Among the most popular and beloved traditional German Christmas cookies, the holidays simply aren’t the same without these Zimtsterne!
It’s that time of year to roll up your sleeves and get ready to fill your kitchen and home with the aroma of Christmas baking! And there’s no better place to start than this traditional Zimtsterne recipe!
The smell of cinnamon, cloves, cardamom, fennel seed and star anise are what remind me most of Christmas because they are the smells, along with staple ingredients like nuts and butter, that I grew up with in my home of southern Germany. And those traditional German baked goodies are the ones I’m forever biased towards come Christmastime.
Today I have another traditional German cookie to add to your repertoire of holiday baking: Zimtsterne. Have you tried these before? You can find them in any grocery store and Christmas market throughout Germany as well as in Austria and Switzerland. Christmas simply isn’t Christmas without them. And of course, as with most things, homemade is the best.
These German “cinnamon star” cookies are made almost entirely of ground nuts – traditionally almonds but also commonly combined with hazelnuts. A southern German specialty, they are naturally gluten free and dairy free and feature a snowy white hard frosting made from sugar and egg white.
An ingredient this recipe calls for that you may not be familiar with is Vanillezucker (vanilla sugar). It’s commonly called for in a lot of German recipes. Why no American manufacturer makes I’ll never understand – sometimes in baking you need that touch of vanilla flavor without adding any liquid (i.e. vanilla extract). That’s where vanilla sugar comes in.
You can easily make your own and a great cost-saving way to do that is to use the discarded vanilla beans of Homemade Vanilla Extract, but it’s much more convenient to have these packets on hand. (You can find them here on Amazon.)
Other than that, these cookies call for just a small handful of ingredients, but I promise you, they really pack a wonderful flavor and texture. Zimtsterne are one of the most popular and beloved of all German Christmas cookies. And once you’ve tried them you’ll see why.
Happy baking and may you enjoy this Most Wonderful Time of the Year!
Let’s get started!
Beat the egg whites until peaks form (be careful not to over-beat or the frosting won’t turn out right). Sift the powdered sugar into the egg whites and use a spoon to stir just until combined.
Reserve 2 heaping tablespoons of the egg mixture in a small bowl for the frosting.
Add the nuts, cinnamon and vanilla sugar. Beat until the mixture is combined and comes together in a fairly stiff but pliable mass. If it’s too soft to work with add a few more ground nuts and powdered sugar.
Press the dough onto a non-stick surface (you can sprinkle the surface with powdered sugar but I still prefer to spread the dough out onto either plastic wrap or a non-stick cookie sheet to prevent sticking). Press/roll it to a width of about a 1/3 inch.
Use a 3-inch star-shaped cookie cutter and cut stars out of the dough. Knead the scraps back into a ball, roll it out again and cut more stars.
Preheat the oven to 250 F. Transfer the cookies to a non-stick or lined cookie sheet.
Use a toothpick or small brush to brush on a thin layer of the reserved egg white mixture all the way to the edges of the cookies.
Place the sheet on the bottom rack of the oven. Bake the Zimtsterne for about 30 minutes or until set. Then open the oven door just a crack and let the cookies sit for another 10-15 minutes to further dry out. Then transfer them to a wire rack to cool completely.
Let the cookies cool completely.
Enjoy!
Can be stored in a dry, airtight container in a cool place for at least 2 weeks.
Enjoy!
PIN ME!
Zimtsterne (German Cinnamon Star Cookies)
Ingredients
- 3 large egg whites
- 2 cups powdered sugar
- 3 1/4 cup non-blanched almond meal
- or hazelnut meal
- 2 teaspoons ground cinnamon
- 1 packet Vanillezucker (recommended but if you can't get it simply omit **one packet has 1.5 teaspoons of vanilla sugar)
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 250 degrees F (do not turn on the fan, it can cause the egg white topping to brown before the cookies are done). Place the rack on the bottom rung of the oven.
- Beat the egg whites in a medium-sized bowl until soft peaks form (be careful not to over-beat the egg whites or the frosting/glaze won't turn out right). Sift the powdered sugar and stir it into the egg whites until combined. Reserve 2 generous, heaping tablespoons of the egg white mixture for the glaze.
- Add the nuts, cinnamon, vanilla sugar and salt and beat until the dough comes together in a fairly stiff but pliable mass. If it's too soft to work with add a few more ground nuts and powdered sugar. (If the dough is too sticky, add a little more nut flour.)
