Gingerbread Star Cookies are the perfect holiday treat, combining the warm spices of gingerbread with a festive star-shaped design. These cookies are soft in the center, slightly crisp on the edges, and beautifully fragrant. They are as delightful to eat as they are to decorate, making them a family favorite for baking together during the festive season.
Why Youโll Love This Recipe
- Festive and fun: The star shapes make them a joyful addition to any holiday dessert table.
- Customizable: You can decorate them with royal icing, sprinkles, or edible glitter for a stunning effect.
- Perfect texture: These cookies are soft, chewy, and hold their shape well during baking.
- Aromatic spices: The warm blend of ginger, cinnamon, and nutmeg fills your kitchen with an irresistible holiday aroma.
- Great for gifting: Pack them up as a thoughtful homemade gift for friends and family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Ground ginger
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Molasses
- Egg
- Vanilla extract
Directions
- Prepare the dough: In a large mixing bowl, whisk together the dry ingredients: flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. In another bowl, cream the butter and sugar until fluffy, then mix in the molasses, egg, and vanilla. Gradually add the dry ingredients to the wet ingredients to form a dough.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This makes it easier to roll out and helps the cookies hold their shape.
- Roll and cut: Preheat your oven to 350ยฐF (175ยฐC). Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a star-shaped cookie cutter to cut out the cookies.
- Bake: Place the stars on a parchment-lined baking sheet, leaving some space between them. Bake for 8-10 minutes or until the edges are slightly golden.
- Cool and decorate: Let the cookies cool completely on a wire rack before decorating with royal icing or your choice of toppings.
Servings and Timing
- Servings: Makes approximately 24 cookies, depending on the size of your cookie cutter.
- Preparation time: 15 minutes
- Chilling time: 1 hour
- Baking time: 8-10 minutes
Variations
- Gluten-free version: Use a 1:1 gluten-free flour blend for an allergy-friendly option.
- Spice it up: Add a pinch of ground cardamom or allspice for extra warmth.
- Citrus twist: Incorporate orange or lemon zest into the dough for a refreshing flavor.
- Chocolate drizzle: Decorate the cookies with melted chocolate instead of icing.
- Vegan option: Substitute butter with vegan butter and use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze the baked cookies or the unbaked dough for up to 3 months. Thaw at room temperature before decorating or baking.
- Reheating: These cookies donโt typically require reheating, but you can warm them in a low oven (300ยฐF/150ยฐC) for a few minutes to refresh their texture.
FAQs
How do I ensure the cookies keep their shape?
Chilling the dough before rolling and cutting is essential to help the cookies maintain their shape during baking.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months.
What type of molasses should I use?
Unsulfured molasses is ideal for its mild and sweet flavor. Avoid blackstrap molasses, as it can be too bitter.
Can I double the recipe?
Absolutely! This recipe scales well, making it perfect for larger batches.
Do I need a star-shaped cutter?
While a star-shaped cutter is traditional for this recipe, you can use any shape you like.
How do I decorate these cookies?
Royal icing is the most common choice. You can also use melted chocolate, sprinkles, or edible glitter for variety.
Are these cookies soft or crunchy?
These gingerbread star cookies are soft in the center with slightly crisp edges. Adjust baking time for a crunchier texture.
Can I use margarine instead of butter?
Yes, but the flavor and texture may vary slightly. Butter is recommended for the best results.
Whatโs the best way to prevent sticking when rolling out the dough?
Lightly flour your surface and rolling pin. If the dough becomes sticky, return it to the fridge to chill.
Can I make this recipe nut-free?
This recipe is naturally nut-free. Just ensure all your ingredients, like flour and spices, havenโt been cross-contaminated.
Conclusion
Gingerbread Star Cookies are a delightful way to embrace the holiday spirit. Their festive shapes, warm spices, and customizable decorations make them a versatile treat for all occasions. Whether you bake them as a family tradition, for gifting, or as a centerpiece dessert, these cookies are sure to bring joy and warmth to your celebrations.
Print
Gingerbread Star Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gingerbread Star Cookies are a festive treat, perfect for the holiday season. These cookies are soft in the center, crisp on the edges, and richly flavored with molasses and warm spices.
Ingredients
For the Cookies:
- 2 and 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed dark brown sugar
- 2/3 cup (160ml) unsulphured molasses (do not use blackstrap molasses)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For the Icing:
- 1 and 1/2 cups (180g) powdered sugar
- 2 tablespoons milk (add more to reach desired consistency)
- 1 teaspoon light corn syrup
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough:
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In another bowl, beat the softened butter and dark brown sugar together on medium speed until creamy, about 2 minutes.
- Add the molasses, egg, and vanilla extract to the butter mixture; beat on medium speed until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
- Chill the Dough:
- Divide the dough in half and shape each portion into a disc. Wrap each disc tightly in plastic wrap.
- Refrigerate for at least 3 hours or up to 3 days. Chilling is mandatory for this dough to prevent the cookies from spreading.
- Roll and Cut:
- Preheat the oven to 350ยฐF (177ยฐC). Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness.
- Use star-shaped cookie cutters to cut out the cookies. Place them on the prepared baking sheets, about 1 inch apart.
- Bake:
- Bake the cookies for 8-10 minutes, until the edges are set and lightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Icing:
- In a medium bowl, whisk together the powdered sugar, milk, corn syrup, and vanilla extract until smooth.
- Adjust the consistency as needed by adding more milk to thin or more powdered sugar to thicken.
- Decorate:
- Once the cookies are completely cool, decorate them with the icing as desired.
- Allow the icing to set at room temperature; this may take several hours.
Notes
- Ensure the butter is at room temperature before beginning.
- Chilling the dough is crucial to maintain the shape of the cookies during baking.
- Store decorated cookies in an airtight container at room temperature for up to a week.
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