Gingerbread Straws2 Reviews
“These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 56 cookies
- Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
- In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
- Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour. (Can be refrigerated up to 1 week or frozen up to 1 month.)
- Heat oven to 350 degrees.
- On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle. Sprinkle dough with 1 Tb. sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks. Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper. Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front. Repeat with remaining dough in batches.
Amount Per Serving (56 total)
- 84 cal
- 2.6 g
- 14.6 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Awesome recipe! I served them standing in a tall crystal vase. Tip: Don't roll the dough too thin or cut the strips too narrow. I used turbinado sugar--great effect! This went great as a finish to a M..." See moreoroccan dinner. My guests still rave about them."
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