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.

Rating

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

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.

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.

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.

Rating

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

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