Zimtsterne – German Cinnamon Star Cookies
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If Germany had one cookie that says Christmas more than any other, it would be Zimtsterne. These little cinnamon stars are chewy, nutty, and sweet, with a crisp snowy-white glaze on top. One bite and you’ll understand why they’ve been on German cookie plates for hundreds of years.
Here’s the happy surprise: there’s no flour in them at all. Zimtsterne are made with almond flour, powdered sugar, egg whites, and cinnamon, so they’re naturally gluten-free. That makes them a wonderful cookie to share with just about everyone at your table.
Why You’ll Love This Recipe
These cookies look fancy, but they’re made with just a handful of simple ingredients. Here’s why they deserve a spot on your cookie plate:
- Naturally gluten-free. Made with almond flour instead of wheat flour.
- Soft and chewy. The almond base stays tender inside, with a crisp, sweet glaze on top.
- Beautiful on any cookie tray. The white star shape looks like a little snowflake.
- Warm, cozy flavor. Cinnamon, almond, vanilla, and a hint of lemon.
- Great for making ahead. They keep for weeks and even taste better after a few days.
Just A Little Note On The Side
These cookies are my daughter’s very favorite, so a batch of Zimtsterne is always on my baking list. She’d happily skip every other cookie on the plate just to get to these. I can’t say I blame her. The chewy almond center and that sweet, crunchy glaze are hard to resist, and I love seeing her face light up when the first tray comes out of the oven.
What are Zimtsterne?
“Zimt” means cinnamon and “Sterne” means stars, so Zimtsterne simply means cinnamon stars. They’re one of the oldest and most loved German Christmas cookies.
They go back to around the 16th or 17th century, when cinnamon and almonds were expensive treats only used for special occasions. Christmas was the perfect time to bring them out, and the tradition stuck. Today, you’ll find Zimtsterne in nearly every German home, bakery, and Christmas market during the holiday season.
Ingredient You Need
You only need a few simple ingredients for these cookies. Here’s what each one does.
For the cookies:
- Egg whites: Whipped until stiff, they hold the dough together and keep the cookies light and chewy. Room temperature egg whites whip up faster and higher.
- Powdered sugar: Sweetens the dough and gives it a smooth texture. You’ll also use some for rolling out the dough.
- Lemon zest: Just a little zest from half a lemon adds a fresh, bright flavor.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Amaretto or almond extract: Boosts the almond flavor. Use almond extract if you’d rather skip the alcohol.
- Cinnamon: The star of the show! Use a fresh jar for the best flavor.
- Almond flour: This takes the place of regular flour. You’ll add it a little at a time until the dough feels just right.
- Salt: Just a pinch to balance the sweetness.
For the glaze:
- Egg white, powdered sugar, and a pinch of salt: Whipped together into a thick, glossy white icing that bakes into a crisp, snowy top.
How to Make Zimtsterne
These cookies take a little patience, but none of the steps are hard. Take your time, and you’ll have a beautiful tray of stars.
Step 1: Heat the oven. Preheat your oven to 300°F. Line a baking sheet with parchment paper.
Step 2: Separate the eggs. Separate 2 eggs, putting the whites in your mixer bowl. Save the yolks for another recipe.
Step 3: Whip the egg whites. Beat the egg whites with your mixer until stiff peaks form. That means when you lift the beater, the peak stands straight up and doesn’t flop over.
Step 4: Add the powdered sugar. Keep the mixer running and slowly spoon in the powdered sugar, a little at a time.
Step 5: Add the flavors. Use a spatula to gently fold in the lemon zest. Then add the vanilla, Amaretto or almond extract, salt, and cinnamon, and fold until everything is well mixed.
Step 6: Add the almond flour. Start with 3 cups of almond flour and fold it in. Then add more, a little at a time, until the dough holds together nicely. If it feels too wet and sticky, add more almond flour. If it feels too dry and crumbly, add a tiny splash of water.
Step 7: Chill the dough. Shape the dough into a ball with your hands, wrap it in plastic wrap, and put it in the fridge for 1 hour. Cold dough is much easier to roll and cut.
Step 8: Roll it out. Cut the dough in half. Sprinkle your counter with powdered sugar and roll one half out to about ¼ inch thick. The dough will be stiff at first because it’s cold. Just keep working it, and it will soften up.
Step 9: Cut the stars. Cut out the cookies with a star cookie cutter and place them on the baking sheet. Dip the cutter in powdered sugar between cuts to keep it from sticking. Repeat with the second half of the dough.
Step 10: First bake. Bake for 10 to 13 minutes at 300°F. The cookies should stay pale and just feel set. Let them cool completely.
Step 11: Make the glaze. In a clean mixer bowl, beat the egg white and salt on low to medium speed. Add the powdered sugar one spoonful at a time and keep beating until the glaze is thick, glossy, and stiff.
Step 12: Fill the piping bag. Spoon the glaze into a piping bag. A small zip-top bag with one corner snipped off works great too.
