Gingerbread Star Cookies
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5
2 reviews
Excellent
Gingerbread Star Cookies
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Starry Night Gingerbread Cookies with royal icing are the perfect classic gingerbread cookie for your holiday assortment!
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Ingredients
dry ingredients
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 Tbsp ground ginger
- 1 Tbsp cocoa powder unsweetened
- 2 tsp cinnamon
- 1 tsp cloves
- 1/4 tsp nutmeg
wet ingredients
- 3/4 cup butter at room temperature, unsalted
- 3/4 cup light brown sugar packed
- 1 large egg at room temperature
- 1 cup molasses (not blackstrap)
royal icing
- 1/4 cup meringue powder or 2 egg whites
- 1/2 cup water warm
- 4 cups powdered sugar sifted
Instructions
- Line baking sheets with parchment paper.
- Whisk dry ingredients in a bowl to combine well.
- Cream butter and sugar together until light and fluffy, about 3 minutes. Beat in egg and molasses and mix until smooth.
- Gradually add the dry ingredients while mixing on low, and mix until the dough comes together.
- Turn out onto a floured surface and knead the dough a couple of times until it becomes smooth. Divide in two and form into disks. Wrap in plastic and chill for at least 3 hours, or overnight.
- Preheat oven to 350F
- Let the chilled dough sit on the counter for a few minutes to soften. Roll the dough out on a floured surface to about 1/4 inch. Note: you want your cookies nice and thick so they will be easy to dip in the frosting later.
- Cut out your cookies and place on a parchment or silpat line baking sheet.
- Bake for 10 minutes. They'll be slightly puffed and firm, with a few tiny cracks. Let the cookies cool on the baking sheet for a few minutes before moving them to a cooling rack.
- Let them cool completely before frosting.
royal icing
- Put the meringue powder and warm water into the clean bowl of a stand mixer (you can also use hand held beaters) and beat until foamy. If you are using egg whites, don't add the water yet.
- Slowly beat in the sugar until thick and glossy. Add water as necessary to thin the mixture to the consistency of pancake batter. It should be thick but pourable.
- Pour the icing into a wide shallow bowl and tap the bowl sharply on a hard surface to bring any bubbles to the suface. Stir to remove bubbles.
- Dip each cookie, head first, into the icing, making sure all surfaces make contact. Lift straight up and let the excess frosting drip off. The flip the cookie over and set on a drying rack.
- Add any embellishments while the frosting is wet. Then let the cookies fully harden before moving.
Notes
- These cookies made great ornaments!
- Just poke a hole in the tip of each cookie before baking. You can use a skewer or even a plastic straw.
- After dipping in royal icing, make sure the hole remains clear.
- When the cookies have fully dried, thread a thin ribbon or twine through each hole and knot to form a loop for hanging.
Nutrition Information
Show Details
Serving
1cookie
Calories
197kcal
(10%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
15mg
(5%)
Sodium
124mg
(5%)
Potassium
186mg
(4%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
126IU
(3%)
Vitamin C
0.01mg
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies, assorted sizes
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 197kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 124mg | 5% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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