Cinnamon stars are a must have for the holiday season. I love their soft flavorful dough, and the crunchy icing on top. They are also dairy free!
How to make cinnamon stars
In a bowl, mix all the dry ingredients together, then combine with the egg white. If the dough is too dry, add more egg white (a bit at a time), until you reach a moist texture.
Roll the dough about 1cm high (a bit less than a half inch), on a lightly floured surface, and use a star cookie cutter for the shape. Dip it in flour before cutting each cookie so that it doesn’t stick.
Place the cookies on a baking sheet lined with parchment paper and bake for 8 minutes at 300°F – 150°C. Don’t over bake them as they are going to dry out while cooling down, you want to get a nice soft texture.
Prepare the icing by whisking the egg white to soft peaks before incorporating the sifted icing sugar.
Dip the cinnamon cookies in the egg white icing and wait for it to dry before storing in a metal tin container with paper towel in the bottom. You can keep these cookies for a couple of weeks.
More Christmas recipes…
Cinnamon Star Cookies
- 1 cup almond flour (100 g)
- 2 tbsp sugar (25 g)
- ⅓ cup icing sugar (45 g)
- ½ tsp cinnamon powder (3 g)
- ½ cup flour (75 g)
- 1 egg white (30 g)
Egg white icing
- 1 egg white 30 g
- icing sugar 160 g – sifted
- Preheat the oven to 300°F – 150°C.
- Prepare the dough : in a bowl, mix together all the dry ingredients. Add the egg white and mix until combined. If the dough is too dry, add a bit more egg white to reach a moist texture.
- Roll the dough on a lightly floured surface, about 1cm high. Use a cookie cutter dipped in flour to cut stars and place the cookies on a baking tray lined with parchment paper and bake for 8 minutes.
- Prepare the icing : beat the egg white to soft peaks and add the icing sugar gently with a spatula.
- Dip the cookies in the icing and spread it with a spatula, a spoon or your index finger.
- Store in a metal tin container for up to 3 weeks.
Don’t over bake the cookies, they should have a soft texture once cooled.
For the egg white icing, sift the icing sugar if you don’t want to end up with a lumpy topping.
Calories are per one cookie (total calories for the whole recipe 1,559).