Authentic Zimtsterne Recipe: How to Bake Delicious Gluten-Free German Cinnamon Star Cookies
Cinnamon stars, famously known as Zimtsterne, are a beloved gluten-free delicacy originating from Germany. These delightful cookies boast a unique texture that’s deliciously reminiscent of delicate macaroons, making them a true treat for the senses.
These traditional German Christmas cookies are particularly popular during the Advent season, bringing joy and a festive aroma to homes across the country. Their rich cinnamon flavor and delightful chewiness make them a favorite among both children and adults. While traditionally shaped as stars, we’ve put a charming twist on this classic by creating our cinnamon stars in the whimsical form of Christmas trees, perfect for adding a special touch to your holiday cookie platter.
A wonderful bonus of this recipe is that it uses only egg whites, leaving you with a few egg yolks. Don’t let them go to waste! You can easily transform them into other delicious treats, such as a batch of scrumptious Linzer cookies with egg liqueur, or explore other recipes that call for leftover egg yolks. This makes for efficient baking and ensures no ingredient is wasted during your holiday preparations.
🥘 Essential Ingredients for Perfect Zimtsterne
Crafting authentic Zimtsterne requires a few simple yet high-quality ingredients. The beauty of these cookies lies in their straightforward composition, allowing the natural flavors of almond and cinnamon to truly shine. Here’s what you’ll need to create these irresistible German cinnamon star cookies:
- Egg whites: The base for our meringue, providing the signature light and airy texture.
- Vanilla sugar: Adds a delicate hint of vanilla. You can use homemade vanilla sugar for a richer flavor or readily available store-bought options.
- Confectioner’s sugar: Also known as powdered sugar, this fine sugar is essential for both the meringue and dusting the work surface.
- Ground almonds: The heart of these gluten-free cookies, providing their distinct nutty flavor and chewy consistency. Ensure they are finely ground for the best results.
- Cinnamon: The star spice that gives Zimtsterne their classic festive taste. Use high-quality ground cinnamon for maximum aroma.
- Additional sugar: A small amount of extra confectioner’s sugar is needed for dusting your work surface to prevent the sticky dough from adhering.
For the precise quantities of each ingredient, please refer to the comprehensive recipe card located at the bottom of this article. This will ensure you have all the exact measurements for a successful batch of Zimtsterne!
🔪 Step-by-Step Instructions for Baking Zimtsterne
Baking Zimtsterne is a rewarding process, resulting in beautiful and flavorful cookies that are perfect for sharing during the holidays. Follow these detailed steps to create your own batch of gluten-free cinnamon star cookies.
Step 1: Prepare Your Ingredients and Meringue Base
Begin by carefully separating your eggs, placing the egg whites into a large, clean mixing bowl and the yolks into a separate bowl. As this recipe only uses egg whites, you’ll have leftover yolks. You can either freeze them for future use (they keep well for several weeks) or store them in the refrigerator for up to a day. They are perfect for making custards, hollandaise sauce, or other delicious treats.
Preheat your oven to 302 °F (150 °C) using the top and bottom heat setting. This moderate temperature is crucial for ensuring the Zimtsterne bake through without browning too quickly.
In your large mixing bowl, combine the egg whites and vanilla sugar. Using an electric mixer, whip them until soft peaks begin to form. Gradually add the confectioners’ sugar, sprinkling it in slowly while continuing to beat the mixture. Continue beating until the meringue is stiff, glossy, and holds firm peaks when the whisk is lifted. This stiff meringue is key to the cookie’s structure and texture.
Once your meringue is ready, carefully set aside about four tablespoons of this stiffly beaten mixture. Place it in a small, airtight container and refrigerate it. This reserved meringue will be used later as a beautiful white glaze for your cookies.
Step 2: Create the Zimtsterne Dough
With the help of a sturdy wooden spoon or a spatula, gently fold the finely ground almonds and the aromatic cinnamon into the remaining stiffly beaten egg white mixture. Mix until just combined, being careful not to overmix, which can deflate the meringue. Once the ingredients are incorporated, briefly knead the cookie dough with your hands to bring it together. You’ll notice the dough is quite sticky, which is typical for Zimtsterne.
Carefully add cinnamon to the mixture for that classic festive flavor.
Gently combine all ingredients with the help of a wooden spoon until a uniform dough forms.
To manage the stickiness of the dough, we highly recommend wearing food-safe gloves during this kneading process. This will prevent the mixture from sticking to your hands and make handling much easier. Alternatively, you can lightly dust your hands with extra confectioners’ sugar.
Step 3: Rolling and Cutting Your Cookies
Prepare two baking sheets by lining them with parchment paper. This prevents sticking and makes for easy cleanup. Set them aside.
Generously sprinkle your work surface with confectioners’ sugar. This creates a non-stick base for rolling out the dough. Place the sticky dough onto the sugared surface and, using a rolling pin, roll it out evenly to a thickness of approximately 5 mm (0.2 inches). Aim for an even thickness to ensure uniform baking.
