Gingerbread Star Cookies

These lightly spicy Gingerbread Star Cookies are perfect for Christmas cookie plates or anytime you have a gingerbread craving! They cool to have softer centers and a crisp bite without being stiff or too hard.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Chilling time (minimum) + post baking cooling time 3 20

Total Time 3 45

Servings 4-inch cookies

Calories 106kcal

Author Toni Dash

Equipment

4-inch star cookie cutter

Ingredients

3 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
11/2 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Pinch kosher salt
1/2 cup unsalted butter room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 egg room temperature
1/4 cup molasses
1/4 cup canola oil

Instructions

In a large mixing bowl combine the flour, baking soda, ground ginger, cinnamon, cloves and salt. Whisk together.
3 cups all-purpose flour, 11/2 teaspoon baking soda, 1 tablespoon ground ginger, 1 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, Pinch kosher salt
In the bowl of a stand mixer fitted with paddle attachment beat the butter until fluffy. Add the sugars and beat until light and fluffy.
NOTE: an electric hand mixer may also be used however the dough becomes thick which may be difficult for a hand mixer.
1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup dark brown sugar
Add the egg, molasses and oil. Beat to combine.
1 egg, 1/4 cup molasses, 1/4 cup canola oil
Spoon the flour mixture into the wet ingredients and mix on medium speed to combine. Do not overmix.
When combined, transfer the dough onto plastic wrap and seal forming a dough ball. Flatten it on the top to make it easier to roll out after chilling.
Place in the refrigerator for at least 3 hours. This dough is great left overnight up to 3 days.
Preheat the oven to 350 degrees F. Line 2-3 large baking sheets with parchment paper or silicon baking mats.
NOTE: if reusing the same baking sheet allow to cool before adding a new batch of cookies to bake.
On a well floured surface or silicon mat roll out the cookie dough to 1/4 -inch thick. Flour the rolling pin as needed to prevent sticking.
Using a 4-inch star cookie cutter cut out stars and place them onto the prepared baking sheet with an inch in between the cookies.
Combine the dough scraps and roll out to cut more cookies until the dough is all used.
Bake for 9-11 minutes. Remove from the oven and allow cookies to remain on the cookie sheet for 5 minutes then transfer to a cooling rack to cool completely.
The cookies can be enjoyed as is or decorate with a simple glaze, royal icing with or without sprinkles and candies.

Notes

Pro Tips

Always spoon the flour into the measuring cup – do not scoop.
Start with room temperature butter and egg.
Keep the cookie dough cold for best rolling and cutting. If not cutting all the cookies out at once place the dough back into the refrigerator until cutting out cookies.
Always use cool baking sheets. If reusing the same baking sheet allow it to cool before adding more cut out cookies.
If in a hot or humid area separate the dough into two dough balls. Keep one in in the refrigerator while rolling out and cutting cookies from the first. This will ensure the dough never gets too warm.

How to Store

Once cookies have fully cooled or are done being decorated store in an airtight container at room temperature for up to 1 week. If decorated separating layers with parchment paper will keep them in best shape.

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