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Glazed Cinnamon Star Cookies

Glazed Cinnamon Star Cookies

Cookies that meld all the wonderful flavors of winter together in a gorgeous, spicy, crunchy package.
Course Dessert
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings 20 cookies



  • 1 cup almonds finely ground
  • 1/2 cup baker's sugar sifted
  • 1/2 cup flour
  • 2 tsp cinnamon
  • 2 egg whites

Meringue Glaze

  • 1 egg white
  • 1 pinch of salt
  • 1 cup baker's sugar sifted
  • 1-3 tbsp milk


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!