Carefully place the sticky dough onto the confectioners’ sugar-covered work surface.
Use a tree-shaped (or classic star) cookie cutter to create festive shapes.
Now, meticulously cut out your desired shapes – whether little fir trees for a unique touch or traditional stars. As you cut them out, gently lift each cookie and place it onto the prepared baking sheet. As mentioned before, this is a sticky dough, so keeping your gloves on or lightly dusting your cutter will be beneficial. To make the cutting process easier and prevent the dough from sticking to your cutter, regularly dip the cookie cutter in cold water. This thin film of water acts as a release agent, making each cut clean and effortless.
Step 4: Glazing and Baking Your Zimtsterne
Gather the dough scraps leftover from cutting. Knead them briefly with two tablespoons of additional ground almonds. This helps to make the dough a bit less sticky for its second roll. Roll out the combined dough again and cut out any remaining cookies, repeating the process of dipping your cutter in cold water.
Once all your cookies are cut and arranged on the baking sheets, retrieve the stiffly whipped egg whites you reserved earlier from the fridge. Using a pastry brush, apply a thin, even layer of this beautiful white glaze over the top of each cutout cookie. This creates the signature white top that Zimtsterne are known for. Carefully transfer the baking sheet to the middle rack of your preheated oven.
Thinly brush the cut-out tree shapes with the reserved sugar egg white mixture.
Allow the cinnamon tree cookies to cool completely after baking.
Bake the Zimtsterne for approximately 20 minutes. The exact baking time can vary slightly depending on your oven, so keep an eye on them. Repeat this process with any remaining cinnamon stars on your second baking sheet. Do not be alarmed by the texture of the cookies straight out of the oven. They will still be quite soft and sticky, which is perfectly normal. Zimtsterne harden as they cool, developing their characteristic delicate yet chewy consistency. This “slow consolidation” after baking is what gives them their distinctive and delightful texture!
Once baked, allow the cookies to cool completely on the baking sheet. This step is crucial for them to firm up properly. After they are thoroughly cooled, transfer your beautiful Zimtsterne to an airtight container. For best results and to prevent sticking, layer the cookies with sheets of parchment paper. Store them in a cookie tin that seals tightly to maintain their freshness and flavor. Enjoy these little delicacies with a lovely homemade beverage like a warming hot chocolate with rum, a deliciously comforting caramel milk, or a festive snowball cocktail! Happy baking!
Looking to expand your holiday cookie repertoire? Check out these other cute gingerbread man cookies, delightful eggless cardamom cookies, or these fantastic gluten-free peanut butter cookies to further boost your festive mood!
🍽 Essential Baking Equipment
Having the right tools can make your Zimtsterne baking experience smooth and enjoyable. Here’s a list of equipment you’ll need:
- Baking trays: At least two are recommended to streamline the baking process.
- Baking paper: Essential for lining your trays to prevent sticking.
- Cookie cutter: A Christmas tree shape for our festive variation, or the classic star cookie cutter for traditional Zimtsterne.
- Mixing bowls: Several, including a large one for whipping egg whites.
- Rolling pin: For evenly rolling out the cookie dough.
- Wooden spoon or spatula: For gently folding in ingredients.
- Electric mixer: Crucial for achieving stiff peaks with your egg whites.
- Pastry brush: For thinly applying the egg white glaze.
🌡 Storage Tips for Freshness
Proper storage is key to keeping your Zimtsterne fresh and delicious. These delightful German Christmas cookies will maintain their optimal flavor and texture for about a month when stored correctly. Always place them in an airtight cookie jar or container. For best results, consider layering the cookies with parchment paper to prevent them from sticking together and to absorb any excess moisture, ensuring they remain perfectly chewy.
💭 Pro Baking Tip: Prevent Glaze Browning!
To preserve the beautiful, pristine white color of your Zimtsterne’s egg white sugar glaze during baking, here’s a clever trick: place an empty baking sheet on the rack directly above your cookies in the oven. This acts as a shield against the top heat.
Introduce this “shield” as soon as you notice the icing beginning to show any signs of coloring or browning. By slightly blocking the direct top heat, this extra baking sheet will help maintain the glaze’s lovely light color, which evokes the snowy landscapes of winter and truly enhances the festive appeal of your Zimtsterne!
🙋🏻 Frequently Asked Questions About Zimtsterne
While many varieties of traditional German Christmas cookies (Plätzchen) gained popularity in the 19th century as decorations for the Christmas tree, Zimtsterne have a much older history. They were not originally exclusively associated with Christmas and date back to at least the 16th century. Historical records mention that in 1536, Emperor Charles V of the Holy Roman Empire was served “delicious” cinnamon stars during a visit to Cardinal Lorenzo Campeggio. Cinnamon, in those days, was an extraordinarily expensive and luxurious spice. As an anecdote illustrating its value, in 1530, the wealthy Augsburg merchant Anton Fugger famously demonstrated his immense wealth to Emperor Charles V by burning the Emperor’s promissory notes on a fire made of cinnamon sticks, highlighting the spice’s preciousness.
