Zimsterne cookies, or German cinnamon stars, are the best Christmas star cookies bursting with cinnamon flavor and topped with a beautiful snowy white royal icing. They bring the authentic taste of German holiday tradition right to your home and make the best edible gift.
German Zimsterne, sweet almond and cinnamon cookies are classic German Christmas cookies.
In Germany, the Christmas season isn't the same without good cinnamon stars, counted as the 20 best German Christmas cookies.
Betty Brossi says, "A biscuit bag without cinnamon stars is like Advent without Santa Claus."
Star cookies are found in grocery stores and outdoor Christmas markets throughout Germany and other German-speaking countries like Austria and Switzerland.
What are Zimsterne?
Zimsterne or German cinnamon star cookies are spicy iced star cookies made with ground nuts or nut flour, flavored with cinnamon, and topped with white royal icing. They have a chewy texture known as a 'zimsterne texture.'
Zimsterne translates as "cinnamon stars," where "zimt" means cinnamon and "sterne" means stars in German. If you wonder about Zimsterne's pronunciation, it sounds like "tseemt-shtair-nuh."
Authentic Zimsterne recipe uses almonds, occasionally with ground hazelnuts. These cookies are naturally gluten-free, but there are different recipes available today.
Cinnamon stars recipe
- Cinnamon star cookies are always a hit during the holiday season and at the Christmas cookie exchange.
- They are a great opportunity to get together with your family or friends around Christmas and bake these traditional holiday cookies.
- Flavored with cinnamon, they bring a festive mood and a fabulous smell to your home.
- Packed in a cookie box, they become one of the best edible gifts during the holiday.
- Zimtsterne recipe is customizable if you replace ground nuts and cinnamon with other powders of your choice.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Butter: Use unsalted softened butter. Take it out of the fridge 1-2 hours before you start.
- Sugar: Use granulated or caster sugar.
- Ground cinnamon is a star ingredient in cookies. Don't substitute it with another spice.
- Egg: Use one large whole egg and one egg white from the medium-sized chicken egg.
- Hazelnut meal: Opt for store-bought hazelnut meal or flour, or make ground nuts using a food processor. Use toasted whole nuts with their skins on for better color and flavor. But be careful: don't over-grind hazelnuts; otherwise, you will get nut butter.
- Almond meal: Use a coarse almond meal or blanched, finely ground almond flour. You can also use ground almonds. Make sure to spoon almond powder from a container gently into a measuring cup to keep the measurement precision.
- Flour: The recipe calls for all-purpose flour.
- Icing sugar: Make it with a coffee grinder or use store-bought powdered or confectioner's sugar.
- Lemon juice is added to stabilize the royal icing.
How to make Zimsterne (Cinnamon star cookies)
Step 1. To make the cookie dough, place softened butter, granulated sugar, and ground cinnamon in the bowl of a stand mixer and mix (photo 1).
Step 2. Add the egg, hazelnut, and almond meal and mix again. Finally, add sifted all-purpose flour and mix to combine (photo 2).
Step 3. Transfer the cookie dough from the bowl to a work surface and form a ball.
Step 4. Sprinkle a sheet of paper with a small amount of icing (powdered) sugar. Place the dough and cover it with the top sheet of paper.
Step 5. Using a rolling pin, roll the dough out between parchment to the thickness of 0.4 inch/ (1 cm). Refrigerate for 1 hour (photo 3).
Step 6. To make the white royal icing, place the egg white with icing sugar and 3 - 4 drops of lemon juice in a clean bowl. Using an electric mixer, whisk the white mixture at high speed. (photo 4).
Step 7. Take the cookie dough from the fridge and spread a thin layer of royal icing with a bent spatula (photo 5).
Step 8. Chill the dough in the fridge for 30 minutes or in the freezer for 15 minutes.
Step 9. Heat oven to 300°F (150°C). Line two baking sheets with parchment paper.
Step 10. Cut out cookie stars with an authentic Zimsterne cookie cutter or a 2-inch (5 cm) six- or five-point star cookie cutter.
Pro tip: Dip a cookie cutter in hot water and dry it between cutouts to facilitate the release of the cookie from the cutter.
Step 11. Remove cookies by pushing them underneath and arrange them on the prepared baking sheets (photo 6).
Step 12. Bake cookies and dough scraps in the middle of the preheated oven (not the bottom rack of the oven) for 12 to 15 minutes (photo 7). They must be baked, but the royal icing must not be colored.
