11 Christmas Stick Cookies Long Shapes

Classic Gingerbread Stick Cookies

Classic gingerbread stick cookies are a delightful holiday treat that combines the rich flavors of molasses, ginger, and spices. They are not only a favorite during the Christmas season but also fun to decorate and share with family and friends. These cookies are perfect for holiday parties, gift-giving, or simply enjoying with a cup of hot cocoa.

Directions:

1. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside for later use.
2. In a large mixing bowl, cream the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Add the unsulfured molasses, egg, and vanilla extract to the creamed mixture. Beat until all the ingredients are well combined and smooth.
4. Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing on low speed to prevent flour from flying everywhere. Continue mixing until the dough is fully combined and forms a thick consistency.
5. Divide the dough into two equal parts and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
6. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters or a knife to cut the dough into stick shapes or any desired shapes.
8. Place the cut-out cookies onto the prepared baking sheets, leaving some space between each cookie for spreading.
9. Bake in the preheated oven for 8-10 minutes, or until the edges are firm but the centers are still slightly soft. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Once cooled, you can decorate your gingerbread stick cookies with icing, sprinkles, or edible decorations to give them a festive flair. Enjoy sharing these delicious cookies with loved ones!

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Chocolate Peppermint Stick Cookies

Chocolate peppermint stick cookies are a festive and indulgent holiday treat that combines rich chocolate flavor with the invigorating taste of peppermint. These cookies are perfect for holiday gatherings, exchanging gifts, or simply enjoying with a warm cup of cocoa. With their delightful combination of flavors and inviting aroma, they are sure to become a seasonal favorite.

Directions:

1. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside for later use.
2. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed brown sugar together using an electric mixer on medium speed. Mix for about 3-4 minutes until the mixture is light and fluffy.
3. Add the egg, vanilla extract, and peppermint extract to the creamed butter and sugar mixture. Beat until the ingredients are fully combined and the mixture is smooth.
4. Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing on low speed to prevent flour from spilling out. Continue mixing until the dough is thoroughly combined and has a thick consistency.
5. Fold in the semi-sweet chocolate chips with a spatula until they are evenly distributed throughout the dough.
6. Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 2 hours or until firm, preferably overnight.
7. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Once the dough has chilled, remove it from the refrigerator and unwrap it. Using a sharp knife, slice the logs into 1/4-inch thick cookies and place them onto the prepared baking sheets, leaving some space between each cookie.
9. Sprinkle the tops of the sliced cookies with crushed peppermint candies for a festive touch.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are firm. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy the delicious combination of chocolate and peppermint in these delightful stick cookies during the holiday season!

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Cinnamon Swirl Stick Cookies

Cinnamon swirl stick cookies are a delightful holiday treat that captures the warm and inviting flavors of cinnamon and sugar. These cookies feature a soft, buttery base rolled up with a sweet cinnamon filling, making them not only delicious but also visually appealing when sliced. Perfect for sharing at gatherings or enjoying with a warm mug of cider, they are sure to be a hit during the festive season.

Directions:

1. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon. Whisk these dry ingredients together until they are well mixed and set aside.
2. In another bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer. Mix on medium speed for about 3-4 minutes, or until the mixture is light and fluffy.
3. Add the egg and vanilla extract to the creamed mixture. Beat until fully combined and smooth.
4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
5. Divide the dough into two equal portions. Roll one portion out on a lightly floured surface into a rectangle, approximately 1/4-inch thick.
6. In a small bowl, combine 1/4 cup of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the rolled-out dough.
7. Starting from one end, carefully roll the dough tightly into a log, sealing the edges to prevent the filling from leaking out. Repeat this process with the second half of the dough.
8. Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm, ideally overnight.
9. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
10. Remove the logs from the refrigerator and unwrap them. Using a sharp knife, slice the logs into 1/4-inch thick cookies and place them on the prepared baking sheets, ensuring some space between each cookie.
11. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
12. While the cookies are baking, prepare the glaze by mixing powdered sugar with enough milk to reach a drizzle-able consistency.
13. Once the cookies have cooled slightly, drizzle the glaze over the tops. Allow the glaze to set before serving.

