Deutsch Dessert

Cinnamon Stars Recipe – Classic Christmas Cookies

Name: Cinnamon Stars Recipe – Classic Christmas Cookies
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 40 servings
Cuisine: Deutsch
Ingredients: 300g ground almonds; 250g powdered sugar; 2 egg whites (size M); 2 tsp ground cinnamon; 1 tsp vanilla extract; 1 pinch salt; 50g powdered sugar for the glaze; 1 egg white for the glaze

These classic cinnamon stars are as essential to Christmas as the tree itself. Made with ground almonds, warm cinnamon, and a glossy meringue glaze, they're the star of any holiday cookie platter.

Recipe.food AI-generated recipe

Updated 19. June 2026

57 min Total

45 min Prep

12 min Cook

40 servings

140°C Temperature

Instructions

Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the powdered sugar, beating until the mixture is glossy.

Set aside 3 tablespoons of the meringue mixture for the glaze and refrigerate.

Fold the ground almonds, cinnamon, and vanilla extract into the remaining meringue mixture until a smooth dough forms.

Refrigerate the dough for 30 minutes. Dust a work surface with powdered sugar.

Roll the dough out to a ¼-inch (5mm) thickness and cut out stars using a star-shaped cutter (2½–3 inches / 6–7cm). Re-roll the scraps and repeat.

Beat the reserved meringue mixture with 50g powdered sugar until smooth, then brush it evenly over the stars.

Bake the cinnamon stars on parchment-lined baking sheets at 140°C (285°F) for 12–15 minutes, until the glaze turns matte.

Let the cookies cool completely before removing them from the parchment paper.

History & Origin

Cinnamon stars, known as Zimtsterne in German, originate in the Swabian region of southwestern Germany and are one of the oldest Christmas cookie traditions in German-speaking countries. They have been baked for centuries as part of the Advent season, relying on almonds and spices that were once considered luxury ingredients reserved for festive occasions. The naturally gluten-free recipe has remained virtually unchanged, a sign that the original formula simply works.

Variations

Hazelnut version: Replace half or all of the ground almonds with finely ground toasted hazelnuts for a deeper, nuttier flavour.

Citrus twist: Add the finely grated zest of one orange or lemon to the dough — it brightens the spice without overpowering the cinnamon.

Cardamom-spiced: Swap out half the cinnamon for an equal mix of ground cardamom and a pinch of cloves for a more complex, warming profile.

Dairy-free and vegan: Use aquafaba (chickpea brine) in place of egg whites — whip it to stiff peaks the same way. Results are slightly less firm but perfectly acceptable.

Common Mistakes – and How to Avoid Them

Dough too sticky to roll: This happens when the meringue was not stiff enough or the almonds released oil. Work quickly, keep the dough cold, and dust generously with powdered sugar — do not add extra almond flour or you’ll throw off the texture.

Glaze burns or turns grey: The meringue glaze scorches easily above 150°C. Stick to the low temperature (140°C) and check from minute 12 onward — the glaze should stay white and matte, not golden.

Cookies crack when cut: The dough dries out fast at room temperature. Roll and cut in small batches, keeping the rest refrigerated until needed.

Removing them warm from the paper: The cookies are fragile and sticky until fully cooled. Wait at least 20 minutes — they firm up significantly as they cool and will lift off cleanly.

Under-whipped egg whites: A loose meringue makes the dough unworkable and the baked cookies flat and chewy in the wrong way. Beat until the peaks are genuinely stiff and glossy before folding in the almonds.

Storage & Shelf Life

Store completely cooled cinnamon stars in an airtight tin at room temperature, layered between sheets of parchment. They keep well for up to 3 weeks and actually improve after 3–4 days as the flavours meld. Freeze them in a single layer first, then transfer to a freezer bag — they keep for up to 3 months. Thaw at room temperature for about an hour; no reheating needed.

What to Serve With It

Cinnamon stars are a natural match for mulled wine (Glühwein) or a strong black tea with milk. For a non-alcoholic option, warm apple cider with a cinnamon stick works beautifully. Serve them on a holiday cookie plate alongside Spekulatius or Lebkuchen for contrast in texture. They also make a simple but thoughtful edible gift packed into a small tin.

Frequently Asked Questions

Why are my cinnamon stars turning out hard and dry?

The most common culprits are an oven temperature that’s too high or baking them too long. Bake at no more than 140°C (285°F) and pull them out as soon as the glaze turns matte.

Can I make cinnamon stars without the glaze?

Yes, but you should add a bit more egg white to the dough (3 instead of 2). That said, the glaze is what makes them traditional and keeps them wonderfully moist.

How long do cinnamon stars need to dry before baking?

After glazing, let the stars air-dry for 15–20 minutes until the surface is no longer tacky. This helps prevent the glaze from cracking during baking.