Gingerbread Cookie Sticks That Make Your Holidays Extra Cozy

There’s something about the smell of warm spices drifting through your kitchen that instantly makes you slow down and enjoy the moment. When you bake gingerbread cookie sticks, you feel that familiar holiday comfort settle in, almost like slipping into a well-loved sweater you’ve waited all year to wear. The first time I made these cookie sticks, I remember cutting the dough into neat little bars and thinking how they reminded me of the treats you’d find at a small-town bakery—simple, rustic, and unbelievably inviting. As you mix, roll, and slice, you’ll notice how easy this recipe is, and you’ll quickly understand why gingerbread cookie sticks have become a favorite for families across the U.S., especially during the colder months.

What Are Gingerbread Cookie Sticks?

If you’ve ever pulled out a tray of gingerbread men only to watch arms or legs break as you lift them, cookie sticks feel like the answer you didn’t know you needed. They give you all the flavor of classic gingerbread but in a shape that’s easier to cut, bake, and store. Because each bar is uniform, you get a perfect balance of crisp edges and a tender center every time. You also avoid the hassle of cookie cutters, which makes your baking process smoother when you’re preparing multiple batches for parties, gift tins, or school events.

Why They’re So Popular During the Holidays

You might notice that many holiday cookie boards have at least one spiced cookie on display. The warm blend of ginger, cinnamon, and cloves fits right into the season and pairs beautifully with hot chocolate, coffee, or cold milk. What sets these sticks apart is how easy they are to decorate. A quick drizzle of icing turns them into festive snacks without the detailed piping gingerbread cookies usually require.

How They Compare to Classic Gingerbread Cookies

Traditional gingerbread cookies tend to be thin and crisp, perfect for shaping. Cookie sticks, however, can lean slightly thicker, giving you a softer bite. Some bakers even prefer this version because you can adjust the texture depending on how thick you roll the dough or which ingredients you choose.

Ingredients & What You’ll Need

When you make these cookie sticks, you’ll use a straightforward list of ingredients you probably already keep in your pantry during the holiday season. Because accuracy matters when working with spices and molasses, measure everything carefully for the best flavor.

Dry Ingredients

All-purpose flour – 3 cups
Baking soda – 1 teaspoon
Salt – ½ teaspoon
Ground ginger – 1 tablespoon
Ground cinnamon – 1 teaspoon
Ground cloves – ½ teaspoon
Ground nutmeg – ½ teaspoon

Wet Ingredients

Unsalted butter, softened – ¾ cup
Brown sugar – ¾ cup
Egg – 1 large
Molasses – ½ cup
Vanilla extract – 1 teaspoon

Optional Decorations

Powdered sugar icing – 1 cup powdered sugar + 1–2 tablespoons milk
White chocolate drizzle – melted
Coarse sugar or festive sprinkles
Dark chocolate drizzle

this recipe

Helpful Tools

Mixing bowls
Hand mixer or stand mixer
Parchment paper
Baking sheet
Rolling pin
Sharp knife or pizza cutter

How to Make Gingerbread Cookie Sticks

As you move through the recipe, you’ll see how each step builds flavor and structure. The dough comes together quickly, and even if you’re new to holiday baking, you’ll find the process surprisingly manageable.

Mix the Dough

Start by stirring together the dry ingredients in a bowl so the spices distribute evenly. In another bowl, cream the butter and brown sugar until they look light and fluffy. Add the egg, molasses, and vanilla, mixing until everything forms a smooth base. You’ll then fold in the dry mixture, and the dough will become thick and slightly sticky. Once finished, chilling the dough for at least an hour helps it firm up and makes rolling easier.

Shape and Slice

After the dough chills, roll it into a rectangle about a quarter-inch thick. You can adjust thickness depending on whether you want firmer or softer bars. Use a knife or pizza cutter to slice long strips, aiming for cookie-stick shapes about 4 to 5 inches long. Because the dough handles well when cold, you’ll get clean edges without pulling or tearing.

