Zimsterne (German Cinnamon Stars) – Mastering the Art of Baking

German Zimsterne, sweet almond and cinnamon cookies, are an iconic part of the German Christmas cookie collection. During the holiday season, you will find these star-shaped treats at Christmas markets and in homes throughout Germany, Austria, and Switzerland.

As Betty Bossi aptly states, “A biscuit bag without cinnamon stars is like Advent without Santa Claus.”

What are Zimsterne?

Translated, Zimsterne means “cinnamon stars” in German, where “zimt” is cinnamon and “sterne” signifies stars. These cookies feature a delightful mixture of ground nuts or nut flour, are flavored with aromatic cinnamon, and are traditionally adorned with a glossy layer of royal icing. Their chewy texture is distinctive, aptly coined as the “zimsterne texture.”

Authentic recipes primarily utilize almonds and, at times, ground hazelnuts. These treats are naturally gluten-free, making them an excellent option for those with dietary restrictions. Today, variations of the Zimsterne cookie abound, ensuring there’s a version for everyone.

Cinnamon Stars Recipe

1. The festive allure of cinnamon star cookies makes them a perennial favorite during holiday gatherings and cookie exchanges.
2. Creating these beloved cookies can be a wonderful bonding experience with friends and family in the kitchen.
3. The rich cinnamon aroma and flavors create a warm, festive atmosphere in your home as they bake.
4. Packed beautifully in a cookie box, they transform into one of the most delightful edible gifts to share with loved ones.
5. This Zimsterne recipe is adaptable; feel free to experiment by swapping the ground nuts or spices with your favorite alternatives.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: Use unsalted softened butter, allowing it to sit out for 1-2 hours prior to mixing.
• Sugar: Granulated or caster sugar works best for this recipe.
• Cinnamon: Ground cinnamon is indispensable; do not substitute with other spices.
• Egg: This recipe calls for one whole large egg and one egg white from a medium-sized egg.
• Hazelnut Meal: Store-bought hazelnut meal can be utilized, or you may grind your hazelnuts using a food processor. Choose toasted whole nuts for enhanced flavor and color, taking care not to grind too long to avoid creating nut butter.
• Almond Meal: A coarse almond meal or blanched almond flour will work well. When measuring, spoon the flour out gently to maintain measurement accuracy.
• Flour: All-purpose flour is required for a robust dough.
• Icing Sugar: Prepare your own using a coffee grinder, or purchase it pre-made as powdered or confectioner’s sugar.
• Lemon Juice: A few drops will help stabilize the royal icing.

How to Make Zimsterne (Cinnamon Star Cookies)

1. Prepare the Cookie Dough: In the bowl of a stand mixer, combine softened butter with granulated sugar and ground cinnamon. Mix until well combined.
2. Incorporate the egg, hazelnut meal, and almond meal, mixing until fully combined. Gradually fold in sifted all-purpose flour to form a cohesive dough.
3. Transfer the dough to a work surface and form it into a ball.
4. Lightly dust a sheet of parchment paper with icing sugar. Place the dough ball onto the paper and cover it with another sheet.
5. Using a rolling pin, flatten the dough to a thickness of approximately 0.4 inches (1 cm). Refrigerate the rolled-out dough for 1 hour.
6. Create the White Royal Icing: In a clean bowl, combine egg white, icing sugar, and a few drops of lemon juice. Use an electric mixer to whip until stiff peaks form.
7. After chilling, spread a thin layer of royal icing over the dough using a bent spatula.
8. Chill the dough again for 30 minutes in the fridge or 15 minutes in the freezer.
9. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
10. Using a star-shaped cookie cutter, cut out cookie shapes from the dough. For easier removal, dip your cutter in hot water and dry it in between cutouts.
11. Transfer the cut cookies to the prepared baking sheets.
12. Bake the cookies for 12 to 15 minutes in the middle of the preheated oven, ensuring the royal icing doesn’t brown.
13. Allow the cookies to cool on a wire rack before serving.

Expert Tips

1. Experiment with different star-shaped cutters, including five-point stars or other festive shapes like diamonds or triangles.
2. If the dough becomes too soft while cutting, return it to the refrigerator briefly to firm up.
3. For added sharpness, cut the cookies after applying the royal icing, gently pushing the cutter underneath to release.
4. If you’re pressed for time, you can cut out the cookies first, then spread a thin layer of icing on top before baking.
5. Ensure not to overbake the cookies to keep the royal icing as bright as possible; a slight golden tint can be aesthetically pleasing.

Recipe Variations

• Flavorings: Enhance your cookies with vanilla sugar (Vanillezucker), citrus zest (orange or lemon), or even a tablespoon of espresso powder for a richer flavor.
• Shaping: Embrace your creativity! While traditional Zimsterne are six-pointed stars, feel free to use a five-point star cutter or any festive shapes.
• Decoration: Consider topping your cookies with crushed espresso beans, chopped dried cranberries, or walnuts for added visual appeal.

Storing and Freezing

Store your Zimsterne in a cool, dry place in an airtight container or cookie tin, where they can last for up to a month. Allowing the cookies to sit will make them chewier over time, but to maintain their texture, include a slice of apple in the container and replace it every couple of days.

It’s possible to freeze unglazed cookies for up to 2 weeks. For iced cookies, opinions vary on freezing post-glaze; however, rolling out the dough in advance is a safe time-saving strategy.

Recipe FAQ

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