Save on Pinterest

Cinnamon Star Cutouts

These cookies fill your home with an irresistible aroma as they bake. My grandmother made them every Christmas when I was a child. I have fond memories of helping her in the kitchen. —Jean Jones, Peachtree City, Georgia
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min./batch
  • Makes
    5 dozen

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 2-3/4 cups all-purpose flour
  • 1/3 cup ground cinnamon

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  • On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets.
  • Bake at 350° for 15-18 minutes or until edges are firm and bottoms of cookies are lightly browned. Remove to wire racks to cool.
Nutrition Facts
1 each: 78 calories, 3g fat (2g saturated fat), 15mg cholesterol, 33mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Mary
    Dec 19, 2019

    I adapted the recipe slightly by using about half of cinnamon and replacing a quarter of the flour with ground almonds. I doubled the recipe and kept the dough in the fridge, breaking off what I wanted to use on the day. The biscuits were light, crunchy and delicious!

  • kathidahl
    Dec 7, 2014

    The whole house smells wonderful! These are a simple crisp cookie...I really like them and will bake again and again. I will admit that I added a half teaspoon of anise extract after reading the other comments and I only baked 12 minutes. I am going to pipe white icing on them for the Christmas cookie platters.Two days later.....OK, on second batch...really like these. I tried half butter and half shortening this time...the cookies were some softer but lost a little of the butter flavor, so won't do that again. These cookies get better day to day. A real keeper as far as I am concernedOne thing I forgot...I sprinkled them with cinnamon sugar before baking and outline with white icing.

  • Mary
    Jul 21, 2012

    I found after they were baked they were so hard they almost broke my teeth

  • patriroqt
    Mar 22, 2011

    sooo good! tasted almost like gingerbread... would be great around the holidays! i made this with my little niece and nephew and they had fun picking out cookie cutters. tasty too :)

  • kaitlyn'smommy
    Jan 3, 2011

    I followed the recipe as it was written. The cookies were dull. I will not be making these cookies again.

  • howdymomma
    Dec 20, 2010

    These cruncy little cookies are habit-forming! A co-worker brought them in originally, and I hounded her relentlessly for the recipe. The heavy cinnamon flavor sets these apart. I am baking them to give out as gifts. Bonus: Only 2 WW Points Plus per cookie!