Description
These White Chocolate Gingerbread Star Cookies perfectly combine the warm spices of traditional gingerbread with the sweet creaminess of white chocolate. Rolled out to a delicate thickness and baked to just-set perfection, these festive star-shaped cookies are finished with melted white chocolate drizzles or dips and sparkling sugar for an elegant holiday treat.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Decoration
- 4 – 10 oz. white chocolate, chopped* (4 oz. for drizzling, 10 oz. for dipping or spreading)
- White sparkling sugar sprinkles
Instructions
- Prepare dry ingredients: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt for about 20 seconds to combine. Set aside.
- Cream sugar and butter: In an electric stand mixer fitted with a paddle attachment, cream the packed dark brown sugar and softened unsalted butter together until well combined and fluffy, stopping occasionally to scrape down the bowl sides for even mixing.
- Add egg yolk and flavorings: Mix in the large egg yolk and vanilla extract until fully incorporated. Then add the unsulphured molasses along with 1 tablespoon of milk and blend well.
- Combine dry and wet ingredients: Set mixer to low speed and gradually add the dry ingredient mixture to the wet ingredients. Add the additional tablespoon of milk as needed to bring the dough together into a manageable consistency.
- Roll out the dough: Divide the dough into two equal portions. Roll each portion evenly between two sheets of parchment paper to just over 1/4-inch thickness. Shape into an oblong or rectangular form for better fit on cookie sheets.
- Chill the dough: Place the rolled dough on a cookie sheet and chill in the freezer for 20 minutes (or about 1 hour in the refrigerator) until firm enough for cutting.
- Cut cookies: Use a star-shaped cookie cutter to cut out star shapes from the chilled dough. Carefully remove cut cookies from parchment using a thin metal spatula or pastry scraper and transfer to a baking sheet, spacing about 1 inch apart.
- Bake cookies: Bake in the preheated 350°F oven for 8 minutes, or until the cookies are set but still yield a slight indentation when touched.
- Cool cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Melt white chocolate: Place chopped white chocolate in a small microwave-safe bowl. Heat at 50% power in 20 second intervals, stirring well between each, until melted smooth and creamy.
- Decorate cookies: For drizzling, transfer melted white chocolate to a resealable plastic bag, cut a small tip off one corner, and drizzle over cooled cookies. Alternatively, dip or spread white chocolate over half of each cookie.
- Add sprinkles and set: Sprinkle white sparkling sugar sprinkles over the chocolate while it is still wet. Let the chocolate set completely at room temperature.
- Store: Store the decorated cookies in an airtight container to maintain freshness.
- Note on chocolate quantity: Use 4 oz. white chocolate if just drizzling. Use about 10 oz. if dipping or spreading the chocolate on cookies.
Notes
- Chilling the dough is essential to keep the cookies firm and to make cutting shapes easier.
- You can customize the white chocolate decoration style based on preference: drizzle, dip, or spread.
- Store cookies in an airtight container to keep them fresh for up to a week.
- The recipe is adapted from a gingerbread men dough and inspired by Sally’s star cookie designs for a festive presentation.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
