Zimtsterne star shaped cookies are one of Germany's favorite Christmas cookies. Naturally gluten free with four ingredients, these cookies are fat free and go together in minutes. Germany is famous for its maravelous baking such as Murbteig Pastry, a lemon butter cookie with endless variations and Pfeffernusse cookies, those delightful powdered sugared "peppernuts" as they are known.
As with some European cookies, Zimtsterne cookies are finished with a snow white meringue that is baked with the cookie. It forms a crispy finish to an otherwise softer textured cookie.
Four ingredients including almond flour make up the cookie and the frosting. One of the best things about this cookie is the longer they sit in an airtight tin, the better they taste. As with most spice heavy cookies, they need time to mellow. Honey Diamonds are another example of a spice rich cookie.
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The amount of cinnamon may seem like a lot, but it mellows as they sit.
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Variations
Hazelnut flour can be substituted for the almond flour.
Recipe Ingredients
FRONT ROW: Cinnamon, egg whites
BACK ROW: Almond flour, powdered sugar
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions for Zimtsterne
Step 1. Add the cinnamon to the almond flour in a large bowl. Step 2. Whisk together completely. Step 3. Add the egg whites to the mixing bowl. Beat until soft peaks for. Step 4. Slowly add the powdered sugar to the beaten egg whites.
Step 5. Beat the egg whites for up to 8 minutes until very, very thick. Step 6. They will not reach the firm stage but will have increased. They will fall off the beater in a thick stream. Step 7. Remove ¾ cup for the frosting. Set aside. Step 8. Add the almond/cinnamon mixture to the egg whites and fold in by hand.
Step 9. Mix the dough completely. It will be very thick. Step 10. Flatten the dough and place it between waxed paper. Roll to about ⅓". Step 11. Remove the top piece of paper. Step 12. Cut the cookies out with a star shaped cutter. I used a 2 ¼" cutter but smaller sizes would work well also.
Step 13. Apply about ½ teaspoon of the reserved meringue on top of the cookie. Step 14. The easiest way to do this is to use an offset spatula with a pointed end. Step 15. Push the meringue from the center to the edges of the cookie. Step 16. Applying the meringue takes a bit of patience and time. Lacking those, simply cut out round "moons" and cover those.
Recipe FAQS
It is German for Cinnamon star.
While the origin is unclear, it is first mentioned in the mid 16th century being attributed to Swabian region of Germany. Because cinnamon was very expensive only the very rich or royalty enjoyed these cookies.
Zimtsterne is one of the favorite Chistmas cookie in Germany. They are also served at other holidays.
Expert Tips
- While really easy to make, it is important to beat the meringue sufficiently to increase the volume and to get it as thick as possible.
- By working the dough between waxed paper, the dough rolls out without using additional powdered sugar which can caramelize when baked.
- Use whatever size cutter you want.
- While the star is the traditional shape of the cookie, other shapes can be used.
- Because the dough is very thick when mixing is finished, the almond flour and cinnamon should be whisked to combine so they are evenly distributed when mixed.
- These cookies should be dried for about 24 hours to look their best.
- Place the cookies on the lowest rung of the oven. The meringue should remain as white as possible even after baking.
- The cookies should be aged a couple of days before eating. The amount of cinnamon may seem excessive but after storing it will become less strong.
More European Cookies to Enjoy
If you love these Zimtsterne or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. Thank you and I appreciate each of you being here!
Zimtsterne - German Cinnamon Stars
Equipment
- Star shaped cookie cutter
- Pointed offset spatula
Ingredients
- 3 ¼ cups almond flour or meal (370 grams)
- 3 tablespoons cinnamon
- 3 large egg whites (100 grams)
- 2 cups sifted powdered sugar (225 grams)
Instructions
- Line several baking sheets with parchment paper.
- Whisk the almond or hazelnut flour and cinnamon together completely. Set aside.
- Place the egg whites in the bowl of a mixer and beat until soft peaks form. Slowly add the powdered sugar and beat for about 8 minutes. This will not form stiff peaks, but it will be very thick and fall from the beater in thick ribbons.
- Remove ¾ cup of the meringue for the frosting. Set aside.
- Fold the almond flour/cinnamon mixture into the remaining meringue completely.
