Quick Recipe Version (TL;DR)
German Zimtsterne Cinnamon Star Cookies are traditional Christmas cookies with fragrant almond-and-cinnamon centers and delicate white meringue tops. They are naturally gluten-free, beautifully festive, and wonderfully soft and chewy inside.
Quick Ingredients
- 3 large egg whites, 90 g total, at room temperature
- 250 g powdered sugar, sifted, plus 20 g for rolling
- 1/8 teaspoon fine salt
- 350 g finely ground almonds, preferably unblanched
- 2 teaspoons ground cinnamon, 5 g
- 1 teaspoon finely grated lemon zest, 2 g
Do This
- 1. Beat the egg whites and salt to soft peaks. Gradually beat in 250 g powdered sugar until thick and glossy. Reserve 75 g of this meringue for the topping.
- 2. Mix the almonds, cinnamon, and lemon zest into the remaining meringue. Flatten into a disc, wrap, and refrigerate for 30 minutes.
- 3. Heat the oven to 285°F (140°C), or 265°F (130°C) fan. Roll the dough 1/3 inch (8 mm) thick using the extra powdered sugar, then cut into 2 1/2-inch (6 cm) stars.
- 4. Place on parchment-lined baking sheets and spread the reserved meringue over the tops in a thin, even layer.
- 5. Bake one sheet at a time for 18 minutes, checking at 16 minutes. The topping should be set and white, while the centers remain soft.
- 6. Cool on the baking sheet for 10 minutes, then transfer carefully to a rack for another 10 minutes.
Why You’ll Love This Recipe
- A classic German Christmas treat: Warm cinnamon, finely ground almonds, and snowy white tops make these cookies instantly recognizable.
- Naturally gluten-free and dairy-free: Almonds provide the structure, so there is no wheat flour, butter, or milk.
- Lovely contrasting textures: A delicate meringue shell gives way to a tender, chewy almond center.
- Perfect for making ahead: The cinnamon flavor develops beautifully after a day or two in the cookie tin.
Grocery List
- Produce: 1 lemon for finely grated zest.
- Dairy: No dairy needed; pick up 3 large eggs from the refrigerated egg section.
- Pantry: Finely ground almonds, powdered sugar, ground cinnamon, and fine salt. Check that the powdered sugar and ground nuts are labeled gluten-free if needed.
Full Ingredients
For the Meringue Base and White Topping
- 3 large egg whites, 90 g total: Bring to room temperature for easier whipping. Save the yolks for another recipe.
- 250 g powdered sugar: About 2 cups before sifting; use the weight for best accuracy. Sift to remove lumps.
- 1/8 teaspoon fine salt: Approximately 0.75 g.
The topping comes from this same meringue mixture. Reserve 75 g before adding the almonds; you do not need a separate batch of icing.
For the Almond-Cinnamon Dough
- 350 g finely ground almonds: About 3 1/2 cups, depending on the grind. Finely ground whole almonds with their skins give the most traditional speckled appearance. Fine blanched almond flour also works.
- 2 teaspoons ground cinnamon, 5 g
- 1 teaspoon finely grated lemon zest, 2 g: Grate only the yellow outer peel, avoiding the bitter white pith.
For Rolling and Cutting
- 20 g powdered sugar: About 2 1/2 tablespoons, used sparingly on the parchment, rolling pin, and cutter.
Step-by-Step Instructions
Step 1: Whip the Sweet Meringue Base
Line two large baking sheets with parchment paper. Have a kitchen scale, an electric mixer, and a 2 1/2-inch (6 cm) star cutter ready. Make sure the mixing bowl and beaters are completely clean and free of grease.
Beat the egg whites and salt on medium speed for about 2 minutes, until soft peaks form. With the mixer running, add the 250 g sifted powdered sugar a spoonful at a time over about 3 minutes. Increase to medium-high speed and beat for another 2 minutes, until the mixture is thick, glossy, and holds a firm peak.
Step 2: Reserve the Topping and Mix the Dough
Weigh 75 g of the meringue into a small bowl. Cover it immediately so the surface does not dry out, and keep it at cool room temperature while you prepare the cookies.
In a separate bowl, combine the ground almonds, cinnamon, and lemon zest. Fold this mixture into the remaining meringue with a sturdy spatula until a thick, slightly sticky dough forms. The dough should hold together when pressed; it will not feel dry like a flour-based cookie dough.
