Heat oven to 350°
In a small bowl, whisk together melted butter, molasses, and apple cider and add to flour mixture
Place dough on lightly floured surface. Knead for 30 seconds to make it smooth. If too much flour is used, the dough will crumble. If this happens add a few drops of water and work in
Divide dough in half and roll each half between two pieces of parchment paper into an approximate 6”x12” rectangle
Remove top piece of parchment and sprinkle turbinado or other course sugar all over the dough (3-4 Tbsp)
Lay parchment on top of the rectangle and gently press sugar into dough with your hands
Using a pizza cutter or knife, and a ruler, cut each rectangle into 1/4” or 1/3” strips. Edges of the strips can be uneven, it adds more character to the final product. Do not separate
Slide parchment paper with strips onto a baking sheet, and bake for 12-15 minutes
Reduce heat to 200° and immediately slide parchment onto a cutting board and use a knife to cut through strips before they become brittle
Return parchment to the baking sheet and sprinkle with additional turbinado or other coarse sugar (Try sprinkling with colored sugar for the holidays!)
Bake for 10 minutes
Slide parchment with baked cookie sticks onto wire rack to cool completely
Serve or wrap with baker’s twine to place in a gift basket - Baked cookie sticks can be stored in a covered container for up to 2 weeks and can be frozen for 6 weeks