Spiced Stars | Recipes

Spiced Stars

(4) Ratings:
Prep Time:
Baking Time:
Makes:45 Sandwich Cookies

These festive cookies are sure to make your dessert table shine. With cinnamon, ginger and nutmeg, they’re absolutely filled with flavour.



1/2 cup 125 mL Crisco® All Vegetable Shortening
1 1/2 cups 375 mL granulated sugar
1/4 cup 50 mL molasses
2 eggs
2 tsp 10 mL vanilla extract
2 1/4 cups 550 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking soda
2 tsp 10 mL cinnamon
2 tsp 10 mL ginger
1/2 tsp 2 mL nutmeg
1/2 tsp 2 mL salt


4 oz 125 g low fat cream cheese
1/4 cup 50 mL granulated sugar
1 tsp 5 mL vanilla extract
1/2 cup 125 mL low fat whipped topping


  1. Cookies: Preheat oven to 350ºF (180ºC). Grease or line baking sheets with parchment paper.
  2. Beat shortening and granular in large bowl until combined. Add molasses, eggs and vanilla. Beat until mixture is light and creamy. Mix in remaining dry ingredients until blended.
  3. Divide dough into 4 pieces. On a lightly floured surface roll each piece to 1/8” (3 mm) thickness. Using a 2” (5 cm) star cookie cutter, cut into shapes and place on prepared baking sheets. Gather up scraps and repeat with remaining dough.
  4. Bake in preheated oven for 8 to 10 minutes. Let sit on baking sheet 1 to 2 minutes. Cool on wire racks.
  5. Filling: Beat cream cheese, granular and vanilla in a medium bowl. Add whipped topping and beat just until smooth
  6. Place a scant ½ teaspoon (2 mL) filling on the underside of a cookie. Top with a second cookie, underside down, lining up any points or edges on the two cookies. Repeat until all cookies are sandwiched.

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