Enjoy your delicious cinnamon swirl stick cookies, perfect for festive celebrations!

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Almond Biscotti Stick Cookies

Almond biscotti stick cookies are a delightful Italian treat, characterized by their crunchy texture and rich almond flavor. These twice-baked cookies are perfect for dipping in coffee or tea, making them a favorite for dessert or a midday snack. With their simple ingredients and easy preparation, almond biscotti are sure to impress anyone during the festive season or at any gathering.

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
3. In a large bowl, combine the granulated sugar and melted unsalted butter. Use a whisk to mix them together until well blended.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the almond extract and mix until smooth.
5. Gradually add the dry flour mixture to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix.
6. Fold in the sliced almonds, spreading them evenly throughout the dough.
7. Turn the dough out onto a floured surface and divide it into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide.
8. Place the formed logs onto the prepared baking sheet, spacing them at least 3 inches apart. Flatten the tops slightly with your fingers.
9. Bake in the preheated oven for about 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and allow to cool on the baking sheet for 10 minutes.
10. Once cooled, transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into ½-inch thick pieces.
11. Arrange the sliced cookies back on the baking sheet, cut side up. Return to the oven and bake for an additional 10-15 minutes, until crisp and lightly browned.
12. Remove from the oven and allow to cool completely on a wire rack. If desired, dust with powdered sugar before serving.
13. Store the almond biscotti in an airtight container at room temperature for up to two weeks. Enjoy with your favorite hot beverage!

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Eggnog Flavored Stick Cookies

Eggnog flavored stick cookies are a festive treat that embodies the warm, creamy flavors of traditional eggnog. Infused with nutmeg and vanilla, these cookies have a soft, chewy texture and make a delightful accompaniment to your holiday gatherings or a cozy night by the fire. With the essence of eggnog in every bite, they promise to bring the holiday spirit to your dessert table.

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt until well combined. Set aside.
3. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-5 minutes.
4. Beat in the eggs, one at a time, making sure each is well incorporated before adding the next. Then mix in the eggnog and vanilla extract until thoroughly blended.
5. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be cautious not to over-mix the dough.
6. Scoop tablespoon-sized portions of the dough and roll them into logs approximately 5 inches long and ¾ inch thick. Place them on the prepared baking sheet, leaving space in between.
7. Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden but the cookies are still soft in the center.
8. Remove the baking sheet from the oven and allow the cookies to cool on it for about 5 minutes. Then carefully transfer the cookies to a wire rack to cool completely.
9. If desired, dust the cooled cookies with powdered sugar to enhance their festive appeal before serving.
10. Enjoy these eggnog flavored stick cookies with a cup of hot cocoa, coffee, or eggnog for the ultimate holiday indulgence!

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Pumpkin Spice Stick Cookies

Pumpkin spice stick cookies are the perfect fall treat that brings the comforting flavors of pumpkin, warm spices, and a hint of sweetness to your dessert table. These cookies have a soft and chewy texture, making them a delightful addition to your holiday festivities or cozy gatherings. Bursting with the essence of pumpkin spice, they are sure to become a seasonal favorite for family and friends.

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined. Set this mixture aside.
3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which should take about 3-5 minutes.
4. Add the eggs to the creamed mixture, one at a time, beating well after each addition. Next, stir in the pumpkin puree and vanilla extract until everything is smoothly combined.
5. Gradually incorporate the dry flour mixture into the wet ingredients. Mix gently until just combined; be careful not to over-mix to keep the cookies tender.
6. Using a tablespoon, scoop out portions of the dough and roll them into logs that are approximately 5 inches long and ¾ inch thick. Place these logs on the prepared baking sheet, ensuring space is left between them.
7. Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are slightly golden. The centers should remain soft.
8. After baking, take the baking sheet out of the oven and let the cookies cool for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. If you wish, you can dust the cooled cookies with powdered sugar for an extra touch of sweetness and visual appeal before serving.
10. Enjoy these pumpkin spice stick cookies with a warm cup of tea or coffee, and delight in their seasonal flavors!

