Swiss Christmas Cookies: Zimtsterne Recipe

Swiss Zimtsterne are cinnamon-scented almond cookies cut into stars and finished with a snowy meringue glaze. Made without wheat flour, they have a tender, chewy center and a fragrant holiday flavor; chilling the dough makes the stars easier to shape and helps them keep their points.

Ingredients

2 large egg whites, about 1/4 cup (60 g), preferably pasteurized; keep them at room temperature for easier whipping
1 1/2 cups (180 g) powdered sugar, sifted, plus more for the work surface
3 cups (300 g) finely ground blanched almond flour
2 teaspoons (5 g) ground cinnamon
1 teaspoon (5 ml) fresh lemon juice
1/4 teaspoon fine salt (about 1.5 g)
1/4 cup (30 g) powdered sugar, for dusting the counter and cutter as needed

Instructions

Prepare the pans and oven. Line three baking sheets with parchment paper. Set a rack in the center of the oven and heat it to 300°F (150°C). Have a 2-inch (5 cm) star cutter ready. A metal cutter gives clean edges, but a plastic one works if you dust it well.
Whip the egg whites. Make sure the mixing bowl and beaters are clean and free of grease. Beat the egg whites and lemon juice on medium speed until foamy, about 1 minute. Increase to medium-high and beat until soft peaks form, about 2 to 3 minutes. With the mixer running, add the 1 1/2 cups (180 g) powdered sugar gradually. Beat until glossy and thick, with peaks that hold their shape when the beaters are lifted, about 2 to 3 minutes more.
Reserve the glaze. Scoop about 1/2 cup (120 ml) of the whipped mixture into a small bowl, cover it, and set it aside. This will become the white topping. If it stiffens while the dough chills, stir it gently; do not add water unless it is too stiff to spread, and then add only a few drops.
Make the almond dough. Whisk the almond flour, cinnamon, and salt in a separate bowl to break up any lumps. Add this mixture to the remaining egg-white mixture in two additions, folding with a flexible spatula. Stop as soon as the dough is evenly combined. It should be soft and slightly tacky, but firm enough to press together. Avoid prolonged mixing, which can make the almonds release oil and turn the dough greasy.
Chill until easy to roll. Gather the dough into a flat disk, wrap it, and refrigerate for 1 hour. This is a useful part of the recipe, not an optional shortcut: the almond-rich dough is much easier to roll cold, and the cut stars are less likely to lose their shape in the oven.
Roll and cut the stars. Dust a sheet of parchment and the rolling pin lightly with powdered sugar. Roll the dough to about 1/4 inch (6 mm) thick, working with half at a time and keeping the rest chilled. Dip the cutter in powdered sugar between cuts, then lift each star carefully with a thin spatula and arrange it on a lined pan, leaving about 1/2 inch (1 cm) between cookies. Press scraps together gently, chill them briefly if sticky, and reroll once.
Glaze the cookies. Use a small offset spatula, the back of a teaspoon, or a clean fingertip to spread a thin, even coat of the reserved meringue over each star. Guide the glaze close to the points without letting it run over the edges. A thin coating looks neat and dries more evenly than a thick mound. Keep the unbaked trays cool while waiting for the oven.
Bake in batches. Bake one sheet at a time for 12 to 14 minutes, turning the pan once if your oven browns unevenly. The stars should remain pale, and the glaze should look set rather than toasted. Egg dishes should reach 160°F (71°C) under USDA FSIS guidance: check a thick center cookie from the side with a thin-tip thermometer, and give the batch another minute or two if needed. The cookie should still feel a little soft when warm; it firms as it cools.
Cool completely. Leave each batch on its pan for 5 minutes, then transfer the parchment and cookies to a rack. Let the stars cool for at least 25 minutes before packing or serving so the centers set and the glaze is no longer tacky. Bake the remaining sheets in the same way, allowing the oven to return to temperature between batches if it has cooled.

Tips

Choose fine almond flour. Blanched almond flour produces a smoother dough and a more delicate texture than coarse almond meal, which includes the skins. If meal is what you have, pulse it briefly in a food processor with a spoonful of the measured powdered sugar; stop before it becomes oily.
Keep the dough cool, not dry. Dust the counter lightly rather than burying the dough in sugar. Too much extra sugar makes the cookies dry and can leave a powdery surface. If the dough becomes sticky as you work, wrap it and chill for 10 to 15 minutes.
Spread the meringue thinly. A thin layer is easier to apply around star points and is less likely to crack or brown before the cookie is baked through. If the glaze has become too firm, fold it gently a few times rather than beating it again.
Check your oven with the first tray. These cookies are meant to stay light in color. If the glaze browns quickly, move the rack one level higher or lower the oven by 10°F (about 5°C); use an oven thermometer if the temperature seems inconsistent.

