Gingerbread Stars

Move over, plain gingerbread cookies! These Gingergread Stars are tasty and a beautiful addition to the cookie plate, too.

(36)
3 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 50 min
  • total time 1 hr 35 min
  • ingredients 3
  • servings 45
 

Ingredients

1
roll (30 oz) Pillsbury™ refrigerated gingerbread cookies
2
cups white vanilla baking chips
2
tablespoons shortening

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
  • 2 Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
  • 3 With floured 3-inch star-shaped cookie cutter, cut out dough stars. Gently brush excess flour from stars; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough.
  • 4 Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes.
  • 5 In 1-quart saucepan, heat baking chips and 2 tablespoons shortening over low heat about 4 minutes, stirring occasionally, until chips are melted and smooth. Remove from heat. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper-lined cookie sheet; refrigerate until vanilla coating is set, about 30 minutes.
  • 1 Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
  • 2 Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
  • 3 With floured 3-inch star-shaped cookie cutter, cut out dough stars. Gently brush excess flour from stars; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough.
  • 4 Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes.
  • 5 In 1-quart saucepan, heat baking chips and 2 tablespoons shortening over low heat about 4 minutes, stirring occasionally, until chips are melted and smooth. Remove from heat. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper-lined cookie sheet; refrigerate until vanilla coating is set, about 30 minutes.

EXPERT TIPS

toggle

Expert Tips

To melt the baking chips in the microwave, place them in small microwavable bowl with the shortening. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. If the mixture starts to firm up while dipping the cookies, simply microwave 10 to 15 seconds to melt again.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
140
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
20mg
20%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
2009 © and ®/™ of General Mills