These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies.
Ingredients
- ¾ cups all-purpose flour: 3 piece
- ground ginger: 1 Tbsp
- ground cinnamon: 2 tsp
- ground cloves: 1 tsp
- ground nutmeg: 1 tsp
- salt: 0.75 tsp
- baking soda: 0.75 tsp
- molasses: 0.75 cup
- water: 0.25 cup
- butter: 12 Tbsp (softened)
- light or dark brown sugar, firmly packed: 1 cup
- granulated sugar: 0.25 cup
Metric Conversion
Stages of cooking
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Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
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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.
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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.)
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Heat oven to 350 degrees.
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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.
