Name: White Chocolate Gingerbread Star Cookies Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups (425g) all-purpose flour; 1 Tbsp ground ginger; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 3/4 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup (165g) packed dark brown sugar; 10 Tbsp (142g) unsalted butter, softened slightly but still fairly firm; 1 large egg yolk; 1 1/2 tsp vanilla extract; 1/2 cup (172g) unsulphured molasses; 1 – 2 Tbsp milk; 4 – 10 oz. white chocolate, chopped* (4 oz. for drizzling, 10 oz. for dipping or spreading); White sparkling sugar sprinkles

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If you’re looking for a cookie that’s both festive and a little unexpected, then you’re going to fall head over heels for my White Chocolate Gingerbread Star Cookies Recipe. These cookies bring together the warm, cozy spices of traditional gingerbread with the creamy sweetness of white chocolate, and shaped into charming stars that feel just right for the holidays (or any time you want a little sparkle). Trust me, once you try this recipe, you’ll find yourself making them again and again!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The warm spices of gingerbread meet the delicate creaminess of white chocolate for a cookie that’s never too sweet or too spicy.
Easy to Make: The dough comes together quickly, and chilling the rolled dough makes cutting out the stars a breeze—even if you’re a bit impatient like me!
Versatile Decoration: Whether you drizzle, dip, or spread the white chocolate, it adds that gorgeous finishing touch that everyone raves about.
Makes a Crowd-Pleaser: I bring these to parties every year, and my family absolutely goes crazy for them—so I know yours will too.

White Chocolate Gingerbread Star Cookies Recipe - Recipe Step

Ingredients You’ll Need

The magic of this White Chocolate Gingerbread Star Cookies Recipe really comes down to the blend of spices and good quality molasses, paired with creamy butter and smooth white chocolate. When shopping, a few tip—grab fresh spices for that punch of warmth and a good unsulphured molasses for the rich depth it brings.

White Chocolate Gingerbread Star Cookies Recipe - Ingredients

All-purpose flour: The base that holds these cookies together with the right tenderness.
Ground ginger: The star spice that gives the classic gingerbread kick.
Ground cinnamon: Adds a cozy sweetness and aroma.
Ground nutmeg: A warm, slightly nutty spice to round out the flavor.
Ground cloves: Adds an extra layer of spice to keep the profile complex.
Baking powder & baking soda: These ensure your cookies have just the right rise and texture.
Salt: Enhances flavors and balances sweetness.
Dark brown sugar: Packed with molasses, it keeps the cookie moist and rich.
Unsalted butter: Slightly softened but still firm for perfect creaming.
Egg yolk: For richness and binding.
Vanilla extract: A subtle sweetness that complements the spices.
Unsulphured molasses: The heart of gingerbread flavor—don’t skip or substitute!
Milk: Helps bring the dough together and ensures tender cookies.
White chocolate: Chopped for melting; I prefer good quality bars for smooth texture and pure flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this White Chocolate Gingerbread Star Cookies Recipe is flexible for different tastes and occasions. I often tweak it based on what I feel like or what ingredients I have on hand. Feel free to make it your own!

Spiced Up: Add a pinch of ground cardamom or even black pepper to boost the spice complexity—my family once asked if I added “secret ingredients” and it was just my little twist!
Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free blend, but watch your dough’s consistency closely—it might need a slightly different amount of milk.
White Chocolate-Free: If you’re not a fan of white chocolate, you can drizzle dark or milk chocolate instead. Just melt it the same way and decorate away.
Festive Shapes: While stars are perfect for the holidays, I’ve also used hearts and snowflakes depending on the season—it’s always fun to mix it up.

How to Make White Chocolate Gingerbread Star Cookies Recipe

Step 1: Get Your Dry Ingredients Ready

First, preheat your oven to 350°F (175°C). Then whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. I like to do this in a big mixing bowl so the spices are evenly distributed—this really helps every cookie have that perfect blend of gingerbread flavor.

Step 2: Cream Butter and Sugar

In your stand mixer (or hand mixer if that’s what you have), cream the packed dark brown sugar and slightly softened butter on medium speed. Don’t rush this part—even though I’m usually all about fast prep, spending a couple of minutes here makes the cookies beautifully tender. Scrape down the sides a few times to keep things even.

Step 3: Add Wet Ingredients

Mix in the egg yolk and vanilla extract until combined, then slowly stir in the molasses along with 1 tablespoon of milk. The molasses is what gives gingerbread its signature deep flavor, so don’t skip it!

Step 4: Combine Wet and Dry Mixtures to Form Dough

With the mixer on low speed, gradually add the dry ingredients to the wet until just combined. You might need to add up to 1 more tablespoon of milk to get the dough to come together but keep an eye on not adding too much—you want a firm but pliable dough that’s easy to roll out.

Step 5: Chill and Roll Out the Dough

Divide your dough into two portions. Roll each out between two sheets of parchment paper to just over ¼ inch thick, aiming for a rectangular shape so it fits nicely on your cookie sheet. Pop them into the freezer for 20 minutes (or chill in the fridge for about an hour if you have the patience). This chilling step is key to making the dough easier to cut into perfect star shapes and stopping cookies from spreading too much while baking.

