đŸ‡ŹđŸ‡§đŸ‡©đŸ‡Ș Cinnamon stars

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Which cookies can’t be missed at Christmas time? There are so many great cookies that it’s usually hard to decide. For me, most of the recipes are from my grandma. Since these already accompany me for many years through the Christmas season, there are often no others.

The cinnamon stars are different, I integrated them into my cookie routine at some point. First I cut out the stars and then spread the egg white icing on the star. However, I found that super tedious. So the recipe had to be tweaked. For several years, I now toll out the dough, spread the glaze directly on it and cut out the stars afterwards. So you have a nice even coating and sharp cut out edges on the stars. It‘s also faster for me to do it that way. The remaining dough with glaze can always be kneaded together and rolled out again. Just keep adding a little powdered sugar or almond meal to it. Otherwise it‘s very sticky.

It is also helpful to use a rolling pin with spacer rings. Thus, you always roll out the dough evenly. I also use a cookie cutter that you can press apart after cutting. This allows you to carefully transfer the cinnamon stars to the baking tray without damaging the glaze or the dough.

I’ll use the following tools:

Cinnamon stars

For cinnamon lovers, cinnamon stars are a must during the Christmas season. In my version, the glaze is applied directly to the dough and then cut out.
5 from 2 votes


  • 500 g almond meal
  • 4 egg whites
  • 500 g powdered sugar
  • 1 1/2 tablespoons cinnamon


  • Beat the egg whites until soft peaks form and add the powdered sugar.
  • Remove half of the mixture and set aside.
  • Add the almonds with half of the meringue mixture and the cinnamon.
  • Roll out the dough on a work surface sprinkled with powdered sugar to a thickness of about 5 mm thick.
  • Spread some of the meringue mixture on the dough and smooth it out.
  • Dip the cutter in cold water and cut out stars.
  • Continue in this way until the dough is used up. Add a little powdered sugar or almond meal each time you knead the dough to prevent it from sticking.
  • It is best to let the cookies air dry overnight.
  • Bake each tray for 5-10 min at 175 ° U/O. The meringue glaze should remain white.



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