White Chocolate Gingerbread Star Cookies
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5
3 reviews
Excellent
White Chocolate Gingerbread Star Cookies
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These soft and chewy star shaped cookies make for the perfect holiday treat. They are brimming with spices and perfectly paired with that sweet and creamy white chocolate coating. It's a gingerbread cookie recipe you won't want to lose!
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Ingredients
- 3 cups (425g) all-purpose flour
- 1 Tbsp ground ginger
- 2 tsp cinnamon ground
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves ground
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (165g) dark brown sugar packed
- 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
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl.
- Mix in egg yolk and vanilla then mix in molasses and 1 Tbsp milk.
- With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional 1 Tbsp milk as needed just to bring dough together.
- Divide dough into two equal portions then roll each portion out evenly just slightly over 1/4-inch thickness between two sheets of parchment paper (roll into more of a oblong or rectangular shape so it will fit on a cookie sheet).
- Chill on a cookie sheet in freezer 20 minutes (or about 1 hour or fridge), or until firm then cut into star shapes using cookie cutter.
- Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to a cookie sheet, spacing cookies about 1-inch apart. Bake in preheated oven 8 minutes or until slightly set (they should leave a slight indentation when touched).
- Repeat process with remaining cookies. Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely.
- Once cookies are cool, place white chocolate in a small microwave safe mixing bowl. Heat in microwave on 50% power in 20 second increments stirring well between intervals until melted and smooth.
- If drizzling white chocolate over cookies transfer to a resealable bag, cut one small tip from one corner and drizzle over cookies. Or dip or spread white chocolate over half of the cookie.
- Sprinkle with white sparkling sugar sprinkles and let chocolate set at room temperature. Store cookies in an airtight container.
- *If you only plan on drizzling the white chocolate then you'll only need 4 oz. If you plan on dipping or spreading white chocolate over cookies you'll need about 10 oz.
- Recipe source: cookie dough adapted from my gingerbread men, design inspired by Sally's star cookies.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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