Here's a slightly more sophisticated take on the classic gingerbread cookie, letting you serve with style and dunk and crunch with joy.
It's a fun idea for dessert trays, holiday parties, or that cozy evening by your roaring fireplace DVD (and, yes, we have one). I have a little decorating tip for your holiday tables, too, but first the recipe...
Gingerbread Cookie Sticks
(Edible Coffee, Tea, or Cocoa Stirrers)
(Edible Coffee, Tea, or Cocoa Stirrers)
My readers will recognize this cookie
from my Coffeehouse Mystery Once Upon a Grind.
During the book's Fairy Tale Festival in Central Park, where the first crime scene occurs, my amateur sleuth uses this recipe to create "beanstalk" cookie sticks for her landmark shop's coffee truck.
Clare's merry band of baristas give the vehicle a Jack-in-the-Beanstalk makeover for the children's festival, so the cookies seem appropriate. Unfortunately for Clare, her coffee hunter ex-husband Matt brings his own "magic beans"—coffee beans sourced from a legendary and very real area of Africa. And boy will they bring Giant trouble.
These cookies, on the other hand, are designed to bring joy. Drizzle them with melted white chocolate or make your own vanilla glaze (recipe included). A final sprinkling of coarse finishing sugar will create a treat as pretty as a winter snowfall. May you bake them with love and eat with holiday joy!
~ Cleo
Cleo Coyle's
Ice Gingerbread Cookie Sticks
Makes about 4-5 dozen cookie sticks, depending on size
~ Cleo
👇
To download this recipe in a free
PDF document with additional
step-by-step photos, click here.
Print, save, or share it.
PDF document with additional
step-by-step photos, click here.
Print, save, or share it.
 |
| Click here for free recipe PDF. |
Cleo Coyle's
Ice Gingerbread Cookie Sticks
Makes about 4-5 dozen cookie sticks, depending on size
For cookies:
2-1/4 cups all-purpose flour
1/4 teaspoon table salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground allspice (or 1⁄8 teaspoon ground cloves)
10 tablespoons (1-1/4 sticks) unsalted butter, softened to room temperature*
2⁄3 cup dark brown sugar, firmly packed
1/4 cup molasses (unsulphured, not blackstrap)
1⁄3 whole milk (or brewed coffee)*
To finish:
Vanilla Glaze (see recipe below) and
Coarse finishing sugar (about 1/4 cup)
*Note: To make this recipe dairy free replace butter with non-dairy margarine and the whole milk with coffee or almond milk.
Step 1— Assemble the dry ingredients. In a mixing bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and allspice (or cloves). Set aside.
Step 2—Make the dough. Using an electric mixer, cream the softened butter and dark brown sugar; add the molasses and milk (or coffee) and blend again. While continuing to beat at a low speed, slowly add in your dry ingredients, blending to make a smooth dough. Do not overbeat, but be sure all of the flour mixture is incorporated.
Troubleshooting note: The dough should be sticky and in the next step you will chill it to harden up the butter, but you may need to adjust the dough slightly, depending on your climate, brand of flour, and vagaries in measurements. All this to say: If your dough seems particularly wet, beat in a bit more flour. Just don't overdo it because too much flour will toughen up your cookie.
Step 4—Roll the dough. First, preheat the oven to 350°F. Remove the chilled dough disks from the fridge and (if too hard) allow to warm just enough to become pliable. Place the dough between two sheets of lightly flour-dusted parchment paper. (This is a great method for rolling cookies because you will only need the lightest dusting of flour, which will keep the cookies from toughening up.) Roll your dough thin, about the thickness of a pie crust (around 1/8 inch).
Troubleshooting: The biggest issue you may have in rolling this dough will be the dough’s stickiness. This will depend on your climate and the weather. If the dough becomes too warm as you roll it and it sticks too much to the parchment paper, simply slip the whole thing onto a pan and place the pan in the fridge for 15 minutes or freezer for 10. Once the rolled-out dough is chilled, it will firm up and easily separate from the paper.
Step 5—Cut the cookies. Remove the top layer of parchment paper. Use a pizza cutter to clean up the edges of your rectangle and slice into sticks. Do not move the sticks off the bottom parchment layer. Simply slip the entire sheet of parchment onto a cookie sheet.
Step 6—Bake. Bake for 10 to 13 minutes. When the cookies are finished baking, you will need to recut them and you must do this while the cookies are still warm. Gently slide the entire sheet of parchment paper onto a cutting board or a sturdy counter surface and use your original slicing lines as a guide. The pizza cutter will make quick work of it, roll from the top down, as you see in my photo below, so you can easily follow your lines.
Step 7—COOL: You must allow the cookie sticks to cool completely before handling. If you try to move them while they are warm, they are very likely to crack and break (ask me how I know).
Step 8—Drizzle with glaze. Once cool, you can make the glaze (recipe below) or melt white chocolate and drizzle it on the sticks. Finish with a sprinkling of coarse sugar.
Cleo's Vanilla Glaze
2 tablespoons butter or margarine
1 tablespoon milk or cream (or almond milk)
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract (for a whiter glaze, use clear vanilla)
Directions: In a small saucepan, over medium-low heat, melt the butter. Add milk and whisk in the powdered sugar, a little at a time. When all the sugar is melted into the butter and milk, remove from heat and stir in the vanilla. TOO THICK? whisk in a bit more milk. TOO THIN? Add a bit more powdered sugar and continue to cook it down until it’s thick enough. TEST: Before drizzling on your cookie sticks, use a fork and drizzle a bit on a plate. If you’re having trouble drizzling it nicely, then it’s too thick. On the other hand, if the glaze doesn’t harden fairly quickly after cooling, then it’s too thin. Finally, if the glaze hardens in the pan or becomes crusty, whisk it over heat and add a bit more milk, and you will be able to return it to drizzling consistency again, and...
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| Click here to download this recipe in a free PDF document. |
Eat with holiday joy!
* * *
Quickie Decorating Tip
We use plain and scented tea candles: apple-cinnamon, berry, and French vanilla are all beautiful aromas for the holidays. Marc and I always have fun searching thrift stores for retro glassware of all shapes and sizes.
May your own holidays be bright!