Cinnamon Stars

These Cinnamon Stars are the perfect treats to add a touch of sweetness and spice to your holiday season. Soft and chewy on the inside, crispy on the outside, and infused with warm cinnamon, these star-shaped cookies are sure to delight both kids and adults alike.

Ingredients

• 100g unsalted butter, softened
• 120g granulated sugar
• 1 large egg
• 2 teaspoons vanilla sugar
• 250g all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Coloured sugar or sprinkles for decorating (optional)

Instructions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the large egg until well combined.

Add the vanilla sugar and mix until smooth. In a separate bowl, whisk together the flour, salt, and ground cinnamon.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.

Use a star-shaped cookie cutter to cut out the dough.

You can also use a glass or a knife to cut out shapes. Place the cut-out cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, decorate the cooled cookies with coloured sugar or sprinkles.

Yield: 5 Cinnamon Star cookies

Notes

Use room temperature butter for the best results.

Make sure to not overmix the dough, as it can lead to tough cookies.

If you find the dough too sticky, add a little more flour.

If it’s too dry, add a little more softened butter.

Chill the dough for at least 30 minutes to allow the flour to hydrate and the butter to firm up.

This will help you get a better texture in the end.

Don’t overcrowd the baking sheet, as the cookies will spread a bit during baking.

For even baking, rotate the baking sheet halfway through the suggested baking time.

Keep an eye on the cookies from the 10-minute mark, as the baking time may vary depending on your oven.

They’re done when the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

This will help them retain their shape.

If decorating, sprinkle the coloured sugar or sprinkles onto the cookies immediately after they’ve cooled.

You can also use melted white chocolate to stick on the sprinkles for a more secure hold.

Nutrional Value

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 2g