Serving Suggestions

Serve Zimtsterne at room temperature with coffee, black tea, or hot chocolate. Their concentrated cinnamon and almond flavor makes them especially welcome alongside milder butter cookies, shortbread, or fruit, so they fit naturally on a mixed holiday cookie plate. Arrange the stars in a single layer if the glaze is still delicate, or stack them once fully cool with parchment between layers.

For a simple dessert, offer two or three cookies with sliced pears, apples, or mandarins. The fruit adds a fresh contrast without competing with the spice. They are also a practical make-ahead treat for a cookie exchange: their firm shape travels well after the icing has set, and the almond flavor remains distinctive among chocolate and vanilla cookies.

Variations

Make them more citrusy: Add 1 teaspoon finely grated orange zest (about 2 g) to the almond flour. Orange pairs naturally with cinnamon and gives the dough a brighter aroma. Lemon zest works too, but use a light hand so it does not overwhelm the almonds.

Add a little spice: Replace 1/2 teaspoon of the cinnamon with ground cardamom, or add a pinch of ground cloves. Keep the total spice modest; a small amount gives warmth without masking the almond flavor. For a more pronounced cinnamon profile, increase the cinnamon by only 1/2 teaspoon.

Use a different shape: Stars are traditional for this style of Swiss Christmas cookie, but small hearts or circles work if you do not have a star cutter. Choose a cutter around 2 inches (5 cm) across and keep the thickness close to 1/4 inch (6 mm) so the baking time remains similar. Smaller cookies may finish sooner, so check their centers early.

For a smoother finish: If you prefer a more polished glaze, sieve the powdered sugar before whipping and spread the reserved meringue with a small offset spatula. The classic topping is white; tinting it is possible with a tiny amount of gel color, though it changes the traditional appearance.

Storage and Reheating

Let the cookies cool completely, then refrigerate them within 2 hours of baking in an airtight container. They keep well for 3 to 4 days in the refrigerator. Separate layers with parchment to protect the glaze, and let a portion sit at room temperature for about 15 minutes before serving for a softer, more aromatic texture. These cookies do not need reheating; warming them can soften or crack the meringue coating.

For longer storage, freeze the cooled cookies in a freezer-safe container for up to 2 months, with parchment between layers. Thaw them in the closed container in the refrigerator, then bring them to room temperature before opening it; this helps limit condensation on the glaze. You can also freeze unbaked, cut stars on a lined tray until firm, then transfer them to a freezer-safe container. Bake from frozen at the recipe temperature, allowing a few extra minutes and checking a center cookie for 160°F (71°C).

Frequently Asked Questions

Are Zimtsterne really Swiss Christmas cookies?
Yes. Zimtsterne, meaning “cinnamon stars” in German, are a well-known Swiss and broader German-speaking Christmas cookie. Recipes vary by household and region, but almond, cinnamon, egg-white meringue, and a star shape are common features. This version follows that familiar style without claiming to be the only traditional formula.

Can I use almond meal instead of almond flour?
Yes. Almond meal is usually coarser and may include brown almond skins, so the finished stars will look more rustic and may have a slightly grainier bite. Measure by weight for the closest result. If the meal is especially coarse, pulse it briefly with a little of the measured sugar, taking care not to process it until oily.

Why is my dough too sticky to roll?
Almond flour varies in grind and can absorb moisture differently, and a warm kitchen softens the dough quickly. Chill it for another 10 to 15 minutes, then roll between two sheets of parchment with a light dusting of powdered sugar. Avoid adding a large amount of extra flour or sugar, which can make the baked cookies dry.

Why did the glaze crack or turn brown?
A thick coating can dry unevenly and crack, while an oven that runs hot or a pan placed too close to the heating element can brown the meringue. Spread the topping in a thin layer, bake on the center rack, and use an oven thermometer if necessary. Small surface lines are cosmetic and do not affect the flavor.

Can I make the dough ahead?
Yes. Wrap the dough tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for a few minutes if it is too firm to roll, but keep it cool. You can also cut the stars, cover the tray, and refrigerate them briefly before glazing and baking; do not leave egg-white dough at room temperature for an extended period.

How do I know the cookies are baked if they should stay pale?
Color is not the best guide for this recipe because the glaze should remain white. Check a thick center cookie with a thin-tip thermometer inserted from the side; the center should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. The cookies will feel soft straight from the oven and become firmer as they cool.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).