Yummy cinnamon stars Christmas cookies

Next up on my Christmas Cookies Baking List are these Cinnamon Stars. They are a true classic in large parts of Europe. If you have ever been to a Christmas Market in Germany, I’m sure you’ve seen them or have had them. With an almond/egg white base, they are naturally gluten free, a bonus these days when more and more people are allergic or intolerant to gluten. With just a hint of cinnamon, I’m sure they will be a hit with your friends and family, too!

When I lived in Switzerland, I used buy Swiss Christmas cookies at the local bakery, especially in the beginning of the season. I must say though, that these homemade ones are so much better than the bakery bought ones, not comparable at all! I was actually surprised by this, as I always thought the bakery ones were good quality!


As for the recipe, I had to try different methods for the icing. I can tell you, it was a sticky mess. Traditionally, the meringue icing is brushed on the rolled out dough, then the cookies are cut and placed on a baking sheet. This was far to messy to my liking. Also, the icing turned brown in the oven, which doesn’t affect the taste at all, but doesn’t look nice at all. You can brush/pipe on a simple royal icing on after the cookies are baked, but I found a method in between that I settled on. I added a couple of tablespoons of powdered sugar to the meringue that was put aside for the frosting until the consistency was stiffer and good for piping, then filled it in a piping bag, and piped it on the cookies before baking them at low temperature in the lower half of the oven. Taste wise it won’t matter which method you use, they will all be delicious!



Recipe Cinnamon Stars


  • 3 egg whites
  • pinch of salt
  • 250 g powdered sugar, sifted
  • 1 teaspoon vanilla extract of 1 teaspoon vanilla sugar
  • 1-2 teaspoons ground cinnamon (I used 2)
  • 1 teaspoon cocoa powder (optional)
  • 350 – 450 g ground almonds, depending on the size of the eggs.
  • 2-4 tablespoons powdered sugar, for the icing

Powdered sugar for rolling, as needed


How to

Whisk the egg whites with a pinch of salt until stiff. Slowly add the powdered sugar and continue to whisk until you have a glossy meringue. Set aside 50 g of the meringue for your icing.

Mix together the cocoa, cinnamon and vanilla sugar with approx. 350 g of the ground almonds and add this to the meringue. Mix well, I used the paddle attachment of my stand mixer for this. The dough should not be too sticky. Add more ground almonds as needed.

Turn the dough out on a piece of parchment paper and flatten it to a disk. Wrap it in the parchment, put it in a plastic bag and let it rest in the fridge for at least an hour.

Turn on your oven to 260° F – 280° F

Sprinkle a thin layer of powdered sugar onto your rolling surface and roll out the dough to about 1 cm (a little less than0.5 inch) thick. Prepare a small bowl of powdered sugar to dip your cookie cutter in  between cutting out cookies – depending on your chosen method, it can get messy…. Here’s the different methods I tested on how to add the icing to the cookies.

  1. Brush on a thick layer of icing on the entire rolled out dough and cut cookies as closely as possible, lay the cookies onto your baking sheet and bake/dry on low (between 260 and 280° F) for about 20 minutes. Knead the scraps together and repeat with the remaining dough. This is the traditional way of baking these cookies, but for the record, I thought this was a sticky mess and discarded this method….
  2. Cut out cookies as you normally would and brush on the icing, then put your cookies on the baking sheet and bake as above.
  3. Cut out cookies as you normally would. Add a couple of tablespoons of powdered sugar to the icing until the consistency is much thicker. Add the icing to a piping bag and pipe it onto the cookies. Bake the cookies as above. This was my preferred method, the one that I will use from now on.


In order for the icing to not turn brown during baking, it’s important to keep the temperature low and to bake the cookies on the lowest rack in your oven. Bake for about 20 minutes, let cool on a wire rack and keep them stored in an airtight container.



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