These cut out Cinnamon Star Shortbread Cookies are perfect for Holiday baking. They’re delicious, easy to make, smells like Christmas, so easy to decorate beautifully with royal icing and sprinkles (no fancy tools required). Make these beaut as a part of your holiday cookie assortment this year. Everyone will love it!
Oh also, only 3 more sleeps until Christmas friends! That means Santa is on his way! I bet he will be hungry when he gets here. So, why not leave him out a some of these Cinnamon Star Shortbread Cookies along with a glass of milk? I’m so sure he’d love them too!
Tips For Making Shortbread Cookies:
- Make sure to use room temp ingredients, especially the butter. If your butter isn’t room temp, simply fill a large bowl with warm water, then place your butter in a slightly smaller bowl and submerge the bowl in the bowl of warm water. Wait for about 5-8 minutes or until your butter perfectly soft and room temp.
- You can make the cookie dough ahead of time. Shape the dough into a disk and make sure to wrap very very well. It keeps well for about a week in the fridge and a month in the freezer. When you’re ready to bake, allow it to warm up just enough to cut.
- Chill the dough in the fridge before rolling it out, then chill again before bake to make sure they hold their shape.
How to store the baked cookies?
Allow them to cool completely, then you can store them in an airtight container. They will keep for up to a week in room temperature. They can also be stored in refrigerator for up to 2 weeks.
Can you freeze the baked cookies?
Yes, absolutely! Place the cooled cookies in an airtight container or freezer safe bag. They will keep for up to two to three months
Cinnamon Star Shortbread Cookies
These cut out Cinnamon Star Shortbread Cookies are perfect for Holiday baking. They’re delicious, easy to make, smells like Christmas, so easy to decorate beautifully with royal icing and sprinkles (no fancy tools required). Make these beaut as a part of your holiday cookie assortment this year. Everyone will love it!
Ingredients
Cinnamon Star Shortbread Cookies
- 292g (2+ ⅓ cups) all-purpose flour
- 2 tsp ground cinnamon
- 226g (2 sticks) unsalted butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 50g (¼ cup) granulated sugar
- 50g (¼ cup) dark brown sugar
Royal Icing
- 60g (about 2) pasteurized egg whites
- 292g (2 + ⅓ cups) confectioner’s sugar
- 1 tsp vanilla extract
Instructions
To Make the Cookies:
In a stand mixer fitted with a paddle attachment or in a large bowl with hand mixer, beat room temp butter and vanilla extract until creamed. Slowly add granulated sugar, brown sugar, and salt, then mix until well combined. Scrape down the sides and bottom of the bowl, then add flour and cinnamon while beating on low speed until combined. Divide the dough in two parts and form each dough into a flat disk. Wrap well in plastic and chill until firm, for about 40minutes.
When you’re ready to bake the cookies. Line 2 large baking sheets with parchment paper. Remove 1 disc of chilled cookie dough, then generously flour your work surface, the rolling pin, and your hands. Roll out the dough until about ¼ inch thick, cut into shapes, and place them onto the prepared baking sheet (spaced at least an inch apart). Repeat with remaining dough and the second disc of chilled cookie dough.
Chill again the shaped cookie dough while you preheat the oven to 350F. Bake the chilled dough for about 10 minutes, rotating baking sheet in the oven halfway through. Allow cookies to cool for about 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
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To Make the Royal Icing:
In the bowl of a stand mixer or large mixing bowl, beat egg whites on medium speed until double in volume, about 1 minute. With the mixer on medium low speed, slowly add in confectioners’ sugar. Once fully incorporated, add vanilla extract, and increase speed to medium-high and beat until stiff peaks and shiny. Transfer to piping bags and decorate the cookies.
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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