Cinnamon star cookies, the christmas classic
What would Christmas be without freshly baked cookies? :-) We've come up with a recipe for these heart-warming little cinnamon cookies that remind us of winter evenings by the fireplace. Here's a step-by-step guide to making these economical Christmas cookies!
Ingredients
Materials
- Parchment paper
- Star-shaped cookie cutter
- Electric mixer
- Rolling pin
You may like
Cinnamon rolls and its vanilla cream cheese frosting
Preparation
Beat egg whites and powdered sugar until stiff.
Set aside about 1/3 of the meringue for icing later, then fold the remaining ingredients (except 3.5 oz hazelnut powder) into the egg white mixture, using a maryse or spatula.
Knead to a ball.
Place the remaining 3.5 oz hazelnut powder on the work surface and roll out your dough ball with your rolling pin, to a thickness of about 8-10 mm. Shape stars with the cookie cutter.
Place them on a baking tray lined with baking parchment and brush generously with the remaining meringue.
Bake at 300°F/150°C for about 8 minutes. After 8 minutes, finish baking in the open oven for 4 minutes.
And that's it! Your cinnamon stars are ready.
Observations
How long can I keep these cinnamon cookies?
In an airtight container, they keep very well for 15 days.
Can I add other spices if I don't like cinnamon?
Of course, you can add vanilla powder, for example, if you don't like the taste of cinnamon.
Can I freeze these cookies?
To freeze, wait for the cookies to cool completely. Then place them in an airtight container with a sheet of parchment paper to prevent them from sticking together. They will keep for 2 to 3 months in the freezer.
To defrost, remove from the freezer and thaw at room temperature for 30 minutes to 1 hour, or reheat briefly in a low-temperature oven.
