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    Home » Recipes » German Recipes

    Authentic Zimtsterne Recipe - Cinnamon Stars

    Published: Nov 9, 2020 · Modified: Dec 19, 2022 by Angela Schofield · 13 Comments

    Jump to Recipe Print Recipe

    Zimtsterne, also known as cinnamon stars, are a very unique Christmas cookie variation that you will not find in other countries' recipes. These glazed cinnamon nut cookies have a distinct flavor that makes them one of the most beloved German cookies.

    If you've had a German Oma, you've likely enjoyed zimtsterne. These traditional German Christmas cookies are a delicious treat that any fan of German cuisine should try.

    These deliciously spiced cookies are an amazing addition to any holiday celebration and are sure to delight all who sample them. With their unique texture and amazing flavors, these cookies are a delightful reminder of the festive season!

    Cinnamon star cookies in Christmas decoration.

    Check out my German Christmas Treats cookbook for a large variety of authentic traditional German Christmas cookies, lebkuchen, drinks and chocolates.

    To make these cinnamon stars, you need a little patience and practice when it comes to making their signature frosting. But even if you do not master this process in your first attempt to make these cookies, they will still taste amazing!

    Jump to:
    • What are Zimtsterne & Cultural Background?
    • Ingredients & Substitutes
    • Instructions
    • How to Frost The Cinnamon Star Cookies?
    • Important Tips
    • The Secret to Perfect Looking Zimtsterne
    • Equipment
    • Storage
    • How to Serve
    • Recipe

    What are Zimtsterne & Cultural Background?

    Zimtsterne are traditional German Christmas cookies that are made from ground almonds and powdered sugar. They are flavored with almond liqueur or almond extract and frosted with a a white sugar icing.

    It is difficult to pinpoint the exact origin of the cinnamon star, but it was most likely invented in the early 16th century. Cinnamon stars were first mentioned in writing in 1536, when a cardinal named Lorenzo Campeggio had them served to the German Emperor Charles V on a visit.

    Another 200 years passed before the cinnamon stars made their way into German cookbooks. For centuries, the exotic spice was an expensive ingredient. Cinnamon, like pepper, was a specialty reserved for the wealthier citizens and nobles.

    Cup of German gluhwein with zimtsterne.

    How to pronounce "Zimtsterne" in German?

    Listen to this audio file to hear how to say "Zimtsterne" from a native German.

    Click the play button to listen to the audio file.

    Ingredients & Substitutes

    The ingredients for zimtsterne are simple, but they make the most delicious cookies that are a staple on every German Christmas cookie plate.

    Ingredients for Zimtsterne.
    • Ground Almonds - Whole ground almonds are the traditional base for these cookies. If you can´t find ground almonds you can buy unpeeled almonds and just blend them finely in your food processor or food grinder. You can substitute almonds for hazelnuts or walnuts.
    • Powdered Sugar - Powdered sugar is the best for cinnamon cookies. Brown sugar or white granulated sugar could be substituted, but I do not recommend this substitute.
    • Cinnamon - Powdered cinnamon powder gives these cookies their wonderful flavor.
    • Egg Whites - Only use fresh eggs for this recipe. The leftover egg yolks are perfect to make Bavarian cream.
    • Salt - A pinch of salt intensifies the sweetness. Don´t worry; you will not taste the salt.
    • Almond Liqueur - Almond liqueur or almond extract adds a little moisture and a wonderful taste to the star cookies.

    See recipe card for quantities.

    Instructions

    Follow these easy step-by-step instructions to learn how to make zimtsterne from scratch.

    Zimtsterne step 1: blending dry ingredients.

    Step 1: Blend ground almonds, powdered sugar, salt, and powdered sugar in a large bowl.

    Zimtsterne step 2: mixing dry and wet ingredients.

    Step 2: Add egg whites, almond liqueur, or almond extract plus water to the bowl and knead until well combined. Wrap the dough in cling wrap and chill in the fridge overnight.

    Zimtsterne step 3: whisking egg whites with powdered sugar.

    Step 3: Beat the egg whites until they are foamy, then gradually add powdered sugar until the egg whites are bright and shiny. 

    Zimtsterne step 4: wrapping dough into cling wrap.

    Step 4: Roll out the dough and add the icing. There are two options for adding the frosting to the cookies.

    How to Frost The Cinnamon Star Cookies?

    How to frost the cookies the right way is a bit of a debate in Germany. Some people prefer to cut out the cinnamon stars first and then frost them one by one. Others prefer to frost the whole layer of dough and then cut out the cookies. Both ways have their advantages and disadvantages.

