leaving space between each.
  8. Bake for 12–15 minutes, rotating pan halfway through, until edges are deep golden and centers are set.
  9. Cool cookie sticks on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. Mix powdered sugar with milk or water to make a thick drizzle. Spoon over cooled cookie sticks and add sprinkles if desired. Let icing set for 20 minutes before stacking or storing.

Notes

For extra crispness, roll dough thin and bake a minute longer, watching closely to avoid burning. Dough can be chilled for easier rolling. Gluten-free and vegan adaptations work well. Store in an airtight container for up to 1 week, or freeze for up to 2 months. Decorate with icing and sprinkles for a festive touch.

Nutrition

Keywords: gingerbread, cookie sticks, holiday cookies, Christmas, festive, crispy, easy, ginger, cinnamon, molasses, dessert, snack, gifting

Find it online: https://bitefuljoy.com/crispy-gingerbread-cookie-sticks-recipe-easy-festive-holiday-treats/