Step 13. Remove cookies from the oven and let them cool down on a wire rack (photo 8).
Expert Tips
- Use a six- or five-star shaped cutter interchangeably.
- Instead of star shapes, make cookies diamond or triangle-shaped. Feel free to use your favorite but simple cookie cutter.
- If the Zimsterne dough is too soft while cutting, bring it back to the fridge for a few minutes and continue.
- For the sharp points of the star cookies, cut them after applying the meringue glaze. Then, gently push underneath to remove them.
- If you are short on time for the recipe technique, cut out cookies first, then use a small spoon, a small brush, a little butter knife, a small offset spatula, or even a toothpick to spread a thin layer of meringue on top of each cookie, then bake.
- Test and adjust your oven. Do not overbake cookies; otherwise, the royal icing turns brown. You strive to get a meringue top as white as possible, but a little brown tint can look beautiful, too.
- The remaining cookie scraps (offcuts) are not as pretty as cinnamon stars, but you could also bake them. They are delicious.
Recipe variations
- Flavorings: Add authentic Vanillezucker (vanilla sugar in English), orange or lemon zest, or a tablespoon of instant espresso powder to bring vanilla, citrus, or coffee flavor to the recipe.
- Shaping: Instead of original German star cookies made as 6-pointed stars, use a five-star cookie cutter. Also, experiment with festive motifs like Christmas trees, Santa Clauses, angels, etc., or create non-traditional shapes: triangles, diamonds, or rounds.
- Decoration: Decorate cookies with coarsely crushed espresso beans, chopped walnuts, or chopped dried cranberries after brushing them with egg whites.
Storing and freezing
Store cinnamon star cookies in a dry, airtight container, a sealed container, or a cookie tin for up to a month in a cool place. But remember to keep different types of cookies separate from each other for longer shelf life.
The longer you store Zimsterne cookies, the chewier they become. But if you place a piece of an apple in a cookie jar, the star cookies will stay soft and retain their flavor. Just replace the apple wedge each two 2 days.
Can you freeze Zimsterne? You can freeze unglazed cinnamon stars. To thaw, let the cookies rest for 1 to 2 hours at room temperature.
As for freezing glazed cookies, some authors recommend freezing; others don't. According to Bettina Bernhardsgrütter-Preisig, culinary advisor of the Betty Bossi, you can freeze star cookies if you spread the egg white glaze onto the baked stars after baking.
Recipe FAQ
Cassia cinnamon has a stronger flavor and is cheaper than Ceylon. So, it is the most commonly used cinnamon around the world. On the other hand, Ceylon cinnamon has a higher quality than cassia cinnamon and is quite expensive.
You can make the cookie dough in advance. Roll the dough out between two sheets of parchment paper and freeze for up to 2 weeks.
Serve cookies with a cup of tea, coffee, German Glühwein, or mulled wine.
Allow cookies to stand for 24 hours after baking; then, you can stack cookies, ensuring the meringue is dry. Still, take extra care because the star points are fragile.
Love Christmas cookie recipes? Try these next!
- Bredele Christmas cookies
- Mini gingerbread men cookies
- Chocolate banana pecan cookies
- Christmas cookie ornaments
- Or browse all the Christmas recipes
Recipe card
Zimsterne (Cinnamon Star Cookies)
Zimsterne, or German cinnamon stars, are the best Christmas star cookies bursting with cinnamon flavor and topped with a snowy white royal icing. They bring the beautiful German tradition to your home and make a great edible gift.
- Total Time: 1 hour, 30 minutes (plus chilling time)
- Yield: 20 1x
- Category: Cookies
- Method: Baking
- Cuisine: German
Ingredients
For the cookie dough:
- 6.2 oz (175 g) unsalted butter, softened
- ½ cup + 2 ½ teaspoons (125 g) granulated sugar
- 3 tablespoons (25 g) ground cinnamon
- 1 large egg, room temperature
- ⅓ cup + 1 ½ tablespoon (50 g) hazelnut meal
- ½ cup +1 teaspoon (50 g) almond meal
- 2 cups (250 g) all-purpose flour
For the white royal icing:
- 1 ½ cups + 5 teaspoons (200 g) icing (powdered) sugar
- 2 tablespoons (30 g) egg whites, room temperature (see note #1)
- several drops of lemon juice
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make the cookie dough, place softened butter, granulated sugar, and ground cinnamon in the bowl of a stand mixer and mix. Add egg, hazelnut, and almond meal and mix again.