- Press/roll the dough onto a non-stick surface sprinkled with powdered sugar to a thickness of about 1/3 inch. Use a 3-inch star cookie cutter to cut out the cookies and transfer them to a lined or non-stick cookie sheet. Form the scraps of dough into a ball, roll it out again and cut cookies out of the remaining dough.Use a toothpick or small brush to brush on a thin layer of the reserved egg white mixture all the way to the edges of the cookies. (*SEE NOTE)Place the sheet on the bottom rack of the oven. Bake the Zimtsterne for about 30 minutes or until set. Then open the oven door just a crack and let the cookies sit for another 10-15 minutes to further dry out. Then transfer them to a wire rack to cool completely. The cookies can be stored in a dry, airtight container in a cool place for at least 2 weeks.
Notes
Nutrition
Rita says
I looked at the comments to see if anyone mentioned that there was no bake time, couldn’t find one.
Kimberly @ The Daring Gourmet says
Hi Rita, sorry for the confusion, it’s 30 minutes.
Brittaney Wright says
Hello! Can you use a mixture of almond and hazelnut meal flour, or just one or the other?
Thanks!
Kimberly @ The Daring Gourmet says
Hi Brittaney, yes you can use a mixture of both. Happy baking!
Tammy says
My daughter-in-law made these for Christmas and they were amazing. she just sent me the recipe. I have celiac’s disease so this was a treat. I told her and I am telling you. These are better than any of the best store bought gluten-free cookies I have ever bought.
Thank you so much for sharing
Kimberly @ The Daring Gourmet says
Thank you so much, Tammy, I really appreciate that!
Jessica Yates says
Excellent
Anna Stoller says
Hi, Kimberly. Do these cookies hold together well after baking or are they fragile/easily breakable? Another website I found had these topped with molded fondant instead of icing. They were pretty, but I can tell the recipe was tweaked, probably to make the final product flatter and firmer to accommodate the fondant. I’m looking for an authentic recipe, but would like it to hold together well enough to put the fondant on top. Thanks.
Kimberly @ The Daring Gourmet says
Hi Anna, yes, I’d say they’re probably a little too fragile for fondant.
KC says
I have made Zimtsterne from 3 different recipes with measurements really close to yours. I weighed my ingredients and did exact but the cookies puffed up and lost shape and became an ugly glob on the cookie sheet. What did I do wrong? One had me mix without beating, the other beating. I added extra nut and powdered sugar just like you suggest. I am so bummed as twice I have failed. I want to try again but afraid. Any tips or suggestions? Do I need to leave them dry for a few hours like macarons before baking?
Kimberly @ The Daring Gourmet says
Hi KC, without having seen the other 3 recipes you tried I’m afraid I can’t offer any suggestions. What I can say is that I know from firsthand experience that this recipe works.
Cal Havlicek says
Good but eclipsed by the Nuremberg Lebkuchen. I had expected a nuttier flavour with all the ground nuts but didn’t really get it. I am thinking of roasting the nuts before grinding to improve that.
Kimberly @ The Daring Gourmet says
Hi Cal, sure but you really can’t compare the two, they’re two entirely different things. The nuttiness flavor comes down to the freshness and quality of the nuts being used. I don’t recommend roasting them because that will dry out the oils and you’ll likely have a crumbly mess.
Martha Lee Hunter says
How many does the 1x make?
Kimberly @ The Daring Gourmet says
Hi Martha, approximately 24.
Ness says
Hi there, if I make my own hazelnut meal, should I try to remove the skins from the raw hazelnuts before grinding? If so, how (since the recipe calls for un-blanched nut meal?
Thank you for your help!
Kimberly @ The Daring Gourmet says
Hi Ness, with Zimtsterne it isn’t necessary to remove the skins first since the cookies are supposed to be dark and speckled.
AHughes says
Hi Kimberley,
Would love to make this but have never heard of Vanillezucker and am so interested in it! Is Vanillezucker a powdered or granulated sugar? Since buying it is not an option for me, I would want to make it for the recipe as I have sugar and vanilla pods on hand but wanted to get an idea of if the sugar powdered or granulated (I’ve seen recipes with both so wanted to be sure!). Looking forward to making these! Thank you!
Kimberly @ The Daring Gourmet says
Hi, it’s granulated sugar. And yes exactly, to make it yourself you just slice open a vanilla pod and place it in the sugar and let it sit until the sugar is infused with the flavor. I make vanilla sugar using the expended vanilla pods from my homemade vanilla extract.
