Christmas Star Cookies
Calories: 136kcal
Adjust Servings Here: 36 cookies
Description
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.
Ingredients
- ½ cup (113 g) Butter unsalted, room temperature
- ¾ cup (165 g) Dark brown sugar
- 1 Egg large
- 2 tablespoon (30 g) Cornstarch
- 1 ½ cup (190 g) All-purpose flour
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- ¼ teaspoon Nutmeg fresh ground
- ½ teaspoon Cinnamon powder (optional)
Glaze
- 2 cup (240 g) powdered sugar
- 2 tablespoon (30 ml) Water
- ½ teaspoon 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.
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
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