- Flatten the dough into a round and place between waxed paper. Roll out about ⅓" thick.
- Cut the cookies into stars or moons and place on the parchment lined baking sheets about 1 ½" apart to make finishing them easier. Re-roll the scraps and make more cookies.
- Drop about ½ to ¾ teaspoon of the reserved meringue in the middle of the cookie. Push it out to the edges, covering the cookie completely. The easiest way I have found to do this is to use a small offset spatula with a pointed end.
- Let the cookies dry at room temperature for about 24 hours.
- Preheat the oven to 225°F. Place the cookies on the lowest rack in the oven and bake for 20 to 25 minutes until baked through. The meringue should stay as white as possible.
Notes
-
- While really easy to make, it is important to beat the meringue sufficiently to increase the volume and to get it as thick as possible.
-
- By working the dough between waxed paper, the dough rolls out without using additional powdered sugar which can caramelize when baked.
-
- Use whatever size cutter you want.
-
- While the star is the traditional shape of the cookie, other shapes can be used.
-
- Because the dough is very thick when mixing is finished, the almond flour and cinnamon should be whisked to combine so they are evenly distributed when mixed.
-
- These cookies should be dried before baking for about 24 hours to look their best.
-
- Place the cookies on the lowest rung of the oven. The meringue should remain as white as possible even after baking.
-
- The cookies should be aged a couple of days before eating. The amount of cinnamon may seem excessive but after storing it will become less strong.
- These cookies will last for weeks in an airtight container. They only get better.
Nutrition
Don says
Hi Helen,
I’ve had my eye on recipes like Zimtstern, Pfeffernüsse, and Pepparkakor for a while, but I never quite got around to trying them—until this year when I saw your version of the Zimtstern recipe. I’m so glad I did!
This cookie has been such a hit; I’ve received so many compliments that I’m officially adding it to my holiday cookie list. When I first read through the recipe, I thought, “Too many steps for just a cookie!” But honestly, it was much easier than I expected, and your instructions, as always, were clear and foolproof.
Thank you for sharing this gem! It’s now a part of my cherished Cookie Collection. Best, Helen.
Jane says
A 1/4 cup of cinnamon? This seems wrong. Perhaps you meant 4 teaspoons (which would still be a lot—more than 1 tea/cup of almond flour)?
Helen S Fletcher says
Hi Jane - My original recipe did state teaspoons so thank you for your comment. I updated the recipe. However, in looking around at other recipes for Zimtsterne I found the amount of cinnamon to be anywhere from 1 teaspoon to 1/3 cup. All have the almond flour around 3 1/2 cups. Happy Holidays to you.
Don says
Completely agree with Helen that adding the 3 TBLS of Cinnamon may seem like a lot, but it definitely dissipates some and mellows if you "cure" them for a while. Mine came out perfect with 3 TBLS and I received tons of compliments on this ONE cookie!
Helen S Fletcher says
Hi Don - I'm so happy to see you're still baking. Happier yet, it is with me. This is one of my favorites and you are right - not at all hard - just a number of steps all laid out for you. Happy New Year to you. As of 3:00 today, I retired from professional baking. I am thrilled to be able to stay at home work on my blog and a possible podcast later next year. Do me a favor and go back to the post and give the recipe a star rating. It helps with my ranking.
Alexis says
Thank you so much for featuring these cookies. Many of my ancestors came from Switzerland, and, before that, from Germany so I'm happy to have this recipe and hope to make some for Christmas.
Helen S Fletcher says
Hi Alexis - My parents were from the former Yugoslavia and I grew up with great desserts many from Germany. Keep an eye out because I will be posting cookies on Thursdays until abut the middle of December. All of them are European.
Rosemary T Mark says
This will need to go to my after Christmas list. I didn't realize that Zimtsterne are gluten free. Great photo!
Helen S Fletcher says
Thanks Rosemary, indeed they are. Several of the European cookies just posted are. And nice for those you need GF.
Lisa says
Sounds delicious! I will definitely make this! I made your Sarah Bernhardts and they are now one my favorite fancy treata and they look so beautiful!
Helen S Fletcher says
Hi Lisa, Happy you enjoyed the Sarah Bernhardts. They are one of my favs. So good and so gorgeous.