Cinnamon Sugar StarsPosted: January 27, 2012 | |
From December 7, 2004: We have been baking lots of cookies lately (my son is really into baking cookies). These cinnamon sugar stars are nice and crunchy, but a bit time-consuming since you have to refrigerate, roll out dough, cut shape, reroll, etc…. My son enjoyed cutting out shapes in the cookie dough. We made stars, mini stars, dog bones, and hearts. Honestly,I like my snickerdoodles better. Make sure not to roll the cookies too thin or they will overcook.
Cinnamon Sugar Stars
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup sugar
1 large egg
1 1/2 teaspoon vanilla extract
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 large egg white, beaten
In a bowl, whisk together flour, baking powder, cinnamon, and salt.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the egg and the vanilla. On low speed, gradually add the flour mixture. The dough will be somewhat crumbly. Divide the dough into quarters, shape into disks, and wrap in plastic. Refrigerate for 2 hours, or until firm enough to roll.
Preheat the oven to 350 degrees. Grease two large baking sheets.
Combine the sugar and cinnamon in a small dish. Set aside.
On a lightly floured surface, roll out one piece of the dough at a time 1/8 inch thick. Cut out cookies using a 3 inch star-shaped cutter and place 1 inch apart onto the baking sheets. The scraps of dough can be chilled and rerolled. Lightly brush the tops of the cookies with the egg white and sprinkle with the cinnamon sugar.
Bake the cookies for 8 to 10 minutes, until the edges are lightly browned. Cool on the baking sheets for 1 minute, then transfer the cookies to wire racks to cool completely.
Recipe source: Mary Engelbreit’s Cookies Cookbook (Andrews McMeel Publishing, 1998).