DESSERTS

White Chocolate Gingerbread Star Cookies: 5 Festive Tips

by basmer

29 de November de 2025

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White Chocolate Gingerbread Star cookies are a delightful treat that perfectly encapsulates the essence of the holiday season. These cookies combine the warming spices of traditional gingerbread with the sweet, creamy goodness of white chocolate. As the aroma fills your kitchen, you’ll be transported to a festive wonderland, and each bite offers a harmonious balance of flavors that will make your heart sing.

Why You’ll Love This White Chocolate Gingerbread Star

There are several reasons to adore this White Chocolate Gingerbread Star cookie recipe. First, they make a stunning presentation, perfect for holiday gatherings and gift-giving. Second, the unique combination of spices like ground ginger, cinnamon, and cloves elevates the classic gingerbread flavor profile. Third, the addition of white chocolate creates a delightful contrast, transforming a simple cookie into a festive gingerbread white chocolate treat. Moreover, these cookies are versatile; you can decorate them beautifully or keep them simple. They are also easy to customize, allowing you to explore unique gingerbread star variations. Lastly, they’re suitable for vegetarians, making them a great option for various dietary preferences.

Ingredients for White Chocolate Gingerbread Star

Gather these items:

3 cups (425g) all-purpose flour
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (165g) packed dark brown sugar
10 Tbsp (142g) unsalted butter, softened slightly but still fairly firm
1 large egg yolk
1 1/2 tsp vanilla extract
1/2 cup (172g) unsulphured molasses
1 – 2 Tbsp milk
4 – 10 oz. white chocolate, chopped
White sparkling sugar sprinkles

How to Make White Chocolate Gingerbread Star Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt for about 20 seconds to combine. Set aside.
Step 2: In an electric stand mixer fitted with a paddle attachment, cream the packed dark brown sugar and softened unsalted butter together until well combined and fluffy, stopping occasionally to scrape down the bowl sides for even mixing.
Step 3: Mix in the large egg yolk and vanilla extract until fully incorporated. Then add the unsulphured molasses along with 1 tablespoon of milk and blend well.
Step 4: Set mixer to low speed and gradually add the dry ingredient mixture to the wet ingredients. Add the additional tablespoon of milk as needed to bring the dough together into a manageable consistency.
Step 5: Divide the dough into two equal portions. Roll each portion evenly between two sheets of parchment paper to just over 1/4-inch thickness. Shape into an oblong or rectangular form for a better fit on cookie sheets.
Step 6: Place the rolled dough on a cookie sheet and chill in the freezer for 20 minutes (or about 1 hour in the refrigerator) until firm enough for cutting.
Step 7: Use a star-shaped cookie cutter to cut out star shapes from the chilled dough. Carefully remove cut cookies from parchment using a thin metal spatula or pastry scraper and transfer to a baking sheet, spacing about 1 inch apart.
Step 8: Bake in the preheated 350°F oven for 8 minutes, or until the cookies are set but still yield a slight indentation when touched.
Step 9: Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Step 10: Place chopped white chocolate in a small microwave-safe bowl. Heat at 50% power in 20-second intervals, stirring well between each, until melted smooth and creamy.
Step 11: For drizzling, transfer melted white chocolate to a resealable plastic bag, cut a small tip off one corner, and drizzle over cooled cookies. Alternatively, dip or spread white chocolate over half of each cookie.
Step 12: Sprinkle white sparkling sugar sprinkles over the chocolate while it is still wet. Let the chocolate set completely at room temperature.
Step 13: Store the decorated cookies in an airtight container to maintain freshness.
Step 14: Use 4 oz. white chocolate if just drizzling. Use about 10 oz. if dipping or spreading the chocolate on cookies.

Pro Tips for the Perfect White Chocolate Gingerbread Star

Keep these in mind:

Chill the dough for best results.
Use high-quality white chocolate for better taste.
Experiment with various spices to create your own unique gingerbread flavored variations.
For a festive touch, consider adding nuts or dried fruits to the dough.

