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Yields:
20
Prep Time:
40 mins
Total Time:
3 hrs
Introducing: your new favorite gingerbread recipe! I just love these star-shaped gingerbread cookies for Christmas cookie plates, but the cream cheese filling between 'em might just be my favorite part.
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Ingredients
For the cookies:
- 2 1/2 cups all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. allspice
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1 tsp. grated orange zest (can reduce by half)
- 3/4 cup salted butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1/4 cup molasses
- 1 large egg, at room temperature
- Coarse sugar, for sprinkling
For the filling:
- 1 (8-oz.) package cream cheese, at room temperature
- 2 Tbsp. salted butter, at room temperature
- 1 1/4 cups powdered sugar
- 1 tsp. vanilla extract
- 1/8 tsp. ground cinnamon
Directions
- Step 1For the cookies: In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, cloves, ginger, nutmeg, and orange zest.
- Step 2In a separate large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, 2 to 3 minutes. With the mixer running, drizzle in the molasses, mixing well and scraping down the sides of the bowl as needed. Add the egg and beat well.
- Step 3Reduce the mixer speed to low and beat in the flour mixture in 3 batches, mixing until just combined after each addition (the dough will be dense and dry). Divide the dough in half and place each half between 2 large pieces of plastic wrap. Roll each piece of dough into a ¼-inch-thick rectangle. Stack the dough on a baking sheet and refrigerate until firm, at least 1 hour and up to 4 hours.
- Step 4 Line 2 baking sheets with parchment paper. Cut the dough into stars with a 3-inch cookie cutter. Sprinkle with coarse sugar and gently press the sugar into the cookies. Arrange 2 inches apart on the prepared baking sheets and refrigerate for 1 hour more.
- Step 5For the filling: In a large bowl, beat the cream cheese and butter with a mixer on medium speed until combined. Reduce the mixer speed to low and beat in the powdered sugar in batches, mixing until combined after each addition. Beat in the vanilla and cinnamon. Scrape the filling into a large resealable plastic bag and refrigerate until ready to use.
- Step 6Preheat the oven to 350°F. Bake the cookies until they are just set but still soft, 8 to 10 minutes. Let cool for 5 minutes on the baking sheets, then remove to a rack to cool completely.
- Step 7Snip a corner off the bag of filling and pipe some onto the bottoms of half of the stars; top with the remaining stars.
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