Bring a piece of Cornell into your home this holiday season
Gingerbread houses are a popular way to decorate for the holidays. This year, why not construct your favorite campus scene? A candy cane Eddy gate, gumdrop bubbles at Milstein Hall, and frosting slopes everywhere. Set your display full of statues, carefully piped royal icing, and windows made of sugar. Or, you can opt for a simpler approach. Watch our team construct a gingerbread clock tower and kick back with our quick cookie recipe.
Quick Gingerbread Cookie Sticks
Ingredients
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup molasses
- One egg
- 2 cups flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 cup sugar for sprinkling
Baking instructions
Heat your oven to 375°.
Mix 1 cup sugar with the oil, molasses, and egg. Stir in the flour, baking soda, salt, and spices.
Divide dough into halves. Shape one half into two strips, about 15 x 3 inches. Place three inches apart on a lightly greased cookie sheet. Sprinkle each strip with one tablespoon of sugar.
Bake until edges are light brown and tops appear cracked, 6-7 minutes for soft cookies or 8-9 minutes for crisp cookies.
Cool 2 minutes. Cut each strip crosswise into one-inch slices. Remove from cookie sheet.
Repeat with the remaining half of the dough. Store soft cookies tightly covered, crisp cookies loosely covered.