Best Ways to Serve White Chocolate Gingerbread Star

These cookies shine in various settings. Serve them on a beautifully arranged holiday platter alongside other festive gingerbread holiday treats, or box them up as charming homemade gifts. You can also enjoy them with a warm cup of cocoa or tea for a cozy afternoon snack.

How to Store and Reheat White Chocolate Gingerbread Star

To keep your cookies fresh, store them in an airtight container at room temperature. They can be kept for up to a week. If you want to enjoy them warm, simply pop them in the microwave for a few seconds to slightly warm them up.

Frequently Asked Questions About White Chocolate Gingerbread Star

What is white chocolate gingerbread?

White chocolate gingerbread refers to a delightful fusion of traditional gingerbread flavors enriched with creamy white chocolate, creating a unique dessert experience.

Can I make White Chocolate Gingerbread Star ahead of time?

Yes! You can prepare the cookie dough in advance and refrigerate it. You can also bake them a few days ahead and store them, making it a convenient option for holiday festivities.

How do I avoid common mistakes with White Chocolate Gingerbread Star?

To avoid common mistakes, ensure that your butter is softened but not melted, and chill your dough thoroughly before cutting out shapes. This helps maintain their star form while baking.

Variations of White Chocolate Gingerbread Star You Can Try

For creative twists, consider making a white chocolate spiced gingerbread by adding pumpkin spice or cardamom to the dough. You could also make a white chocolate dipped gingerbread cookie by fully coating the cookies in melted white chocolate, or try a white chocolate Christmas gingerbread theme by using festive cookie cutters and colorful decorations. Each variation adds a unique touch to this classic recipe!

For more festive recipes, check out our gingerbread cookies with maple glaze or double chocolate peppermint cookies.

Additionally, if you’re interested in the health benefits of ginger, you can read more about it here.

White Chocolate Gingerbread Star Cookies: 5 Festive Tips

Author: basmer
Total Time: 50 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These White Chocolate Gingerbread Star Cookies perfectly combine the warm spices of traditional gingerbread with the sweet creaminess of white chocolate.

Instructions

Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt for about 20 seconds to combine. Set aside.
In an electric stand mixer fitted with a paddle attachment, cream the packed dark brown sugar and softened unsalted butter together until well combined and fluffy, stopping occasionally to scrape down the bowl sides for even mixing.
Mix in the large egg yolk and vanilla extract until fully incorporated. Then add the unsulphured molasses along with 1 tablespoon of milk and blend well.
Set mixer to low speed and gradually add the dry ingredient mixture to the wet ingredients. Add the additional tablespoon of milk as needed to bring the dough together into a manageable consistency.
Divide the dough into two equal portions. Roll each portion evenly between two sheets of parchment paper to just over 1/4-inch thickness. Shape into an oblong or rectangular form for better fit on cookie sheets.
Place the rolled dough on a cookie sheet and chill in the freezer for 20 minutes (or about 1 hour in the refrigerator) until firm enough for cutting.
Use a star-shaped cookie cutter to cut out star shapes from the chilled dough. Carefully remove cut cookies from parchment using a thin metal spatula or pastry scraper and transfer to a baking sheet, spacing about 1 inch apart.
Bake in the preheated 350°F oven for 8 minutes, or until the cookies are set but still yield a slight indentation when touched.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Place chopped white chocolate in a small microwave-safe bowl. Heat at 50% power in 20 second intervals, stirring well between each, until melted smooth and creamy.
For drizzling, transfer melted white chocolate to a resealable plastic bag, cut a small tip off one corner, and drizzle over cooled cookies. Alternatively, dip or spread white chocolate over half of each cookie.
Sprinkle white sparkling sugar sprinkles over the chocolate while it is still wet. Let the chocolate set completely at room temperature.
Store the decorated cookies in an airtight container to maintain freshness.
Use 4 oz. white chocolate if just drizzling. Use about 10 oz. if dipping or spreading the chocolate on cookies.