Zimtsterne cookies are little cinnamon stars that taste like Christmas in Germany. They are made from ground almonds, egg whites, sugar, and lots of cinnamon, with no flour at all. Each star is crowned with a thin, snow-white meringue glaze that bakes into a crisp shell over a soft, chewy center.
Because there is no flour or butter, zimtsterne are naturally gluten-free and dairy-free, which makes them a thoughtful cookie for holiday trays. The dough is sticky, but with a few tricks it rolls and cuts easily.
Explore more European holiday cookies like my pfeffernusse, German gingerbread cookies, and kolaczki. For a fruity bread, bake this stollen.
JUMP TO
- Why You’ll Love This Zimtsterne Cookies
- What Is Zimtsterne?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Zimtsterne (Cinnamon Star Cookies)
- Expert Tips for Perfect Zimtsterne Cookies
- Delicious Variations
- What to Serve with Zimtsterne Cookies
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Zimtsterne Cookies
These stars are elegant, simple, and full of warm spice.
Naturally Gluten-Free
Ground almonds replace flour completely.
Chewy Center
The almond dough stays soft and marzipan-like.
Crisp Meringue Top
A glossy white glaze that looks like fresh snow.
Warm Cinnamon Flavor
A generous amount of cinnamon gives every bite holiday flavor.
Long Lasting
They keep for weeks in a tin and taste better with time.
What Is Zimtsterne?
Zimtsterne means cinnamon stars in German. They are one of the oldest Christmas cookies in Germany and Switzerland, with recipes going back to the 1500s, when cinnamon was a luxury spice.
The dough uses part of the same meringue that goes on top. You whip egg whites with powdered sugar, set some aside for the glaze, and mix the rest with ground almonds and cinnamon.
Ingredients
Meringue
| Ingredient | Amount | Purpose |
|---|---|---|
| Large egg whites, room temperature | 2 | Structure and glaze |
| Powdered sugar, sifted | 1¾ cups | Sweetness |
| Salt | 1 pinch | Stabilizes the whites |
| Lemon juice | 1 teaspoon | Bright, stable meringue |
Almond Dough
| Ingredient | Amount | Purpose |
|---|---|---|
| Almond flour (finely ground blanched almonds) | 2¾ cups | Base of the cookie |
| Ground cinnamon | 1 tablespoon | Signature flavor |
| Vanilla extract | ½ teaspoon | Flavor |
| Orange zest, optional | ½ teaspoon | Citrus note |
| Extra almond flour | ½ cup | For rolling |
Kitchen Equipment
- Stand or hand mixer
- 2 large mixing bowls
- Rolling pin
- Parchment paper
- 2-inch star cookie cutter
- Small offset spatula or pastry brush
- Baking sheets
Ingredient Tips
Fine Almond Flour
Blanched, finely ground almond flour gives the smoothest dough.
Sift the Sugar
Lumps in the powdered sugar ruin the smooth glaze.
Clean Bowl
Any grease will stop the whites from whipping.
Fresh Cinnamon
Use fresh ground cinnamon for the best aroma.
Extra Almond Flour
Keep some on hand to dust the work surface.
How to Make Zimtsterne (Cinnamon Star Cookies)
Step 1: Whip the Meringue
Beat the egg whites and salt to soft peaks. Gradually add the powdered sugar and lemon juice, and beat until very thick and glossy, about 5 minutes.
Step 2: Reserve the Glaze
Scoop out ½ cup of meringue into a small bowl, cover, and set aside for the tops.
Step 3: Make the Dough
Fold the almond flour, cinnamon, vanilla, and orange zest into the remaining meringue to make a sticky dough. Wrap and chill 1 hour.
Step 4: Roll
Place the dough between two sheets of parchment dusted with almond flour. Roll to about ⅓ inch thick.
Step 5: Cut the Stars
Dip the star cutter in water, then cut out stars. Place them on lined baking sheets. Reroll the scraps.
Step 6: Glaze
Spread a thin layer of the reserved meringue over each star with a small spatula, pushing it into the points.