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Raspberry Jam-filled Stick Cookies

Raspberry jam-filled stick cookies are a delightful treat that combines the buttery richness of cookie dough with the tangy sweetness of raspberry jam. These cookies not only have a pleasing texture but also deliver a burst of flavor with every bite. Perfect for gatherings or simply enjoying with a cup of tea, they are certain to impress both family and friends during the holiday season.

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee easy removal of the cookies after baking.
2. In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk these ingredients together until fully mixed and set aside.
3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture becomes light and fluffy, approximately 3-5 minutes.
4. Add the egg and vanilla extract to the butter and sugar mixture, mixing well until all ingredients are thoroughly combined and smooth.
5. Gradually add the dry flour mixture to the wet ingredients, mixing gently. Stir until just combined; be careful not to over-mix to keep the cookies tender.
6. Divide the dough into two equal portions. Roll each portion into a log that is about 1 inch in diameter and 7 inches long. If desired, you can chill the logs in the refrigerator for about 30 minutes to help them maintain their shape during baking.
7. Place the logs on the prepared baking sheet, leaving space between them. Carefully create a shallow indentation along the center of each log using your finger or the back of a spoon.
8. Spoon the raspberry jam evenly into the indentation of each cookie log. Be careful not to overfill, as the jam may spill over during baking.
9. Bake the cookies in the preheated oven for about 12-15 minutes or until the edges are lightly golden. The centers should be soft but set.
10. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
11. Once cooled, if desired, dust the cookies with powdered sugar to add an extra touch of sweetness and enhance their presentation. Enjoy your raspberry jam-filled stick cookies!

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Vanilla Shortbread Stick Cookies

Vanilla shortbread stick cookies are a classic holiday treat that exudes a rich, buttery flavor with a hint of vanilla. These cookies are crumbly and melt-in-your-mouth delightful, making them perfect for gift-giving or enjoying with a warm beverage. With just a few simple ingredients, you can create a batch of these elegant cookies that are sure to impress anyone who tries them.

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to facilitate easy cookie removal once baked.
2. In a medium-sized mixing bowl, sift together the all-purpose flour and salt. This helps to aerate the flour, giving your cookies a lighter texture.
3. In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together on medium speed. Beat the mixture until it becomes light and fluffy, which should take about 3-5 minutes.
4. Add the vanilla extract to the butter and sugar mixture. Continue mixing until it is fully incorporated.
5. Gradually add the sifted flour and salt mixture to the butter mixture. Mix on low speed until just combined. Be careful not to over-mix; the dough should be soft and slightly crumbly.
6. Divide the dough into two equal portions. Roll each portion into a log shape that is about 1 inch in diameter and approximately 7 inches long. If the dough is too soft to shape, you can chill it in the refrigerator for about 30 minutes to firm it up.
7. Place the logs on the prepared baking sheet, spacing them apart to accommodate any spreading during baking.
8. Using a sharp knife, slice each log into ½-inch thick pieces, cutting all the way through to create distinct cookies. Alternatively, you can leave the logs whole if you prefer a rustic presentation.
9. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers should remain soft but fully set.
10. Once finished baking, remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious vanilla shortbread stick cookies as a festive treat!

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Double Chocolate Chip Stick Cookies

Double chocolate chip stick cookies are a decadent variation of traditional cookies that combine rich cocoa powder with chocolate chips for an irresistibly chocolaty experience. These delightful treats are chewy on the inside and slightly crisp on the outside, making them a perfect indulgence for chocolate lovers during the holiday season or any time of the year.