Source: Wikipedia
Yes, traditionally, Zimtsterne are naturally gluten-free! Their main ingredient is finely ground almonds, bound together with whipped egg whites and sugar, with no flour typically used in authentic recipes. This makes them a perfect and delightful holiday treat for those with gluten sensitivities or who follow a gluten-free diet.
More Gorgeous Cookie Recipes for You to Try:
- M and M Cookies
- Chocolate Dipped Butter Cookies
- Egg Yolk Cookies
- Sour Cream Cookies
- Chocolate Chip Cookies with Chestnut Flour
- Chocolate Espresso Crinkle Cookies
- Walnut Meringue Cookies
- Linzer Cookies with Egg Liqueur Ganache
- Walnut Cookies
- Coconut Cookies
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📖 Recipe Card: Zimtsterne – German Cinnamon Star Cookies
Zimtsterne – Cinnamon Cookies
Nora
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Pin Recipe
Equipment
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2 Baking trays
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2 Baking Paper
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1 Tree shaped Cookie-cutter or the classic star cookie cutter
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Mixing bowls
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Rolling Pin
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Wooden spoon
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Electric Mixer
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Pastry Brush
Ingredients
- 3 Egg whites
- 2 teaspoons Vanilla sugar
- 2 ¼ cups Confectioners’ sugar
- 3 ¼ cups Ground almonds (finely ground for best texture)
- 1 teaspoon Cinnamon
- Extra Icing sugar for dusting the work surface
Instructions
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Carefully separate the eggs, placing the egg whites into a large, clean mixing bowl. You can freeze leftover yolks or store them in the refrigerator for up to one day for other recipes.
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Preheat the oven to 302 °F (150 °C) with top and bottom heat.
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In a large mixing bowl, whip the egg whites and vanilla sugar. Gradually sprinkle in the confectioners’ sugar and beat until the meringue is stiff and glossy, holding firm peaks.3 Egg whites, 2 teaspoons Vanilla sugar, 2 ¼ cups Confectioners’ sugar
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Take four tablespoons of the stiffly beaten mixture and place it in the fridge. This will be used to glaze the cookies later.
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Using a wooden spoon, gently fold the ground almonds and cinnamon into the remaining beaten egg mixture. Briefly knead the cookie dough with your hands until well combined. (Wearing gloves is recommended due to stickiness).3 ¼ cups Ground almonds, 1 teaspoon Cinnamon
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Line two baking sheets with baking paper and set them aside.
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Generously sprinkle some icing sugar on your work surface. Roll out the sticky dough to approximately 5 mm (0.2 inches) thickness.Extra Icing sugar for dusting the work surface
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Using your cookie cutter (tree or star shape), cut out cookies and carefully lift them onto the prepared baking sheets.
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To prevent sticking, regularly dip your cookie cutter in cold water before each cut.
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Knead any leftover dough scraps with two additional tablespoons of ground almonds, roll out again, and cut more cookies.
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Thinly brush the reserved whipped egg white glaze over the cutout cookies before placing the baking sheet on the middle rack in the oven.
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Bake for about 20 minutes. The cookies will still be soft and sticky; they will harden as they cool. Repeat for any remaining cookies.
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Let the baked cookies cool completely on the baking sheet. Once cooled, store them in an airtight container, preferably layered with parchment paper, for up to a month.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
🎄 Craving More European Christmas Cookies?
If you’ve enjoyed baking these traditional Zimtsterne, you’ll love exploring other classic European holiday treats. Dive into more festive baking with these delightful recipes, perfect for expanding your Christmas cookie collection and bringing a taste of Europe to your home.
- Austrian Coconut “Busserl” Cookies – Like From Granny
- Austrian Spritz Cookies with Chocolate Filling
- Advocaat Egg Liqueur Bites
- How to Bake Cookies from Leftover Egg Yolks
⛑️ Important Food Safety Information
Ensuring food safety is paramount when preparing any recipe. Please adhere to these guidelines to ensure your Zimtsterne are not only delicious but also safe to enjoy:
- Cook food to a minimum internal temperature of 165 °F (74 °C) to eliminate harmful bacteria.
- Always use separate utensils for raw ingredients and cooked food to prevent cross-contamination.
- Wash your hands thoroughly with soap and water after handling any raw meat, poultry, or eggs.
- Avoid leaving perishable food sitting out at room temperature for extended periods, as this can encourage bacterial growth.
- Never leave cooking food unattended on the stove or in the oven.
- When cooking with high heat, use oils with a high smoke point to prevent the formation of harmful compounds.
- Always ensure good ventilation in your kitchen, especially when using a gas stove, to prevent the buildup of fumes.
For more detailed and comprehensive food safety information, please consult the Safe Food Handling – FDA guidelines.