Step 7: Dry and Bake
Let the stars dry 30 minutes. Bake at 300°F for 10 to 12 minutes, until the meringue is set and still white.
Step 8: Cool
Cool completely on the sheets. The cookies firm up as they cool.
Expert Tips for Perfect Zimtsterne Cookies
Wet the Cutter
Dipping the cutter in water stops sticking.
Low Oven Temperature
Keep the meringue white instead of brown.
Thin Glaze
A thin layer bakes crisp; a thick layer stays sticky.
Do Not Overbake
The cookies should still be soft when they come out.
Rest Them
Zimtsterne taste best after 1 to 2 days in a tin.
Delicious Variations
Hazelnut Stars
Use half ground hazelnuts for a toasty flavor.
Spiced Stars
Add a pinch of cloves and cardamom.
Chocolate Dipped
Dip the bottoms in dark chocolate.
Orange Glaze
Add orange zest to the meringue glaze.
Mini Stars
Use a 1-inch cutter for bite-size cookies.
What to Serve with Zimtsterne Cookies
Arrange zimtsterne on a holiday cookie plate with gingerbread, spritz, and pfeffernusse.
They pair beautifully with mulled wine, coffee, or a mug of hot cocoa.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Room Temperature | 3 weeks | Airtight tin, layers separated with parchment |
| Freezer | 3 months | Airtight container |
| Refrigerator | Not needed | Can make the glaze sticky |
Add a slice of apple to the tin for a day if the cookies get too firm. They will soften again.
Thaw frozen cookies at room temperature in the container.
Can You Make It Ahead?
Zimtsterne are a perfect early Christmas bake because they keep for weeks.
The dough can be made 2 days ahead and kept wrapped in the fridge.
Common Mistakes to Avoid
Overwhipping After Folding
Mixing too much makes the dough oily.
Too Thick Glaze
It cracks and stays tacky.
High Oven Heat
The meringue browns and the cookies harden.
Using Almond Meal
Coarse meal with skins makes a crumbly dough.
Skipping the Chill
Warm dough is too sticky to roll.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 75 |
| Carbohydrates | 8g |
| Protein | 2g |
| Fat | 4g |
| Saturated Fat | 0g |
| Fiber | 1g |
| Sugar | 7g |
| Sodium | 5mg |
| Cholesterol | 0mg |
Estimate per cookie, based on 36 cookies.
Frequently Asked Questions
Conclusion
Zimtsterne cookies bring a classic German Christmas tradition to your cookie tray. Chewy, nutty, and full of cinnamon, they are also naturally gluten-free.
Bake a batch early in December and enjoy them all season.
PrintZimtsterne Cookies: German Cinnamon Star Christmas Cookies
Chewy almond and cinnamon stars with a snowy meringue top. The classic German Christmas cookie, naturally flourless and gluten-free.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 36 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: German
- Diet: Gluten Free
Ingredients
Meringue
2 large egg whites, room temperature
1¾ cups powdered sugar, sifted
1 pinch salt
1 teaspoon lemon juice
Almond Dough
2¾ cups almond flour (finely ground blanched almonds)
1 tablespoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon orange zest, optional
½ cup extra almond flour
Instructions
Beat the egg whites and salt to soft peaks. Gradually add the powdered sugar and lemon juice, and beat until very thick and glossy, about 5 minutes.
Scoop out ½ cup of meringue into a small bowl, cover, and set aside for the tops.
Fold the almond flour, cinnamon, vanilla, and orange zest into the remaining meringue to make a sticky dough. Wrap and chill 1 hour.
Place the dough between two sheets of parchment dusted with almond flour. Roll to about ⅓ inch thick.
Dip the star cutter in water, then cut out stars. Place them on lined baking sheets. Reroll the scraps.
Spread a thin layer of the reserved meringue over each star with a small spatula, pushing it into the points.
Let the stars dry 30 minutes. Bake at 300°F for 10 to 12 minutes, until the meringue is set and still white.
Cool completely on the sheets. The cookies firm up as they cool.
Notes
Reserve ½ cup meringue for the glaze.
Chill the dough before rolling.
Bake at 300°F to keep the tops white.
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 7g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