Step 6: Cut and Bake

Use a star-shaped cookie cutter to cut out as many cookies as you can from your dough. I find using a thin metal spatula or pastry scraper helps transfer the delicate stars onto the cookie sheet without breaking. Arrange your cookies about 1 inch apart on the baking sheet and bake for 8 minutes or until they’re just set but still a little soft—in the middle, you want to see a slight indentation when gently touched.

Step 7: Cool Before Decorating

Let your cookies rest on the baking sheet for 2 minutes, then move to a wire rack to cool completely. Don’t rush this step—trying to decorate warm cookies can lead to melted chocolate and sad, saggy stars.

Step 8: Melt and Decorate with White Chocolate

Melt your chopped white chocolate gently in the microwave at 50% power. I heat for 20-second bursts, stirring in between until it’s silky smooth. Then you’ve got options: drizzle the chocolate from a small corner of a resealable bag for pretty thin lines, dip half the cookie for a more decadent bite, or spread it with a butterknife. I love sprinkling white sparkling sugar on top right after to add festive sparkle!

Pro Tips for Making White Chocolate Gingerbread Star Cookies Recipe

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Chill Makes Perfect: I learned the hard way that chilling the rolled dough before cutting is non-negotiable for clean star shapes and less spreading.
Don’t Overbake: They look barely done at 8 minutes, but that’s exactly what you want for chewy, tender cookies.
Use Parchment for Easy Cleanup: Rolling between parchment sheets saves you from sticky dough battles and keeps your kitchen less messy.
Melt White Chocolate Slowly: Overheating makes white chocolate grainy—taking it slow in short microwave intervals ensures glossy, dip-worthy chocolate every time.

How to Serve White Chocolate Gingerbread Star Cookies Recipe

White Chocolate Gingerbread Star Cookies Recipe - Serving

Garnishes

I totally adore topping these cookies with white sparkling sugar or edible glitter—it gives them that magical “wow” factor, especially if you’re gifting or hosting. Sometimes, I even add tiny silver dragees for a classy touch, but that’s totally optional if you want to keep things simple.

Side Dishes

These star cookies are incredible with a mug of hot chai tea or rich peppermint hot chocolate—both complement the warm spices perfectly. I’ve also served them alongside a mild cream cheese frosting dip for an extra indulgence, which my kids absolutely loved.

Creative Ways to Present

For holiday parties, I love arranging these cookies on a large white platter sprinkled with fresh rosemary sprigs and cranberries to echo the colors and scents of Christmas. Another favorite is stacking them in clear cellophane bags tied with rustic twine—instant homemade gift magic! If you’re feeling artsy, try layering cookie boxes with parchment paper and tying with a shiny ribbon.

Make Ahead and Storage

Storing Leftovers

After they’re completely cooled and decorated, I store my cookies in an airtight container at room temperature. They stay fresh for up to a week, and honestly, they never last that long around my house! If you want to keep them soft, layering cookies between sheets of parchment paper can help prevent sticking.

Freezing

Whenever I make a big batch, I’ll freeze the baked cookies without the white chocolate first, wrapped tightly in plastic and placed in an airtight container. When I’m ready to enjoy them, I thaw at room temp and re-melt fresh white chocolate to decorate. This way, your cookies taste just-baked even weeks later.

Reheating

If you want to refresh slightly stale cookies, I pop them in the microwave for 8-10 seconds wrapped in a damp paper towel—it gives them a moment of soft, freshly-baked warmth without melting the chocolate too much.

FAQs

Can I use a different shape instead of stars?

Absolutely! While stars are festive and classic for this recipe, you can use hearts, snowflakes, or any cookie cutters you have on hand. Just remember to chill the dough well to help the shapes hold up during baking.
How do I prevent the white chocolate from seizing?

White chocolate can seize if overheated or exposed to water. Be sure to melt it slowly in short bursts at 50% microwave power, stirring well between each session, and keep all your utensils dry for the smoothest chocolate coating.
Can I make this dough ahead of time?

Yes! You can prepare the dough, wrap it tightly, and refrigerate for up to 3 days. Just bring it to room temperature for a bit before rolling out, or chill it again for a firmer feel that’s easier to cut.
Is it okay to substitute the molasses?

Molasses is key to capturing that classic gingerbread flavor and chewy texture, so I recommend using unsulphured molasses specifically. Substitutes like honey or maple syrup won’t give the same depth and may alter the texture noticeably.
Can I make dairy-free or vegan versions?

For dairy-free, you can substitute vegan butter and use a dairy-free white chocolate alternative. For vegan versions, you might replace the egg yolk with a flax or chia egg and check that your chocolate and other ingredients are vegan-friendly.

Final Thoughts

To me, this White Chocolate Gingerbread Star Cookies Recipe is like a warm hug during chilly days—comforting, sweet, and just a little bit magical. I love sharing them with friends and family because they’re special enough to impress but simple enough to make any time you want a delicious treat. Give this recipe a try—you’ll be amazed how such classic flavors combined with luscious white chocolate can turn an ordinary cookie into a standout favorite. Happy baking!