These Christmas star cookies are made with shortbread cookie dough along with brown sugar for a caramel-like flavor. Then they are decorated with a sugar glaze.
Sometimes the simplest cookies, like these stars cookies, make a pretty addition to the holiday cookie platter. I added these along with some others like gingerbread, Linzer cookies, pistachio, cardamom, and spritz cookies.
Table of Content
About these cookies
These are butter-based cookies made with brown sugar, which adds a lovely caramel-like flavor. They also keep the cookies less sweet, which works perfectly with the sugar glaze.
I am using star cookie cutters in different shapes and sizes. And yet, you can use any shape you like.
These make perfect gifts to give family and friends during the holiday season. And, they are a must-make in our family every holiday season.
Ingredients and substitutes
- Flour - Regular all-purpose flour is all you need.
- Cornstarch - This is what gives these cookies that crumble in the mouth texture. And, if you must omit cornstarch, I'd say add some rice flour or all-purpose flour.
- Butter - I always use unsalted butter in my baking. And yet, if you have to use salted butter, go ahead just omit the salt in the recipe.
- Brown sugar - This is what makes these cookies different from all the other jam sandwich cookies. And yet, you can also use 125 grams (1 cup) of powdered sugar.
- Vanilla extract - Always use a good quality vanilla extract, vanilla bean paste, or vanilla sugar.
Step by step instructions (pin)
- Dry ingredients - In a bowl, combine flour, salt, cornflour, and nutmeg, cinnamon together. And set aside.
- In the bowl of a stand mixer, with the paddle attachment, cream the butter and brown sugar, until light and fluffy.
Tip - Make sure the sugar is completely dissolved in the butter before you add the rest of the ingredients or you will have very grainy cookies. - Next, add the egg followed by the vanilla, almond extract, and flour mixture – Combine well but don't over mix.
- Then, divide the dough into two discs and wrap in plastic wrap. Refrigerate for an hour or until firm enough to roll.
Tip - The dough is soft and needs to refrigerated, so avoid adding more flour. - Preheat the oven at 170 C / 340 F.
- Roll the chilled cookie dough on a lightly floured surface. Use star cookie cutters in different shapes and sizes to create the cookies as shown in the video.
- Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 8 to 10 minutes.
- Cool - Once baked, cool on the baking tray for 10 mins. Then, transfer them to a cooling rack to cool completely.
Sugar glaze
- Combine the powdered sugar, water, and vanilla extract. You want the glaze to be pouring consistency.
- Sprinkle the glaze over the cookies. Let the glaze dry completely before you stack the cookies.
- These cookies will keep in an airtight container for a week.
Frequently asked questions
If stored properly in a cookie box, these will stay fresh for up to a week. Place cookies in a cookie jar or airtight container to prevent them from going soft.
Yes, you can freeze the dough wrapped well in a ziplock bag. Then, when ready to use, thaw in the fridge overnight.
You can also freeze the rolled cookies on a cookie sheet between parchment papers. Wrap the tray in plastic to prevent drying out.
Alternatively, freeze the baked cookies between parchment papers and thaw in the fridge overnight when ready to use.
These cookies take 8 to 10 minutes, depending on the thickness. The outside of the cookies will have a slight color. Always, take into account that the cookies will continue to cook on the hot baking pan even after you take it out of the oven.
Leavening will make the cookies puffy with rounded corners taking away those sharp edges. They will also spread a bit. Creaming the butter and sugar until light and fluffy is very important in making these cookies light and airy without leavening.
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Recipe
Description
Video
Ingredients
- ½ cup (113 g) Butter unsalted, room temperature
- ¾ cup (165 g) Dark brown sugar
- 1 Egg large
- 2 tbsp (30 g) Cornstarch
- 1 ½ cup (190 g) All-purpose flour
- ¼ tsp Salt
- 1 tsp Vanilla extract
- ¼ tsp Almond extract
- ¼ tsp Nutmeg fresh ground
- ½ tsp Cinnamon powder (optional)
Glaze
- 2 cup (240 g) powdered sugar
- 2 tbsp (30 ml) Water
- ½ tsp Vanilla extract
Instructions
- Dry ingredients - In a bowl, combine flour, salt, cornflour, and nutmeg, cinnamon together. And set aside.
- In the bowl of a stand mixer, with the paddle attachment, cream the butter and brown sugar, until light and fluffy.Tip - Make sure the sugar is completely dissolved in the butter before you add the rest of the ingredients or you will have very grainy cookies.
- Next, add the egg followed by the vanilla, almond extract, and flour mixture – combine well but don't over mix.
- Then, divide the dough into two discs and wrap in plastic wrap. Refrigerate for an hour or until firm enough to roll.Tip - The dough is soft and needs to refrigerated, so avoid adding more flour.
- Preheat the oven at 170 C / 340 F.
- Roll the chilled cookie dough on a lightly floured surface. Use star cookie cutter in different shapes and sizes to create the cookies as shown in the video.
- Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 8 to 10 minutes.
- Cool - Once baked, cool on the baking tray for 10 mins. Then, transfer them to a cooling rack to cool completely.
Sugar glaze
- Combine the powdered sugar, water, and vanilla extract. You want the glaze to be pouring consistency.
- Sprinkle the glaze over the cookies. Let the glaze dry completely before you stack the cookies.
- These cookies will keep in an airtight container for a week.
Recipe Notes
- Always have all the ingredients at room temperature so the butter and sugar cream well.
- Use castor sugar or pulse thick grain sugar in a food processor so it dissolves easily when creaming into the butter
- Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading.
- If the rolled cookie dough is soft, place it in the fridge for 15 minutes before you cut the cookies. Chilled cookie dough will give well-defined shapes.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- Place cut cookies in the fridge while the oven is preheating to prevent spreading.
- When baked leave the cookies on the tray for 5 minutes then transfer to a cooling rack.
Notes
- This dough can be halved or double without any issues.
- Store them in a cookie jar at room temperature for up to 5 or 6 days.
- To make them in batches, you can refrigerate the cookie dough for a week, or
- Freeze the dough for up to one month, then – thaw in the fridge overnight before using.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Poornima Bhat
Hi Veena,
A fan of your Lovely recipes, I will try it soon. Byany chance can I skip egg?
Thank you in advance.
Veena Azmanov
Poornima. I have not tried these without eggs but perhaps you can use my eggless cookies recipe instead
Poornima Bhat
Ya Veena, that's my favourite cookies recipe and always work with.
Thanks
Veena Azmanov
Thank you, Poornima
Laura
These are my type of cookies, easy and buttery
David
Perfect timing! We were just looking for a good Christmas cookie recipe to try making as a family this week!
Emmeline
These cookies are just the cutest, and so easy to make! Will make a great addition to our usual cookie spread this year.
Charla
I can't wait to make these as they look so incredible and I will freeze down any leftovers.
Dannii
These cookies are stunning. I am going to make them on Christmas Eve.