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Gingerbread Star Cookies Recipe

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★★★★★

4.7 from 98 reviews

These Gingerbread Star Cookies are a delightful holiday treat featuring a perfect blend of warm spices and rich molasses. Rolled out and cut into charming star shapes, these cookies are baked to a tender, chewy texture and beautifully decorated with smooth, sweet icing, making them ideal for festive occasions or cozy winter gatherings.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Icing

  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk (or as needed)
  • 1 teaspoon light corn syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make cookie dough: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, salt, ground cloves, and freshly grated nutmeg until well combined.
  2. Cream butter and sugar: In a large bowl, beat the unsalted butter and dark brown sugar using an electric mixer for about 3 minutes until the mixture is creamy and fluffy, creating a smooth base for the dough.
  3. Add wet ingredients: Add the molasses, egg, and vanilla extract to the butter mixture. Beat again until combined and smooth.
  4. Combine dry and wet mixtures: Gradually add the flour mixture to the wet ingredients and mix on low speed until a cohesive dough forms without overmixing.
  5. Chill the dough: Divide the dough into two equal parts and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 4 hours or up to 2 days to allow the dough to firm up.
  6. Roll out dough: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. On a lightly floured surface, roll out one disk of chilled dough to about 1/4-inch thickness.
  7. Cut cookie shapes: Use medium and small star cookie cutters to cut out star shapes from the dough. Carefully transfer the cutouts to the prepared baking sheets, spacing them about an inch apart. Gather and reroll scraps once to maximize dough usage. For even baking, place cookies of the same size on the same baking sheet when baking multiple sizes.
  8. Chill before baking: Place the baking sheets with the cut cookie shapes back into the fridge and chill for at least 1 hour to help maintain shape during baking.
  9. Bake the cookies: Bake the cookies one sheet at a time in the preheated oven. Smaller star shapes require about 9 minutes, while medium stars bake for about 10 minutes. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  10. Prepare icing: In a medium bowl, mix powdered sugar, milk, light corn syrup, and vanilla extract until smooth. The consistency should be thick yet pipeable. Adjust with small amounts of milk or powdered sugar to achieve desired thickness.
  11. Decorate cookies: Transfer icing to a piping bag or a zip-top bag with a small corner snipped. Optionally attach a Wilton #5 tip for finer details. Pipe icing onto cooled cookies. Use a toothpick to smooth out the icing and fix imperfections. Add sprinkles if desired.
  12. Create twin stars (optional): For a layered effect, spread icing on a medium star and a small star then immediately place the small star on top of the medium one. Finish with sprinkles on top.
  13. Allow icing to set: Let the decorated cookies sit until the icing hardens fully, which takes several hours, before serving or storing.

Notes

  • Chilling the dough before and after cutting helps the cookies keep their star shape and prevents spreading during baking.
  • Using parchment paper on baking sheets ensures easy cookie removal and even baking.
  • Adjust icing consistency by adding milk to thin or powdered sugar to thicken as needed for perfect piping results.
  • Cookies keep well in an airtight container at room temperature for up to one week.
  • To intensify spice flavor, toast ground spices lightly before mixing into flour.

Keywords: gingerbread cookies, star-shaped cookies, molasses cookies, holiday cookies, spiced cookies, decorated cookies

Find it online: https://reemcook.com/gingerbread-star-cookies-recipe/