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White Chocolate Gingerbread Star Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 56 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 30 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These White Chocolate Gingerbread Star Cookies are a festive and flavorful treat perfect for the holiday season. Featuring a spiced gingerbread dough infused with warming spices like ginger, cinnamon, and cloves, these cookies offer the classic taste of gingerbread with a delightful twist of creamy white chocolate. Whether drizzled, dipped, or spread with white chocolate, and finished with sparkling sugar sprinkles, these star-shaped cookies combine chewy texture and sweet elegance for a perfect seasonal dessert.

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

Finishing

  • 4 – 10 oz. white chocolate, chopped*
  • White sparkling sugar sprinkles (for garnish)

Instructions

  1. Preheat and mix dry ingredients: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt for about 20 seconds, then set aside.
  2. Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, cream the dark brown sugar and softened butter together until well combined. Stop occasionally to scrape down the sides of the bowl to ensure an even mix.
  3. Add egg yolk, vanilla, molasses, and milk: Mix in the egg yolk and vanilla extract, then add the molasses and 1 tablespoon of milk to the mixture, blending well.
  4. Combine dry and wet ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Add an additional 1 tablespoon of milk as needed until the dough comes together smoothly.
  5. Roll out the dough: Divide the dough into two equal parts. Roll each portion out evenly to just over 1/4-inch thickness between two sheets of parchment paper, shaping it into a rough oblong or rectangle to fit your cookie sheet.
  6. Chill the dough: Place the rolled dough on a cookie sheet and chill in the freezer for 20 minutes or refrigerate for about 1 hour until firm enough to cut.
  7. Cut into stars: Using a star-shaped cookie cutter, cut the chilled dough into star shapes. Carefully transfer the stars onto a cookie sheet lined with parchment paper, spacing them about 1 inch apart.
  8. Bake the cookies: Bake the cookies in the preheated oven for about 8 minutes or until they are slightly set but still soft enough to leave a slight indentation when touched.
  9. Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
  10. Melt the white chocolate: Place the chopped white chocolate in a microwave-safe bowl. Heat on 50% power in 20-second increments, stirring between each, until smooth and fully melted.
  11. Decorate the cookies: For drizzling, transfer melted chocolate to a resealable bag, snip a small corner, and drizzle over the cooled cookies. Alternatively, dip or spread white chocolate over half of each cookie.
  12. Add sprinkles and set: Sprinkle white sparkling sugar sprinkles over the chocolate before it sets. Allow the chocolate to firm up at room temperature.
  13. Store the cookies: Once set, store the decorated cookies in an airtight container to keep them fresh.
  14. Note on white chocolate quantity: Use about 4 oz. if only drizzling the chocolate, but up to 10 oz. if dipping or spreading it over the cookies.

Notes

  • Ensure the butter is softened but still firm to achieve the perfect cookie texture.
  • Chilling the dough is essential to avoid spreading during baking and to retain star shapes.
  • Adjust milk quantity carefully to bring the dough together without making it too sticky.
  • White chocolate can be melted gently using a double boiler if preferred over the microwave.
  • These cookies keep well in an airtight container at room temperature for up to one week.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 9g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 0.5g
  • Protein: 1.2g
  • Cholesterol: 22mg

Find it online: https://yumyy.com/white-chocolate-gingerbread-star-cookies-recipe/