About the Recipe
If you're searching for the essence of Christmas in a cookie, Zimtsterne—Swiss cinnamon star cookies—are the answer. These festive treats are a holiday baking classic, perfect for Christmas cookie platters, gifting, or enjoying with a warm mug of mulled wine or hot cocoa. A staple in every Swiss Christmas cookie spread, Zimtsterne hold a cherished place in Swiss traditions, with families adding their own unique twists. Some use a mix of ground almonds and hazelnuts, others debate glazing before or after baking, and the choice of adding kirsch often varies—but the foundation is always the same. Their signature star shape and snowy white glaze make them a visual delight, while the almond flour and egg whites create a dense, chewy, meringue-like texture. Infused with cinnamon and sugar, every bite delivers the unmistakable taste of Christmas. Whether you're looking for an easy holiday recipe or exploring traditional Swiss desserts, Zimtsterne are a must-try!
Classic Festive Flavor: The warm cinnamon and almond combination brings a comforting, holiday feel to each bite, making these cookies perfect for cozy gatherings.
Naturally Gluten-Free: Made with almond flour instead of wheat, these cookies are gluten-free, so they’re great for anyone avoiding gluten.
Soft and Chewy Texture: Zimtsterne have a unique, soft texture with a slightly chewy bite, and the sweet, tangy glaze adds just the right amount of contrast.
Easy to Customize: You can play with the spices by adding a hint of nutmeg or a dash of ginger for extra warmth, or even swap almond flour with ground hazelnuts for a different nutty flavor.
Kid-Friendly Decorating: The glossy glaze makes these fun for decorating. Kids and adults alike will love painting the stars with the glaze for a festive touch.
Make-Ahead Friendly: The dough can be prepared in advance, making it a convenient choice for holiday prep or gifting.
What You'll Love
Ingredients
Dough:
500g almond flour (ground almonds)
400g powdered sugar
2 Tablespoons cinnamon
3 egg whites
3/4 Tablespoon lemon juice
Glaze:
200g powdered sugar
2 Tablespoons lemon juice
1-2 Teaspoons water
Preparation
Step-by-Step instructions on how to make Cinnamon Stars
In a large bowl mix together the almond flour, powdered sugar and cinnamon.
In a secondary bowl, softly beat egg whites together.
Add the softly beaten egg whites to the almond mixture with the lemon juice.
Combine until you have formed the dough.
As those who follow my recipes know, when working with dough, I like to get in there with my hands. I feel I have more control and can get a sense of where the dough is going. This particular dough may seem slightly crumbly when you first start mixing it together, just from the nature of the almond flour. But not to worry, keep kneading and it will all come together nicely.
Once you have the dough formed it is time to roll it out.
In order for the dough not to stick to the work surface or rolling pin, lightly dust both with some powdered sugar.
Roll out the dough so that it is approximately 5mm thick. (I usually work the dough in small batches, taking about a third of the dough at a time. I find it easier and more controlled to do it in this way).
Once your dough is evenly rolled out, stamp out your stars with your cookie cutter.
You'll see that while you roll out your dough, it may still seem a bit more crumbly than your traditional cookie dough, but trust the process, even if there are little cracks throughout the dough, if you keep working it with your hands, you'll get it to stick together.
Preheat your oven to 400F.
Place all your little stars on a lined baking sheet. (They can be nestled closely together as they will not grow during the baking process).
Bake for 5-7 minutes or until bottoms are lightly golden in color.
Let cookies cool completely before adding the glaze.
Making the glaze:
Add confectioners sugar, lemon juice and water to a small bowl.
Mix together until you have a smooth runny texture.
If you prefer a thicker glaze, add in more confectioner sugar. If you like it runnier, add in some more lemon juice or water. Just make sure to add a little at a time, for it does not take a lot to get it to be more liquidy.
Using a pastry brush, paint the tops of each star with a thin layer of lemony glaze.
Let the glaze dry before serving or storing them in an airtight container.
For best taste and texture, consume within 5 days of making them.
If you like these, you'll also enjoy these other classic Swiss treats:
Q: Can I substitute almond flour with another type of flour?
A: Traditional Zimtsterne uses almond flour, which provides the signature nutty flavor. If you need a substitute, finely ground hazelnuts can work, but it may alter the flavor.
Q: My dough is too sticky—what should I do?
A: If your dough is sticky, try chilling it for 30 minutes to firm it up. Alternatively, lightly dust your surface with a bit of powdered sugar when rolling it out.
Q: Why do I need to use egg whites instead of whole eggs?
A: Egg whites help bind the dough while keeping the cookies light and chewy. Whole eggs would make the dough too dense.
Q: Can I make the dough in advance?
A: Yes! You can make the dough a day ahead. Wrap it tightly in plastic wrap and refrigerate. Just bring it back to room temperature before rolling out.
Q: What’s the purpose of the lemon juice in the dough and glaze?
A: Lemon juice adds a subtle acidity that enhances the flavor and helps balance the sweetness of the cookies and glaze.
Q: Can I make a thicker or thinner glaze?
A: Absolutely! If you prefer a thicker glaze, add powdered sugar until you reach your desired consistency. For a thinner glaze, add a little water, one teaspoon at a time.