Sparkling Ginger Stars

A heavy sugar crust and the peppery bite of fresh ginger make these gingerbread cookies scrumptious. Be sure your spices are fresh; it will make a big taste difference here.

Yield: 2 dozen
Recipe from Oxmoor House

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup dark molasses
  • 1 egg yolk
  • 1 tablespoon grated lemon rind
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons whipping cream
  • 1 (3.25-oz.) jar coarse sparkling sugar (see note)

Preparation

  1. Combine first 7 ingredients in a medium bowl; stir until blended.
  2. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Beat in molasses, egg yolk, lemon rind, grated ginger, and vanilla. Stir in flour mixture; beat just until blended.
  3. Shape dough into a ball, and divide in half. Flatten each half into a round disk; wrap each in plastic wrap, and chill 2 1/2 hours until firm.
  4. Line 2 large baking sheets with parchment paper. Roll out dough, 1 section at a time, to 1/4" thickness on a lightly floured surface. Cut into star shapes, using a 4" cookie cutter. Place 1/2" apart on prepared baking sheets.
  5. Whisk together 1 egg and whipping cream; brush egg wash lightly over cookies. Sprinkle heavily with sparkling sugar.
  6. Bake at 325° for 17 minutes or until cookies are puffed and slightly darker around edges. Cool 2 minutes on baking sheets; remove with parchment paper to wire racks to cool completely.
  7. Note: Sparkling sugar can be purchased at gourmet grocery stores or cake decorating shops, or ordered from La Cuisine at 800-521-1176 or lacuisineus.com
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