Best 3 Cinnamon Star Cookies Recipes

ZIMTSTERNE (CINNAMON STAR COOKIES)

Steps:

• Mix butter, sugar, 2 whole eggs, 1 egg yolk, and lemon juice until fluffy.
• Stir dry ingredients together; blend into sugar mixture; stir in optional nuts.
• Divide dough into 3 pieces, and roll 1 piece at a time to 1/16 inch thick on lightly floured board; cut with a star cookie cutter.
• Brush the tops of the cookies with the remaining egg white, beaten until frothy.
• Bake cookies on a lighty greased baking sheet 6-8 minutes until golden brown at 375°F.
• Makes 6-9 dozen cookies depending on the size of your cookie cutter.

CINNAMON ANISE STAR COOKIES

Steps:

• 1. In a bowl, cream shortening and sugar until fluffy; add egg and aniseed. Combine flour, baking powder and salt; add to the creamed mixture. Add orange juice and mix well. On a floured surface, knead until well blended, about 4-5 minutes. Roll dough to 1/2-in. thickness; cut into 2" shapes. Place on greased or parchment paper-lined baking sheets. Bake at 375° for 12-16 minutes or until lightly browned. Combine sugar and cinnamon; roll cookies in the mixture while still warm coating well. Cool on wire racks.

CINNAMON STAR COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Combine the nuts, cinnamon, and zest. Beat the egg whites at high speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high and beat until soft peaks form, one to two minutes. Gradually add the confectioner's sugar and beat until stiff and glossy, five to eight minutes. Reserve about 1/3 cup of the meringue and fold the nut mixture into the remaining meringue. Place a large sheet of waxed paper on a flat surface, and cover with additional confectioner's sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioner's sugar, top with a second piece of waxed paper, and roll out one-quarter-inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into two-inch star shapes, or use a knife to cut into diamonds. Re-roll and cut any scraps. Place on the prepared baking sheet. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about five minutes. Transfer to a rack and let cool. Store in an airtight container for up to three weeks. Makes about 36 two-inch cookies.