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to guarantee the cookies release easily once baked.
2. In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. This dry mixture will guarantee the even distribution of cocoa and leavening agents in your cookies.
3. In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture becomes light and fluffy, approximately 3-5 minutes.
4. Add the egg and vanilla extract to the butter-sugar mixture, mixing until everything is fully incorporated.
5. Gradually add the dry flour-cocoa mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix; the dough should be thick and slightly sticky.
6. Fold in the semisweet chocolate chips using a spatula or wooden spoon, guaranteeing they are evenly distributed throughout the cookie dough.
7. Divide the dough into two equal portions. Roll each portion into a log shape that is about 1 inch in diameter and approximately 7-8 inches long. You may chill the logs in the refrigerator for about 30 minutes if the dough is too soft to handle.
8. Place the logs onto the prepared baking sheet, guaranteeing they have enough space between them for spreading while baking.
9. Using a sharp knife, slice each log into ½-inch thick pieces, creating distinct cookies that are uniform in size.
10. Bake the cookies in the preheated oven for 10-12 minutes, or until they appear set around the edges but still soft in the center.
11. Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes. Then transfer them to a wire rack to cool completely.

Enjoy your rich and delicious double chocolate chip stick cookies as a sweet treat for yourself or as a delightful gift during the holiday season!

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Coconut Macaroon Stick Cookies

Coconut macaroon stick cookies are a delightful twist on the classic macaroon, incorporating chewy shredded coconut into a sturdy cookie format that is both delicious and easy to enjoy. These cookies are sweet, slightly crisp on the outside, and wonderfully chewy on the inside, making them a perfect addition to your holiday cookie platter or a wholesome snack anytime.

Directions:

1. Preheat your oven to 325°F (160°C) and prepare a baking sheet by lining it with parchment paper for easy removal of the cookies once they are done baking.
2. In a large mixing bowl, combine the sweetened shredded coconut, all-purpose flour, granulated sugar, baking powder, and salt. Stir the dry ingredients together until they are evenly mixed.
3. In a separate bowl, whisk the egg whites until they become frothy but not stiff. Add the vanilla extract and almond extract if using, and continue whisking until well combined.
4. Pour the egg white mixture into the dry coconut mixture and stir gently until everything is well incorporated, and the coconut is evenly coated.
5. Allow the mixture to sit for about 5-10 minutes to let the coconut absorb the moisture from the egg whites. This will help in forming the stick shapes.
6. Once rested, gather a portion of the coconut mixture and shape it into a log about ¾ inch in diameter and 3-4 inches long. Repeat this process until all the dough is shaped into logs, placing them onto the prepared baking sheet with space between each cookie.
7. Bake the cookies in the preheated oven for about 15-18 minutes or until the edges turn a light golden brown, and the tops are slightly firm to the touch.
8. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then, carefully transfer the cookies to a wire rack to cool completely.
9. Once cooled, these coconut macaroon stick cookies are ready to be enjoyed! They can be stored in an airtight container for up to a week.

Lemon Zest Stick Cookies

Lemon zest stick cookies are a revitalizing and zesty treat perfect for brightening up your dessert table. These cookies incorporate the vibrant flavor of lemon zest, resulting in a crisp outside and a soft, flavorful inside. With a hint of sweetness and the aromatic essence of lemon, they are an ideal addition to any holiday cookie platter, or simply enjoyed with a cup of tea or coffee.

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the egg, lemon zest, vanilla extract, and lemon juice to the bowl. Beat until fully combined, making sure everything is well incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; you want to keep the dough tender.
5. Once the dough is formed, it’s time to shape it. Scoop out portions of dough (about 1 tablespoon each) and roll them into logs about 1-inch thick and 3-4 inches long. Place the logs on the prepared baking sheet, leaving space between each one.
6. Gently flatten each log a little with the palm of your hand to help them bake evenly.
7. Bake the cookies for 12-15 minutes or until the edges start to turn lightly golden. The centers may look slightly underbaked; that’s okay as they will set upon cooling.
8. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then, carefully transfer the cookies to a wire rack to cool completely.
9. Once cooled, you can optionally dust them with powdered sugar for a touch of sweetness and presentation. Enjoy your lemon zest stick cookies normally, or store them in an airtight container for up to a week.