Step 3: Chill the Dough and Heat the Oven
Shape the dough into a disc approximately 1 inch (2.5 cm) thick, wrap tightly, and refrigerate for 30 minutes. Chilling makes the sticky almond dough much easier to roll and cut.
During the final 10 minutes of chilling, preheat the oven to 285°F (140°C) conventional or 265°F (130°C) fan. Position a rack just below the center of the oven to help keep the meringue tops pale.
Step 4: Roll and Cut the Stars
Lightly dust a sheet of parchment with some of the 20 g rolling sugar. Place the chilled dough on top, dust lightly again, and cover with a second sheet of parchment. Roll to an even 1/3 inch (8 mm) thickness. Peel away the top parchment.
Cut out stars with the 2 1/2-inch (6 cm) cutter and transfer them to the prepared baking sheets, leaving about 1/2 inch (1.5 cm) between cookies. Lightly dust the cutter as needed to prevent sticking. Gather the scraps, press them together, and reroll to the same thickness. You should have approximately 48 cookies, depending on the exact shape of your cutter.
Step 5: Spread on the White Meringue
Gently stir the reserved meringue just enough to make it smooth. Using a small spoon, a narrow offset spatula, or the back of a teaspoon, spread a thin, even layer over each star. Use approximately 1.5 g per cookie, distributing all the reserved topping across the batch.
Guide the meringue toward the points without letting it run down the sides. A clean toothpick is helpful for reaching the tips. Aim for an opaque coating about 1–2 mm thick rather than a tall mound. Keep the second tray at cool room temperature while the first tray bakes.
Step 6: Bake Gently Without Browning
Bake one sheet at a time for approximately 18 minutes, checking at 16 minutes. The meringue should look dry and set, the edges should feel firm, and the undersides should no longer look wet. The centers should still yield gently when pressed at an uniced edge.
The tops should remain white or ivory, not golden. If they begin to color before the cookies are done, place a loose sheet of foil over the tray without touching the icing. Bake the second tray the same way. Do not wait for the centers to become firm in the oven; that will make the cooled cookies hard.
Step 7: Cool Before Moving and Serving
Let the cookies rest on their baking sheet for 10 minutes. They are delicate while warm, so use a thin spatula to transfer them carefully to a wire rack. Cool for at least 10 more minutes before serving, and allow them to cool completely before storing.
The finished cookies should have a delicate white top and a fragrant, tender almond center. Their texture and cinnamon flavor become even more rounded the next day.
Pro Tips
- Weigh the egg whites: Use 90 g rather than relying only on egg count. Too much egg white makes the dough unnecessarily sticky and can cause spreading.
- Use finely ground nuts: Coarse almond meal creates ragged edges. Avoid almond butter or defatted almond flour, which behave differently in this dough.
- Keep the dough thick: An even 8 mm thickness helps the centers stay chewy. Thin stars dry out quickly.
- Chill instead of adding lots of sugar: If the dough becomes difficult to handle, refrigerate it for another 10 minutes. Too much rolling sugar can make the cookies overly sweet and dry.
- Check gluten-free labels: Almonds and egg whites are naturally gluten-free, but powdered sugar, spices, and processing environments can vary.
Variations
- Almond-hazelnut stars: Replace 100 g of the ground almonds with 100 g finely ground hazelnuts. Keep the remaining ingredients and baking method unchanged.
- Orange-cinnamon stars: Replace the lemon zest with 1 teaspoon finely grated orange zest, approximately 2 g, for a sweeter citrus note.
- Extra-festive spice: Add 1/8 teaspoon ground cloves, approximately 0.25 g, to the almond mixture alongside the cinnamon.
Storage & Make-Ahead
Once completely cool, store the cookies in an airtight tin or container at cool room temperature for up to 10 days. Separate layers with parchment to protect the meringue. Avoid refrigerating the finished cookies, as moisture can make the tops sticky.
For easy holiday preparation, bake them 3–5 days before serving or gifting. For longer storage, freeze the cooled cookies in a rigid, airtight container with parchment between layers for up to 2 months. Thaw in the closed container at room temperature for approximately 2 hours before opening to reduce condensation on the icing.
Nutrition (per serving)
Calories: 65 kcal | Carbs: 7.3g | Protein: 1.7g | Fat: 3.7g | Saturated Fat: 0.3g | Fiber: 1g | Sugar: 5.8g | Sodium: 9mg | Cholesterol: 0mg
Estimated per cookie, based on 48 cookies and including all 20 g of rolling sugar. Actual values vary with cookie size, ingredient brands, and how much dusting sugar is used.
