Description
These Gingerbread Star Cookies are a festive holiday favorite with a delightful mix of warming spices and a soft, chewy texture. Perfect for decorating with royal icing or powdered sugar, these cookies add a touch of magic to your Christmas celebrations or any winter gathering.
Ingredients
Units
Scale
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1 large egg
- 1/2 cup (120ml) molasses
- 2 tsp vanilla extract
- 3 1/4 cups (410g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
For Decoration:
- Royal icing or powdered sugar
- Sprinkles or edible glitter (optional)
Instructions
- Make the Dough:
- In a large mixing bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the egg, molasses, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
- Chill the Dough:
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll and Cut:
- On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness.
- Use star-shaped cookie cutters to cut out shapes and place them on the prepared baking sheets, spacing them about 1 inch apart.
- Bake:
- Bake for 8-10 minutes, or until the edges are set but the centers still appear slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Decorate:
- Once the cookies are fully cooled, decorate with royal icing, a dusting of powdered sugar, or your favorite sprinkles.
Notes
- For crispier cookies, roll the dough thinner and bake for an extra 1-2 minutes.
- The dough can be frozen for up to 3 months; thaw in the refrigerator before rolling out.
- Store decorated cookies in an airtight container at room temperature for up to 1 week.