- Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
- 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.
- 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.)
- Heat oven to 350 degrees.
- 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.
Per Serving: 84 calories; 2.6 14.6 0.9 7 69 Full nutrition
ReviewsRead all reviews 4
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've been searching for a recipe like my Grandmother used to make when I was a child. Finally, here it is, although she used a glass to cut out the cookies. If you like crunchy, spicy gingerbr...