    Step 4 Option 1: Cut out the cookies and add the icing with a pastry brush, a spatula, or the back of a butter knife. Chill in the refrigerator for about 1 hour before baking.

    Step 4 Option 2: Add the frosting with an offset spatula and freeze the frosted dough for about 2 hours before cutting out the cinnamon stars. Leftovers can be either baked in pieces or put together. Knead the leftover frosted dough with some ground almonds, roll out, and frost again.

    Step 5: Bake the cookies for 12 to 15 minutes in a 275°F preheated oven. If you are using a convection oven, you can bake two baking sheets at the same time. If you are using an oven without this function, you should bake the cookies one sheet at a time on the lowest rack.

    Important Tips

    Dough is too sticky: The dough may be a little sticky depending on the size of the egg whites and the moisture content of the nuts used. There are two fixes for that. Either add more ground nuts or some almond meal. Never add flour to cinnamon stars! Or allow the dough to rest longer in the refrigerator.

    Dough is too dry: First, you should try to knead the dough more, this will most likely fix the problem. If your dough still does not come together, your egg whites may have been too small or your nuts too dry. Add a tiny bit of egg white or a teaspoon of water at a time to the dough and knead again. Keep in mind that the dough will come together more during the resting time as it needs some time for the nuts to soak up all the liquid.

    Best practice to cut out the cookies: Use powdered sugar to roll out the cookies. Dip your cookie cutter in powdered sugar, flour, or cold water to cut out the cookies.

    Save Time: If you love the taste of cinnamon stars but hate cutting out cookies, frost the rolled out dough and cut it into squares or diamonds. Enjoy the full taste of zimtsterne and save lots of time.

    The Secret to Perfect Looking Zimtsterne

    If you have ever wondered why cinnamon stars from a bakery or in photos look perfect while yours have flaws, read on. You might be relieved to hear that this is not your fault. You probably cut out your zimtsterne with a common star cookie cutter, but professionals and smart German home bakers have a handy little tool at home.

    Zimtstern cookie cutters.

    Zimtstern Ausstecher

    The so-called "Zimtstern Ausstecher" is a cookie cutter that opens, which makes releasing the cinnamon stars a breeze and so much faster. You can usually find these little tools at online retailers. But keep in mind, even if you don´t have this pro helper and your stars aren't flawless, they will still taste amazing!

    Freeze Zimtsterne

    Roll out the dough and spread the frosting in a thick layer over the whole dough. Place the frosted dough into the freezer for about 1–2 hours. Then cut out the stars. This makes cutting out the cookies much easier because the frosting will not stick to your cookie cutter, resulting in perfectly cut out Zimtsterne with a standard cookie cutter.

    Zimtsterne on a white tray with almonds, cinnamon sticks and havelnuts.

    Equipment

    You most likely have all tools already at home.

    • measuring cups and spoons
    • stand mixer with paddle and whisk attachment or hand mixer
    • cling wrap
    • small star cookie cutter
    • offset spatula, butter knife or pastry brush
    • parchment paper or silicone mat
    • baking sheet

    Storage

    Cinnamon stars should be stored at room temperature in airtight plastic or tin cans. To keep the zimtsterne moist, add an apple slice to the can; it releases moisture into the pastry and keeps the cookies soft. To avoid mold, it is critical that you replace the apple slice on a regular basis.

    Dry cookies, such as cinnamon stars, can be frozen easily. It is critical to allow them to cool completely after baking before storing them in freezer-safe, airtight containers. They can be defrosted either at room temperature or in the microwave. 

    Cinnamon stars in a glass jar in Christmas decoration.

    How to Serve

    Zimtsterne are a wonderful addition to your cookie plate or cookie exchange. They are an appreciated gift for loved ones, teachers, and your coworkers.

    Serve with a cup of hot gluhwein, a non-alcoholic winter punch, or a cup of rich hot German chocolate.

    Recipe

    Cinnamon stars in Christmas decoration.

