If Christmas had a signature cookie in Germany, it would undoubtedly be Zimtsterne, or Cinnamon Stars. These beautifully shaped, nutty cookies are a staple on German holiday cookie plates, loved for their chewy texture, sweet almond flavor, and delicate cinnamon aroma. A recipe as festive as it is delicious, these treats have been cherished for generations—and now, you can make them too!
A Bite of History
Zimtsterne originated in Germany and are believed to date back to the 16th or 17th century, during a time when almonds and spices like cinnamon were highly prized luxury ingredients. They were often reserved for special occasions, and Christmas, with its celebratory feasts, became the perfect time to bake them. Over the centuries, Zimtsterne have become a beloved Christmas tradition across Germany and beyond, symbolizing warmth, family, and festivity.
What Makes Zimtsterne Special?
Unlike many cookies that rely on flour, Zimtsterne are naturally gluten-free, made primarily with ground almonds, sugar, egg whites, and cinnamon. This gives them a wonderfully chewy texture and nutty flavor that’s hard to resist. Their signature star shape, paired with a snowy white glaze on top, makes them as beautiful as they are delicious.
How to Store Zimtsterne
Once baked and cooled, Zimtsterne can be stored in an airtight container for up to two weeks. To keep them soft and chewy, you can add a small slice of apple or a piece of bread to the container (change it out every few days). If you want to freeze them:
- Baked Zimtsterne: Place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag. They’ll keep for up to 3 months. Let them thaw at room temperature when ready to enjoy.
- Unbaked Zimtsterne: Shape the cookies, then freeze them on a baking sheet before glazing. Once frozen, transfer them to a freezer-safe container. When you’re ready to bake, let them thaw slightly before applying the glaze and baking as usual.
Tips and Tricks for Perfect Cinnamon Stars
- Use Fresh Almonds: Freshly ground almonds (or almond meal) ensure the best flavor. Avoid almond flour, as it’s too fine and can make the dough difficult to handle.
- Room Temperature Ingredients: Let egg whites come to room temperature before whipping them to get a better, more stable meringue.
- Rolling the Dough: The dough can be sticky! Roll it out between two sheets of parchment paper or dust the surface lightly with powdered sugar to prevent sticking.
- Cutting Stars: Dip your star-shaped cookie cutter into powdered sugar between cuts for clean edges.
- Don’t Overbake: Zimtsterne should stay pale on the surface to preserve their chewy texture. Keep an eye on them in the oven, and bake just until set.
A Recipe for any Occasion
If you don’t celebrate the holidays, Zimtsterne can still be enjoyed as a delicious treat for any special occasion or even as an everyday indulgence. Their unique flavor and chewy texture make them a delightful cookie to share with family and friends, regardless of the season. You might think of them as a classic spiced dessert that pairs wonderfully with tea or coffee.
They’re also a great conversation starter thanks to their historical roots and naturally gluten-free appeal. Whether for a winter treat, a baking project, or a unique addition to a cookie platter, Zimtsterne are versatile enough to be enjoyed by everyone, no matter the occasion!
📢 Fun Facts about Zimtsterne
- Meaning of the Name: “Zimtsterne” combines the German words zimt (cinnamon) and sterne (stars), reflecting their spiced flavor and festive star shape​.
- Naturally Gluten-Free: Made with almond or hazelnut meal instead of flour, these cookies are a naturally gluten-free treat, making them accessible to a wide audience​.
- A Festive Favorite: Zimtsterne are closely associated with Christmas in Germany and are a traditional addition to holiday cookie platters. Their star shape and snowy white glaze are perfect for evoking a winter wonderland​.
- Unique Preparation: Unlike most cookies, Zimtsterne are topped with a meringue glaze before baking. The meringue creates a chewy texture inside while forming a crisp, glossy coating on top​.
- Historical Roots: These cookies have been a part of German Christmas traditions for centuries. Their rich cinnamon flavor was likely inspired by Germany’s historical access to exotic spices during its trading prominence in the Middle Ages​.
- Baking Tips: The dough can be sticky, but chilling it before rolling helps. For ease of handling, rolling the dough between sheets of parchment paper or dusting your work surface with powdered sugar is recommended​.
- Customizable: Although traditionally made with cinnamon, variations exist that incorporate other spices or flavors. Some recipes even include a hint of rum or brandy for added warmth​.
- Longevity: Properly stored in an airtight container, Zimtsterne can last for several weeks. They can also be frozen, both baked and unbaked, which is perfect for preparing ahead of the busy holiday season​
Authentic Zimtsterne Recipe: German Cinnamon Star Cookies
Description
Zimtsterne are classic German cinnamon star cookies with a chewy almond base and a sweet meringue glaze. Naturally gluten-free, they’re easy to make and perfect for any occasion!
Ingredients
Glaze
Instructions
-
-
Preheat oven to 300°F
-
-
-
Take the 2 eggs and divide the yolks from the whites. Beat egg whites with a mixer until stiff peaks form. While mixer is still running slowly spoon in the powdered sugar.
-
-
Add the lemon zest and fold it into egg whites
-
Add the vanilla extract, Amaretto/almond extract, salt and cinnamon. Fold together with spatula until well combined.
-
Add only 3 cups of almond flour in at first. Mix together adding more portions at a time till the dough sticks together well. If too wet, add more almond flour. If too dry add a little bit of water.
-
With your hands form the dough into a ball. Wrap it into plastic wrap and refrigerate for 1 hour.
-
Take it out of the refrigerator and cut the dough in half. Sprinkle powdered sugar on a flat surface and roll the dough out to about 1/4 inch thick.
-
Because the dough is cold it will take a little time to roll it out. Just work it.Cut out the cookies with the star cookie cutter. Place them on the parchment paper and bake for about 10-13 minutes at 300°F.
Making the Glaze
-
Add the egg white and salt to the mixer and mix on low to medium speed, gradually add the powered sugar in. I like to do a spoon full at a time. Beat until egg white is stiff.
-
When it has reach icing consistency, transfer it into piping bag. You can also use a small zip lock bag and cut one corner. Turn oven down to 225°F.
-
When cookies have cooled cut the tip off of the piping bag and add a blob in the center of cookie, using a small spoon or knife pull icing to each star corner.
-
Bake cookies again for 10 minutes at 225°F on lowest rack.
Enjoy!
