cinnamon star cookies

These 4-ingredient Zimtsterne (cinnamon stars) aka German Christmas cookies are lightly spiced, chewy, and perfect for the holidays. Plus, the easy recipe is naturally vegan (dairy-free, egg-free), gluten-free, and optionally refined sugar-free!

Zimtsterne

almond meal ((see notes))

icing sugar (or powdered Erythritol (see notes))

cinnamon

cardamom ((optional))

tbsp orange juice (+ more if needed)

tbsp orange zest

7-8 tbsp icing sugar (or powdered Erythritol (see notes))

water

Watch the video in the post for easy visual instructions.

Add the ground almonds, icing sugar (I used powdered Erythritol), cinnamon, and cardamom to a food processor and blend for a couple of seconds. If you don&#39;t have a food processor, simply add the ingredients to a medium-sized bowl and stir with a spoon.

Combine the dry ingredients

Now add the orange juice and orange zest and mix again until the dough is crumbly and sticks together when you press it between your fingers. If it's too dry, add a little more orange juice.

Add the wet ingredients &amp; mix

Remove the dough from the food processor and shape it into a ball. Wrap it in cling foil and chill in the fridge for about 30-60 minutes.

Place the chilled dough between 2 layers of plastic wrap (or wax/parchment paper) and roll it out with a rolling pin. It should be about 0.5-0.7 cm thick (1/4 inch).

Form &amp; chill the dough

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.

Use a star-shaped cookie cutter to cut out the cookies. You can dip your cutter in a bowl of powdered sugar between cutting the cookies. This will help prevent the dough from sticking to the cutter.

Depending on the size of your cookie cutter the recipe will make 30-40 cookies. Transfer them to the prepared baking sheet and bake in the oven for 8 minutes. Depending on the thickness of your cookies, the baking time may vary by 1-2 minutes. Let them cool completely.

Cut &amp; bake the cookies

Meanwhile, make the glaze by mixing icing sugar (or powdered Erythritol) and water in a small bowl until it&#39;s a creamy paste. If it&#39;s too thick add a little more water and if it&#39;s too thin add more icing sugar.

Brush the glaze on the cooled cookies and let it dry. Enjoy! Store cookies in a cookie tin in a cool place for up to 2-3 weeks.

Glaze the cookies

These were so yummy, chewy and easy to make! My first time making a German cookie:)

Oh my Gluten Free Goodness!- these are amazing!  I followed the recipe to the tee and they were chewy and crispy and just perfect.  I made these for our annual Octoberfest block party and these were GONE before dinner was served and people were asking me if I had more.  Thank you for such a simple and delicious cookie.  These will be made over and over again in this house!

Gestern gemacht! Einfach mega lecker!
Leider is der zuckerguss nicht so schön dick geworden aber da muss wohl einfach mehr zucker genommen werden. 

Fazit: super rezept!!!
Vielen Dank! Gerne mehr weihnachtskeks Rezepte bitte!

To keep these whole-food, I used the idea mentioned in one of the German comments &amp; used 4.5 super soft medjool dates instead of sugar in the dough (&amp; skipped the icing). Worked really well &amp; turned out super yummy - hubby &amp; toddler approved, too. Will become a regular in our Christmas cookie rotation, thanks.

Delicious cookies!  We decided they were fine without icing.

https://content.jwplatform.com/videos/SIsF2gw3.mp4

These 4-ingredient Zimtsterne (cinnamon stars) aka German Christmas cookies are lightly spiced, chewy, and perfect for the holidays. Plus, the easy recipe is naturally dairy-free, gluten-free, and now egg-free too!

Zimtsterne (Cinnamon Stars) German Christmas Cookies

Chewy and nutty, these classic Christmas cookies are one of Germany&#39;s favorite holiday cookies~

Authentic German Cinnamon Star Cookies

hazelnuts

sugar

½ tsp cinnamon powder

Grind nuts in a food processor. Set aside.

Separate the egg whites from the yolks. Keep the yolks for another recipe.

Beat the egg whites until stiff peaks form. While mixing, gradually add the powdered sugar.

Transfer about ⅓ of this mixture to another bowl, cover, and place it in the refrigerator.

To the remaining egg white mixture, add the cinnamon powder and ground nuts. Mix until all the ingredients are combined. Cover and chill this dough in the refrigerator for at least 2 hours or overnight.

When ready to bake, preheat the oven to 275˚F.

On a silicone mat, parchment paper, or between to sheets of plastic wrap, roll out the dough to about ¼&quot; to ⅓&quot;.

Using star-shaped cookie cutters, cut out stars.

With a pastry brush or the back of a spoon, spread the egg white mixture on the top of each star.

Bake the cookies for about 15-20.

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