Put all dough ingredients into a large bowl.

Mix the ingredients by hand or mixer until you have a nice dough.

Shape the dough into a somewhat flat rectangular shape, cover it (i.e. with beeswax cloth in silicone bag or container) and put it into the fridge.

Let the dough rest for at least 6 hours or overnight, then continue with making the icing.

Prepare the icing: For a perfect icing, weigh the egg whites and use 5 times this weight for the confectioner's sugar.

Start by mixing the egg whites.

When the egg whites are fluffy and shiny, add ⅓ of the confectioner's sugar and mix.

Repeat until the entire sugar is in the icing.

Take the dough out of the fridge and roll it out on a board that will fit into your freezer.

Spread the icing onto the rolled dough, make sure it is even and not too thick.

Put the remaining icing aside, you will need it later.

Put the iced dough into the freezer for two hours.

After two hours, take it out and start cutting the cookies as described next.

Use a medium size star cookie cutter and dip it into a small bowl of water. Then make sure excess water is absorbed by a kitchen towel (see video if that's unclear).

Cut a star out of the frozen dough and place it onto the baking sheet by carefully tapping the cutter onto the sheet until the cookie falls off.

The remaining dough (leftover from the cuttings) can be kneaded and rolled again, then spread the remaining icing on it and repeat as before.

Let the cookies dry for two hours.

Preheat the oven to 180°C / 350°F (a little lower than in the video) and bake for about 8 minutes.

You know that the cinnamon stars are ready when you can lift them from the baking sheet.

Don't let the frosting bake to a tan.

Let the cookies cool, then store them in an airtight container.