Zimtsterne are traditional German cinnamon stars made with egg whites, ground almonds, and cinnamon. These classic German Christmas cookies have a chewy texture and a light meringue topping, making them a popular choice for holiday baking and Christmas cookie trays, especially in German Christmas markets.
Why You'll Love This Recipe
- A traditional German Christmas cookie
- Naturally flourless and made with almond flour
- Soft, chewy texture with a light meringue topping
- Simple ingredients with a classic cinnamon flavor
- Perfect for Christmas cookie trays and special occasions
Ingredients in German Cinnamon Star Cookies
- confectioners' sugar, plus more for dusting
- almond flour
- ground cinnamon
- egg whites, room temperature
- lemon zest
- salt
- vanilla extract
How to Make Zimtsterne
- In a medium bowl, combine ¾ cup of the confectioners' sugar, almond flour, cinnamon, and lemon zest. Stir until evenly mixed and set aside.
- Add the egg whites and salt to a mixing bowl. Using a stand mixer fitted with the whisk attachment, beat on low speed until soft peaks form. While whisking, gradually add the remaining confectioners' sugar and continue beating until thick and glossy on medium-high speed. The mixture will hold its shape but will be softer than a traditional meringue.
- Reserve about ⅓ cup of the meringue mixture and set it aside. This will be for the topping.
- Add the almond flour mixture to the remaining meringue and mix gently until a sticky Zimtsterne dough forms.
- Preheat the oven to 250°F and line two baking sheets with parchment paper.
- Dust a sheet of parchment paper with confectioners' sugar and place the dough on top. Lightly dust the top of the dough with more powdered sugar, then cover with another sheet of parchment paper. Using an adjustable rolling pin, roll the dough to about ¼-inch thickness.
- Use a star-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheets.
- Using a piping bottle, pastry brush, or spoon, glaze the tops of the star shapes with the reserved meringue mixture..
- Bake for about 23 minutes, until the bottoms are lightly golden and the meringue topping is set.
- Turn off the oven, crack the door open, and allow the cookies to dry in the oven for an additional 15 minutes. Remove and let cool completely before serving.
Quick Tips
- Parchment paper makes rolling easier and eliminates sticking.
- Dust the work surface with powdered sugar instead of flour.
- Keep the oven temperature low to prevent browning.
- Store leftover egg yolks for another recipe.
- Use a star-shaped cutter for traditional Zimtsterne cookies
Storage
Store Zimtsterne in an airtight container or sealed container in a cool, dry place. These cookies keep well for up to 2 weeks and often improve in texture after the first day. Avoid storing them in a humid area to keep the meringue topping intact.
To freeze, place the cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Seal tightly and freeze for up to 2 months.
When you're ready to serve them, remove the container from the freezer and let the cookies come to room temperature before opening the container. This helps prevent condensation from forming on the meringue topping.
More Christmas Cookies
If you enjoy baking traditional holiday cookies, these pair well with German Zimtsterne and fit right into a Christmas tradition of classic cookie trays:
- Sugar Cookie Cut Outs finished with egg wash and sanding sugar
- Molasses Spritz Cookies with warm spices and classic shapes
- Gingerbread Cookies for a familiar holiday favorite
- Rum Balls for an easy no-bake option
- Peanut Butter Spritz Cookies are made with cookie press and big on peanut butter flavor
📖 Recipe
Zimtsterne (German Cinnamon Star Cookies)
Equipment
Ingredients
- 2 cups confectioners' sugar - plus more for dusting
- 2¾ cups almond flour
- 2 teaspoons ground cinnamon
- 3 large egg whites - room temperature
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, combine ¾ cup of the confectioners' sugar, almond flour, cinnamon, and lemon zest. Stir until evenly mixed and set aside.
- Add the egg whites and salt to a mixing bowl. Using a stand mixer fitted with the whisk attachment, beat on low speed until soft peaks form.
- While whisking, gradually add the remaining confectioners' sugar and continue beating until thick and glossy on medium-high speed. The mixture will hold its shape but will be softer than a traditional meringue.
- Reserve about ⅓ cup of the meringue mixture and set it aside. This will be for the topping.
- Add the almond flour mixture to the remaining meringue and mix gently until a dough forms.
- Preheat the oven to 250°F and line two baking sheets with parchment paper.
- Dust a sheet of parchment paper with confectioners' sugar and place the dough on top. Lightly dust the top of the dough with more powdered sugar, then cover with another sheet of parchment paper. Using an adjustable rolling pin, roll the dough to about ¼-inch thickness.
- Use a star-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheets.
- Using a piping bottle, pastry brush, or spoon, glaze the tops of the star shapes with the reserved meringue mixture..
- Bake for about 23 minutes, until the bottoms are lightly golden and the meringue topping is set.
- Turn off the oven, crack the door open, and allow the cookies to dry in the oven for an additional 15 minutes. Remove and let cool completely before serving.
Notes
- Parchment paper makes rolling easier and eliminates sticking.
- Dust the work surface with powdered sugar instead of flour.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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