GingerBread Star Cookies

Get in the festive spirit with these gingerbread star cookies sandwiched together with a delicious Caramel Latte cream


12 double sided cookies

Preparation time:

30 minutes

Cooking time:

10 – 12 minutes


You’ll need:

450 g all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon ground cinnamon

1 tablespoon ground ginger

125 g unsalted butter, softened

125 g brown sugar

200 g honey

1 large egg

1 teaspoon vanilla extract


For the Caramel Latte Cream:

50ml Caramel Latte

220g icing sugar

110g unsalted butter

1 tablespoon ground ginger

1 teaspoon vanilla extract


What to do:

Step 1

In a medium bowl, stir together your flour, baking soda, salt, cinnamon, ginger and set aside.

Step 2

In a separate mixing bowl, beat butter and brown sugar until it becomes pale and creamy. 

Step 3

Beat in honey, egg and vanilla extract until combined. Add in all dry ingredients you set aside earlier and min until it comes together as a slightly crumbly dough.

Step 4

Turn out the dough onto a sheet of plastic wrap, cover and place in the freezer for an hour.

Step 5

Heat oven to 180°C and line two baking trays with baking paper. Take the dough out of the freezer and allow to sit at room temp for 15 minutes.

Step 6

On a well floured surface, roll dough out to about 300mm thick. Use a star shaped cookie cutter to cut out cookies. Transfer to a baking sheet, leaving an inch between each cookie. Re-roll the scraps & repeat until you can’t get anymore cookies out the dough.

Caramel Latte Cream:
Step 1:

In a large mixing bowl beat your butter until soft. Add half the icing sugar and mix until smooth.

Step 2

Add your Caramel Latte with the rest of the icing sugar, ginger and vanilla extract and beat until smooth. If a tad wet, add a couple more tablespoons of icing sugar.

Step 3

Match up two similarly sized star cookies & pipe the filling onto one cookie. Gently sandwich the other cookie on top. Finally, dust with the powdered sugar.

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