gingerbread stars

Nothing says 'Christmas cookie' like gingerbread.  It's a holiday classic, usually served up in the form of cute little men or candy-covered houses. 

This year I was inspired by a little star cookie cutter that I found at Dansk Gifts and decided it would be perfect for gingerbread.  Once the stars were baked I decided to dip them in white chocolate and add a pinch of candy sprinkles.  I must say, I'm pretty pleased with the result.  Something about the sprinkles and the gingerbread gives me the feeling of Christmas nostalgia...perfect for enjoying with a mug of hot chocolate or leaving out for Santa...

Gingerbread Stars

  • 6 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 4 tsp ginger
  • 4 tsp cinnamon
  • 1 1/2 tsp ground cloves
  • 1 tsp finely ground black pepper
  • 1 1/2 tsp sea salt
  • 2 large eggs
  • 1 cup molasses
  • 4-5 cups of white chocolate melting wafers
  • candy sprinkles

Mix flour, baking soda and baking powder together in a medium sized bowl and set aside.  Cream the butter with the brown sugar in the bowl of the stand mixer.  Add the ginger, cinnamon, cloves, pepper and salt and mix until thoroughly combined.  Scrape down the sides of the bowl and add the eggs and molasses.  Mix until well combined and fluffy.  With the mixer running on low, gradually add the dry ingredients and stir until the dough comes together into a ball.  Divide the dough into two portions, wrap it in plastic wrap and chill for at least one hour.

Preheat the oven to 350 F.  Roll out the dough to 1/4" on a lightly floured surface.  Cut out cookies with your favourite cookie cutter and place on a baking sheet covered in parchment paper, leaving about 1" between cookies.  Bake for 12-14 minutes, until the cookies are lightly browned and crisp.  Allow the cookies to cool on a cooling rack.

After the cookies are cooled, melt the chocolate over low heat (or in a double boiler or the microwave).  Line some cookie trays with parchment paper.  Dip half of each cookie into the chocolate.  Shake off the excess and place it on the prepared tray.  Don't wait too long before adding the sprinkles...I dipped about 5 cookies before sprinkling them then continuing with the chocolate. 

Recipe adapted from Martha Stewart