There’s something magical about gingerbread—the warm spices, the deep molasses flavor, and that unmistakable holiday aroma filling the kitchen. These Gingerbread Star Cookies are crisp on the edges, chewy in the center, and packed with cozy spice in every bite. Whether you’re baking them for a holiday gathering, a fun decorating session, or just to have a little sweet treat with your coffee, these cookies bring all the festive cheer.
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Trust me, one batch won’t be enough!
Why You’ll Love This Recipe
- Perfectly Spiced: A warm blend of cinnamon, ginger, and cloves makes every bite irresistible.
- Crispy & Chewy: The best of both worlds—slightly crisp edges with a soft, chewy center.
- Great for Decorating: These sturdy cookies hold their shape beautifully, making them perfect for icing and sprinkles.
- Make-Ahead Friendly: The dough chills well and can be made in advance.
- Festive & Fun: A must-have for holiday baking, cookie exchanges, or edible gifts!
Ingredients in Gingerbread Star Cookies
Here’s what makes these cookies so flavorful and festive:
- Flour: The base that gives these cookies structure.
- Brown Sugar: Adds a deep caramel-like sweetness and chewiness.
- Molasses: The key to that classic gingerbread taste—rich, deep, and slightly smoky.
- Butter: Creates a tender, melt-in-your-mouth texture.
- Egg: Helps bind everything together.
- Baking Soda: Gives the cookies a slight lift for the perfect bite.
- Spices (Ginger, Cinnamon, Cloves, Nutmeg): The ultimate warm spice blend for bold, cozy flavors.
- Salt: Enhances all the other flavors and balances the sweetness.
- Vanilla Extract: Adds a touch of warmth and depth.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Mix the Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, and all the spices.
Cream the Butter & Sugar: In another bowl, beat the butter and brown sugar until light and fluffy. This step creates the perfect cookie texture.
Add the Wet Ingredients: Mix in the egg, molasses, and vanilla until smooth and well combined.
Combine & Chill: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Wrap and chill for at least 1 hour (this helps with rolling and enhances the flavor).
Roll & Cut: Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface and cut out star shapes using cookie cutters.
Bake: Place the cookies on a lined baking sheet and bake for 8-10 minutes, or until the edges are slightly firm. Let cool before decorating.
Decorate & Enjoy: Have fun decorating with royal icing, sprinkles, or a dusting of powdered sugar!
How to Serve Gingerbread Star Cookies
- With a Cup of Tea or Coffee: The warm spices pair beautifully with a hot drink.
- As a Holiday Gift: Pack them in festive boxes or tins for a sweet homemade gift.
- On a Dessert Platter: Perfect alongside other holiday cookies and treats.
- Decorate with Kids: Set up a fun icing and sprinkle station for a festive activity.
Additional Tips
- Chill the Dough: Chilling prevents spreading and makes the dough easier to handle.
- For Softer Cookies: Bake for the shorter end of the time range and slightly underbake.
- For Crispier Cookies: Roll the dough thinner and bake a bit longer.
- Make-Ahead Dough: Store in the fridge for up to 3 days or freeze for up to 3 months.
- Use Different Shapes: While stars are fun, any cookie cutter shape works!
FAQ Section
Q1: Can I make these cookies gluten-free?
A1: Yes! Use a 1:1 gluten-free flour blend for the best results.
Q2: Can I use blackstrap molasses?
A2: It’s stronger and more bitter than regular molasses, so I recommend using regular unsulphured molasses for the best flavor.
Q3: How do I store these cookies?
A3: Store in an airtight container at room temperature for up to a week.
Q4: Can I freeze the baked cookies?
A4: Yes! Freeze undecorated cookies in a sealed container for up to 3 months.
Q5: Can I decorate these with royal icing?
A5: Absolutely! They hold icing beautifully, making them perfect for decorating.
Q6: How do I prevent the cookies from spreading?
A6: Make sure to chill the dough and avoid overworking it when rolling.
Q7: Can I use margarine instead of butter?
A7: Butter gives the best flavor and texture, but margarine can work in a pinch.
Q8: What’s the best way to roll out the dough?
A8: Roll between two sheets of parchment paper to prevent sticking.
Q9: Can I add other flavors to the dough?
A9: Yes! A bit of orange zest or a splash of almond extract adds a nice twist.
Q10: What icing works best for decorating?
A10: Royal icing is the best for detailed designs, while a simple powdered sugar glaze works well for a quick drizzle.
Final Thoughts
These Gingerbread Star Cookies are the ultimate festive treat—full of warm spices, rich molasses flavor, and that classic holiday nostalgia. Whether you’re baking them for fun, gifting them to loved ones, or just treating yourself, they’re sure to bring joy with every bite. Happy baking!
Print
Gingerbread Star Cookies
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Star Cookies are soft, warmly spiced, and hold their shape perfectly without spreading. No royal icing needed a secret ingredient keeps the glaze glossy and beautiful. Easy to decorate and perfect for holiday cookie trays!
Ingredients
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar (packed)
- 1/4 cup + 2 tbsp molasses
- 1 large egg
- 2 tsp vanilla extract
For the Icing:
- 1 1/2 cups powdered sugar
- 2 tbsp milk (or as needed)
- 1 tsp light corn syrup
- 1/2 tsp vanilla extract
Instructions
1. Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, salt, cloves, and nutmeg.
- In a large bowl, beat butter and brown sugar with an electric mixer for 3 minutes, until creamy.
- Add molasses, egg, and vanilla extract; mix to combine.
- Gradually add the flour mixture, mixing on low speed until a dough forms.
- Divide dough in half, shape into disks, and wrap in plastic wrap.
- Refrigerate for at least 4 hours (or up to 2 days).
2. Cut and Bake:
- Line two baking sheets with parchment paper.
- Roll out one disk of dough on a lightly floured surface to ¼-inch thickness.
- Use star-shaped cookie cutters to cut out cookies.
- Transfer cutouts to the prepared baking sheets, leaving 1 inch between each.
- Chill the cutout cookies in the fridge for at least 1 hour.
- When ready, preheat the oven to 350°F.
- Bake one sheet at a time:
- Small stars: 9 minutes
- Medium stars: 10 minutes
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
3. Make the Icing:
- In a medium bowl, whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth.
- Adjust consistency if needed:
- Too thick? Add a little milk.
- Too thin? Add powdered sugar.
- Transfer to a piping bag or zip-top bag with a small snip at the corner.
- Pipe designs onto cookies, using a toothpick to smooth imperfections.
- If desired, sprinkle with decorations or stack smaller stars onto larger ones for a layered effect.
- Let icing fully harden before serving (several hours).
Notes
- Chilling the dough helps the cookies hold their shape while baking.
- For a glossier finish, let icing dry overnight before storing.
- Storage: Keep in an airtight container at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 7g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0 g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 7mg