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Hazelnut Cinnamon Star Cookies with Sugar Glaze
🛒 Ingredients
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125 g soft butter
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80 g sugar
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1 egg
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200 g plain flour
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50 g ground hazelnuts
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1 tsp ground cinnamon
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1 pinch ground cloves
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1 pinch of salt
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A little flour for rolling
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100 g icing sugar
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1 egg white for the glaze
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About 30 whole hazelnuts for decorating
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
These hazelnut cinnamon star cookies are spiced Christmas cut-out biscuits made with butter, ground hazelnuts, cinnamon and a small pinch of clove. The dough is chilled before rolling, cut into stars and baked briefly so the cookies stay tender rather than dry. After baking, each star is brushed with a simple icing sugar glaze and topped with a whole hazelnut. The recipe works best when the dough is rolled about 5 mm thick and the cookies are removed from the oven before they become too dark.
👨🍳 How to make Hazelnut Cinnamon Star Cookies with Sugar Glaze
- 1
Beat the soft butter with the sugar and a pinch of salt until creamy.
- 2
Add the egg and mix it in thoroughly so the dough later holds together evenly.
- 3
Mix the flour with the ground hazelnuts, cinnamon and ground cloves.
- 4
Add the dry mixture to the butter mixture and knead briefly until a smooth dough forms. Do not overwork the dough, otherwise the cookies may become firm.
- 5
Shape the dough into a ball, wrap it in film and chill it in the refrigerator for 30 minutes.
- 6
Preheat the oven to 200°C conventional heat and line two baking trays with baking paper.
- 7
Roll out the dough in portions on a lightly floured work surface to about 5 mm thickness.
- 8
Cut out star shapes and place them on the prepared trays, leaving a little space between them.
- 9
Bake the first tray on the middle shelf for about 10 minutes. Bake the second tray for about 8 minutes, or until the edges are set but not dark.
- 10
Let the stars cool on the tray for a few minutes, then transfer them carefully to a wire rack.
- 11
For the glaze, stir the icing sugar with the egg white until smooth and thick enough to brush on.
- 12
Brush the cooled hazelnut cinnamon stars with the glaze and immediately place one whole hazelnut in the centre of each cookie.
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Let the glazed cookies dry for about 20 minutes before storing them in a tin.
🧠 Why It Works
The dough works because butter gives the cookies a tender shortcrust texture, while ground hazelnuts add flavour and help keep the crumb slightly delicate. Chilling firms the butter and makes the dough easier to roll and cut into clean stars. The short baking time prevents the spices from tasting bitter and keeps the cookies from drying out. The icing sugar glaze adds sweetness and helps the whole hazelnut stick to the surface.
🛠️ Troubleshooting
Why does the dough stick when I roll it out?
The dough is probably too warm. Chill it again for 10 to 15 minutes and roll it out on a lightly floured surface. Avoid adding too much flour, because that can make the cookies dry.
Why do the star shapes lose their edges?
The dough may be too soft or rolled too warm. Chill the dough before cutting and transfer the stars carefully to the baking tray.
Why are the cookies too hard?
They may have been baked too long or rolled too thin. Roll the dough about 5 mm thick and remove the cookies when the edges are just set.
Why is the glaze too runny?
There may be too much egg white for the amount of icing sugar. Add more icing sugar a spoonful at a time until the glaze is thick enough to brush on.
Why do the hazelnuts fall off the cookies?
The hazelnuts need to be placed on the glaze immediately after brushing. Once the glaze starts to dry, it will no longer hold the nuts well.
💡 Tips and Variations
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Roll the dough evenly to about 5 mm so all cookies bake at the same speed.
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If the dough becomes soft while cutting, place it back in the fridge before continuing.
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For a stronger spice flavour, add a little more cinnamon, but keep the clove very subtle because it can dominate quickly.
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For a smoother glaze, sift the icing sugar before mixing it with the egg white.
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Replace whole hazelnuts with almond halves if you want a milder decoration.
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For a safer glaze option, use pasteurised egg white if the cookies will be served to children, pregnant guests or vulnerable people.
📦 Storage
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Store the fully dried hazelnut cinnamon star cookies in an airtight tin for up to 2 weeks.
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Place baking paper between layers so the glaze and hazelnuts are protected.
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Keep the cookies in a cool, dry place rather than the refrigerator, because humidity can soften the glaze.
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The dough can be prepared 1 day ahead and kept wrapped in the refrigerator.
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Freezing is best before glazing. Freeze the baked cookies without glaze, thaw them and decorate after defrosting.
🍷 Pairing
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Serve with coffee, black tea or spiced tea during the Christmas season.
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Pair with other Christmas cookies such as vanilla crescents, butter cookies or ginger biscuits.
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They also work well with hot chocolate, mulled tea or a small glass of dessert wine.
❓ F.A.Q.
Can I make hazelnut cinnamon star cookies ahead of time?
Yes. They keep well in an airtight tin for up to 2 weeks, as long as the glaze is completely dry before storing.
How thick should cinnamon star cookie dough be rolled?
About 5 mm is ideal. Thinner cookies can become hard quickly, while thicker ones may need a little longer to bake.
Can I make the glaze without raw egg white?
Yes. You can use pasteurised egg white or make a simple icing with icing sugar and a few drops of lemon juice or water, although the texture will be slightly different.
Can I freeze hazelnut cinnamon stars?
Yes, but it is better to freeze them before glazing. After thawing, brush with glaze and decorate with hazelnuts.
Why do cinnamon cookies taste bitter?
They may have been baked too dark or seasoned with too much clove. Bake them only until set and use cloves sparingly.
Can I use almonds instead of hazelnuts?
Yes. Ground almonds can replace ground hazelnuts, and almond halves can be used for decoration. The flavour will be milder.
🏛️ History and Tradition
Cinnamon star cookies are part of the Central European Christmas baking tradition, especially in Germany, Austria and Switzerland. Classic Zimtsterne are often made with egg white, sugar and nuts, but many home recipes also use a spiced shortcrust-style dough that is easier to roll and cut. This hazelnut version keeps the familiar star shape, warm spice aroma and white glaze, while using hazelnuts for a slightly deeper, nuttier flavour.
Hazelnut cinnamon star cookies are simple Christmas cut-out biscuits with a warm spice aroma, a sweet glaze and a whole hazelnut topping. The key steps are chilling the dough, rolling it evenly and baking the stars only until the edges are set. Once the glaze has dried, the cookies store well and are ideal for a winter cookie tin.
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