RECIPES FOR CINNAMON COOKIES RECIPES

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ZIMTSTERNE (CINNAMON STAR COOKIES) RECIPE | BBC GOOD FO…



Zimtsterne (Cinnamon star cookies) recipe | BBC Good Fo… image

Edd Kimber creates a version of these German spiced cookies- they're chewy, crisp and similar to an almond macaroon

Provided by Edd Kimber

Categories     Treat

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield Makes about 30

Number Of Ingredients 6

2 large egg whites
1 tsp lemon juice, plus zest 1 lemon
200g icing sugar, plus extra for dusting
250g ground almond
2 tsp ground cinnamon
1 tsp ground ginger

Steps:

  • Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment. Place the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until they hold soft peaks.
  • Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping. Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough.
  • To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your prepared baking tray.
  • Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top – you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow to cool fully before storing in a sealed container for up to 2 weeks.

Nutrition Facts : Calories 78 calories, FatContent 5 grams fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein

CINNAMON COOKIES RECIPE | BBC GOOD FOOD



Cinnamon cookies recipe | BBC Good Food image

Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too

Provided by Cate Dixon

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 15

Number Of Ingredients 8

120g softened salted butter
50g light brown muscovado sugar
150g golden caster sugar
3 tsp ground cinnamon
1 egg, lightly beaten
220g plain flour
50g raisins (optional)
1 tbsp icing sugar

Steps:

  • Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
  • Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
  • Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 178 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium

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