Ginger Stars
- Level: Easy
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 112
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 26
- Sodium
- 33
- Total: 2 hr 10 min
- Prep: 1 hr 55 min
- Cook: 15 min
Ingredients
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
Directions
- 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.