Bake to Perfection

Place the strips on a lined baking sheet and bake at 350°F for 9 to 12 minutes. Thicker sticks may need a bit more time. You’re looking for firm edges and a slightly soft center that will continue to set as they cool. If you’ve ever eaten warm gingerbread straight off a cooling rack, you know part of the magic is letting the spices bloom as the cookies cool.

Decorate

Once the sticks cool, you can leave them plain or decorate with a simple glaze or melted chocolate. Because these bars have straight edges, drizzling becomes effortless. A quick sweep across the top with a spoon adds just enough texture and shine without needing advanced decorating skills.

Variation Ideas & Texture Options

One of the best parts of this recipe is how flexible it is. Whether you prefer crisp cookies or softer bars, you can adjust the recipe to match your taste.

Classic Crisp Cookie Sticks

Roll the dough thinner for crisp, snappy sticks. These are great for dunking in coffee or hot chocolate and tend to hold their shape beautifully.

Soft and Chewy Cookie Bars

If you like your treats a little softer, press the dough into a baking pan and slice it after baking. The bars will be thicker and more cake-like, similar to brownie sticks but with warm spice flavor.

Shortbread-Style Gingerbread Sticks

Swap some of the butter for a higher-fat butter alternative and reduce the baking soda for a buttery, crumbly texture. These melt in your mouth and pair perfectly with tea.

Decorative Add-Ons

A drizzle of white chocolate, a dusting of coarse sugar, or festive sprinkles can instantly turn everyday cookie sticks into holiday gifts that look bakery-made.

Dietary Variations

You can adapt gingerbread cookie sticks for different diets while keeping the flavor you love.

Vegan

Use plant-based butter and replace the egg with a flax egg made from ground flaxseed and water. Choose dairy-free milk for the icing if you plan to decorate.

Gluten-Free

A gluten-free all-purpose flour blend can be substituted cup for cup. You may notice that gluten-free dough softens quickly, so chilling it longer helps you roll and slice it without sticking.

Low-Calorie

Reduce the brown sugar slightly or replace part of it with a low-calorie granulated sweetener designed for baking. Keep in mind that the texture may become a bit softer with reduced sugar.

Halal-Friendly

All ingredients are naturally halal-friendly as long as you use alcohol-free vanilla and ensure your decorations don’t contain gelatin-based sprinkles.

Storage, Shelf Life & Serving Tips

You’ll find that these cookie sticks store exceptionally well, which makes them ideal for gifting and holiday gatherings. Keep them in an airtight container at room temperature for up to a week. For longer storage, freeze them in layers with parchment between each row. They thaw quickly, so you can pull out a batch whenever guests stop by.

These bars also make great additions to cookie platters, and their uniform shape adds a nice contrast to round or cut-out cookies. If you’re hosting a holiday brunch, place a few next to a pot of coffee—people love using them as “dippers,” especially when the glaze softens slightly from the warmth.

Creating gingerbread cookie sticks brings a sense of tradition and comfort into your kitchen, and each batch reminds you how simple ingredients can turn into something memorable. Whether you’re baking them for friends, family, or just for a quiet evening treat, they offer the familiar charm of gingerbread in a fun, approachable format you’ll find yourself making year after year.

FAQ

Can I make gingerbread cookie sticks without molasses?

Yes, although the flavor will change slightly. You can replace molasses with an equal amount of dark brown sugar plus a splash of water or maple syrup to get a similar rich sweetness. The texture will stay close to traditional gingerbread cookie sticks, just a bit lighter in color.

Why do my gingerbread cookie sticks spread in the oven?

If your dough spreads, it’s usually because the butter softened too much during mixing. Chilling the dough for at least an hour helps it firm up so the cookie sticks hold their shape. Using parchment paper instead of a greased pan also helps reduce spreading.

How can I make gingerbread cookie sticks softer instead of crispy?

To get softer gingerbread cookie sticks, roll the dough slightly thicker and bake them for one to two minutes less. You can also add a tablespoon of extra brown sugar, which draws in moisture and keeps the center tender.

Can I freeze gingerbread cookie sticks after baking?

Definitely. These freeze well for up to three months. Store them in a container with parchment between layers so they don’t stick. When you’re ready to serve, let them thaw at room temperature and add icing or drizzle afterward if you want a fresh finish.

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