One last cookie recipe for Cookie Friday before Christmas! It’s about time to get everything done and ready for the holidays, right? These Cinnamon Spice Stars are quick and easy to prepare – so if you need something last minute, these little stars are definitely something you could do. If you like the cinnamon flavor, you can make them actually all year round. They are not specifically for Christmas. Just sayin’! ;)
These cookies are as easy to prepare as simple sugar cookies or biscuit cookies. The dough is done in no time. It just has to rest a bit in the fridge and then you can start cutting out cookies. To finish you just need some cinnamon and sugar, and then you are basically done. Listen to some Christmas music and this is all a breeze :P
The cookies are on the dry and crunchy side of the cookie spectrum… which is perfect here ;) Because of that they really stay good for quite some time. You will get a good amount of cookies with this recipe – since there were so many, we still had some left 3 weeks after baking and they were still awesome. We store them in a cookie tin box – which seems the best way to keep them fresh, crunchy and delicious ;)
You can at the cookies (who would have guessed) or use them for decoration purposes. Decorate a cake or dessert with some of the cookies to make them festive. If you make a little hole in cookies before baking, you can also use them as an edible decoration on the Christmas tree… at least I think so :P
INGREDIENTS / ZUTATEN
(55-60 cookies)
For the dough:
2 3/4 cups (360g) all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
3.5 oz. (100g) cold butter
3/4 cup (150g) muscovado sugar
1 medium egg
4 tbsp. light (beets) syrup
For the topping:
2 tsp. ground cinnamon
1/4 cup (50g) brown sugar
(55-60 Cookies)
Für den Teig:
360g Mehl (Type 550)
1 TL Natron
1 TL gemahlener Ingwer
1 TL gemahlener Zimt
1/2 TL gemahlene Muskatnuss
1/4 TL gemahlene Nelken
100g kalte Butter, in kleinen Stücken
150g Mascobado Zucker
1 Ei (M)
4 EL heller Zuckerrübensirup
Für das Topping:
2 TL Zimt
50g brauner Zucker
DIRECTIONS / ZUBEREITUNG
1. Mix the flour, baking soda, ginger, cinnamon, nutmeg, and cloves in a large bowl. Add the cold butter in small pieces to the bowl and rub everything between your fingers until you get fine crumbs. Add the muscovado sugar and mix in. Mix the egg and syrup in a separate bowl, then add to the large bowl and mix until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for about 1 hour.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Mix the ground cinnamon and sugar for the topping in a bowl. Roll out half of the dough on a floured surface and cut out stars. Brush the stars with some water and press into the cinnamon-sugar mixture. Place the stars with enough space in between on the baking sheet – they spread a bit. Sprinkle with some more of the sugar mixture if the stars are not covered completely. Bake for 8-9 minutes. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack to cool down completely. Repeat with the remaining dough until all stars are baked.
1. Das Mehl mit dem Natron, Ingwer, Zimt, Muskatnuss und Nelken in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken dazugeben und mit den Fingern zu feinen Bröseln verarbeiten. Mascobado Zucker dazugeben und verrühren. Das Ei mit dem Sirup in einer separaten Schüssel verrühren und dann zur großen Schüssel dazugeben und alles verrühren, bis der Teig anfängt zusammenzuhalten. Den Teig zu einer Kugeln formen, flach drücken und dann im Klarsichtfolie einschlagen und für etwa 1 Stunde in den Kühlschrank legen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Zimt und Zucker für das Topping in einer flachen Schüssel vermischen. Den Teig auf einer bemehlten Fläche ausrollen und Sterne ausstechen. Die Sterne mit etwas Wasser bestreichen und in die Zimt-Zucker-Mischung drücken, dann mit genügend Abstand zueinander auf das vorbereitete Blech setzen (sie laufen etwas auseinander) und für 8-9 Minuten backen. Sterne aus dem Ofen holen und erst auf kurz auf dem Blech, dann auf einem Kuchengitter auskühlen lassen. Mit dem restlichen Teig wiederholen, bis alles aufgebraucht ist.
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Here is a version of the recipe you can print easily.
PrintCinnamon Spice Stars
- Prep Time: 30
- Cook Time: 9
- Total Time: 120
- Yield: 60 1x
Description
Delicious Christmas cookies with loads of cinnamon.
Ingredients
For the dough
- 2 3/4 cups (360g) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 3.5 oz. (100g) cold butter
- 3/4 cup (150g) muscovado sugar
- 1 medium egg
- 4 tbsp. light (beets) syrup
For the topping
- 2 tsp. ground cinnamon
- 1/4 cup (50g) brown sugar
Instructions
- Mix the flour, baking soda, ginger, cinnamon, nutmeg, and cloves in a large bowl. Add the cold butter in small pieces to the bowl and rub everything between your fingers until you get fine crumbs. Add the muscovado sugar and mix in. Mix the egg and syrup in a separate bowl, then add to the large bowl and mix until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for about 1 hour.
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Mix the ground cinnamon and sugar for the topping in a bowl. Roll out half of the dough on a floured surface and cut out stars. Brush the stars with some water and press into the cinnamon-sugar mixture. Place the stars with enough space in between on the baking sheet – they spread a bit. Sprinkle with some more of the sugar mixture if the stars are not covered completely. Bake for 8-9 minutes. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack to cool down completely. Repeat with the remaining dough until all stars are baked.
Notes
- Enjoy baking!