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Zimtsterne (German Cinnamon Stars) – Traditional German Christmas Cookies

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Traditional German Zimtsterne are soft, chewy cinnamon star cookies made with ground almonds, warm cinnamon, and a delicate white meringue glaze. These naturally gluten-free Christmas cookies are a beloved German holiday treat.

Ingredients

  • 3 large egg whites
  • 2 cups powdered/confectioners’ sugar
  • 3 1/4 cups non-blanched almond meal or hazelnut meal
  • 2 teaspoons ground cinnamon
  • 1 packet Vanillezucker (vanilla sugar, approximately 1 1/2 teaspoons), optional
  • 1/8 teaspoon salt
  • Additional powdered sugar for rolling the dough, as needed
  • Additional almond or hazelnut meal, as needed if the dough is too sticky

Instructions

  1. Preheat the oven to 250°F (120°C). Do not use the convection fan, as it can cause the egg white glaze to brown before the cookies are finished baking. Position the oven rack on the bottom rung and line a baking sheet with parchment paper.
  2. In a medium-sized mixing bowl, beat the egg whites until soft peaks form. Be careful not to overbeat, as this can affect the consistency of the glaze.
  3. Sift the powdered sugar into the beaten egg whites and gently stir until fully combined and smooth. Reserve 2/3 cup of this mixture in a separate bowl for glazing the cookies.
  4. Add the almond meal or hazelnut meal, ground cinnamon, vanilla sugar, and salt to the remaining egg white mixture. Mix until a fairly stiff but pliable dough forms. If the dough is too soft or sticky, gradually add a little more nut meal and powdered sugar until manageable.
  5. Lightly dust a non-stick work surface with powdered sugar. Press or roll the dough to approximately 1/3-inch thickness.
  6. Using a 3-inch star-shaped cookie cutter, cut stars from the dough and carefully transfer them to the prepared baking sheet. Gather the remaining dough scraps, form them into a ball, roll out again, and continue cutting stars until all the dough is used.
  7. Spoon a small amount of the reserved egg white glaze onto each cookie. Use a toothpick, small pastry brush, piping bag, or condiment bottle to spread the glaze evenly across the surface, reaching all the way to the edges of each star.
  8. Place the baking sheet on the bottom oven rack and bake for approximately 30 minutes at 250°F (120°C). The glaze should remain white rather than turning golden brown.
  9. Turn off the oven and open the oven door slightly. Leave the cookies inside for another 10–15 minutes to allow them to dry further while maintaining their soft, chewy centers.
  10. Remove the cookies from the oven and transfer them to a wire rack. Allow them to cool completely before serving or storing.

Notes

  • Almond meal can be replaced with hazelnut meal for a slightly different traditional flavor. Non-blanched nut meal provides a more rustic texture and deeper flavor.
  • Vanillezucker is German vanilla sugar. One packet contains approximately 1 1/2 teaspoons. If unavailable, simply omit it.
  • Do not overbeat the egg whites. Soft peaks are essential for achieving the correct consistency of the white glaze.
  • If the dough is too sticky to roll or cut, add small amounts of extra nut meal and powdered sugar until it becomes workable.
  • For clean star shapes, dip the cookie cutter in powdered sugar between cuts to help prevent sticking.
  • Spread the glaze carefully to the edges of each cookie for the classic white-topped Zimtsterne appearance.
  • Avoid using the oven’s convection fan, and bake at a low temperature to prevent the meringue glaze from browning.
  • The cookies should be slightly chewy in the center with a delicate, dry white glaze on top.
  • Store completely cooled cookies in a dry, airtight container in a cool place for up to 2 weeks.
  • These traditional German Christmas cookies are naturally gluten-free when all ingredients are certified gluten-free.

Nutrition

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