Made with just 4 ingredients, these nutty + chewy German cinnamon star cookies are giving festive European Christmas market vibes. And each star has the perfect crunchy meringue topping that's secretly so easy to make!
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Honestly, I can't think of a better way to embrace the Christmas baking season than with these nostalgic German holiday cookies that taste just like Oma made. (Or at least as close as we can get, because nobody does it like Oma.)
These cookies are called “Zimtsterne” which translates to "cinnamon stars" because they're made with lots of ground cinnamon and cut out into cute lil' stars.
One thing (of the many things, mind you) that I love about cinnamon star cookies is that it looks like they’re covered in glaze. But *pssst* here's a secret: it’s actually meringue! Egg whites are whipped until they form soft peaks, then whisked with powdered sugar to create a thick, glossy meringue. Bonus: this meringue is way easier to decorate with than royal icing or glaze.
Let's Chat More About German Holiday Cookies
Growing up in Germany, my sister and I would eagerly wake up super early on December 6th, to see what treats Saint Nikolaus left in our shoes. I'd always brush past the tangerines and go straight for the cookies (called Plätzchen) first, which were usually these Zimtsterne, Lebkuchen, or Pfeffernüsse. And don't even think about asking me which is my favorite - that's like choosing a favorite child!
These cinnamon star cookies were inspired by my other traditional German cookies. And while I can inhale half a dozen at a time like it's nobody's business, I also love slowing down and taking moment to dunk these cookies in a cozy mug of coffee or German hot chocolate.
Carissa's Notes on Almond Flour
I buy finely ground whole almond flour from the store, and I personally like brand Bob's Red Mill. Whole almond flour is made from whole almonds, so it has a strong nutty flavor and brown color.
Pro Tip: I don't recommend using blanched almond flour which is lighter in color, so it'll make your cookies look pale.
And here's a quick recipe testing note from my kitchen: I tested the dough by grinding whole almonds in my food processor, but I couldn't get them fine enough to form a cohesive dough. Therefore I highly recommend using whole almond flour or almond meal for that traditional chewy texture.
In fact, lots of my favorite German desserts are made with almond flour, including Vanillekipferl and Nussecken. I even wrote a whole post with tips for baking with almond flour for you!
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Whip the egg whites until they form soft peaks (10-15 minutes).
2. Whisk in the powdered sugar. Measure out ⅔ cup & refrigerate.
3. Sift in the almond flour and cinnamon & mix. Refrigerate for 30 min.
5. Brush the meringue from the fridge on the top of each star.
4. Roll out the dough and cut out stars. Spread them out on a baking sheet.
6. Bake for 22 to 28 minutes at 250°F. Cool and enjoy!!
Carissa's Equipment Rec
If you don't have cookie cutters, I recommend these star cookie cutters. They come in multiple sizes for different sized cookies, and the handles prevent my fingers from getting pinched on the sharp edges.
How to Whip Egg Whites Like a Baking Pro
- Avoid Fat: Be careful not to get any egg yolks mixed in with your egg whites. Any fat in your egg whites will make it wayyy harder to whip them.
- Clean Equipment: I always wipe my mixing bowl and whisk with a paper towel and a little white vinegar, which cleans out any butter or other fat that could be left on my equipment.
- Room Temp: Egg whites separate easier when they’re cold, so do that right when they come out of the fridge. But they whip up fluffier when they’ve sat out at room temperature for 20 to 30 minutes. It's not necessary to leave them out, but if you have a little extra time, let them sit out before turning on your mixer.
Storing Your Cinnamon Star Cookies
This recipe makes around two dozen cookies, so you'll probably have extras to store. Thankfully, as with many other German holiday cookies, these get chewier and more flavorful after a few days!
I recommend storing them in an airtight container (or a cute metal cookie tin!) at room temperature for up to 2 weeks. You can also pop them in the freezer for up to 3 months.
Related Recipes
Looking for more festive holiday cookie recipes like this? Try these:
Cinnamon Star Cookies
Ingredients
- 3 large egg whites
- 1½ cups powdered sugar
- 3 cups finely ground whole almond flour
- 1 Tablespoon ground cinnamon
Instructions
- Carefully separate the egg yolks from the egg whites. (See notes for tips.) In the bowl of a stand mixer with a whisk attachment, whisk the egg whites on high speed until they form soft peaks (this usually takes between 10 to 15 minutes).
- Sift in the powdered sugar and whisk for another couple minutes on medium speed, until the mixture is thick and creamy. It should look like a glaze or icing at this point.
- Measure out ⅔ cup of the egg white mixture into a small bowl (this will be a good portion of the mixture). Cover the bowl tightly with plastic wrap and store in the fridge.
- To your mixing bowl with the remaining egg white mixture, sift in the almond flour and cinnamon. Slowly mix by hand with a large spoon or spatula until it forms a dense but pliable dough.Cover the mixing bowl with plastic wrap and store in the fridge for 30 minutes.
- Preheat the oven to 250°F. Move the oven rack to the lower third of your oven. Line a baking sheet with parchment paper.
- On a clean work surface sprinkled with a little powdered sugar (not flour) roll out the dough until it’s ¼ to ⅓ inch thick. Cut out stars into the dough with a small star-shaped cookie cutter. Transfer the cut-out cookie dough to your prepared baking sheet.
- Use the back of a spoon or a pastry brush to put a little of the reserved whipped egg whites from the fridge onto the top of each star. (See notes for tips.) You can smooth it out and pop any air bubbles with a toothpick.
- Bake for 22 to 28 minutes, until the top is dry. Ideally you don't want the tops to turn golden, but rather stay a stark white. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire cooling rack to cool completely. Enjoy!!
Notes
- Save the yolks from your separated eggs for another recipe like lemon curd or an omelet.
- If your dough feels a little too wet or sticky, sift in a little more powdered sugar and mix again.
- Be careful not to get any egg yolks mixed in with your egg whites. Any fat in your egg whites will make it way harder to whip them.
- I always wipe my mixing bowl and whisk with a paper towel and a little white vinegar, which cleans out any butter or other fat that could be left on my equipment.
- Egg whites separate easier when they’re cold, so do that right when they come out of the fridge. But they whip up fluffier when they’ve sat out at room temperature for 20 to 30 minutes. It's not necessary to leave them out, but if you have a little extra time, let them sit out before turning on your mixer.
- For decorating, I find it easiest to dollop some meringue on a star and then use a pastry brush to brush the meringue to all the edges and points.
- Try to work quickly as you decorate. As the meringue sits out at room temperature, it'll start to separate.
I'm eggcited to hear from you :)