Dessertscrazyforcrust4.6
Gingerbread Cookie Sticks
This is the BEST gingerbread cookie recipe and my absolute favorite. It bakes in a sheet pan and is sliced while it's still warm. Top it with your favorite candy, like Twix, or drizzle it with white chocolate and sprinkles!
👥 24 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
- ●bowl
- ●knife
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 10x15 jelly roll pan with foil (let the foil hang over the sides for easy removal of the hot bars) and spray with cooking spray. (If you don’t have a jelly roll pan you can use a rimmed cookie sheet that’s close to 10x15” in size, but opt bigger instead of smaller.)
2
Whisk together flour, baking soda, salt and spices. Set aside.
3
Beat sugar, butter, and molasses in the large bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment. Mix in the egg, salt, baking soda, and spices. Slowly mix in dry ingredients until a thick dough forms.
(492g) all-purpose flour4 cups(226g) unsalted butter (, softened)1 cup(200g) granulated sugar1 cup(237ml) unsulfured molasses1 cuplarge egg1(170g) white chocolate chips (plus 1 teaspoon Crisco or vegetable oil to aid in melting and sprinkles OR)1 cup
4
Press dough evenly into the prepared pan. Bake about ⏱️ 15 minutes, until indentations in the dough bounce back slightly. The top will no longer be glossy.
5
Cool gingerbread for ⏱️ 5 minutes in the pan, then carefully remove the full sheet of gingerbread using the foil overhang to a cookie sheet. If you’re using the fun size Twix bars, press them in two equal rows onto the gingerbread, use a knife or a pizza cutter to cut the slab into 24 sticks. Otherwise, just cut them into sticks and cool.
(492g) all-purpose flour4 cups(226g) unsalted butter (, softened)1 cup(200g) granulated sugar1 cup(237ml) unsulfured molasses1 cup(170g) white chocolate chips (plus 1 teaspoon Crisco or vegetable oil to aid in melting and sprinkles OR)1 cupfun size Twix (or your favorite candy)24
6
If drizzling with white chocolate, melt the white chocolate chips and oil or Crisco in a small bowl on half power in ⏱️ 30 second increments, stirring between each, until melted and smooth. Place chocolate in a small baggie with the tip cut off and drizzle over sticks, sprinkle with sprinkles.
7
Store cookies in an airtight container for up to 4 days, or freeze for up to one month.
Nutrition Facts
calories
346 kcal
fat Content
15 g
serving Size
1 cookie stick
fiber Content
1 g
sugar Content
32 g
sodium Content
908 mg
protein Content
3 g
cholesterol Content
28 mg
carbohydrate Content
50 g
saturated Fat Content
9 g
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