I can’t describe how delicious Cinnamon Stars are! To make the perfect cinnamon stars, you need to try my recipe and method and you will not regret it. This is how Christmas tastes in Germany!
There are some recipes out there that are more straight forward and faster but if you really want your cinnamon stars to look & taste their best, then you should stick to my recipe. Yes, it takes longer, but it’s worth it.
How to bake Cinnamon Stars Video
What I Do Differently
Letting the dough rest for some hours is nothing new and most recipes recommend it. I let my dough rest overnight, this way it develops a lot of great taste. I also use a different cinnamon, more about that later.
Now, where my recipe is different from many others that I know, is that I don’t cut out the stars and then spread the icing on each star. Instead, I spread the icing onto the rolled dough before I cut out the stars. I then put the dough with the icing into the freezer and freeze it for two hours. Then I cut out the stars, let them dry for two more hours and finally bake them.
So overall there are three waiting times:
- Resting the dough 6+ hours.
- Freezing the rolled dough with the icing for 2 hours.
- Drying the stars before baking for 2 hours.
Cassia Cinnamon versus Ceylon Cinnamon
When you buy cinnamon, you usually get the cassia cinnamon. It is a cheaper version of the real cinnamon, which would be the Ceylon cinnamon. Cassia cinnamon is a little more bitter and it is cheaper than Ceylon cinnamon. But it also contains coumarin (cumarin).
Coumarin, if overdosed, can damage your liver and I, unfortunately, had that happen in my family. My Mother in Law wanted to use the health benefits of cinnamon but didn’t know the difference and had too much coumarin. Her liver got damaged and she died two years later. My recommendation is: Whenever you need to use cinnamon in a larger amount in a recipe, use the Ceylon cinnamon, which is usually not available at the grocery but can be ordered easily.
Learn more about the concerning side effects of cassia cinnamon here: https://www.healthline.com/nutrition/side-effects-of-cinnamon
Recipe for Perfect Cinnamon Stars
Perfect Cinnamon Stars
For the Dough
- 400 g ground Almonds
- 390 g Sugar
- 3 Egg Whites
- 12 g Cinnamon (Ceylon Cinnamon preferred)
- some Lemon zest (optional)
For the Icing
- 2 Egg Whites
- 250 g confectioners sugar or: 5 times the weight of the egg whites for a perfect result
Making the Dough
- Put all dough ingredients into a large bowl.400 g ground Almonds, 390 g Sugar, 12 g Cinnamon (Ceylon Cinnamon preferred), some Lemon zest (optional), 3 Egg Whites
- Mix the ingredients by hand or mixer until you have a nice dough.
- Shape the dough into a somewhat flat rectangular shape, cover it (i.e. with beeswax cloth in silicone bag or container) and put it into the fridge.
- Let the dough rest for at least 6 hours or overnight, then continue with making the icing.
Make the Icing
- Prepare the icing: For a perfect icing, weigh the egg whites and use 5 times this weight for the confectioner's sugar.2 Egg Whites, 250 g confectioners sugar or: 5 times the weight of the egg whites for a perfect result
- Start by mixing the egg whites.
- When the egg whites are fluffy and shiny, add ⅓ of the confectioner's sugar and mix.
- Repeat until the entire sugar is in the icing.
Making the Cookies
- Take the dough out of the fridge and roll it out on a board that will fit into your freezer.
- Spread the icing onto the rolled dough, make sure it is even and not too thick.
- Put the remaining icing aside, you will need it later.
- Put the iced dough into the freezer for two hours.
- After two hours, take it out and start cutting the cookies as described next.
- Use a medium size star cookie cutter and dip it into a small bowl of water. Then make sure excess water is absorbed by a kitchen towel (see video if that's unclear).
- Cut a star out of the frozen dough and place it onto the baking sheet by carefully tapping the cutter onto the sheet until the cookie falls off.
- The remaining dough (leftover from the cuttings) can be kneaded and rolled again, then spread the remaining icing on it and repeat as before.
- Let the cookies dry for two hours.
- Preheat the oven to 180°C / 350°F (a little lower than in the video) and bake for about 8 minutes.
- You know that the cinnamon stars are ready when you can lift them from the baking sheet.
- Don't let the frosting bake to a tan.
- Let the cookies cool, then store them in an airtight container.