Name: Cinnamon Stars: A Classic German Christmas Cookie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: German
Ingredients: 15 ounces sliced almonds (about 4 1/2 cups) – adds nutty flavor and texture; 1 1/4 teaspoons ground cinnamon – provides warm, spicy aroma; 3 large egg whites, room temperature – creates light, airy meringue; 2 teaspoons finely grated lemon zest – balances sweetness with citrus freshness; 2 1/4 cups confectioners’ sugar, plus more for rolling – sweetens and smooths the dough

There’s something magical about the warm aroma of Cinnamon Stars baking in the oven during the holiday season. These traditional German cookies, also known as Zimtsterne, combine the rich nuttiness of almonds with a delicate meringue finish, creating a treat that’s both festive and gluten-free. Their chewy texture, spiced sweetness, and star-shaped charm make them an irresistible addition to any Christmas cookie platter.

The Charm of Traditional Cinnamon Stars

Cinnamon Stars are beloved for their unique blend of spice, sweetness, and texture. Unlike most cookies, these stars are made without flour, relying on almonds and egg whites for structure. This makes them naturally gluten-free while still offering that satisfying chew. Their crisp meringue topping adds a snowy look and a light crunch that perfectly complements the spiced almond dough. Whether you’re baking them for a holiday gift box or enjoying them with hot cocoa by the fire, these cookies bring a cozy European touch to your kitchen.

Ingredients for Perfect Cinnamon Stars

• Sliced Almonds: Provide a nutty base and chewy texture that defines this cookie’s character.
• Ground Cinnamon: Delivers the warm, spicy flavor that gives Cinnamon Stars their signature taste.
• Egg Whites: Whipped into meringue for lightness and structure.
• Lemon Zest: Adds a refreshing citrus note that balances the sweetness.
• Confectioners’ Sugar: Sweetens the dough and forms the glossy meringue topping.

Ingredient Substitutions and Variations

If you’re out of almonds or have allergies, try using hazelnuts or walnuts for a similar nutty flavor with a slightly richer taste. For a more aromatic twist, you can add a pinch of ground cloves or nutmeg. To make a vegan version, substitute aquafaba (chickpea brine) for egg whites—it won’t be quite the same, but it will give you a similar texture. You can also add vanilla extract for a deeper flavor profile.

Step-by-Step Instructions for Making Cinnamon Stars

Prepare the Sugar and Almonds: Start by sifting your confectioners’ sugar to ensure a smooth consistency. Combine half a cup of sugar with about ten ounces of sliced almonds and the cinnamon in a food processor. Pulse until the nuts are finely ground but still have a few larger bits for texture.
Whip the Egg Whites: In a clean bowl, beat the egg whites until they hold soft peaks. Gradually add the remaining sugar while continuing to whip until the mixture is thick and creamy. Reserve about two-thirds of a cup of this meringue for topping later.
Form the Dough: Gently fold the ground almond mixture and lemon zest into the remaining meringue until a stiff dough forms. The dough should be firm enough to roll out but still pliable.
Roll Out the Dough: Lightly dust a sheet of parchment paper with confectioners’ sugar. Place the dough on top, flatten it, and dust again before laying another sheet of parchment over it. Roll out the dough between the papers to about ¼-inch thick.
Cut and Decorate: Using a star-shaped cookie cutter, cut out your cookies and place them on a parchment-lined baking sheet. Spread a thin layer of the reserved meringue over each star. Press a few sliced almonds decoratively into the meringue.
Bake to Perfection: Bake the cookies at 250°F for about 30 minutes, until the bottoms are light golden and the meringue is set. Turn off the oven, open the door slightly, and let the cookies dry inside for an additional 10 minutes.

