Gingerbread Straws

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"These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies."
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servings 84 cals
Serving size has been adjusted!

Original recipe yields 56 servings



  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
  2. 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.
  3. 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.)
  4. Heat oven to 350 degrees.
  5. 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.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.


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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 ...

Hmmmm....mine turned out nothing like "straws". Following the directions exactly, mine turned into burnt little doggy biscuits. I tried again making the dough thicker, but the results were not...

I absolutely love these Gingerbread straws. They are very flavorful and crisp. Perfect with a cup of coffee or tea. They also keep well. People always ask for the recipe.

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