Fill your house with the smells of cinnamon and sugar this season with Classic Star Cinnamon Cookies, or as many Germans know them, Zimtsterne. These are adorable small, star-shaped treats that will add an extra-special holiday aroma to your home. These cookies are soft in texture and topped with cinnamon powdered sugar, super tasty to make. The ground cinnamon gives it that warm, spicy kick in every single bite-just what it needs for the holidays.
Growing up, through the holidays-really-the kitchen was the heart of the home, and cinnamon-always-meant that the season was really under way. My grandma passed these on to me, and she was famous for her holiday baking. I could almost envision myself standing right next to her, just begging for those star-shaped cutters so I could make the dough into those great little symbols of joy and festivity.
Every cookie we baked was a small superstar in warmth and sweetness. She would have said baking was essential for both the tummy and soul. Years have gone by, and cinnamon stars become one of those ways I feel her with me and remember her.
I see it big time in their eyes, that same sparkle when I was a kid. So, me continuing this tradition now with my kids, I’m chilling on those cold afternoon rolls, dough, and star formation-each one a different canvas for their expanding imagination. These cookies aren’t just snacks but threads between generations, proof of how cool shared recipes can be and the memories that come with them.
Emma’s Kitchen Hacks
Classic star-shaped cinnamon cookies are those for which one has to have everything just so in the preparation: the butter soft but not too soft or too hard, so the creamiest batter is achieved. Putting more cinnamon in the dough than called for really ups the flavor in each and every bite.
Make sure that when you roll your dough, it is even in thickness for proper baking. If it does stick, a light dust of flour on the rolling pin and surface will take care of it. But remember: too much flour makes the dough tough, so use sparingly. If you experience some spreading in your bake, chill your cut-out cookies before putting them in the oven to retain those star shapes crisply.
Serving Suggestions
Enjoy these Classic Star-Shaped Cinnamon Cookies with hot drinks, such as mulled wine or hot cocoa, during the holiday season, adding to the cozy atmosphere. The cookies will be great, either for a cookie exchange or sweet treats attached in a small package to your holiday baskets, tied up with a ribbon and personalized note.
Stack them in a Christmas tree or star shape on a serving plate or tray and sprinkle a goodly amount with that cinnamon-sugar mixture for a snowy effect.
Nutritional Info
Each cookie approximately contains:
- Calories: 90
- Carbohydrates: 12g
- Proteins: 1g
- Fats: 4g
Storing German Cinnamon Star Cookies
German Cinnamon Star Cookies, or Zimtsterne, are a classic treat that stores beautifully, making them ideal for holiday gifting or prepping ahead. To keep these cookies fresh and delicious, allow them to cool completely after baking before storing them in an airtight container. Layer them with parchment paper between each row to prevent sticking or crumbling. Stored this way, the cookies maintain their softness and flavor for up to two weeks at room temperature. If you’d like to keep them even longer, these cookies can also be frozen—just wrap them individually or place a layer of parchment paper between them in a freezer-safe container. They’ll last up to three months in the freezer, so you can easily prepare batches in advance.
Getting excited for the holidays? Make each day leading up to Christmas even more special with exclusive treats from my ‘24 Days of Christmas Desserts’ eBook, featuring a delightful new recipe for every day of the season.
Simplified Version with Powdered Sugar
My Dear Reader
I’d absolutely love seeing how these Classic German Cinnamon Star Cookies turn out! Share your pictures, your thoughts, and the little changes you make to the recipe. Make them extra cinnamon-y, or keep them classic? Your feedback is so very valuable, so let’s bake, share, and have fun this holiday together!
These classic star-shaped cinnamon cookies are not just a snack but a holiday tradition, magically bringing together all the cozy vibes and happiness, making the celebration absolutely complete. Super easy to whip up and even easier to fall in love with, this cookie is perfect for any person who derives pleasure in baking and sharing simple things. But, hey, while you’re mixing up batches, know that every star you make screams of holiday goodness-out loud, bright cheerful, and full of flavor.
Happy baking, and may your holiday seasons be sweet and spicy as these awesomely delicious cinnamon stars!
German Cinnamon Stars (Zimtsterne)
German cinnamon stars bake up chewy, nutty, and full of spice with a crisp meringue topping that sets as they cool. I use this German cinnamon stars recipe when I want something traditional for my holiday cookie tray. These star shaped cookies come together with ground almonds, cinnamon, and egg whites—no flour needed. They’re one of the best German Christmas cookies to make ahead since the flavor deepens after a day or two. I save them with my favorite Christmas cookies for gifting or adding to a festive dessert table. If you’ve been looking for Zimtsterne cookies that hold their shape and taste authentic, this recipe fits right in with the best German cookies for holiday baking.
Ingredients
- FOR THE COOKIE DOUGH
- 2 ¼ cups finely ground blanched almond flour (225 g)
- 1 tablespoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 2 large egg whites, room temperature
- 1 teaspoon fresh lemon juice
- 1 ½ cups powdered sugar, sifted (180 g)
- ½ teaspoon pure vanilla extract
- FOR THE MERINGUE TOPPING
- ½ cup reserved whipped egg-white mixture from above
- ½ cup powdered sugar, sifted (60 g)
Instructions
- MIX DRY: Stir almond flour, cinnamon, and salt in a medium bowl until evenly colored.
- WHIP WHITES: Beat egg whites and lemon juice with a mixer on medium-high until soft peaks form, then slowly beat in powdered sugar until glossy stiff peaks stand. Blend in vanilla.
- PORTION MERINGUE: Scoop out ½ cup of the meringue and cover it for the topping.
- FOLD DOUGH: Fold remaining meringue into the almond mixture with a spatula to make a soft, slightly sticky dough.
- CHILL: Wrap dough in parchment and chill until firm, about 1 hour.
ROLL: Dust a work surface with powdered sugar. Roll dough between two sheets of parchment to ¼-inch thickness. - CUT STARS: Lift top sheet, dip a 2-inch star cutter in powdered sugar, and cut stars, re-rolling scraps as needed. Place stars on a parchment-lined baking sheet.
- TOP WITH MERINGUE: Spread a thin layer of reserved meringue on each cookie using the back of a spoon or a small offset spatula.
- BAKE AND DRY: Bake in a preheated 300 °F (150 °C) oven on the center rack for 12 minutes. Tops should stay white; bottoms will be light golden.
- COOL AND STORE: Let cookies cool completely on the sheet, then store in an airtight tin for up to 2 weeks; flavor deepens after the first day.
