Simple Gingerbread Stars

It’s a cold December night. The house is lit with candles and twinkly lights. The oven is on, warming the house, filling the kitchen with the smell of winter spices, baking the most delicious gingerbread cookies. For me, the holiday season wouldn’t be complete without these cookies. Gingerbread is one of those holiday essentials that pairs perfectly with a cup of tea or on its own to fill that sweet craving.

My family and I have been baking these cookies for years and years. The recipe originated from my great grandmother, thank god it got passed down to me. Baking cookies during the holidays is one of those activities that really makes me feel festive. I love the process of rolling out the dough and cutting out festive shapes, and then decorating them. These cookies are great for decorating. You can either decorate with royal icing after baking to create a more classic look or you can press sprinkles into the raw dough before baking to create a more personalized, fun look.

Sure, gingerbread has to taste great (which these do), but they also have to smell great (which these also do)! One of my favorite Christmas scents is the smell of these baking. They have the perfect blend of spices to create that classic gingerbread smell. After baking, they still manage to give off a magnificent scent that will lure you to where they are being stored and speak to you. “Eat all of us,” they whisper.

I know this recipe says gingerbread stars, however, you can use any shapes you want. Just know that the baking time may vary. Just a tip, try to stick to roughly the same size cutters so that they all bake evenly.

Simple Gingerbread Stars

Ingredients

  • 1 cup unsalted butter (room temp.)

  • 1 1/2 cup granulated sugar

  • 1 egg

  • Zest from one orange

  • 2 tbsp dark corn syrup

  • 3 cups flour

  • 2 tsp baking soda

  • 2 tsp cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp cloves

Directions

  1. Cream together butter, sugar, and egg until creamy. Scrape down sides of bowl.

  2. Cream in orange zest and corn syrup and scrape down sides.

  3. Combine dry ingredients in a bowl. Add to wet ingredients and combine on low speed until combined.

  4. Wrap dough in plastic wrap in a rectangle. (This makes it easier to roll out) Place in the fridge for at least 1 hour.

  5. Prepare 2 cookie sheets with parchment paper. Set aside. Lightly flour surface and roll out the dough into 1/4 of an inch thick. Cut out desired shapes and place on cookie sheets roughly 1.5 inches apart. Place in the fridge for at least 20 minutes. Put the leftover dough in the fridge, or place cut out shapes on a cookie sheet and place in the fridge until ready to use. While they are chilling, preheat oven to 375 F.

  6. Bake one sheet at a time for 8-10 minutes, rotating pan halfway through. Take out when edges start to brown and cookie collapses. Let cool on the tray for 1 minute before transferring to a cooling rack.

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