Sharon says
How much vanilla sugar is in a packet?
Love your recipes.TY
Kimberly @ The Daring Gourmet says
Thank you, Sharon! One packet has 1.5 teaspoons of vanilla sugar in it.
Arlene A Slobecheski says
I used to make these from a recipe that called for the dough to be rolled very thin. They always came out beautifully but it was hard to find the ingredients back in the 1960s.
Dee says
I am looking forward to making these but wanted to get more hints and information first as they seem a little tricky. My main question is re whipping the egg whites, Should they be at the soft peak or stiff peak stage before the nut mixture is added? Thanks
Kimberly @ The Daring Gourmet says
Hi Dee, they should be soft peaks. Happy baking!
Summer says
Greetings from Frankfurt, Germany. Thank you for this recipe. Yes, I baked these today, although it is easily available in every supermarket here. Because homemade sweets is synonymous with Christmas for me. Great recipe! The result was amazing. The “teig” was sticky but if you’re patient, you’ll figure it out eventually. I did and got it right. ONE IMPORTANT TIP: If the batter gets stuck in your star cookie cutter, dipping the cutter BEFORE in a bowl of cold water helps. This trick reduced my struggle by leaps.
Happy holidays to you.
Kimberly @ The Daring Gourmet says
Thanks so much, Summer, I’m happy you enjoyed them and thanks also for the tip! <3
Carolyn Johnston says
Getting ready to make these. If I freeze them, what is the process for putting on the icing afterwards?
Thanks!
Kimberly @ The Daring Gourmet says
Hi Carolyn, let the raw frozen cookies sit at room temp for about 20 minutes and then proceed as normal with the baking.
Sonia from Quebec city says
Hello! Thanks for sharing the recipe and steps. Taste wonderful! Hold their shape after the cooking, but is there any tricks for the icing not to change color? The cookies are perfect except for the icing being ”orangee” instead of white so esthetic is not what I would like for sharing with others…
Kimberly @ The Daring Gourmet says
Hi Sonia, I’m so glad you enjoyed them, thank you! The key is to bake them at low temp (300 F), on the bottom rack so that the white glaze doesn’t brown, and to not use the oven fan which accelerates browning. Another trick you can try is to place an empty baking sheet on the top rack of the oven.
Karen says
I tried all these tricks and they still turned brown. Could it because I need to put a thicker layer of egg white/icing sugar mixture?
They still taste awesome. Reminds me of getting a gift box of baking from Oma (Germany to Canada) 😊
Kimberly @ The Daring Gourmet says
Karen, is the fan in your oven on or off (i.e., are you using conventional or convection)?
One final thing you can try is to bake the cookies without the glaze first, then brush on the glaze, and bake for a couple more minutes until the glaze is set.
Annely says
You must bake the cookie first, then take them out to cool on the baking sheet when done the brush on the egg white glaze and put them back in the oven for an additional 5 or so min.
Laurie says
I am wondering if that is 2 cups of powdered sugar and then you sift it?
Or, is that 2 cups of sifted powdered sugar?
It’s a bit of a confusion, unless the measurement is given by weight.
I also want to mention that vanilla sugar packets can also be bought at Cost Plus.
I’m looking forward to making these during my Solstice cookie baking flurry.
I think I’ll use my crescent moon, round, and star cookie cutters!
Kimberly @ The Daring Gourmet says
Hi Laurie, measure 2 cups of powdered sugar and then sift it. Happy baking!
Sue says
Can these be made in advance and frozen?
Kimberly @ The Daring Gourmet says
Hi Sue, they can be frozen without the frosting. I’m not sure how well the frosting will hold up as it thaws.
Farzad says
Is it possible to use peanut meal instead of the almond/hazelnut meal?
Kimberly @ The Daring Gourmet says
Hi Farzad, yes, you can pretty much use any nut meal of your choice.
Deidre Bee says
My frosting puffed up and was bumpy not smooth and firm like the pictures, any advice? Still tasted yummy and was crispy!
Kimberly @ The Daring Gourmet says
Hi Deidre, it has to do with beating the egg whites to just the right consistency and that only comes through practice and experience to know when it’s “just right.”
Tamiko R says
I made these for a cookie exchange. They turned out great and I’ll be sharing the recipe! I made my own vanillazucker by adding the inside of one vanilla bean to 1 cup of sugar and mixing
Kimberly @ The Daring Gourmet says
Fantastic, Tamiko, thanks so much!