Cinnamon stars, known in German as Zimtsterne, are a gluten-free classic from Germany. They have a tender, slightly chewy texture that calls to mind macarons and are a beloved treat during the Advent season.
These cookies are especially popular in the weeks before Christmas and are enjoyed by both children and adults. In this version, the traditional star shape has been adapted into a festive tree shape for a seasonal twist.
If you have leftover egg yolks from this recipe, they work wonderfully in other recipes such as Linzer-style cookies made with egg liqueur—keep them refrigerated or freeze for later use.
🥘 Ingredients
- Egg whites
- Vanilla sugar (homemade or store-bought)
- Confectioners’ (icing) sugar
- Ground almonds
- Cinnamon
- Icing sugar for dusting the work surface
See the recipe card below for the quantities used in this batch.
🔪 Instructions
Step 1 — Prepare the egg whites
Separate the eggs, placing the whites in a clean, dry bowl and the yolks in another container. The yolks can be refrigerated for up to one day or frozen for later use. Preheat the oven to 302°F (150°C), using top and bottom heat.
Whip the egg whites with the vanilla sugar until frothy. Gradually add the confectioners’ sugar while continuing to beat, until the mixture forms stiff, glossy peaks. Reserve about four tablespoons of this meringue in the refrigerator — you will use it later to glaze the cookies.
Step 2 — Make the dough
Gently fold the ground almonds and cinnamon into the remaining beaten egg white mixture, using a wooden spoon. The dough will be sticky; you may find it easier to finish the kneading briefly with clean hands. Wearing disposable gloves can keep things tidy.
Step 3 — Roll and cut
Line two baking sheets with parchment paper. Dust your work surface generously with icing sugar, then place the dough on top and roll it out to about 5 mm (0.2 inch) thickness. Using a tree-shaped cutter (or a star cutter if you prefer), cut out the cookies and transfer them carefully to the prepared baking sheets.
The dough is sticky, so dip the cutter in cold water between cuts to prevent sticking, and keep your hands or gloves dusted with icing sugar to make handling easier. Gather any scraps, knead in a little extra ground almond if needed, roll again, and cut out the remaining shapes.
Step 4 — Glaze and bake
Lightly brush the reserved beaten egg white over each cut cookie to form a thin glaze. Place the baking sheet on the middle oven rack and bake for about 20 minutes. The cookies may feel soft and slightly tacky right out of the oven — this is normal; they will firm up as they cool, which gives them their characteristic texture.
Allow the cookies to cool completely on the baking sheet. Once cooled, store them in an airtight container layered with parchment paper or in a tightly sealing cookie tin.
These cinnamon cookies pair beautifully with warm beverages such as spiced hot chocolate, caramel milk, or cozy winter cocktails.
Happy baking!
🍽 Equipment
- Baking trays
- Parchment (baking) paper
- Cookie cutter (Christmas tree or star)
- Mixing bowls
- Rolling pin
- Wooden spoon
- Electric mixer
🌡 Storage
Store Zimtsterne in an airtight cookie jar or tin. Properly stored, they keep well for about a month and remain a perfect seasonal treat for sharing.
💭 Top tip
To keep the white sugar glaze from darkening, place an empty baking sheet on the rack above the cookies partway through baking. The extra tray will shield the tops from direct heat and help the glaze stay pale and snow-like.
🙋🏻 FAQ
Cinnamon stars have a long history in German-speaking regions. While many Christmas cookies became popular in the 19th century, cinnamon stars are known to have been enjoyed at least as far back as the 16th century. They evolved into a beloved holiday specialty over time.
More cookie ideas to try
- M and M Cookies
- Chocolate Dipped Butter Cookies
- Egg Yolk Cookies
- Sour Cream Cookies
- Chocolate Chip Cookies with Chestnut Flour
- Chocolate Espresso Crinkle Cookies
- Walnut Meringue Cookies
- Linzer Cookies with Egg Liqueur Ganache
- Walnut Cookies
- Coconut Egg White Cookies
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Zimtsterne – Cinnamon Cookies
10 mins
20 mins
30 mins
Ingredients
- 3 Egg whites
- 2 tsp Vanilla sugar
- 2 ¼ cups Confectioners’ sugar
- 3 ¼ g Ground almonds
- 1 tsp Cinnamon
- Icing sugar for dusting the work surface
Instructions
- Separate the eggs and preheat the oven to 302°F (150°C).
- Whip the egg whites with vanilla sugar, gradually add confectioners’ sugar and beat until stiff. Reserve four tablespoons for glazing.
- Fold in the ground almonds and cinnamon. Knead briefly to form a sticky dough.
- Cover two baking sheets with parchment. Dust the work surface with icing sugar and roll the dough to about 5 mm (0.2 in).
- Cut out trees or stars and place them on the baking sheets. Dip the cutter in cold water between cuts to prevent sticking.
- Brush the cut cookies with the reserved egg white glaze and bake for about 20 minutes.
- Allow to cool on the baking sheet, then store in an airtight container.
Nutrition
Serving: 1 cookie | Calories: 61 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 4 g | Sugar: 5 g
50 Cookies
Nora
🎄 Craving more European Christmas cookies?
⛑️ Food Safety
- Wash hands, utensils, and surfaces before preparing food.
- Use clean bowls, cutting boards, and tools.
- Keep raw eggs and unbaked dough away from ready-to-eat foods.
- Do not taste or eat raw dough containing raw eggs or uncooked flour.
- Keep perishable ingredients chilled until use.
- Do not leave perishable foods at room temperature for more than 2 hours, or 1 hour if above 90°F (32°C).
- Store leftovers promptly in airtight containers in the refrigerator.
For further reading, consult your local food safety guidance.