Twinkling Ginger Stars
Twinkling Ginger Stars Image

Twinkling Ginger Stars

Spice cookies just like Grandma used to make--buttery and crisp, so good they don't need frosting.

1 hr 30 min
03 hrs 15 min


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

How to make

  1. STEP 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. STEP 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. STEP 3

    Heat oven to 375°F.

  4. STEP 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.

Tip #1

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

Tip #2

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

Tip #3


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


Explore reviews from
our online community

  June 04, 2015

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.

— says Dawn
  December 08, 2011

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

— says Peggi
  December 05, 2011

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.

— says Deanne B.
  December 21, 2010

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.

— says stephanie
  December 11, 2008

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.

— says Sandra
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