Name: Gingerbread Star Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 9 h 10 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1/4 teaspoon freshly grated nutmeg; 1/2 cup unsalted butter; 1/2 cup dark brown sugar (packed); 1/4 cup + 2 tablespoons molasses; 1 large egg; 2 teaspoons vanilla extract; 1 1/2 cups powdered sugar; 2 tablespoons milk (or as needed); 1 teaspoon light corn syrup; 1/2 teaspoon vanilla extract

Ingredients

2 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/2 cup unsalted butter

1/2 cup dark brown sugar (packed)

1/4 cup + 2 tablespoons molasses

1 large egg

2 teaspoons vanilla extract

1 1/2 cups powdered sugar

2 tablespoons milk (or as needed)

1 teaspoon light corn syrup

1/2 teaspoon vanilla extract

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, cloves, and freshly grated nutmeg until well combined.

Step 2: In a large bowl, beat the butter and dark brown sugar with an electric beater for about 3 minutes until creamy and fluffy.

Step 3: Add the molasses, egg, and vanilla extract to the butter mixture and beat until combined.

Step 4: Gradually mix the flour mixture into the wet ingredients on low speed until a smooth dough forms.

Step 5: Divide the dough in half, shape each half into a disk, and wrap with plastic wrap. Refrigerate for at least 4 hours or up to 2 days.

Step 6: When ready to bake, line two large baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness.

Step 7: Use star-shaped cookie cutters (medium and small sizes) to cut out as many stars as possible. Transfer the cutouts to the baking sheets, spacing them about an inch apart. Reroll scraps once to use all dough. For even baking, keep cookies of the same size on the same sheet.

Step 8: Chill the baking sheets with dough in the fridge for at least 1 hour. Meanwhile, preheat the oven to 350°F (175°C).

Step 9: Bake the cookies one sheet at a time: smaller stars for about 9 minutes, medium stars about 10 minutes. Let cookies cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.

Step 10: For the icing, combine powdered sugar, milk, corn syrup, and vanilla extract in a medium bowl. Stir until smooth and pipeable. Adjust consistency by adding milk (thin) or powdered sugar (thick) as needed.

Step 11: Transfer icing to a piping bag or a zip-top bag with a small corner snipped. For detailed piping, use a Wilton #5 tip.

Step 12: Pipe icing onto cooled cookies. Use a toothpick to smooth imperfections. Add sprinkles if desired for a festive look.

Step 13: To create twin stars, spread icing on a medium star and a small star, then immediately place the small star on top of the medium one and add sprinkles on top.

Step 14: Let the icing harden fully before serving, which usually takes several hours.

Tips & Variations

Use fresh spices for the brightest flavor, and feel free to adjust the ginger and cinnamon to your taste.

Chilling the dough and cut cookies before baking helps maintain sharp star shapes and prevents spreading.

If you prefer less sweetness, reduce the molasses slightly or omit sprinkles on the icing.

For a dairy-free version, substitute butter with a plant-based alternative and use a milk alternative.

Storage

Store cooled and fully iced cookies in an airtight container at room temperature for up to one week. They can also be frozen in a sealed container for up to 3 months. Allow frozen cookies to come to room temperature before icing or serving. Reheat gently if desired, but this is optional as they taste great at room temperature.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before rolling out and cutting the cookies. This actually improves the flavor and texture.

What if I don’t have corn syrup for the icing?

If you don’t have corn syrup, you can substitute with an equal amount of honey or omit it; however, corn syrup helps create a shiny finish and smooth texture in the icing.