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
Units
Scale
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 350°F (177°C). 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.