Ginger Sticks
Crisp, spicy ginger sticks with a hint of cinnamon and cloves, perfect for snacking or gifting during the holidays, offering a delightful crunch and warm flavor.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup cornstarch ⓘ
- 2 tablespoons ground ginger ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon white pepper ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon salt
- 2 sticks butter, softened ⓘ
- 2/3 cup packed brown sugar ⓘ
- 1/4 cup molasses ⓘ
- 2 tablespoons crystallized ginger, finely chopped ⓘ
- 2 tablespoons coarse decorating sugar ⓘ
Instructions
- Preheat oven to 350°F (175°C). Line a 13 x 9-inch baking pan with foil and spray with cooking spray.
- In a mixing bowl, combine flour, cornstarch, ground ginger, cinnamon, white pepper, ground cloves, and salt.
- In another bowl, beat the softened butter until creamy.
- Add brown sugar and molasses to the butter, beating until smooth.
- Gradually add the flour mixture to the butter mixture, beating until smooth.
- Spread the dough evenly into the prepared pan.
- Sprinkle the finely chopped crystallized ginger over the top.
- Bake in the preheated oven for 15 minutes.
- Remove from oven, sprinkle with coarse decorating sugar, and bake for an additional 10 minutes.
- Cool in the pan. Once cooled, cut into thirds lengthwise, then crosswise into 12 one-inch strips.
Tips & Substitutions
For a spicier kick, consider adding an extra teaspoon of ground ginger or a pinch of cayenne pepper. If you don't have cornstarch, you can substitute it with an equal amount of all-purpose flour. Make sure to soften the butter adequately for a smoother batter; you can achieve this by leaving it at room temperature for about an hour or microwaving it for a few seconds.
Serving Suggestions
These ginger sticks are delightful on their own, but they also pair beautifully with a cup of tea or coffee. For an added touch, serve them with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive platter, consider including Aunt Mary'S Fudge or Maw Maw Byar'S Apple Cobbler to complement the flavors.
Storage & Reheating
Once cooled, store the ginger sticks in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them for up to two weeks. To reheat, place them in the oven at 300°F (150°C) for about 5-10 minutes for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Sticks contains roughly 209 calories, with 3g protein, 42g carbohydrates, and 4g fat. It is a good source of iron (12% of the Daily Value). Note that it is relatively high in sodium, at 595mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh ginger instead of ground ginger?
Yes, you can use fresh ginger in this recipe. However, fresh ginger has a different moisture content and flavor profile. Use about one tablespoon of finely grated fresh ginger for each tablespoon of ground ginger. Adjust the quantity according to your taste preference, but be cautious not to add too much, as it can overpower the other spices.
What can I do if my batter is too dry?
If your batter appears too dry, you can add a tablespoon of milk or water to help achieve the right consistency. Mix it in gradually until the batter is smooth and spreadable. Be careful not to add too much liquid at once, as this can change the texture of the final product.
How can I tell when the ginger sticks are done baking?
The ginger sticks are done baking when they are firm to the touch and lightly golden around the edges. A toothpick inserted in the center should come out clean or with a few moist crumbs attached. Keep an eye on them during the last few minutes to prevent overbaking, which can make them dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).