Spiced Stars with Lemon Glaze

Cinnamon, lemon zest, black pepper (really!) and a tangy lemon glaze give these cutouts a fresh, modern flavor.
Publish date:
Spiced Stars with Lemon Glaze

Recipe by Sarah Copeland

Start to Finish: 3 Hours

Servings: Makes about 3 dozen 3-inch cookies



  • 3 cups flour

  • 2 tsp. ground cinnamon

  • 3/4 tsp. baking powder

  • 3/4 tsp. fine sea salt

  • Pinch of ground black pepper

  • 2 sticks unsalted butter, at room temperature

  • 1 cup granulated sugar, plus more for sprinkling

  • 1 large egg—plus 1 large egg, beaten, for brushing

  • 1 tbsp. heavy cream or whole milk

  • 2 tsp. finely grated lemon zest (from 2 lemons)

  • Confectioners’ sugar, for rolling out the dough

Glaze and Decorations

  • 3 cups confectioners’ sugar, sifted

  • 4 to 5 tbsp. fresh lemon juice (from 2 lemons)

  • Nonpareils, sanding sugar, or confectioners’ sugar, for decorating (optional)


1. In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and pepper. In a large bowl, using an electric mixer (or in a stand mixer fitted with the paddle attachment), beat the butter and 1 cup granulated sugar on medium speed until smooth, about 2 minutes. Add 1 egg, the cream, and lemon zest. Beat until just blended. Add the dry ingredients. Beat on low speed until just blended. Divide the dough in half. Form each half into a square. Wrap the squares separately in plastic and place on a baking sheet. Refrigerate until firm, about 2 hours.

2. Arrange racks in the top and bottom thirds of the oven; preheat to 375°. Line 2 baking sheets with parchment paper. Unwrap 1 square of dough. On a work surface lightly dusted with confectioners’ sugar, roll out the dough to 1/4 inch thick. Cut out cookies with a star-shaped cutter. Using a pastry brush, brush off any excess confectioners’ sugar.