cinnamon star cookies

Among the most popular and beloved traditional German Christmas cookies, the holidays simply aren’t the same without these cinnamon cookies!

It’s that time of year to put on your apron and get ready to fill your kitchen and home with the aroma of Christmas baking! And there’s no better way to start than this traditional Zimtsterne recipe!

Have you tried these before? You can find them in any grocery store and Christmas market throughout Germany as well as in Austria and Switzerland. Christmas simply isn’t Christmas without them. And of course, as with most things, homemade is the best. They are naturally gluten free and dairy free and feature a snowy white hard frosting made from sugar and egg white.

Happy baking!

You only need a small handful of ingredients (for approx. 50 pieces):

• 250 g + some icing sugar
• 3 Egg whites (Gr. M)
• Salt
• 2 teaspoons cinnamon
• 350 g ground almonds (with skin)
• baking paper
• possibly cling film

Beat the egg whites until peaks form. Sift the powdered sugar into the egg whites and use a spoon to stir just until combined. Reserve 6-8 tablespoons of the egg mixture in a small bowl for the frosting. Mix the cinnamon and almonds and fold into the remaining beaten egg white. Beat until the mixture is combined and comes together in a pliable mass. Tip for rolling out: The dough can be used immediately. However, if you cool it for half an hour, it is easier to roll and cut it out. Press the dough onto a non-stick surface. Press/roll it to a width of about a 1/3 inch. Use a 3-inch star-shaped cookie cutter and cut stars out of the dough. Knead the scraps back into a ball, roll it out again and cut more stars. Tip: To prevent the dough from sticking to the cookie cutters, dip them in icing sugar or flour and tap them off. Preheat the oven to 300 F/ 150 °C. Transfer the cookies to a non-stick or lined cookie sheet. Use a toothpick or small brush to brush on a thin layer of the reserved egg white mixture all the way to the edges of the cookies. Place the sheet on the bottom rack of the oven. To help prevent the white glaze from browning, place an empty baking sheet on the top oven rack. Bake the cookies for 20-25 minutes or until set. Let the cookies cool completely. Tip for storage: Place the cinnamon stars together with an apple slice in a biscuit tin. They last for 2-3 weeks. Enjoy!