Zimtsterne (German Cinnamon Stars)

Name: Zimtsterne (German Cinnamon Stars)
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 20
Cuisine: German
Ingredients: 6.2 oz (175 g) unsalted butter, softened; 1/2 cup + 2 1/2 teaspoons (125 g) granulated sugar; 3 tablespoons (25 g) ground cinnamon; 1 large egg, room temperature; 1/3 cup + 1 1/2 tablespoon (50 g) hazelnut meal; 1/2 cup +1 teaspoon (50 g) almond meal; 2 cups (250 g) all-purpose flour; 1 1/2 cups + 5 teaspoons (200 g) icing (powdered) sugar; 2 tablespoons (30 g) egg whites, room temperature (see note #1); several drops of lemon juice

Modified: Aug 15, 2026 · Published: Oct 10, 2021 by Irina Totterman · This post may contain affiliate links · 55 Comments

Hello and welcome! Grab a cup of coffee and enjoy the recipe (or your next baking tip). Don’t forget to save it for later!

Jump to Recipe

Quick Summary: Zimtsterne are German cinnamon stars, gluten-free star cookies made with ground almonds and hazelnuts, spiced with cinnamon, and topped with white royal icing. They have a soft, chewy center and are a classic German Christmas cookie.

A batch of German cinnamon star cookies in a jar on a wooden board

What are Zimtsterne?

Zimtsterne, or German cinnamon star cookies, are spiced, iced star cookies made with ground nuts or nut flour, flavored with cinnamon, and topped with white royal icing. They have a soft, chewy center.

Zimtsterne translates as "cinnamon stars," where "zimt" means cinnamon and "sterne" means stars in German. If you are wondering about Zimtsterne's pronunciation, it sounds like "tseemt-shtair-nuh."

An authentic Zimtsterne recipe uses almonds, occasionally with ground hazelnuts. These cookies are naturally gluten-free, but different recipes are available today.

In Germany, the Christmas season isn't the same without good cinnamon stars, counted as one of the classic German Christmas cookies. Betty Brossi says, "A biscuit bag without cinnamon stars is like Advent without Santa Claus."

Traditional Zimtsterne vs. this recipe

Classic German Zimtsterne are flourless: the dough is just ground almonds, egg white, powdered sugar, and cinnamon, and the same meringue is spread on top before baking. That version is chewier and fully gluten-free but stickier to roll and cut.

This recipe is an easier, butter-and-flour take on the classic. The added flour and butter make the dough simpler to roll, chill, and cut into clean stars, while the ground almonds and hazelnuts keep the cinnamon-almond flavor of the original.

Why you'll love this recipe

Holiday favorite: a hit at Christmas cookie exchanges and gatherings with family and friends.
Warm cinnamon aroma: they fill your home with a festive, spiced smell as they bake.
Great edible gift: packed in a cookie box, they make a thoughtful present.
Naturally gluten-free: made with ground nuts instead of flour in the traditional version.
Easy to customize: swap the ground nuts and spices for other flavors you like.

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 a medium-sized chicken egg.

Hazelnut meal: Use store-bought hazelnut meal or flour, or make ground nuts in 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 gently from a container into a measuring cup to keep measurements precise.

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.

Equipment

You need only a few basic tools to make these cinnamon stars:

stand mixer
rolling pin
parchment paper
offset spatula
star cookie cutter (six- or five-point star cookie cutter)
baking sheet
wire rack

How to make Zimtsterne / 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 meal, and almond meal and mix again. Finally, add sifted all-purpose flour and mix to combine (photo 2).

Photo 1: Cinnamon mixture in a bowl Photo 2: Cookie dough in a bowl — PHOTO 1 PHOTO 2

Step 3. Transfer the cookie dough to a work surface and form into a ball.

Step 4. Sprinkle a sheet of paper with a small amount of icing (powdered) sugar. Place the dough on the paper and cover it with the top sheet of paper.

Step 5. Using a rolling pin, roll the dough out between parchment to a 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, icing sugar, and 3 to 4 drops of lemon juice in a clean bowl. Using an electric mixer, whisk the white mixture at high speed. (photo 4).

Photo 3: Rolled Zimtsterne dough Photo 4: White royal icing in a glass bowl — PHOTO 3 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 Zimtsterne 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).

Photo 5: Royal icing on top of the cookie dough Photo 6: Cutout stars on parchment — PHOTO 5 PHOTO 6

Step 12. Bake the cookies and dough scraps in the middle of the preheated oven (not the rack) for 12 to 15 minutes (photo 7). Bake until set, but do not color the royal icing.

Step 13. Remove cookies from the oven and let them cool down on a wire rack (photo 8).

Photo 7: Cookie scraps on parchment Photo 8: Baked star cookies on parchment paper — PHOTO 7 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 Zimtsterne dough is too soft, return it 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 using this technique, cut out the cookies first, then use a small spoon, brush, butter knife, 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 the cookies; otherwise, the royal icing turns brown. Aim for a meringue top as white as possible, but a slight brown tint is fine.
The remaining cookie scraps (offcuts) aren't as pretty as cinnamon stars, but you can bake them too. 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.
Kirsch or rum: Stir a teaspoon of Kirsch (cherry brandy) or dark rum into the dough for the traditional German and Swiss touch and a deeper holiday flavor.
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 & 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 keep different types of cookies separate for a longer shelf life.

The longer you store Zimtsterne 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. Please replace the apple wedge every two days.

Can you freeze Zimtsterne? 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 Betty Bossi, you can freeze star cookies if you spread the egg white glaze onto the baked stars after baking.

Recipe FAQ

What's the difference between cassia cinnamon and Ceylon cinnamon?
Cassia cinnamon has a stronger flavor and is cheaper than Ceylon cinnamon. 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.

Can you make the Zimtsterne dough in advance?
You can make the cookie dough ahead of time. Roll the dough out between two sheets of parchment paper and freeze for up to 2 weeks.

How to serve German cinnamon stars
Serve cookies with a cup of tea, coffee, German Glühwein, or mulled wine.

How to pack Zimtsterne
Let cookies stand for 24 hours after baking; then you can stack them, ensuring the meringue is dry. Still, take extra care because the star points are fragile.

Are Zimtsterne gluten-free?
The traditional recipe is naturally gluten-free because it uses ground nuts instead of flour. This version adds a little all-purpose flour, so use a gluten-free blend if you need them fully gluten-free.

Why is my Zimtsterne dough sticky?
Ground nuts release oil, which makes the dough soft and sticky. Chill it well, roll it between two sheets of parchment dusted with icing sugar, and return it to the fridge for a few minutes whenever it gets too soft to cut.

Do you have to chill the dough?
Yes. Chilling firms up the butter and nut oils so you can roll the dough evenly and cut clean star points. Skipping the chill makes the dough spread and lose its shape.

Why did my royal icing turn brown or crack?
The icing browns when the oven is too hot, or the cookies bake too long, so keep the temperature at 300°F (150°C) and pull them once set. Cracks usually mean the icing was spread too thick or dried out before baking, so spread a thin, even layer.

How many calories are in a Zimtsterne cookie?
Each cinnamon star has about 208 calories.

Recipe card

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.

About Irina Totterman

I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.