Gingerbread cookie sticks are fun and easy to make! The perfect addition to holiday treat platters. You can use a cookie mix or homemade gingerbread cookie dough! This post contains an affiliate link.
You might also like our gingerbread cookie boxes or our gingerbread cookie Christmas countdown! There are so many fun and delicious things to make with gingerbread!
I used a cookie mix this time and made 36 adorable cookie sticks! A simple icing made out of powdered sugar and water worked great for decorating and the icing set up quickly. Add a few sticks to your holiday platters this year---kids will love them!
Roll gingerbread cookie dough out on a lightly floured surface to ¼″-½″ thick and cut with cookie cutters. Place on cookie sheet. Gather any scraps and continue rolling and cutting out cookies.
Bake cookies at 350 degrees for 8-10 minutes (or according to the package if using a cookie mix).
Let cookie sticks sit on a baking sheet for 2-3 minutes then transfer them to a wire rack to cool completely.
Mix powdered sugar and water together to create the icing. I made one batch and divided it up to create more colors for the buttons.
Fill a pastry bag with icing and a #3 round tip. Pipe icing onto cooled cookies.
Gingerbread cookies keep longer than other varieties. Once the icing is set you can store the cookies in a container on the counter for AT LEAST a week, and in the freezer for up to 6 months.
Tip: never eat a warm gingerbread cookie. Always let the cookies cool first—your taste buds will thank you! The flavors get stronger as they cool and sit out!
Watch our step by step video!
Gingerbread Cookie Sticks
I saw this cute cookie stick cutter at Michael's a few months ago and knew that I "needed" it. Cookie sticks! Just when I thought that decorated cookies couldn't get any better. Gingerbread cookie sticks are easy to make and fun to eat! You can make them with a gingerbread cookie mix (this one is my favorite) or with homemade gingerbread cookie dough. I shared my quick (only 15-minute chill time) recipe at the end of the post. It's a good one!
I used a cookie mix this time and made 36 adorable cookie sticks! A simple icing made out of powdered sugar and water worked great for decorating and the icing set up quickly. Add a few sticks to your holiday platters this year---kids will love them!
Gingerbread Cookie Sticks Supplies
- gingerbread cookie dough (my recipe is at the end of the post)
- cookie stick cutter: the one that I have cuts 3 cookies at a time. This one from Amazon cuts 4 cookies at a time.
- 1 cup powdered sugar
- 3-4 teaspoons water
- food coloring (optional)
Roll gingerbread cookie dough out on a lightly floured surface to ¼″-½″ thick and cut with cookie cutters. Place on cookie sheet. Gather any scraps and continue rolling and cutting out cookies.
Bake cookies at 350 degrees for 8-10 minutes (or according to the package if using a cookie mix).
Let cookie sticks sit on a baking sheet for 2-3 minutes then transfer them to a wire rack to cool completely.
Mix powdered sugar and water together to create the icing. I made one batch and divided it up to create more colors for the buttons.
Fill a pastry bag with icing and a #3 round tip. Pipe icing onto cooled cookies.
Gingerbread cookies keep longer than other varieties. Once the icing is set you can store the cookies in a container on the counter for AT LEAST a week, and in the freezer for up to 6 months.
Tip: never eat a warm gingerbread cookie. Always let the cookies cool first—your taste buds will thank you! The flavors get stronger as they cool and sit out!
Gingerbread Cookie Sticks Recipe
Gingerbread Cookie Sticks
Gingerbread cookie sticks are fun and easy to make! The perfect addition to holiday treat platters. Use a cookie mix or homemade cookie dough!
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Servings: 40 (Varies)
Calories: 80kcal
Ingredients
- ½ cup molasses
- ½ cup shortening
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ¼ cup hot water
- ¼ teaspoon ground cloves
- 1 ½ teaspoons ground cinnamon
- 1 teaspoons ground ginger
- ½ teaspoon salt
- 3 cups flour
Icing
- 1 cup powdered sugar
- 3-4 teaspoons water
- food coloring optional
Instructions
- Add molasses and shortening to a saucepan. Heat on medium heat until it comes to a boil. Reduce heat to med-low and simmer 3 minutes. Remove from heat.
- In a mixing bowl, combine sugar, egg and vanilla with an electric mixer or Danish dough hook.
- Dissolve baking soda in hot water. Pour into sugar/egg mixture and stir.
- Add cinnamon, ginger, cloves and salt. Stir.
- Add hot molasses mixture and stir well.
- Beat in flour.
- Allow dough to cool completely. You can speed this up by placing the bowl of dough (covered in plastic wrap) in the refrigerator for 15 mintues.
- Roll dough out to ¼-1/2" thick. Cut with cookie stick cutter.
- Bake cookies on an ungreased (or parchment paper lined) baking sheet at 375 degrees for 8-10 minutes. Let cookies cool a few minutes then transfer cookies to cool on wire rack.
Decorating Gingerbread Cookies
- Combine powdered sugar and water. Add ½ teaspoon more water at a time, if necessary until desired consistency has been achieved. I like mine on the thicker side, not runny.Fill a frosting bag with icing and a #3 frosting tip (or make a small slit in the corner to decorate without an icing tip) and outline the cookies. Let sit for 5-10 minutes or until icing sets up.
Notes
Gingerbread cookies stay fresh longer than your basic chocolate chip cookie. You can store them in an airtight container for at least a week and in the freezer for up to six months!
Nutrition
Calories: 80kcal
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