Gingerbread Twigs

When my Dad decided to make these I did not know what I was going to think of these at first because I am not the biggest gingerbread cookie fan, but these are amazing, they are crunchy and sweet and delicious and I have eaten way more than I wanted to!

Here is what you will need::

2 cups all purpose flower (unbleached)

1/4 cup packed dark brown sugar

1Tbsp. ground cinnamon

2 tsp. ground ginger

1/2 tsp. salt

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1/4 tsp. ground cayenne pepper (optional..We didn’t use it this batch)

1/3 cup unsalted butter (melted and slightly cooled)

1/4 cup mild or medium molasses

1/4 cup brewed coffee (cooled)

Colored sugar or edible decorating glitter

Preheat oven to 350 F. In large bowl stir together flour, brown sugar, cinnamon, ginger, salt, cloves, allspice, and cayenne if your using it. Mix and Stir until smooth.

In small bowl wisk together butter, molasses, and coffee until blended completely. Add immediately to powder mixture. Stir until evenly incorporated.

Side note..this was our little audience watching us make a mess!!

Knead in your hands on a floured surface for 30 seconds to make it smoother and easier to work with. if dough is too dry or is crumbly add a few drops of water. If you add too much water, add more flour. 

Roll dough flat, use pizza cutter to make even, take excess dough roll out flat again and continue until you have smooth sections to cut your sticks in as shown below.

Add your sugar or edible glitter by sprinkling on top. Take an extra piece of parchment paper and use that to press in the glitter. Otherwise glitter will fall right off during baking process. Flip over very carefully and do same to other side! Slide onto cookie sheet.

Use pizza cutter to cut 1/4 inch slices or smaller. The smaller the slice the crunchier the stick.

Bake at 350F for 13 minutes. Take out of oven and turn the temperature down to 200F. Retrace the cuts to make sure the sticks are separated. Put back into oven for 10 minutes to get them crunchy! Slide parchment paper onto wire rack and let cool completely! They can store at room temperature up to 2 weeks!!!

Happy Christmas Baking!!!

xo