Zimtsterne, or Cinnamon Stars, are iconic German Christmas cookies- and for good reason! They are soft and chewy, with a crackling meringue topping and they are naturally gluten- and dairy-free. I’ve put a little spin on these Healthier Zimsterne to give them a subtle nutrient boost: adding a couple tablespoons of ground hemp seeds for Omega-3s, vitamins, and minerals, and using a lightly sweetened batter with powdered coconut (or maple) sugar – which I make myself by simply adding the sugar to a dedicated coffee or spice grinder, along with a tsp of arrowroot starch to prevent clumping.
For the meringue topping, I’m using powdered maple sugar. It’s not quite as white as traditional powdered sugar, but it is much lighter than coconut sugar and works beautifully. Zimtsterne were one of my favorite cookies to make when I was a kid, and I always loved the traditional recipe – but my family and friends devoured this version after I made them the first time (and ever since 😉). I love that they still feel festive and indulgent, but with a little extra nourishment tucked in.
Step by Step Instructions for Healthier Zimtsterne -
Soft German Cinnamon Star Cookies
Gather all ingredients: Almond flour, ground hemp seeds, eggs, cinnamon, fine sea salt, coconut sugar (powdered), maple sugar (powdered), lemon.
Powder the coconut sugar with a spice or dedicated coffee grinder (along with a tsp of arrowroot or tapioca starch).
Whisk together the dry ingredients.
Whip the egg whites until soft peaks form.
Add the whipped whites to the dry ingredients.
Fold the whipped egg whites into the dry ingredients, then form into a cohesive dough. Refrigerate for 30 minutes.
Place the dough between two sheets of parchment paper and roll it to about ¼-⅓ inch thickness.
Cut out small stars (I like about 1½-inch diameter) and place them on the prepared baking sheet.
To make the glaze, whisk the egg white until very foamy.
Gradually add powdered maple sugar (or coconut sugar) and lemon juice and whisk until smooth.
Evenly brush a layer of glaze on each star and allow to air dry for 10-15 minutes before baking.
Bake at 275F for about 20 minutes or until set.
Healthier Zimtsterne (Soft German Cinnamon Star Cookies)
Soft, chewy Zimtsterne with a lightly healthier twist - powdered coconut and maple sugar plus hemp seeds make these classic German cinnamon stars extra special.
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Ingredients
- For the cookie dough
2 ¼ cups (250g) almond flour
1 cup (150g) powdered coconut sugar (or powdered maple sugar)*
2 tsp ground cinnamon
1 Tbsp finely ground hemp seeds (optional)
1/4 tsp fine sea salt
2 egg whites**
- For the meringue glaze***
¾ cup (100g) powdered maple sugar*
1 egg white
1/2 tsp lemon juice
Directions
- In a medium bowl, whisk together the almond flour, powdered coconut (or maple) sugar, cinnamon, salt, and ground hemp seeds, if using.
- In the bowl of a stand mixer (or with a hand mixer), whip the egg whites until soft peaks form. Gently fold the whipped egg whites into the dry ingredients, then form into a cohesive dough. If the dough seems too wet, add another Tbsp of almond flour. Cover and refrigerate for 30 minutes.
- Preheat your oven to 275F and place a rack in the center. Line a baking sheet with parchment paper. Place the dough between two sheets of parchment paper and roll it to about ¼-⅓ inch thickness - don’t roll too thin. Cut out small stars (I like about 1½-inch diameter) and place them on the prepared baking sheet.****
- To make the glaze, whisk the egg white until very foamy. Gradually add powdered maple sugar (or coconut sugar)* and lemon juice and whisk until smooth.
- Evenly brush a layer of glaze on each star and allow to air dry for 10-15 minutes before baking; this helps preserve the color of the glaze.
- Bake for 20-25 minutes or until set. Let cool completely on the baking sheet.
Notes
- *To powder coconut (or maple) sugar, place it in a coffee or spice grinder with 1 tsp arrowroot or tapioca starch to prevent clumping. I like maple sugar across the board for these cookies, but especially for the meringue tops, as it produces a lighter top that is closer to the original than when using coconut sugar.
- **This recipe uses only egg whites. Save the yolks for another use - add them to scrambled eggs, pancake batter or waffles, or use them in custards, curds, or quick breads.
- ***You will likely have some glaze left over. This is expected. You can save it to brush on other cookies, discard it, or halve the glaze recipe if you prefer.
- ****Especially if you use a small star cookie cutter - the traditional bite-size version - you may find the dough sticking. To prevent this, keep a small bowl of water nearby and dip the cookie cutter into it before each use. The cookies will come out easily!
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