These chocolate star gingersnaps are a family favorite and look so pretty on Christmas cookie platters. Lots of people make chocolate star cookies with peanut butter but my family loves when I make gingersnap chocolate star cookies instead.
The cookies are soft and chewy on the inside with a slightly crisp exterior and they’re topped with a sweet milk chocolate star that melts in your mouth.
Ingredients for chocolate star gingersnap cookies
- brown sugar
- salted butter
- molasses
- egg
- all-purpose flour
- baking soda
- ground ginger
- ground cinnamon
- ground cloves
- granulated sugar
- chocolate stars
How to make chocolate star cookies without peanut butter
In a mixer, combine brown sugar, butter and molasses on medium speed until smooth. Beat in egg, then add the flour, baking soda, ginger, cinnamon and cloves. Dough will be soft and tender but not too sticky.
Shape dough into 1-inch balls and roll in the granulated sugar to coat. Place cookie balls on an ungreased baking sheet about 2 inches apart.
Bake 7-9 minutes or until cookies are just set.
Gently press a chocolate star into the center of each cookie and leave on the baking sheet for a couple of minutes. The chocolate will soften and become shiny from the heat of the cookie.
Remove to a wire rack to cool completely. Let sit for 2 or 3 hours before storing in order to let the chocolate stars firm back up completely.
FAQ about gingersnap chocolate star cookies recipe
Where to buy chocolate stars
The chocolate stars can be elusive but they’re usually in grocery stores around the holidays. I always use Brach’s Milk Chocolate Stars and I found them this year at Walmart in their holiday baking display but they are sometimes in with the candy too. If you can’t find them locally, they’re always available on Amazon (but at a higher price). I usually buy a couple of bags at a time to make sure I have some on hand.
Can I make the gingersnap cookies without chocolate stars?
Absolutely! I think they’re holiday perfect with the chocolate stars so I usually switch and make these chewy ginger cookies year-round. But, this chocolate star gingersnap recipe makes a scrumptious ginger cookie too. When they come out of the oven, remove them to a wire rack to cool completely and consider them done!
How to store and freeze gingersnap star cookies
Store cookies in an airtight container for 4 or 5 days or freeze in a freezer-safe and airtight container for up to 3 months. Let thaw overnight before serving.
Other Christmas cookies you’ll love
- Christmas crinkle cookies
- Polar bear cookies
- Stained glass cookies
- Lump of coal cookies
- Caramel candy bar cookies
- Marbled star cookies
- Christmas Rice Krispies Treats gifts
- Snowball cookies
- Chocolate pecan cookie crisps
- Pecan pie bars
- Chocolate dipped orange pecan logs
- Peppermint bark
- Peppermint Oreo balls
- Chocolate chunk cookie bark
- Stained glass candy
- Old-fashioned cornflake candy
- Christmas cornflake wreaths
Chocolate Star Gingersnaps
Ingredients
- 1 cup brown sugar firmly packed
- 3/4 cup butter
- 1/4 cup molasses
- 1 egg
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 cup sugar
- 36 chocolate star candies
Instructions
- Preheat oven to 350 degrees.
- In electric mixer, combine brown sugar, butter and molasses; beat at medium speed until smooth. Add egg; beat well.
- Add flour, baking soda, ginger, cinnamon and cloves; beat until well mixed. Shape dough into 1-inch balls; roll in sugar. Place 2 in apart on ungreased cookie sheets. Bake 7-9 minutes or until tops are cracked and edges set. Immediately press 1 candy into center of cookie. Cool one minute before removing to wire rack to cool completely.
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