- Add the sifted all-purpose flour and mix to combine. Remove the cookie dough from the bowl and form a ball.
- Roll the dough out with a rolling pin between two sheets of parchment paper (sprinkled with icing sugar) to the thickness of 0.4 inch (1 cm) and refrigerate for 1 hour.
- To make the white royal icing, whisk the egg white with icing sugar and 3 - 4 drops of lemon juice using an electric mixer.
- Take the cookie dough out of the fridge and spread a thin layer of royal icing with a bent spatula. Chill the dough in the refrigerator for 30 minutes or in the freezer for 15 minutes.
- Preheat oven to 300°F (150°C). Cut out cookie stars with a 2-inch (5 cm) star-shaped cookie cutter by dipping it in hot water and drying it out between cutouts. Remove cookies by pushing them underneath, and arrange them on a baking sheet covered with parchment.
- Bake cookies in the middle of the preheated oven for 12 to 15 minutes. They must be baked, but the royal icing must not be colored. Remove cookies from the oven and let them cool down on a wire rack.
Notes
- 30 g egg whites are approximately equal to 1 fresh egg white from a medium-sized chicken egg.
- Use six- or five-star cookie cutter interchangeably. If you do not have a star-shaped cookie cutter, make them diamond or triangle-shaped. Feel free to use your favorite but simple cookie cutter.
- If the cookie dough is too soft while cutting, bring it back to the fridge for a few minutes and continue.
- For a neat appearance, cut the star cookies after spreading the royal icing, pushing them underneath to remove them.
- If you are short on time for the recipe technique, cut out cookies first, then use a small spoon, a pastry brush, a little butter knife, a small offset spatula, or even a toothpick to spread the meringue icing on top of the cookies.
- Test and adjust your oven. Do not overbake cookies; otherwise, the royal icing turns brown. You strive to get the icing as white as possible, but a little brown tint can look beautiful, too.
- The remaining cookie scraps (offcuts) are not as pretty as cinnamon stars, but you could bake them as well. They are delicious.
- Store cookies in an airtight container in a cold place for a month.
Nutrition
- Serving Size: 1 cookie
- Calories: 208
- Sugar: 16.3 g
- Sodium: 55 mg
- Fat: 10.2 g
- Saturated Fat: 4.8 g
- Carbohydrates: 27.8 g
- Fiber: 1.5 g
- Protein: 2.7 g
- Cholesterol: 27 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from the French ELLE. It was originally published on December 28, 2018. The recipe has been revised to include improved content and photos.
Anita says
The cookies are too pretty! This will be a nice project to do for Christmas cookies gifting. 🙂
Irina says
Yes, Anita, you are right. I was thinking to make these cookies as edible gifts this holiday season.
Sapana says
These are so pretty and delicious!
Irina says
Thank you very much Sapana!
Mirlene says
I have never used hazelnut flour before. I cannot wait to give this recipe a try. Completely different for the holiday season.
Irina says
Thanks Mirlene! I love these cookies for their cinnamon and nutty taste. You will love them:)
Deanne says
I can't wait to make these cookies for friends and family over the holiday season!
Irina says
Deanne, you might be asked for a cookie recipe once they try them:)
Alison says
These turned out beautiful and festive!
Irina says
Oh, WOW! I am happy to hear this, Alison. Thanks:)
Noelle says
These are perfect for the upcoming holidays! Can't wait to make them, love the flavors
Irina says
Thank you Noelle. I am happy to inspire you:)
susan | the wimpy vegetarian says
Oh I love these cookies. I'm always interested in trying Christmas cookies that are popular in other countries. And GREAT tip on how to keep the royal icing white, and with such clean edges!
Irina says
Thanks Susan! Yes, these cookies are white, neat and cute!
Candice says
This recipe is fantastic. The different nut flours add such a great flavor to these cookies, and the texture is wonderful. Can't wait to make more and distribute to the neighbors!
Irina says
Oh, Candice, you might be asked for a recipe! Enjoy!:)
Krissy Allori says
These cookies are so good and so cute. I'm going to make them for my cookie exchange coming up.
Irina says
Thank you Krissy. I am keeping in mind these cookies for my cookie exchange as well:)
Lisa | Garlic & Zest says
Beautiful! Festive! Delicious! This is such a classic cookie and these just scream Christmas! I've never made these cookies before, but I always make a new cookie recipe for the holidays and this one has made the list for this year! Thank you.
Irina says
Thank you Lisa! You will enjoy these cookies, and you might want to repeat this experience next year:) Happy baking!
