The Dough That Tells a Story
My kitchen smells like sweet butter and memories. I make these stars every year. My grandson calls them “sprinkle snow cookies.” I still laugh at that.
The dough comes together in a food processor. It feels like magic. Why does this matter? Because starting with something simple brings big joy. What holiday smell makes you the happiest? Tell me about it.
A Little Chill for a Big Smile
You must chill the dough. I know, waiting is hard! But trust me. A firm dough is a friendly dough. It won’t stick to your hands.
Wrap it up and flatten it into a disk. Pop it in the freezer. Use this time to wash a bowl or sweep the floor. *Fun fact: chilling the dough lets the flour soak up the wet stuff. This makes your cookies keep their shape!*
The Shape of Sweetness
Now for the fun part. Roll the dough into little balls. Then, roll them in cinnamon sugar. Doesn’t that smell amazing? It’s like a hug for your nose.
Press each ball flat with a cup. I use my old measuring cup. It has a little chip on the rim. I remember every cookie it helped make. Then, add a few almond slices. They look like little stars on snow.
Watching Them Bloom
Into the oven they go. Watch them carefully. They bake fast. You want the edges just kissed with gold.
Switch the trays halfway. This matters because every cookie deserves equal heat. It makes sure they all bake the same. Do you have a favorite spot to watch things bake? I always stand right by the oven light.
Sharing the Starlight
Let them cool completely. This is the final test of patience. The frosting sets as they cool. It becomes a sweet, crisp shell.
Then, share them. Put them in a tin or on a plate. Giving food is giving love. Which friend or neighbor would love a plate of these? I’d love to hear who you’re baking for this season.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups (10 ounces/283 grams) | |
| Sugar | 1 ¾ cups (12¼ ounces/347 grams) | Divided for dough and cinnamon-sugar coating |
| Salt | ¾ teaspoon | |
| Unsalted butter | 16 tablespoons (2 sticks) | Softened |
| Egg | 1 large egg plus 1 egg yolk | |
| Ground cinnamon | 1 ½ teaspoons | Mixed with sugar for coating |
| Sliced almonds | ¼ cup | For garnish |
Frosted Sand Tart Holiday Stars
Hello, my dear. Come sit at the table. I want to tell you about my Frosted Sand Tarts. We called them Holiday Stars when I was little. My own grandmother showed me how to make them. The kitchen smelled like butter and sweet cinnamon. I still laugh at that. We’d get flour everywhere! The dough is soft and sandy, just perfect. Rolling it in cinnamon sugar is the best part. Doesn’t that smell amazing? It reminds me of snowy afternoons. Let’s make some new memories together.
Instructions
Step 1: First, move your oven racks. Put one high and one low. Heat your oven to 350 degrees. Get out two baking sheets. Cover them with parchment paper. Now, mix the flour, sugar, and salt in the food processor. Add the soft butter, one spoon at a time. Pulse it gently. Then add the whole egg and the extra yolk. Pulse until it looks like soft dough. (A little pulse is better than a long one!)
Step 2: Wrap that soft dough in plastic. Press it into a thick disk. Let it get firm in the freezer. It takes about 15 minutes. Mix cinnamon and the rest of the sugar in a bowl. Take half the dough out. Keep the other half cold. Use your floured hands to make small balls. Roll each ball in the cinnamon sugar. Place them far apart on your sheets.
Step 3: Now, press each ball flat. Use the bottom of a greased measuring cup. Press into a nice circle. Sprinkle more cinnamon sugar on top. Add a few almond slices for garnish. They look like little stars. What’s your favorite holiday shape to make? Share below!
Step 4: Bake your cookies for 10 to 12 minutes. Switch the trays halfway through. Watch for lightly browned edges. Let them cool for five minutes. Then move them to a rack. They need to cool all the way. Repeat with the other dough half. (Letting them cool on the sheet makes them sturdy.) The smell will fill your whole house. It’s pure happiness.
Creative Twists
Try a citrus sparkle. Add a teaspoon of orange zest to the dough. It’s so bright and cheerful.
Make a chocolate dip. Melt some chocolate. Dip half of each cooled cookie in it.
Use different nuts. Try crushed pecans instead of almonds. They taste wonderfully toasty.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These cookies are lovely on a pretty plate. Stack them up like a little tower. You could also serve them with a bowl of vanilla ice cream. A few cookies make a perfect crumble on top. For a drink, a glass of cold milk is classic. For the grown-ups, a sweet sherry pairs nicely. It’s a cozy, old-fashioned treat. Which would you choose tonight?
Keeping Your Stars Shining Bright
These cookies keep their sparkle for days. Just store them in a tin at room temperature. Layer them with parchment paper so they don’t stick. They stay perfect for about three days.
You can also freeze the dough. Wrap the disk tightly in plastic. It will be happy in the freezer for a month. Thaw it in the fridge before you roll. This lets you bake stars anytime you like.
I once baked a huge batch for my book club. I stored them all together without parchment. What a sticky mess we had to pry apart! Now I always use those paper layers. Batch cooking saves time during the busy holidays. It means more time for stories and laughter with family.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cookie Troubles
Is your dough too sticky? Just pop it back in the freezer. Give it another ten minutes to firm up. This makes rolling the balls much easier.
Are the cookies spreading too much? Your butter might be too soft. I remember when my kitchen was too warm. The dough spread into little puddles! Chilling the dough fully stops this. It helps the cookies keep their pretty star shape.
Are the bottoms browning too fast? Use that middle oven rack. Also, switch the sheets halfway through baking. This gives every cookie a fair chance. Getting the shape right builds your cooking confidence. Even baking means every bite tastes just as good.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use a good gluten-free flour blend. The one that measures like regular flour works best.
Q: Can I make the dough ahead?
A: Absolutely. Make the dough disk up to two days early. Keep it wrapped well in the refrigerator.
Q: I don’t have almonds. What can I use?
A: Try a different nut like chopped pecans. Or use festive holiday sprinkles instead for color.
Q: Can I double the recipe?
A: You can, but bake in batches. Only put two sheets in the oven at a time. This keeps the heat even.
Q: Any optional tips?
A: For extra sparkle, roll the warm cookies in more sugar. Fun fact: This is called a “second coat” and makes them extra sweet and pretty.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these holiday stars. They always remind me of snowy windows and warm kitchens. The smell of cinnamon baking is pure happiness. It fills your whole home with cheer.
I would love to hear about your baking adventure. Tell me all about it in the comments below. Sharing recipes is how we share our hearts.
Have you tried this recipe? Let me know how it turned out for you. Happy cooking!
—Elowen Thorn.
