
How To Make White Chocolate Gingerbread Star Cookies
The spiced taste of Gingerbread makes it unique compared to other cookies. Well, for this gingerbread cookie recipe, we shape it into a cute little star.
Serves:
Ingredients
- 3cupsall-purpose flour
- 1tbspground ginger
- 2tspground cinnamong
- ¼tspground nutmeg
- ¼tspground cloves
- ¾tspbaking powder
- ½tspbaking soda
- ½tspsalt
- ¾cuppacked dark brown sugar
- 10tbspunsalted butter,softened
- 1largeegg yolk
- 1 ½tspvanilla extract
- ½cupunsulphured molasses
- 1-2tbspmilk
- 4-10ozwhite chocolatechopped
Instructions
-
Preheat oven to 350 degrees F. In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt for 20 seconds, set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl.
-
Mix in egg yolk and vanilla then mix in molasses and 1 Tbsp milk.
-
With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional 1 Tbsp milk as needed just to bring dough together.
-
Divide dough into two equal portions then roll each portion out evenly just slightly over 1/4-inch thickness between two sheets of parchment paper (roll into more of a oblong or rectangular shape so it will fit on a cookie sheet).
-
Chill on a cookie sheet in freezer 20 minutes (or about 1 hour or fridge), or until firm then cut into star shapes using cookie cutter.
-
Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to a cookie sheet, spacing cookies about 1-inch apart. Bake in preheated oven 8 minutes or until slightly set (they should leave a slight indentation when touched).
-
Repeat process with remaining cookies. Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely.
-
Once cookies are cool, place white chocolate in a small microwave safe mixing bowl. Heat in microwave on 50% power in 20 second increments stirring well between intervals until melted and smooth.
-
If drizzling white chocolate over cookies transfer to a resealable bag, cut one small tip from one corner and drizzle over cookies. Or dip or spread white chocolate over half of the cookie.
-
Sprinkle with white sparkling sugar sprinkles and let chocolate set at room temperature. Store cookies in an airtight container.
Nutrition
- Calories:Â 1947.57kcal
- Fat:Â 6.76g
- Saturated Fat:Â 3.97g
- Trans Fat:Â 0.16g
- Monounsaturated Fat:Â 1.63g
- Polyunsaturated Fat:Â 0.51g
- Carbohydrates:Â 483.69g
- Fiber:Â 1.55g
- Sugar:Â 468.20g
- Protein:Â 2.20g
- Cholesterol:Â 17.17mg
- Sodium:Â 1819.18mg
- Calcium:Â 1242.00mg
- Potassium:Â 5290.73mg
- Iron:Â 18.95mg
- Vitamin A: 35.39µg
- Vitamin C:Â 0.09mg
Have your own special recipe to share? Submit Your Recipe Today!