Stack star-shaped cookies for an easy and edible centerpiece perfect for a Christmas party.
Serving Size:
1 tree + 48 (2”) cookies
Active Time:
2 hrs.
Total Time:
3 hrs.
Ingredients
- 2 cups all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- ½ tsp. salt
- ⅛ tsp. nutmeg
- ½ cup butter, at room temp.
- 1 cup packed dark brown sugar
- 2 eggs
- 2 cups confectioners’ sugar
- 1 Tbs. corn syrup
- 1-2 Tbs. milk
- Red and green food coloring
Instructions
- Heat oven to 350°F. Line 2 baking sheets with parchment paper. Combine flour, ginger, cinnamon, baking soda, salt and nutmeg; reserve. On medium speed, beat butter and brown sugar until combined, 1–2 min. Add eggs and molasses; beat until blended, 1–2 min. On low speed, gradually beat in reserved flour mixture until smooth dough forms; shape dough into disk. Wrap in plastic wrap; chill until firm, at least 30 min.
- On lightly floured surface, roll out dough to ¼” thickness. Using star-shaped cookie cutters, cut out 3 cookies of each of the following sizes: 5″, 4½”, 4″, 3½” and 3″. Using large spatula, transfer cookies to baking sheets, placing 1″ apart; reserve scraps. Bake until golden brown, 12–14 min. Transfer from pans to racks; cool. Reroll reserved scraps; using 2″ star-shaped cutter, cut out mini stars. Transfer to baking sheets. Bake until golden brown, 8–10 min. Cool.
- Stir together confectioners’ sugar, corn syrup and enough milk until smooth and thin enough to pipe. Transfer to pastry bag fitted with small round tip; pipe outlines onto cookies, reserving about 2 Tbs. icing in bag. Divide remaining icing between two bowls; tint one bowl red and other bowl green with food coloring. Transfer to separate plastic sandwich bags; snip tiny hole in one corner of each bag. Decorate cookies as desired. Let dry.
- For tree, reserve mini stars. Using reserved white icing as glue, stack and attach remaining graduated sizes of cookies on small serving plate. Serve with reserved mini star cookies.
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