There's something truly nostalgic and heartwarming about the aroma of cinnamon wafting through the house during the holidays. One of my absolute favorite traditional treats to make each December is a batch (or three) of German Zimtsterne—those delightful cinnamon star cookies made with almond flour, icing, and a healthy dose of Christmas cheer. These German cinnamon stars are naturally gluten-free, chewy on the inside, crisp on the edges, and finished with a glossy meringue glaze that gives them their signature festive look. If you've ever wanted to bring a taste of a European Christmas market into your kitchen, this zimtsterne cookies recipe is the one to try.
These German star cookies are just as lovely to gift as they are to devour yourself. With a few basic ingredients and a little patience, you can create a stunning batch of German Christmas cookies that will have everyone reaching for seconds.
German Zimtsterne Cinnamon Star Cookies with Almond Flour
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine German
Mixing bowls At least two: one for the dough, one for the meringue glaze.
Electric hand mixer or stand mixer To whip the egg whites into stiff peaks for both the dough and the glaze.
Rolling Pin A non-stick or silicone rolling pin works great.
Star-shaped cookie cutter Ideally, 2 to 3 inches wide. This is key for getting that iconic look. If you don’t have a star cutter, you could use another festive shape, but it won’t quite be a German cinnamon star without it.
Parchment paper For rolling and baking; prevents sticking without the need for extra flour.
Baking sheet Standard size works well.
Offset spatula or butter knife For spreading the icing evenly on the cookie tops.
For the Cookie Dough
- 2 ¾ cups 275g finely ground almond flour – If using store-bought almond flour, choose the blanched kind for a smoother texture. You can also grind your own from whole almonds if you're going the homemade route.
- 1 tbsp ground cinnamon – Use a high-quality aromatic cinnamon like Ceylon for a truly authentic flavor.
- 2 large egg whites – Save the yolks for another recipe or add them to scrambled eggs.
- 1 ½ cups 150g powdered sugar – Sifted to avoid lumps.
- 1 tsp vanilla extract – Adds a bit of depth and warmth.
- 1 tsp lemon juice – Just a touch to brighten the dough and balance the sweetness.
- Pinch of salt
For the Icing
- 1 large egg white
- 1 cup 100g powdered sugar – Again, sifted is best for smoothness.
Step 1: Make the Cookie Dough
Start by whipping the egg whites with a pinch of salt using your mixer until they form stiff peaks. Once the peaks hold their shape, slowly sift in the powdered sugar and continue beating until the mixture is glossy and thick.
Next, gently fold in the almond flour, cinnamon, vanilla extract, and lemon juice. The dough will be sticky but manageable. If it's too sticky to handle, refrigerate it for about 30 minutes to firm up.
Step 2: Roll Out the Dough
Lay a sheet of parchment paper on your work surface and lightly dust it with powdered sugar. Place your dough on the paper and top it with another parchment sheet. Roll it out to about ¼ inch thickness. The parchment layers will keep the dough from sticking and eliminate the need for flour, which would change the texture.
Step 3: Cut Out the Stars
Remove the top parchment layer and start cutting out star shapes with your cookie cutter. Dip the cutter in powdered sugar between each use to prevent sticking. Carefully transfer the stars to your lined baking sheet using a spatula.
Gather the dough scraps, re-roll, and continue cutting until all the dough is used. You should end up with about 30 cookies.
Step 4: Add the Icing
In a clean bowl, whip the remaining egg white until foamy, then gradually beat in the powdered sugar until a smooth, glossy meringue forms. Use a small spoon or offset spatula to spread a thin layer of icing onto each cookie, making sure to stay within the edges for that clean, snowy look.
Step 5: Bake
Bake in a preheated 300°F (150°C) oven for about 15 minutes. The cookies should remain pale and soft—do not let them brown. The goal is to set the meringue on top without drying out the centers.
Let the cookies cool completely on the baking sheet before storing.
Pairings
Zimtsterne cookies are incredibly versatile and pair wonderfully with a range of holiday drinks and desserts:
- Mulled wine or glühwein: A warm, spiced German wine that perfectly complements the cinnamon and almond in the cookies.
- Hot chocolate: Whether classic or spiked, the creamy sweetness contrasts beautifully with the spice of the cookies.
- Coffee or espresso: The nutty, slightly chewy texture of the cookies goes great with a strong, bitter coffee.
- Cheese plate: Believe it or not, a few of these cookies on a holiday cheese board with aged gouda or brie add a sweet counterpoint.
- Vanilla ice cream: Crumble some over a scoop of vanilla ice cream for an elegant dessert twist.
Frequently Asked Questions
1. Can I use whole almonds instead of almond flour?
Yes! If you have a food processor, you can grind whole blanched almonds until finely ground. Be careful not to over-process, or you'll end up with almond butter. Homemade almond meal tends to be a bit coarser, which may make your German cinnamon star cookies slightly more textured—but still delicious.
2. Do I have to use a star-shaped cutter?
While the classic German cinnamon stars are, well, stars, you can technically use any cookie cutter. However, the star shape is what makes these cookies so iconic, especially among German Christmas cookies recipes. If you’re making these for a party or gift boxes, the star shape adds that unmistakable festive touch.
3. Are these cookies gluten-free?
Absolutely! Since they use almond flour and no wheat-based ingredients, zimtsterne are naturally gluten-free. Just make sure your powdered sugar and other ingredients are certified gluten-free if you're baking for someone with celiac disease.
4. How do I store cinnamon star cookies?
Once fully cooled, store them in an airtight container at room temperature. They’ll stay fresh for about 2 weeks. In fact, many say they taste even better after a day or two as the flavors meld. You can also freeze them for up to 3 months.
5. Can I make the dough ahead of time?
Yes, the dough can be made a day ahead and refrigerated. Just let it sit at room temperature for 15–20 minutes before rolling it out. This is a great option if you're planning a big holiday baking day and want to prep some elements in advance.
