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The holiday season may be over, but instead of feeling sad about gray skies and the cold winter ahead, take the time to enjoy time by the fire with these cinnamon star cookies. You won’t be disappointed!
They are fun to make with the kiddos and meld all the wonderful flavors of winter together in a gorgeous, spicy, crunchy package. They will totally make you forget about winter.
These also make a gorgeous gift and instead of using star cookie cutters, you can use a heart-shaped one with a drop or two of red food coloring for a beautiful Valentine’s Day gift to share with friends and loved ones. Stack in a mason jar or cellophane bag and tie with a red ribbon and you’re golden.
Homemade Glazed Cinnamon Star Cookies
Glazed Cinnamon Star Cookies
- 1 cup almonds finely ground
- 1/2 cup baker's sugar sifted
- 1/2 cup flour
- 2 tsp cinnamon
- 2 egg whites
- 1 egg white
- 1 pinch of salt
- 1 cup baker's sugar sifted
- 1-3 tbsp milk
In a large bowl, mix together all of the dry ingredients for the dough. Add egg whites and knead until a sticky dough is formed - if the dough is too sticky to handle easily, add more flour by the tablespoon until it can be handled. Wrap with cling wrap and put into the fridge for 2-4 hours.
When you have 45 minutes left of your cooling time, pre-heat oven to 340F and make the meringue glaze. Beat egg whites with salt until stiff. Once egg whites are stiff, continue beating and add bakers sugar tablespoon by tablespoon until combined.
Continue to beat meringue until it is a creamy consistency that can be brushed onto cookies easily without drips forming. Add a little milk to get the right consistency, if necessary.
Line out baking trays with parchment paper or silicone mats. Take dough from fridge and roll between two layers of parchment until the dough is around ½ an inch thick.
Use a star-shaped cookie cutter to cut stars out of the dough and then place on the baking trays, leaving around an inch between each cookie. With a small pastry brush, brush the meringue glaze onto the cookie, being careful not to drip it over the edges of the cookies.
Bake the cookies for 10-12 minutes. They need to be watched carefully to ensure that they do not brown at all. Remove from oven and place on a wire rack to completely cool. Once completely cool, store them in an airtight container for up to seven days. Serve with cold milk!
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.