Twinkling Ginger Stars

Twinkling Ginger Stars
55
5 Reviews
Spice cookies just like Grandma used to make--buttery and crisp, so good they don't need frosting.
1:30
Prep Time
3:15
Total Time
84 cookies

Ingredients

1 1/4 cups
sugar
1 cup
Land O Lakes® Butter, softened
1
large Land O Lakes® Egg
3 tablespoons
dark corn syrup or molasses
1 teaspoon
vanilla
3 cups
all-purpose flour
1 1/2 teaspoons
baking soda
2 teaspoons
ground cinnamon
1 teaspoon
ground ginger
1/4 teaspoon
salt
1/4 teaspoon
ground cloves
Powdered sugar

Directions

  1. Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup and vanilla; continue beating until well mixed. Add all remaining ingredients except powdered sugar; beat at low speed until well mixed.
  2. Divide dough into thirds. Shape each third into round ball; flatten to 1/2-inch thickness. Wrap in plastic food wrap. Refrigerate 1-2 hours until firm or up to 3 days.
  3. Heat oven to 375°F.
  4. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 to 3-inch star cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely. Sift powdered sugar over cooled cookies.

Recipe Tips

- Store cookies in a loosely covered container at room temperature up to 1 week or freeze up to 2 months in an airtight container.

- If dough is too firm for rolling, let stand at room temperature until just soft enough to roll.

Nutrition Facts (1 cookie)

Calories
50
Cholesterol
10mg
Carbohydrates
7g
Protein
<1g
Fat
2g
Sodium
50mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I divide this recipe into 3 logs, chill them, and simply slice them into 2 dozen per log. Bake as directed. Simple, easy, and delicious anytime.

Posted June 04, 2015 by Dawn

Rating

The best ginger cookie recipe ever. I t is a holiday staple around our house now.

Posted December 08, 2011 by Peggi

Rating

This recipe makes delicious cookies and I have emailed or shared it with at least three people in the past two weeks. I used the dark corn syrup instead of molasses. One recipe made 4 - 5 dozen 4 inch gingerbread men.

Posted December 05, 2011 by Deanne B.

Rating

I have to be the Queen of these cookies. I have been making them for 10 years, every December.When I lived in NYC I sent them West. Now I mail them East and points further North from where I live in California. Everybody loves them. I'm late this year. About to start mt first batch.

Posted December 21, 2010 by stephanie

Rating

I found the dough to be too dry so I just added a little water to make pliable. I would cut the flour down to 2 1/2 cups next time. I also added a 1/2 tsp. of cardamom. It was a very nice and tasty cookie. I will be adding this to my Christmas baking list for the years to come.

Posted December 11, 2008 by Sandra

Rating

Easy to make, easy to roll out and cut. Taste was exceptional.

Posted December 10, 2008 by Dorie

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