Pro Tips for the Best Cinnamon Stars

• Avoid Overmixing: Once the almonds are folded in, stop mixing to keep the dough from becoming too dense.
• Dust Generously: Powdered sugar helps prevent sticking during rolling and cutting.
• Check Doneness: The bottoms should be lightly golden but not browned.
• Storage: Keep cookies in an airtight container for up to 10 days. They’ll become chewier as they sit—a signature quality of Zimtsterne.
• Freezing Tip: You can freeze the dough between sheets of parchment for up to two weeks, then thaw and bake when ready.

Serving and Pairing Ideas

Cinnamon Stars are delightful on their own, but they also pair beautifully with other festive treats. Serve them with mulled wine, spiced cider, or a cup of hot chocolate. They’re perfect for holiday cookie exchanges or as an elegant edible gift wrapped in a tin. For a decorative twist, dust the tops with a little edible glitter or serve alongside vanilla crescent cookies for a classic European cookie assortment.

Flavor Variations

• Chocolate Cinnamon Stars: Add cocoa powder to the dough for a chocolatey spin.
• Orange Zimtsterne: Replace lemon zest with orange zest for a citrusy variation.
• Extra Spiced Version: Increase the cinnamon and add a touch of clove or cardamom for deeper warmth.

A Taste of German Tradition

Baking Cinnamon Stars isn’t just about making cookies—it’s about embracing a piece of German heritage. Traditionally baked during Advent, these cookies symbolize warmth and togetherness. Their spiced aroma fills the home, evoking nostalgic memories of Christmas markets and family gatherings. They’re more than a dessert—they’re a celebration of holiday spirit wrapped in sugar and spice.

Health and Dietary Benefits

Beyond their irresistible flavor, Cinnamon Stars offer a few nutritional perks. They’re naturally gluten-free, high in protein from almonds, and contain beneficial healthy fats. The use of cinnamon adds antioxidants and supports blood sugar regulation. While they’re still a treat, they’re one you can enjoy with a little less guilt during the festive season.

Conclusion

These Cinnamon Stars combine the best of texture, flavor, and holiday nostalgia. From their spiced almond base to their snowy meringue tops, they embody the warmth and joy of Christmas baking. Whether you’re honoring a family tradition or discovering Zimtsterne for the first time, these cookies are sure to become a cherished favorite for years to come.

Conclusion

There’s a reason Cinnamon Stars have stood the test of time as one of Germany’s most beloved Christmas cookies. Their perfect balance of sweetness, spice, and chewy almond texture creates an unforgettable treat that appeals to every generation. Baking them fills your kitchen with the cozy scent of cinnamon and roasted nuts—a true hallmark of the festive season. Whether you’re preparing them for a cookie exchange, gifting them to loved ones, or simply enjoying a quiet moment with tea, Cinnamon Stars promise comfort, warmth, and a touch of holiday magic in every bite.

Frequently Asked Questions About Cinnamon Stars

1. Why are my Cinnamon Stars sticky or too soft?
If your cookies turned out sticky, it’s likely due to excess moisture or underbaking. Make sure to bake them until the meringue topping is set and the bottoms are lightly golden. Allowing them to rest in the open oven for 10 minutes after baking helps dry them out for the perfect chewy texture.

2. Can I make Cinnamon Stars without almonds?
Yes! While traditional Zimtsterne use almonds, you can substitute ground hazelnuts, pecans, or walnuts. Each will bring a unique flavor profile—hazelnuts give a deeper aroma, while pecans add buttery richness.

3. How long do Cinnamon Stars stay fresh?
Stored in an airtight container at room temperature, Cinnamon Stars can last up to 10 days. They tend to become chewier over time, which many bakers consider part of their charm. For longer storage, freeze the dough between parchment sheets for up to two weeks.

4. Can I make Cinnamon Stars vegan or dairy-free?
Absolutely. These cookies are already dairy-free. To make them vegan, replace egg whites with aquafaba (chickpea brine). Whip it until it forms soft peaks before adding sugar, just as you would with egg whites. The texture and look will be slightly different but still delicious.

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