German Cinnamon Star Cookies Recipe

If you crave a classic European treat that’s beautiful, fragrant, and downright irresistible, you have to try German Cinnamon Star Cookies. These iconic “Zimtsterne” are a beloved holiday cookie across Germany, blending almond meal and warm cinnamon into soft, chewy bites, then crowning each with a snowy swath of lemony royal icing. Both elegant and festive, these cookies look exquisite on any dessert tray and taste just as magical as they appear—perfect for gifting, sharing, or simply savoring with friends and family during the holidays.

this Recipe

Ingredients You’ll Need

The ingredient list for German Cinnamon Star Cookies is refreshingly simple, yet every element is crucial for nailing that signature chewy texture, warm spiced aroma, and melt-in-your-mouth sweetness. Let’s break down the essentials and why each deserves its spot in this classic recipe:

• Almond meal: Provides a nutty, tender crumb and sets the texture apart from traditional flour-based cookies.
• Powdered sugar: Dissolves easily for a super smooth dough and a glossy, sweet icing on top.
• Ground cinnamon: The star of the show, bringing warmth and that familiar festive spice to every bite.
• Lemon zest: Freshly grated lemon zest brightens the flavor and balances the richness of the almonds.
• Large egg whites: Give lift and binding power to the dough, plus a base for the shiny glaze.
• Salt: Just a pinch to enhance the flavors and keep the sweetness in check.
• Lemon juice (for icing): Adds a zippy tang to the icing for a flavor contrast that sings.
• Water (for icing): Adjust the icing’s consistency—just a teaspoon at a time does wonders.

How to Make German Cinnamon Star Cookies

Step 1: Prepare the Ingredients

Start by setting out all your ingredients. It’s helpful to have your egg whites at room temperature—they’ll whisk up lighter and provide just the right lift for your cookies. Grate your lemon zest as finely as possible so it melds seamlessly into the dough.

Step 2: Whisk the Dry Mixture

In a medium bowl, combine the almond meal, powdered sugar, ground cinnamon, lemon zest, and a pinch of salt. Whisk until everything is evenly blended. This step ensures you get cinnamon and lemony goodness in every bite of your German Cinnamon Star Cookies.

Step 3: Beat the Egg Whites

Using a hand mixer or stand mixer, whip the egg whites just until soft peaks form—they should look billowy and hold gentle peaks when you lift the beater. Once you’ve reached this stage, scoop out 2 to 3 tablespoons to reserve for your icing later on.

Step 4: Mix the Dough

Gently fold the remaining beaten egg whites into your dry mixture. The dough will look soft and a bit sticky, but that’s exactly what we want. If the mixture seems too dry, add a few drops of water, one at a time, until the dough comes together.

Step 5: Roll and Chill

Place the dough between two sheets of parchment paper and roll it out to about ¼ inch thick. This trick makes cleanup much easier—and keeps your dough smooth and even. Slide the rolled dough onto a baking sheet and chill it in the fridge for 15 minutes. Chilling helps the cookies hold their shape when you cut them out and bake.

Step 6: Cut and Arrange

Once chilled, use a star-shaped cookie cutter to stamp out the classic shapes. Arrange the stars on your parchment-lined baking sheets. Try to gather the scraps, re-roll, and cut more cookies—no dough left behind!

Step 7: Brush and Bake

With a pastry brush, lightly paint the tops of each cookie with the reserved egg whites. This step gives the cookies their signature sheen. Bake in a preheated 300 °F (150 °C) oven for 20 to 25 minutes. They should look firm and pale but not golden—overbaking will make them dry instead of chewy.

Step 8: Cool Cookies

Leave the cookies to cool completely right on the baking sheets. Because they’re delicate fresh from the oven, this ensures they set up with that signature chewy center.

Step 9: Make the Icing

While your cookies are cooling, mix the powdered sugar, lemon juice, and 1 to 2 teaspoons water until the icing is smooth, glossy, and slightly runny. The icing should be thick enough to stay put, but fluid enough to spread easily.

Step 10: Ice and Finish

Either pipe or gently spread the icing over the cooled cookies, making sure to cover the tops completely. Let them sit at room temperature for at least 30 minutes, so the glaze firms up into that irresistible, satiny finish that defines German Cinnamon Star Cookies.

How to Serve German Cinnamon Star Cookies

Garnishes

While these cookies are stunning on their own with their crisp white glaze, you can add a pinch of edible glitter, a dusting of extra cinnamon, or even a tiny twist of lemon zest on top to make each star unique and festive.

Side Dishes

Pair these beauties with classic German mulled wine (Glühwein), hot chocolate, or a spiced chai latte for an ultra-cozy treat. If you’re building a cookie platter, they look gorgeous alongside buttery spritz, chocolate shortbread, or gingerbread for a holiday assortment.

Creative Ways to Present

Arrange your German Cinnamon Star Cookies in a starburst pattern on a large platter, stack them in clear cellophane bags tied with red-and-white twine, or nestle them in gift boxes lined with parchment for a charming, edible gift. They also double as elegant edible ornaments if tied with ribbon and hung on the tree!

Make Ahead and Storage

Storing Leftovers

Place leftover German Cinnamon Star Cookies in an airtight tin or container at cool room temperature. They will stay soft and chewy for up to a week, and the glaze keeps them fresh and pretty longer than most cookies.

Freezing

If you want to get ahead on your holiday baking, freeze the unglazed cookies in layers separated by parchment in a zip-top bag or airtight container. Once thawed, you can add the icing. Even fully glazed cookies freeze well, just be sure to let them defrost uncovered to avoid condensation smudging the glaze.

Reheating

No need to reheat these cookies—just bring them to room temperature if frozen, and they’ll taste freshly baked. If you like a slightly warmer bite, a few seconds in the microwave will do the trick to revive that soft chew.

FAQs

Can I substitute ground almonds with another nut?

While traditional German Cinnamon Star Cookies use almonds for their distinct taste and texture, you can substitute with finely ground hazelnuts or cashews for a unique twist. Keep in mind each nut will add its own flavor profile!

My cookie dough is too sticky. What should I do?

If your dough feels sticky, refrigerate it for an extra 10 to 15 minutes, or add a tiny bit more almond meal until it’s workable but still soft. Dusting your parchment with a bit of powdered sugar also helps during rolling.

Can I make these cookies without a star cutter?

Absolutely! While the star shape gives these cookies their festive appearance, any cookie cutter will work. Circles, hearts, or even diamond shapes are lovely alternatives.

Why did my cookies turn brown?

The classic German Cinnamon Star Cookies should be pale and only lightly colored. Make sure to bake them at a low temperature and avoid overbaking. If your oven runs hot, check them a few minutes early.

How do I achieve the glossy white icing?

For that classic bright white glaze, whisk the powdered sugar with lemon juice and a little water until it’s silky smooth. Be sure to ice the cookies only after they are completely cool, and let them sit undisturbed until the glaze sets.

Final Thoughts

Baking a batch of German Cinnamon Star Cookies is often the highlight of my holiday season—I always love sharing them with friends, family, and anyone who stops by for a festive treat. They’re easy to make, breathtaking to serve, and bring everyone a little bit of old-world magic. Give them a try, and you’ll see why these spiced stars have been beloved for generations!

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