Cinnamon Star Cookies Glazed

Cinnamon Star Cookies are a festive treat blending warming spices, nutty almonds, and a crisp meringue glaze, perfect for holiday cookie tins or sharing with friends over coffee. Their snowy white tops always make them the centerpiece of any cookie platter in my home.

Ingredients

• Finely ground almonds: The star of the dough gives a tender chewy bite. Use fresh for best flavor or buy already ground from a trusted source
• Powdered sugar: Ensures a smooth dough and creamy icing. Always sift for lump free results
• Ground cinnamon: Classic bold spice adds that signature warmth. Choose Ceylon if you want a softer flavor
• Salt: Just a pinch brightens all the other flavors. Make sure it is evenly distributed
• Egg whites: Bind the dough and form the lush glaze. Use eggs at room temperature for maximum volume
• Vanilla extract: Infuses delicate floral undertones. Go for pure extract not imitation
• Lemon juice: Lifts and balances the sweetness in both dough and icing. Use fresh squeezed for best taste

Step-by-Step Instructions

Mix Dry Ingredients:

In a large bowl thoroughly combine the finely ground almonds, powdered sugar, ground cinnamon, and salt, breaking up any clumps so the mixture is even throughout

Whip Egg Whites:

In a second clean bowl using a hand mixer or stand mixer, beat the egg whites on medium high speed until stiff peaks form. This is crucial for getting the dough to hold together and for a glossy icing

Incorporate Liquids:

Gently fold the vanilla extract and lemon juice into the whipped egg whites, taking care not to deflate the mixture. The goal is to keep as much air as possible

Make and Chill Dough:

Using a rubber spatula, fold the fluffy egg whites and flavorings into the dry mix until a sticky dough forms. Take your time and be delicate to keep the dough light and even

Wrap and Chill:

Wrap the dough in plastic wrap and chill in the fridge for at least one hour. This rest time allows the flavors to meld and makes rolling easier

Prep for Baking:

Warm oven to 325°F or 160°C and line your baking sheets with parchment for quick cleanup and to prevent sticking

Roll and Shape:

Set the chilled dough between two fresh sheets of parchment paper. Use a rolling pin to gently flatten dough to one centimeter thickness. Aim for even thickness so all cookies bake the same

Cut Out Stars:

Press a star shaped cookie cutter straight down into the dough. Lift gently and transfer each cookie to prepared baking sheets. If the dough gets too sticky, pop it back in the fridge for a few minutes

Make Icing:

In a small bowl froth up the egg white with a whisk, then gradually add powdered sugar and lemon juice. Beat until smooth, thick, and shiny. You want a spreadable but not runny icing

Ice the Cookies:

Use a pastry brush to coat each star evenly with a thin layer of icing. Work gently to avoid tearing any dough

Bake the Cookies:

Place trays in the oven and bake for twelve minutes or until the tops are matte and just set. Do not let the cookies brown for that classic pale snowy look

Cool:

Carefully transfer cookies to a wire rack and let cool completely before moving or storing. This step helps the glaze set crisp

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Store Cinnamon Star Cookies in an airtight tin at room temperature for up to two weeks. Layer them with parchment to keep the icing pristine. If you like a softer cookie, a slice of apple in the tin overnight will do the trick—just remove it the next day

Ingredient Substitutions

Almond flour works in place of ground almonds for an even finer crumb. If you want to tone down the sweetness, reduce the powdered sugar in the dough by a couple tablespoons. If lemon is not your thing, orange zest in both dough and icing gives a unique twist

Serving Suggestions

These cookies are wonderful with afternoon coffee and hot cocoa or even crumbled over vanilla ice cream. Stack several in a cellophane bag with ribbon for festive gifts. Add to your cookie platter for a sparkling snowy touch at gatherings

Cultural Context

Cinnamon Star Cookies originate from Germany where they are known as Zimtsterne and always found at Christmas markets. Each family has a slightly different method, but the chewy almond base and white meringue glaze are traditional and beloved for generations

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Common Questions

→ How do I prevent the dough from sticking when rolling?

Roll the dough between two sheets of parchment paper to avoid sticking and ensure even thickness.

→ Can I make cinnamon star cookies ahead of time?

Yes, these cookies store well in an airtight container for up to two weeks, maintaining their texture and flavor.

→ What can I use instead of ground almonds?

Almond flour is an excellent substitute for ground almonds, providing an even finer texture in the dough.

→ Why did my glaze turn runny?

If the glaze is too thin, add extra powdered sugar gradually until you achieve a thick, spreadable consistency.

→ Are cinnamon star cookies suitable for vegetarians?

Yes, these cookies contain eggs but no animal fats or gelatin, making them vegetarian-friendly.

→ Can I freeze the cookies?

Yes, cinnamon star cookies freeze well. Store in an airtight container and thaw at room temperature before serving.