Ginger Stars

Total Time:
2 hr 10 min
1 hr 55 min
15 min

36 cookies

  • 8 ounces cream cheese, softened
  • 2 sticks unsalted butter, softened
  • 1/3 cup granulated sugar
  • 2 teaspoons grated peeled fresh ginger
  • Pinch of salt
  • 2 cups all-purpose flour, plus more for dusting
  • 1 large egg
  • 1/2 cup minced crystallized ginger
  • Coarse sugar crystals, for decorating
  • Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl with a mixer until light and fluffy. Add the flour and mix until combined. Turn the dough out onto a sheet of plastic wrap and pat into a 1-inch-thick rectangle. Wrap in the plastic wrap and refrigerate until firm, about 1 hour.

  • Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough into a 1/8-inch-thick rectangle, then fold into thirds like a letter. Roll out again to about 1/3 inch thick. Cut into stars using 1 1/2-to-2-inch cookie cutters and place 1 inch apart on the prepared baking sheets. Reroll the scraps and repeat. (Refrigerate the dough if it gets too soft.)

  • Beat the egg and 1 tablespoon water in a small bowl. Lightly brush the cookies with the egg wash, then sprinkle with the crystallized ginger and coarse sugar. Refrigerate the cookies until firm, about 20 minutes.

  • Preheat the oven to 350 degrees F. Bake until the cookies are slightly puffed and golden brown, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 3 days.

  • Photograph by Steve Giralt

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    This recipe is featured in:

    12 Days of Cookies