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Gingerbread Stars

(37)
  4 reviews
  • 45 min prep time
  • 1 hr 35 min total time
  • 9 ingredients
  • 28 servings
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Move over, plain gingerbread cookies! These gingerbread stars are tasty and a beautiful addition to the cookie plate.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3
tablespoons mild molasses
1/2
cup all-purpose flour
3/4
teaspoon ground cinnamon
3/4
teaspoon ground ginger
1/2
teaspoon ground allspice
1/4
teaspoon ground cloves
1
cup white vanilla baking chips
1
tablespoon shortening

Steps

  • 1 In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until well blended. Divide dough in half; shape into 2 disks. Wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
  • 2 Heat oven to 350°F. On floured surface, using rolling pin, roll 1 dough disk 1/4 inch thick, adding additional flour as needed to prevent sticking. With floured 3-inch star-shaped cookie cutter, cut out stars. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining half of dough.
  • 3 Bake 8 to 10 minutes or until set and light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 4 In small microwavable bowl, microwave baking chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper or parchment-lined cookie sheet. Let stand about 30 minutes or until coating is set.
  • 1 In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until well blended. Divide dough in half; shape into 2 disks. Wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
  • 2 Heat oven to 350°F. On floured surface, using rolling pin, roll 1 dough disk 1/4 inch thick, adding additional flour as needed to prevent sticking. With floured 3-inch star-shaped cookie cutter, cut out stars. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining half of dough.
  • 3 Bake 8 to 10 minutes or until set and light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 4 In small microwavable bowl, microwave baking chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper or parchment-lined cookie sheet. Let stand about 30 minutes or until coating is set.

Expert Tips

If the baking chip coating mixture starts to firm up while dipping the cookies, simply microwave 10 to 15 seconds to melt again. Additional shortening can be added for easier dipping, if needed.

To set up coating faster, refrigerate cookies about 10 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
120
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
60mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
11g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
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 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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