Ginger Stars
Votes: 2
Time: 2 hours 10 minutes
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
If you love the flavor and aroma of ginger in baked goods, be sure to try these spicy holiday star cookies decorated with sparkling sugar crystals. In addition to flour, the dough contains butter, cream cheese, sugar, and grated ginger root. Cut out the stars and decorate them with coarse sugar and crushed candied ginger before baking. These cookies are crisp and crumbly on the outside and soft on the inside. The perfect treat for the winter holidays.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g cream cheese, softened
- 220 g unsalted butter, softened
- 1/3 cup granulated sugar
- 2 tsp grated peeled ginger root
- A pinch of salt
- 2 cups premium flour + extra for dusting
- 1 large egg
- 0.5 cup chopped candied ginger
- Coarse crystal sugar, for sprinkling
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Cooking the dish according to the recipe:
- In a large bowl, beat the cream cheese, butter, sugar, grated ginger, and salt with a mixer until light and fluffy. Add the flour and mix until smooth. Place the dough on a sheet of plastic wrap and form into a 2.5 cm thick rectangle. Wrap in plastic wrap and refrigerate for about 1 hour to set.
- Line two baking sheets with parchment paper. On a lightly floured surface, roll the dough into a 0.3 cm thick rectangle, then fold it three times, like a letter. Roll it out again to a thickness of about 0.8 cm. Using a 4-5 cm star cookie cutter, cut out shapes and place them on the prepared baking sheets, spacing them 2.5 cm apart. Gather the scraps and repeat. If the dough becomes too soft, refrigerate it for a while.
- In a small bowl, beat the egg with 1 tablespoon of water. Lightly brush the cookies with the beaten egg and sprinkle with candied ginger and coarse sugar. Place the cookies in the refrigerator for 20 minutes to harden.
- Preheat oven to 350°F (175°C). Bake the cookies until slightly puffed and golden brown, 15-20 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days..
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