Gingerbread Straws
 
 
by:
Serves: Makes 56 cookies
Ingredients
  • 3 ¾ cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • ¾ cup molasses
  • ¼ cup water
  • 1 ½ sticks (12 tablespoons) softened butter
  • 1 cup light or dark brown sugar
  • ¼ cup granulated sugar
Instructions
  1. Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a medium bowl. In a separate bowl, mix molasses and water.
  2. Beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients to form a stiff dough, adding up to ¼ cup extra flour if dough is sticky. Quarter the dough, forming 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.)
  3. Adjust oven rack to middle position and heat oven to 350 degrees.  Working with 1 portion of dough at a time on a heavily floured work surface, roll into a 9- by 7-inch rectangle. Sprinkle dough with 1 tablespoon of sugar, and use the rolling pin to press sugar into dough.  Use a pastry wheel (preferably with a fluted edge) to cut dough into approximate 9- by ½-inch sticks. Place sticks about ½-inch apart on a parchment- or silpat-lined cookie sheet.
  4. Bake until fragrant and crisp, 18 to 22 minutes, rotating each sheet from back to front and switching rack positions after 10 minutes. Transfer to a wire rack; cool to room temperature. (Can be stored in a tin for 2 weeks.)
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/gingerbread-straws/