Categorized:

  • Christmas
  • Cookies
  • Desserts

Tagged:

  • brown sugar
  • butter
  • cinnamon
  • cloves
  • eggs
  • flour
  • ginger
  • molasses
  • nutmeg
  • vanilla extract
  • white chocolate
White Chocolate Gingerbread Star Cookies - 1

White Chocolate Gingerbread Star Cookies

Ingredients

  • 3 cups (425g) all-purpose flour
  • 1 Tbsp ground ginger
  • 2 tsp ground cinnamong
  • 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*

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 .

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