Gingerbread Straws

Recipe View In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda. In a separate small bowl, combine molasses and water. (Prep time: 10 minutes)

Recipe View In a large bowl, using a hand mixer, cream together the softened butter and brown sugar until light and fluffy. Gradually beat in the molasses mixture until well combined. Slowly add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. If the dough seems too sticky, add flour, 1 tablespoon at a time, up to 1/4 cup, until it reaches a manageable consistency. (Mixing time: 15 minutes)

Recipe View Divide the dough into four equal portions. Shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 1 week. Alternatively, freeze for up to 1 month. (Chill time: 60 minutes+)

Recipe View Preheat your oven to 350°F (175°C). (Preheat time: 15 minutes)

Recipe View On a well-floured surface, roll one portion of the chilled dough into a 9x7-inch rectangle. Sprinkle evenly with granulated sugar, then gently press the sugar into the dough using a rolling pin to ensure it adheres. Using a sharp knife or a fluted pastry cutter, cut the rectangle into approximately 9x1/2-inch strips. (Rolling and cutting time: 20 minutes)

Recipe View Carefully transfer the gingerbread sticks to a baking sheet lined with parchment paper, spacing them about 1/2 inch apart. Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown. Rotate the baking sheet halfway through baking to ensure even browning. (Bake time: 18-22 minutes)

Recipe View Let the gingerbread straws cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container to maintain crispness.