Ginger Cookie Stars!. Repeat with remaining half of dough. Once all batter is combined, divide dough in half, and wrap with plastic. Place the stars onto the prepared baking sheets, leaving a little space between them. To make the icing simply combine powdered sugar with milk and vanilla extract if used. Star Gingerbread Cookies - the sweet and spicy Christmas cookie recipe you are all looking for.
Gingerbread cookies with molasses, ginger, cinnamon and nutmeg are a Christmas classic.
But, if you are bored with a traditional gingerbread man, I suggest you make these cute gingerbread stars with white icing, instead.
Beat in the egg, then stir in the water and molasses.
You can cook Ginger Cookie Stars! using 7 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Ginger Cookie Stars!
- It's 600 Grams of Self Raising Flour.
- Prepare 300 Grams of Butter.
- It's 300 Grams of Sugar.
- You need 3 Tablespoons of Ground Ginger.
- Prepare 4 teaspoons of Ground Cinnamon.
- Prepare 1 packet of Clear Mints (Clear fruit sweets!).
- You need 1 of little warm water.
Gradually stir the sifted ingredients into the molasses mixture. Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then flood each cookie with more icing to cover. Sift edible silver dust over cookies.
Ginger Cookie Stars! step by step
- Sift Flour into a bowl. Add spices and mix. Add Sugar and Butter, then rub mix between fingertips to resemble breadcrumbs..
- Either put in a mixer, or use a wooden spoon, then add a little warm water and mix into a soft dough..
- Turn out onto a floured board and knead until completely combined and smooth. Place in the fridge for at least 20-30 minutes..
- Meanwhile Butter enough flat trays to take about 20 cookies....
- Place chilled dough onto a floured board and roll out to about 0.50 cams thick. Cut stars in sets of two, one top, one bottom. Use a smaller cutter on one set, removing centre pastry..
- Place one top onto each bottom, using a flat knife or spatula. Place into the buttered trays. Press Pieces lightly to seal together, then put 1-2 sweets into the centres..
- Cook in a medium - hot oven for 15-20 minutes until golden brown and the sweets have melted. Remove from trays after 5 minutes cool- down and put on cooling rack..
- Box in an airtight container when cool. Will keep up to about three weeks(if they last that long!) enjoy!.
In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. These are ok cookies in general but not good ginger cookies. Texture and other aspects of the cookie are good though. I hate to cast a negative vote among all the five-star ratings, but I thought the crystallized ginger in this recipe was too much!