German Christmas Cinnamon Stars (Zimtsterne)

German Christmas cinnamon stars, known as Zimtsterne, bring warm spice and a snowy white finish to a holiday cookie tray. Their almond-rich centers should stay pleasantly chewy, with a delicate crust and a thin baked meringue topping. They are especially nice alongside coffee or a pot of tea when you want something small but full of flavor.

The dough is made from ground almonds, powdered sugar, egg whites, and cinnamon rather than wheat flour. It is naturally sticky, so rolling between parchment sheets makes the job easier. The key is patience: chill the dough, keep the star cutter clean, and bake gently so the topping remains pale. This version has a simple vanilla note and a little lemon juice in the meringue.

Recipe at a glance

Makes about 30 stars with a 2-inch cutter. Prep: 35 minutes. Chill: 1 hour. Bake: 15–20 minutes per batch. Cool completely before storing. You will need an electric mixer, parchment paper, two baking sheets, a star cutter, and a small spoon or pastry brush.

Ingredients

• 3 large egg whites, at room temperature
• 2 cups powdered sugar, sifted, plus a little for the cutter
• 1 teaspoon fresh lemon juice
• 3 cups finely ground almonds or almond flour, plus up to ¼ cup more if needed
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• ⅛ teaspoon fine salt

Use finely ground almonds, not almond paste or sweetened almond meal. Blanched almond flour makes a lighter-colored cookie, while ground almonds with their skins make a slightly more rustic one. Avoid defatted almond flour, which absorbs moisture differently. If serving someone avoiding gluten, check the labels on the powdered sugar, cinnamon, and other packaged ingredients and prevent cross-contact.

Whip the meringue

Place the egg whites in a clean, dry mixing bowl free of grease. Beat at medium speed until foamy, then add the lemon juice. Increase the speed and gradually beat in the powdered sugar, adding a few spoonfuls at a time. Continue until the mixture is glossy, thick, and holds stiff peaks when the beaters are lifted.

Measure out ½ cup of this meringue into a separate small bowl for the topping. Cover and refrigerate it while the dough chills. Reserve it before adding the almonds or cinnamon, so the tops will stay smooth and white. Fold the vanilla and salt into the remaining meringue with a flexible spatula.

Mix and chill the almond dough

Whisk 3 cups ground almonds with the cinnamon. Fold them into the larger bowl of meringue in two additions until a thick, sticky dough forms. It should hold together when pressed without flowing across the bowl. If it is unusually loose, fold in additional ground almonds 1 tablespoon at a time, using only what is needed.

Flatten the dough into a disk between parchment sheets, cover, and refrigerate for 1 hour. Ground almonds vary in fineness and moisture, so let chilling do some of the work before adding too much extra. A dry dough will crack at the points of the stars and produce a crumbly center.

Roll and cut the stars

Heat the oven to 300°F. Line two baking sheets with parchment. Roll the chilled dough between parchment sheets to about ¼ inch thick. Peel off the top sheet. Dip a 2-inch star cutter in powdered sugar, tap off the excess, and cut stars close together. Lift each shape carefully onto a prepared pan, leaving about 1 inch between them.

Clean sticky dough from the cutter frequently and dust it again as needed. Gather and reroll scraps gently. If the dough becomes difficult to lift, chill the rolled sheet for 10 minutes. Keep the thickness consistent so the centers bake evenly and the smaller points do not dry out before the middle sets.

Add the white topping and bake

Stir the reserved meringue gently until smooth. Spoon a small amount onto each star and spread it into a thin, even layer, using the back of a teaspoon or a small brush. Guide it toward the points without letting it drip over the sides. A thick mound can stay tacky inside, so use a light hand.

Bake one sheet at a time on the middle rack for 15–20 minutes. The topping should look dry and remain mostly white; the cookie bases should feel set but the centers should still yield slightly. Check at 15 minutes, especially with small cutters. If the topping begins to color, move the pan down one rack for the remaining time.

Let the stars cool completely on the baking sheet before moving them. They are delicate while hot and become firmer as they cool. Resist baking until rock hard, because the almond centers continue to set outside the oven. Baking time varies with thickness and the moisture in the ground almonds.

Tips, serving, and storage

Separate the eggs while cold, then bring the whites to room temperature. Even a little yolk can interfere with whipping. Do not taste the unbaked dough or meringue. For the prettiest assortment, serve these pale stars beside darker gingerbread or plain butter cookies, keeping strongly flavored varieties in separate storage containers.

Store completely cooled stars airtight at cool room temperature for up to 1 week, with parchment between layers. Keep them away from humidity, which softens the tops. Freeze for up to 2 months in a sturdy container. Thaw in the closed container to limit condensation on the icing. For the cleanest appearance, avoid stacking until the topping is fully dry.

Short FAQ

Why is my dough so sticky?

Some stickiness is normal. Chill it, roll between parchment, and dust the cutter. Add extra almonds sparingly.

Can I use hazelnuts?

Finely ground hazelnuts can replace part of the almonds, though the flavor and color will change. Keep the total amount the same to start.

Why did the tops turn beige?

The oven may be running hot or the cookies baked too long. Use an oven thermometer and start checking early. Pale tops and chewy centers are the goal.