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Zimsterne (Cinnamon Star Cookies)

★★★★★ 4.9 from 23 reviews

Whip up a batch of German cinnamon stars - Zimsterne cookies - that make a great
edible Christmas gift. Flavored with cinnamon and covered with a snowy white royal
icing, these cookies bring the German holiday tradition to your home!

Total Time: 1 hour, 30 minutes

(plus chilling time) Yield: 20 cookies 1x
Category: Cookies Method: Baking Cuisine: German

INGREDIENTS

SCALE 1x 2x 3x

For the cookie dough:

6.2 oz (175 g) butter, softened

1/2 cup + 2 1/2 teaspoons (125 g) granulated sugar
3 tablespoons (25 g) ground cinnamon 
1 large egg
1/3 cup + 1 1/2 tablespoon (50 g) hazelnut flour
1/2 cup +1 teaspoon (50 g) almond flour
2 cups (250 g) all-purpose flour

For the white royal icing:

1 1/2 cup + 5 teaspoons (200 g) icing (powdered) sugar

2 tablespoons (30 g) egg whites (see note #1)
several drops of lemon juice

* If needed, please refer to Baking Conversion Charts.

INSTRUCTIONS

1. To make the cookie dough, place softened butter, granulated sugar, and ground cinnamon in the bowl of
a stand mixer and mix. Add egg, hazelnut, and almond flour and mix again. Finally, add all-purpose flour
(use a flour sifter) and mix to combine. Remove the cookie dough from the bowl and form a ball.

2. Roll the dough out with a rolling pin between two sheets of parchment paper (sprinkled with icing sugar) to
the thickness of 0.4 inch/1 cm and refrigerate for 1 hour.

3. To make the white royal icing, whisk the egg white with icing sugar and 3 - 4 drops of lemon juice using
an electric mixer.

4. Take the cookie dough out of the fridge and spread a thin layer of royal icing with a bent spatula. Chill the
dough in the refrigerator for 30 minutes or in the freezer for 15 minutes.

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 5. Preheat oven to 300 degrees F/150 degrees C. Cut out cookie stars with a 2 inch/5 cm star-shaped cookie
cutter, remove cookies by pushing them underneath and arrange them on a baking sheet covered with
the parchment.

6. Bake cookies in the middle of the preheated oven for 12 to 15 minutes. They must be baked, but the royal
icing must not color. Remove cookies from the oven and let them cool down on a wire rack.

NOTES

1. 30 g egg whites approximately equal to 1 fresh egg white from medium size chicken egg.
2. Choose a six-point star cookie cutter or a five-point star cookie cutter to make these cookies.
3. Wash and dry a star cookie cutter (if necessary) before cutting the following cookie. It makes cookies
neat!
4. If you do not have a star-shaped cookie cutter, make them diamond or triangle-shaped. Feel free to use
your favorite but simple cookie cutter.
5. Test and adjust your oven. Do not overbake cookies; otherwise, the royal icing turns brown. You strive to
get the icing as white as possible, but a slight brown tint can look beautiful, too.
6. The remaining cookie scraps (offcuts) are not as pretty as cinnamon stars, but you could also bake them.
They are delicious!
7. Cinnamon star cookies can be stored in a dry, airtight container in a cool place for up to one month.

NUTRITION

Serving Size: 1 cookie Calories: 208 Sugar: 16.3 g Sodium: 55 mg Fat: 10.2 g
Saturated Fat: 4.8 g Carbohydrates: 27.8 g Fiber: 1.5 g Protein: 2.7 g Cholesterol: 27 mg

Find it online: https://www.bakinglikeachef.com/german-cinnamon-star-cookies-christophe-felder/

Exclusive Member of Mediavine Food

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