Gingerbread Stars

30 mins

15 mins

45 mins

• Makes about 3 dozen cookies
• 2 1/2 cups flour
• 1/2 cup dark brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1 stick (110g) butter
• 1/4 cup honey
• 1 egg
• 1 tsp vanilla extract
• Sugar Icing
• 1 cup powdered sugar
• 1-2 tbsp milk
• 1/2 tsp vanilla extract, optional

1. In a large bowl cream butter with sugar, honey and vanilla extract. Add the egg and mix well.
   
2. In another bowl whisk dry ingredients together: flour, salt, spices and baking soda.
   
3. Incorporate dry ingredients to the butter mixture and stir until the dough comes together to form a ball. Cover with plastic wrap and refrigerate for 30 minutes.
   
4. Preheat oven to 350 F(180C). Line two baking sheets with parchment paper.
5. Roll the dough between two layers of plastic wrap, 1/8 inch (2, 3 mm) thickness. If you want them crispy roll the dough very thin. If you want them softer roll it out thicker.
   
6. Cut the dough into star shapes using the cookie cutters. I used 2 star shapes, a smaller and a bigger one.   Re-roll the remaining dough  and cut more stars. I use a fork to remove the dough between the star shapes. Place the stars onto the prepared baking sheets, leaving a little space between them.
   
7. Bake for 7 to 10 minutes (depending on the cookie size). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
8. To make the icing simply combine powdered sugar with milk and vanilla extract if used. Spoon the icing into the piping bag and decorate the gingerbread stars. Allow to set.