    Glazed Cinnamon Nut Cookies - Zimtsterne

    Angela Schofield
    When it comes to traditional German Christmas cookies, it doesn't get much better than Zimtsterne! With their sweet cinnamon flavor and crunchy texture, German cinnamon stars have been a holiday staple in Germany for centuries.
    4.81 from 42 votes
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    Total Time 40 mins
    Course Cookies
    Cuisine German
    Servings 90 Cookies
    Calories 60 kcal

    Ingredients
     
     

    • 4 ½ cups ground almonds I would not recommend almond flour as it is too fine. If you use almond meal, you might need to adjust the amount.
    • 2 ½ cups powdered sugar
    • 1 pinch of salt
    • 3 tsp. cinnamon
    • 2 egg whites
    • 2 tbsp. almond liqueur OR 1 tbsp. pure almond extract plus 1 tbsp. water or milk

    Glaze

    • 1 egg white
    • 1 cup powdered sugar

    Instructions
     

    • Blend almonds, powdered sugar, salt, and cinnamon in a large mixing bowl.
    • Whisk egg whites with a fork until foamy or to soft peaks with a stand mixer. Mix in almond liqueur or almond extract plus water.
    • Add the liquid ingredients to the dry ingredients and knead until everything is well combined. Wrap the dough in cling wrap and refrigerate overnight.
    • For the icing, beat the egg white while gradually adding the powdered sugar.
    • Sprinkle your working surface with powdered sugar. To roll out the dough, work with a quarter of the dough at a time. Roll the dough out to ¼-inch in thickness.

    Method 1: cookie cutout and frosting

    • With a floured or wet cookie cutter, cut out stars and place them on the baking sheets.
    • Spread or brush the icing evenly on the stars and place them in the refrigerator for 1-2 hours before baking.

    Method 2: cookie cutout and frosting

    • Spread a thick layer of icing evenly on the whole sheet of dough.
    • Freeze for 2 hours before cutting out and baking the cinnamon stars.

    Baking:

    • In a 275°F preheated oven, bake the cookies for 12 to 15 minutes on a baking sheet lined with parchment paper. (see notes for tip)
    • Allow cookies to cool on the baking sheets for about 5-10 minutes, then transfer to wire racks to cool completely.

    Notes

    Baking Tip: If you are using a convection oven, you can bake two baking sheets at the same time. If you are using an oven without this function, you should bake the cookies one sheet at a time on the lowest rack.

    Nutrition

    Yield: 1 CookieCalories: 60kcalCarbohydrates: 6gProtein: 2gFat: 4gFiber: 1gSugar: 5gNet Carbohydrates: 5g
    Keyword authentic
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sandee says

      October 30, 2022 at 7:16 am

      When you call for finely ground almonds, Can I use almond flour?

      Reply
      • Angela Schofield says

        November 01, 2022 at 11:32 am

        Hi Sandee, You can use almond flour or almond meal, but make sure that the sole ingredient are real whole almonds; occasionally almond flour is made from only parts of the nut or leftovers after pressing oil. I would not recommend fine almond flour. I personally prefer finely chopped almonds that I chop in my food processor as they bring more texture to the cookies. Hope that helps. Have a great day, Angela

        Reply
      • Makenzie says

        November 07, 2022 at 5:28 am

        You should use almond meal, not flour. You need the grittiness of the meal

        Reply
        • Angela Schofield says

          November 07, 2022 at 2:59 pm

          The difference between almond meal and almond flour is only that the meal is made from unpeeled almonds, almond flour is made from blanched, peeled almonds.

          Reply
    2. Heather says

      November 11, 2022 at 10:16 am

      4 stars
      Taste is amazing but mine spread out like pancakes. Did I overwork the dough or what could have been the issue?

      Reply
      • Angela Schofield says

        November 11, 2022 at 12:36 pm

        I am sorry to hear that. You probably overworked the dough a bit or your kitchen was too warm. It helps to chill the dough if you feel like the dough is too warm. This will help to avoid spreading out.

        Reply
    3. Donna says

      November 19, 2022 at 7:35 pm

      what is name of cookie that sits overnight and top puffs up and dry?

      Reply
      • Angela Schofield says

        November 20, 2022 at 4:51 pm

        Could you describe the cookies a bit more, I am not sure.

        Reply
      • Peggy says

        November 30, 2022 at 10:51 pm

        Springerles

        Reply
    4. Andrea says

      November 22, 2022 at 11:40 am

      Should I whip the egg whites before mixing with the almonds?

      Reply
      • Angela Schofield says

        November 22, 2022 at 2:04 pm

        Hi Andrea, in some recipes, the egg whites are whipped, but most traditional recipes like this one don't ask for it. The dough is very dense and chewy, so whipping the egg whites does not really help the texture. But if you prefer, you can whip the egg whites first.

        Reply
    5. Melissa says

      December 15, 2022 at 4:40 am

      Hi there! What size cutter did you use?

      Thanks!

      Reply
      • Angela Schofield says

        December 15, 2022 at 8:48 am

        Hi Melissa, I think it is about 1.7-inches.

        Reply

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    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

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