What I love about Zimtsterne: Cinnamon Star Cookies
These Zimtsterne—Cinnamon Star Cookies—are a true classic in our family! If you’ve never heard of them before, “Zimtsterne” is the German word for “cinnamon star.” Traditionally made with almond flour, they’re naturally gluten-free and grain-free! As a result, they bake up soft, full of cinnamon flavour, and incredibly satisfying. Even better, they’re just as fun to make as they are to eat.
My grandparents immigrated to Canada from Germany after the war, and ever since, my mom has carried on many of their cherished holiday traditions. One of my favorites is the bunte Teller—a colorful plate filled with a variety of cookies and chocolates that we’d enjoy every Christmas. Essentially, it’s like a festive dessert board, and without fail, these Zimtsterne cookies always earned a place on it. And although not as traditional, my Gluten-free Chewy Ginger Cookies usually make it on there too.
So, if you’re hoping to add something unique to your holiday baking list this year, I highly recommend giving these a try. Not only are they delicious, but they also make a beautiful addition to any cookie swap or dessert table. Furthermore, if you have friends or family who follow a gluten-free diet, they’ll be thrilled to see a treat they can enjoy.
All in all, these cookies are festive, flavourful, visually stunning—and to top it off, baking them is a fun and rewarding part of the process. So, happy holiday baking!
Recipe Notes
A few things to keep in mind:
- Almond Flour – First, start with superfine, blanched almond flour. This type of flour works best because it creates a smooth, cohesive dough and gives the cookies their signature soft yet structured texture.
- Powdered Sugar – Next, be sure to sift the powdered sugar before adding it to the mix. This extra step helps eliminate any lumps and ensures the dough comes together with a smooth, even consistency.
- Cardamom – Then, for an added layer of flavor, include a pinch of cardamom. This spice adds a subtle, aromatic depth that pairs beautifully with the cinnamon and enhances the overall warmth of the cookie.
- Cinnamon – Of course, cinnamon is the star of the show here! It brings the bold, spicy-sweet flavor that defines these classic cookies. Without it, they simply wouldn’t be Zimtsterne.
- Egg Whites – Finally, use egg whites as the only wet ingredient in the recipe. You can either separate fresh eggs or use a store-bought carton of egg whites. Personally, I prefer the carton, as it eliminates the risk of accidentally including yolk, which can prevent the whites from whipping to stiff peaks. Properly whipped egg whites are essential for achieving the right texture in these cookies.
How to make it
Step 1: Whisk the dry ingredients
Whisk the almond flour, cinnamon, cardamom and salt together in a medium-sized bowl until combined.
Step 2: Whip the egg whites
Using a stand mixer fitted with the whisk attachment, beat the cold egg whites until stiff peaks form. This is past the foamy stage. It will take about 5 minutes to build up that structure. Then, incrementally add the powdered sugar about 1/4 cup at a time until it’s completely combined. Add the vanilla last. Then, beat the egg whites until they become glossy and slower to drip off of the whisk.
Step 3: Fold the egg whites into the dry ingredients
Fold the whipped egg whites into the dry ingredients using a spatula until they are completely combined. The dough will be firm but slightly sticky.
Step 4: Roll out the dough
Roll out the cookie dough between two pieces of parchment paper until it is an even layer of about 1/3″ thick.
Step 5: Cut out cookies
Using a medium-sized star-shaped cookie cutter, cut out 26 cookies. You may need to shape and re-roll the dough as you go until it’s all used up.
Step 6: Brush tops of cookies
Using the reserved whipped eggs whites, brush the tops of the cookies with the back of a small spoon. Then, they’re ready to be baked.
FAQ
Whipping the egg whites until very stiff is key. This creates a light, slightly chewy interior with a crisp meringue top. Under-whipped whites can lead to dense cookies.
Yes! Simply shape the dough into a ball or disk, cover well with plastic wrap and store in the fridge for up to 2 days.
You can use a hand mixer to beat the egg whites as well. It just takes a little more effort is all.
Baking the cookies at 280F sets the meringue just perfectly without browning. It also gives the cookies that soft and chewy texture inside without drying out.
Once the cookies have cooled, store them in an air-tight container at room temperature for up to 2 weeks.
Zimtsterne: Cinnamon Star Cookies
Equipment
- 2 Baking Sheets
Ingredients
- 350 grams super fine almond flour
- 2 1/4 teaspoons ground cinnamon
- 1 teaspoon cardamom
- 1/2 teaspoon sea salt
- 3 egg whites
- 250 grams powdered sugar sifted, plus more for topping
- 1 teaspoon pure vanilla extract
Instructions
- Line the baking sheets with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk together the almond flour, cinnamon, cardamom and salt until combined. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whip on high until stiff peaks form, about 5 minutes. It should not look foamy, but rather have some structure to it.
- Sift in the powdered sugar 1/4 cup at a time while mixing in between. If you add all the powdered sugar at once it will collapse the egg white structure that we have built. Continue adding the powdered sugar in stages until it is completely combined.
- Add the vanilla and beat again until egg whites turn glossy and mixture is slow to drip off of the whisk, another couple minutes. Reserve 1/4 cup of the egg white mixture.
- Fold the remaining whipped egg whites into the almond flour until it is completely combined. You should have a stiff dough that is slightly sticky.
- Preheat the oven to 280F.
- Roll out the dough between two pieces of parchment paper to about 1/3" thick.
- With a medium-sized star cookie cutter, cut out the stars and place them on the prepared baking sheet. Brush the tops of the cookies with the reserved egg whites.
- Bake the cookies in the preheated oven for about 15-16 minutes. Let them cool for at least 5 minutes before removing them to a wire rack.
- Dust the tops of the cookies all over with powdered sugar and enjoy!
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