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    Home > Cookies

    Published: Dec 19, 2023 · Modified: Dec 20, 2024 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

    Zimtsterne - German Cinnamon Stars

    Jump to Recipe Print Recipe

    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.

    White, star shaped cinnamon Zimtsterne cookies are flowing fro a container surounded by holiday ornaments.

    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.

    how to bake better custard
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    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    The amount of cinnamon may seem like a lot, but it mellows as they sit.

    Jump to:
    • Variations
    • Recipe Ingredients
    • Step by Step Instructions for Zimtsterne
    • Recipe FAQS
    • Expert Tips
    • More European Cookies to Enjoy
    • Zimtsterne - German Cinnamon Stars

    Variations

    Hazelnut flour can be substituted for the almond flour.

    Recipe Ingredients

    Four ingredients make up Zimtsterne, almond flour, powdered sugar, cinnamon and egg whites.

    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

    This collage shows the almond flour and cinnamon in a large bowl, mixed together, egg whites in mixing bowl and powdered sugar being added.

    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.

    The second collage shows the egg whites beating, the egg whites finished beating, ¾ cup whites removed and the almond flour mixture being added to the mixing bowl.

    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.

    This collage shows the completed dough, the dough rolled between waxed paper, the top paper removed and a star cutter on the dough.

    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.

    The last collage shows a dollop of meringue on a  cookie, a pointed offset spatula, the meringue covering the cookie and a round moon shaped cookie.

    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

    What does the name Zimtsterne mean?

    It is German for Cinnamon star.

    What is the origin of Zimtsterne?

    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.

    When are these served?

    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.
    The photo of the Zimtsterne shows a single cookies surrounded by Christmas decorations.

    More European Cookies to Enjoy

    • A plate of Viennese Whirls with strawberry and chocolate filling in front of gift boxes.
      Viennese Whirl Cookies
    • A plate of 3 Haselnussmakronen -German Hazelnut Macroons on a plate with a cup and saucer and more macaroons in the background.
      HASELNUSSMAKRONEN -German Hazelnut Macaroons
    • A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.
      Cuccidati - Italy's Finest Cookie
    • Langue de Chat cookies in a bowl.
      Langue de Chat

    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!

    White, star shaped cinnamon Zimtsterne cookies are flowing fro a container surounded by holiday ornaments.

    Zimtsterne - German Cinnamon Stars

    Helen S Fletcher
    Zimtsterne star shaped cookies are one of Germany's favorite Christmas cookies. Naturally gluten free with few ingredients, these cookies are fat free and go together in minutes.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Drying Time 1 day d
    Total Time 1 day d 45 minutes mins
    Course Cookies
    Cuisine German
    Servings 30 cookies
    Calories 103 kcal

    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

     
    All of my recipes include Step by Step photos to guide you.  
      • 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

    Calories: 103kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 0.001gMonounsaturated Fat: 0.002gSodium: 6mgPotassium: 9mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 0.03mgCalcium: 34mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

    1. Don says

      December 29, 2024 at 2:59 pm

      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.

      Reply
    2. Jane says

      December 19, 2024 at 9:04 am

      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)?

      Reply
      • Helen S Fletcher says

        December 20, 2024 at 12:49 pm

        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.

        Reply
        • Don says

          December 29, 2024 at 3:00 pm

          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!

          Reply
          • Helen S Fletcher says

            December 29, 2024 at 3:58 pm

            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.

            Reply
    3. Alexis says

      November 07, 2024 at 10:19 am

      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.

      Reply
      • Helen S Fletcher says

        November 07, 2024 at 2:03 pm

        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.

        Reply
    4. Rosemary T Mark says

      December 23, 2023 at 12:28 pm

      This will need to go to my after Christmas list. I didn't realize that Zimtsterne are gluten free. Great photo!

      Reply
      • Helen S Fletcher says

        December 23, 2023 at 1:26 pm

        Thanks Rosemary, indeed they are. Several of the European cookies just posted are. And nice for those you need GF.

        Reply
    5. Lisa says

      December 19, 2023 at 3:41 pm

      5 stars
      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!

      Reply
      • Helen S Fletcher says

        December 19, 2023 at 5:44 pm

        Hi Lisa, Happy you enjoyed the Sarah Bernhardts. They are one of my favs. So good and so gorgeous.

        Reply
    5 from 2 votes (1 rating without comment)

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