Zimtsterne, or German Cinnamon Star Cookies, are the best delicious Christmas dessert. These little stars are soft and spiced with cinnamon. This is making them a holiday favorite in Germany and not only.
Topped with a delicious white glaze, they look as magical as they taste! And the best part? They’re naturally gluten-free and super easy to make. Doesn’t matter if you’re baking them for family, friends, or even just for yourself (no judgment!), Zimtsterne bring the spirit of Christmas to your house!
What Are Zimtsterne?
Zimtsterne are traditional German Christmas cookies, that are made with ground nuts, egg whites, and cinnamon. Their name translates to “cinnamon stars,” wich connects to their shape and flavor.
They are originating from Southern Germany. They’re a staple at Christmas markets and holiday gatherings. These cookies are super soft on the inside, slightly chewy, and are topped with a sweet meringue glaze that gives them their signature look and taste.
Why I Love This Recipe?
For me, Zimtsterne are Christmas nostalgia. Growing up, we’d spend cold December afternoons in the kitchen making these cinnamon stars.
The best thing about this recipe, is that they are very easy to make, and just as any holiday cookies, you can decorate them in your own way!
These cookies are definitely a labor of love, but every bite is worth it. Plus, they make the house smell like Christmas when they bake, which is a win in itself!
Key Ingredients & Substitutions for Zimtsterne
Ground Nuts: Traditionally a mix of almonds and hazelnuts, but you can use just one if you prefer. Freshly ground nuts give the best flavor!
Egg Whites: The magic ingredient for both the dough and the glaze. Make sure they’re at room temperature for easier whipping.
Powdered Sugar: Sweetens the dough and makes the glaze silky smooth.
Cinnamon: The star of the show—use freshly ground cinnamon for the best flavor.
Vanilla Sugar: Adds a subtle warmth. If you can’t find it, mix a splash of vanilla extract with the sugar.
Lemon Juice: Added to the meringue glaze to balance the sweetness and help create a smooth, glossy finish.
Equipment You’ll Need
- Mixing Bowls: For whipping the egg whites and mixing the dough.
- Electric Mixer: Helps achieve stiff, glossy peaks for the meringue.
- Star-Shaped Cookie Cutter: Essential for the iconic Zimtsterne look.
- Parchment Paper: Keeps the cookies from sticking and makes cleanup easy.
- Offset Spatula or Small Knife: For spreading the glaze evenly.
Step-by-Step Instructions for Perfect Zimtsterne
Step 1: Prepare the Dough
- Whip the Egg Whites: In a clean mixing bowl, beat 3 egg whites until stiff peaks form. Gradually add 1 ¾ cups (200g) powdered sugar and beat until glossy. Reserve 4 tablespoons of this mixture for the glaze, then stir in 1 teaspoon of lemon juice.
- Mix the Dough: Gently fold the remaining egg white mixture into 2 cups (200g) ground almonds, 1 cup (100g) ground hazelnuts, 2 teaspoons cinnamon, and 1 teaspoon vanilla sugar. Mix until a sticky dough forms.
Step 2: Shape the Cookies
- Roll Out the Dough: Place the dough between two sheets of parchment paper and roll it out to about ¼-inch thickness.
- Cut Out Stars: Use a star-shaped cookie cutter to cut out cookies. Re-roll the scraps to make more stars.
Step 3: Add the Glaze
- Glaze the Stars: Carefully spread the reserved meringue over the top of each cookie using an offset spatula or small knife.
Step 4: Bake
- Bake the Cookies: Preheat your oven to 300°F (150°C). Place the cookies on a parchment-lined baking sheet and bake for 15-18 minutes. The glaze should stay white, and the cookies should be slightly soft in the center.
Expert Tips for the Best Zimtsterne
Keep the Dough Cool: If the dough becomes too sticky, pop it in the fridge for 10-15 minutes.
Fresh Nuts Are Key: Grinding your own almonds and hazelnuts gives the best flavor. Toast them lightly for an extra depth of flavor.
Don’t Overbake: Watch closely! The glaze should remain snowy white, and the cookies should stay soft.
Glazing Tip: For a neater finish, use a piping bag to apply the glaze.
Serving Suggestions
Zimtsterne are perfect with a warm cup of tea, coffee, or mulled wine. They also make a stunning addition to a holiday cookie platter alongside Vanillekipferl and Spekulatius. For a festive gift, pack them in a decorative tin or wrap them in cellophane with a pretty ribbon.
Make-Ahead and Storage
- Make-Ahead: The dough can be prepared up to 2 days in advance and stored in the fridge.
- Storage: Keep the cookies in an airtight container at room temperature for up to 2 weeks.
- Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months. Let them thaw at room temperature before serving.
Traditional Zimtsterne Recipe (German Cinnamon Star Cookies)
- Total Time: 48 minutes
- Yield: 24 cookies 1x
Description
You need to try this Zimtsterne Recipe! They are soft, nutty cinnamon stars topped with a sweet, glossy glaze. These classic German cookies are a holiday must-have!
Ingredients
- 3 egg whites, room temperature
- 1 3/4 cups (200g) powdered sugar, sifted
- 2 cups (200g) ground almonds
- 1 cup (100g) ground hazelnuts
- 2 tsp cinnamon
- 1 tsp vanilla sugar
- 1 tsp lemon juice
Instructions
- Whip Egg Whites: Beat egg whites until stiff peaks form. Gradually add powdered sugar and beat until glossy. Reserve 4 tablespoons for the glaze.
- Mix Dough: Fold the remaining egg white mixture into the ground almonds, hazelnuts, cinnamon, and vanilla sugar. Mix until a sticky dough forms.
- Shape Cookies: Roll out the dough to ¼-inch thickness between parchment paper. Cut out stars with a cookie cutter.
- Glaze and Bake: Stir the lemon juice into the reserved meringue, then spread it over each cookie. Bake at 300°F (150°C) for 15–18 minutes.
Notes
Use fresh, high-quality nuts for the best flavor.
Don’t let the glaze brown—it should stay bright white.
Store cookies in an airtight container to keep them soft.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Calories: 85
- Sugar: 6g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Protein: 2g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Frequently Asked Questions (FAQ)
Can I use just one type of nut?
Absolutely! All almonds or all hazelnuts work perfectly.
How do I keep the glaze neat?
Use a piping bag for precise application, or gently spread it with a small knife.
Can I make these cookies vegan?
Yes! Replace the egg whites with aquafaba (chickpea water) for a vegan version
I see lemon juice in list of ingredients but no mention of how it is used…dough or glaze?
Thank you for catching that! 😊 You’re absolutely right — I accidentally left that step out.
The lemon juice should be mixed into the reserved meringue that you use for the glaze. Just stir the 1 teaspoon of lemon juice into the reserved egg white and powdered sugar mixture before spreading it over the cookies. It helps balance the sweetness and gives the glaze a smoother consistency.
Thanks so much for pointing that out! I’ve updated my notes so I can make the instructions clearer. Happy baking! 😊