Kate says
These look so unique and delicious! Something new to try, thanks for sharing!
Irina says
Kate, you are welcome! Happy baking and enjoy!:)
Noelle says
Love the shape! Flavors are out of this world too, thank you! Making again soon!
Irina says
Thank you Noelle! These cookies are beautiful in shape, taste and flavors!
Jacqueline Meldrum says
Those are just perfect for Christmas. I think I will make them with my son. He loves to bake, and I know he will love these cookies!
Irina says
Yes, Jacqueline, kids love to shape and decorate cookies. Happy baking and enjoy! Thank you for your comment.
Justine Howell says
OMG! I love these cookies paired with our Lebkuchen this year!
Irina says
Yes, Zimtstern and Lebkuchen are German cookies to enjoy during the holidays! Thanks for a great idea, Justine. I am gonna try Lebkuchen this year as well:)
Alexandra says
I bet these cookies smell incredible when they're baking! They're so beautiful, and perfect for festive celebrations.
Irina says
Yes, baking these cookies gets you in the Christmas spirit. Please, enjoy the recipe, Alexandra!
Abi says
These are the perfect Christmas treats! I'm so excited to try this out soon.
Irina says
Sure thing: it is to get ready for the holiday season 🙂 Happy baking, Abi!
Jessie says
Never too early to start planning Christmas gifts and treats and Germany at Christmas time is magical, hoping these will take me back.
Irina says
It is amazing how food can bring beautiful memories! 🙂 Thanks for visiting the recipe, Jessie.
Kylie Archer says
Ooh! These taste exactly like Christmas time in Germany!
Irina says
Oh, I am so happy to hear that! Please, enjoy the recipe, Kylie!
Veena Azmanov says
It sounds like a healthy combination of ingredients to making these delicious star cookies—the best option for gifting to loved ones.
Irina says
These cookies will surely stand out among edible gift options during the holiday season. Thanks for your comment, Veena.
Angela says
This is the perfect holiday cookie! The combination of the cinnamon and frosting can't be beaten! Thanks so much for sharing.
Irina says
You are very welcome, Angela. Please, enjoy the recipe!
Geoffrey says
I will definitely want to bake batches to gift to family and friends. These cookies and the icing sound so delicious. I know everyone will love them!
Irina says
It is a great idea, Geoffrey! Please, save the recipe and enjoy it!
Anjali says
These cookies are so festive and cute! They would be perfect in my annual Christmas cookie basket I make for family and friends!
Irina says
Perfect! Please, go for it, Anjali, and let me know how it went. 🙂
Jamie says
What a fantastic recipe! I love how my whole house smells like cinnamon after baking these, and they taste delicious too!
Irina says
Thank you very much for your feedback, Jamie.
Sara says
Zimsterne are probably my favorite Christmas cookies. The smell, that gorgeous nutty texture, and the icing. It is such a winner on spice too.
Irina says
I know what you mean; they are unbeatable among Christmas cookies. Thanks for your comment, Sara!
Jesse-Gabriel says
Hallo, deine Zimtsterne sehen sehr sehr lecker aus aber Deutsche Zimtsterne werden ganz ohne Mehl zubereitet und gebacken.
Ganz viele liebe Grüße sendet,
Jesse-Gabriel aus Berlin
Irina says
Hallo Jesse-Gabriel, betrachten wir es als eine Wendung der Authentizität 🙂
Barbora Batokova says
Made these today. Great dough, but I would recommend icing them after baking them because the icing does turn brown a bit at 150C. We tried lowering the temperature a bit to 135C, but then the cookies didn't bake even after 20 minutes. The icing will harden without being baked, and this way, you can ensure you have snow-white icing.
Irina says
Hello Barbora, thanks for making the recipe and your suggestions that make an alternative way to make these cookies. I did not have an issue with browning the top icing, though. Happy holidays!!
Nina says
Hello Irina, Just a thought -- what do you do with the leftover dough that has the icing on it? (picture 7)
Irina says
Hello Nina, I bake it too! It doesn't work to give to guests, but it works for my family 🙂
Jesse-Gabriel says
Ihr Rezept ist super, versuchen sie mal dieses Rezept, es ist von einem Bäcker, ich denke es wird ihnen auch richtig gut gefallen.
Viele Grüße,
Jesse-Gabriel
Your recipe is great, try this recipe, it's from a baker, I think you'll really like it too.
Many greetings,
Jesse Gabriel
https://www.marcelpaa.com/rezepte/zimtsterne/