Step 13: Lower the oven. Turn the oven down to 225°F.
Step 14: Glaze the stars. Pipe a small blob of glaze in the center of each cooled cookie. Then use a small spoon or knife to gently pull the glaze out into each point of the star.
Step 15: Second bake. Bake the glazed cookies on the lowest rack for 10 minutes at 225°F. This dries the glaze so it turns crisp and stays bright white.
Step 16: Cool and enjoy! Let the cookies cool completely before stacking or storing.
Debbie’s Tip
Don’t overbake them. Zimtsterne should stay pale. If they turn golden brown, they’ll be hard and crunchy instead of soft and chewy. Take them out as soon as they feel set, even if they still look a little underdone. They firm up as they cool.
Variations & Substitutions
Zimtsterne are wonderful just the way they are, but here are a few easy ways to change them up:
- No alcohol: Use almond extract instead of Amaretto.
- Hazelnut stars: Swap half of the almond flour for finely ground hazelnuts for a deeper, toasty flavor.
- Orange twist: Use orange zest instead of lemon zest.
- Extra spice: Add a pinch of cloves or cardamom along with the cinnamon.
- Not just for Christmas: Use a heart or round cutter and enjoy them any time of year with a cup of coffee or tea.
❄️ Storage & Freezing
Zimtsterne keep really well, which makes them perfect for baking ahead. In fact, they often taste even better after a day or two.
- Room temperature: Store in an airtight container for up to 2 weeks.
- Keep them soft: Add a slice of apple or a piece of bread to the container. Swap it out every few days.
- Freeze baked cookies: Freeze them in a single layer on a baking sheet, then move them into a freezer bag or container. They’ll keep for up to 3 months. Thaw at room temperature.
- Freeze unbaked cookies: Cut out the stars and freeze them on a baking sheet without glaze. Once frozen, move them to a freezer container. When you’re ready, let them thaw a little, then bake, glaze, and do the second bake as usual.
Frequently Asked Questions
Here are the questions I hear most about Zimtsterne.
Are Zimtsterne gluten-free?
Yes! There’s no wheat flour in this recipe, only almond flour. Just double-check that your powdered sugar and extracts are labeled gluten-free if you’re baking for someone with celiac disease.
Why is my dough so sticky?
That’s normal! Chilling the dough for an hour helps a lot. Dusting your counter with powdered sugar, or rolling the dough between two sheets of parchment paper, keeps it from sticking.
Why did my cookies turn out hard?
They were most likely baked a little too long. Pull them out while they’re still pale and just set.
Why do you bake the cookies twice?
The first bake cooks the almond cookie. The second, lower bake dries the glaze so it turns crisp and white instead of staying sticky.
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From My Kitchen to Yours
Some cookies are just special, and Zimtsterne are one of them. Every time I bake a batch, I think of my daughter sneaking the first star off the cooling rack. I hope these little cinnamon stars bring the same joy to your kitchen and become a favorite in your home too. Pour a cup of coffee, grab a star (or three), and enjoy a little taste of a Favorite German Cookie.
Enjoy every bite,
Authentic Zimtsterne Recipe: German Cinnamon Star Cookies
Ingredients
- 2 egg whites
- 1 3/4 cup powdered sugar
- 1/2 zest from lemon
- 1 tbsp vanilla extract
- 1 tbsp Amaretto Liquor or almond extract
- 1 pinch salt
- 2 tsp cinnamon
- 3 1/2-4 cups almond flour
Glaze
- 1 egg white
- 1 cup powdered sugar
- 1 pinch salt
Instructions
- Preheat: Heat the oven to 300°F and line a baking sheet with parchment paper.
- Whip the whites: Beat 2 egg whites until stiff peaks form. With the mixer running, slowly spoon in the powdered sugar.
- Add flavors: Fold in the lemon zest, then the vanilla, Amaretto or almond extract, salt, and cinnamon.
- Add almond flour: Fold in 3 cups of almond flour, then add more a little at a time until the dough holds together. Add a splash of water if too dry.
- Chill: Shape into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
- Roll and cut: Cut the dough in half. Roll out on a powdered-sugar-dusted surface to ¼ inch thick. Cut out stars and place on the baking sheet.
- First bake: Bake 10 to 13 minutes at 300°F, until set but still pale. Cool completely.
- Make the glaze: Beat the egg white and salt on low to medium, adding the powdered sugar a spoonful at a time, until thick and stiff. Spoon into a piping bag.
- Lower the oven: Reduce the oven to 225°F.
- Glaze: Pipe a small blob in the center of each cookie and spread it out to each point with a small spoon or knife.
- Second bake: Bake on the lowest rack for 10 minutes at 225°F. Cool completely before storing.
Notes
- Dip the cookie cutter in powdered sugar between cuts for clean edges.
- Don’t overbake. The cookies should stay pale to stay chewy.
- Store in an airtight container for up to 2 weeks, or freeze for up to 3 months.
