Cinnamon Star Cookies

Inspired by Zimtstern, a traditional German Christmas cookie, this chewy cookie is gluten-free and will make a deliciously unique addition to your holiday baking.

  • Prep time: 30-90 min
  • Makes: 50 cookies
  • Cook time: 35 min

Nutritional Information

1 cookie

  • Calories 70
  • Potassium* 50 mg
  • Saturated Fat 0.3 g
  • Fat 4 g
  • Cholestérol 0 mg
  • Carbohydrates 8 g
  • Fibre 1 g
  • Sugars 6 g
  • Protein 2 g
  • Sodium 25 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1/2 cup / 125 ml
Ingredients Naturegg Simply Egg Whites, well shaken
3 cup / 750 ml
icing sugar, sifted
1 tsp / 5 ml
vanilla extract
1/4 tsp / 2 ml
almond extract (optional)
3 cup / 750 ml
ground unblanched almonds, almond meal or almond flour
1 cup / 250 ml
ground hazelnuts, hazelnut meal or additional ground almonds
2 tsp / 10 ml
ground cinnamon
1/2 tsp / 2 ml


  1. Whip egg whites in a large bowl until soft peaks form; add in icing sugar in 2 additions, beating until mixture is fully incorporated. Beat in vanilla and almond extract (if using) just until combined.

  2. Remove a generous 1/2 cup/125 mL portion of this mixture; cover and set aside at room temperature for the glaze. Fold almonds, hazelnuts, cinnamon and salt into remaining egg white mixture. Chill for 1 hour.

  3. Roll dough out, 1/4-inch/5 mm thick, between sheets of parchment paper (or on a clean work surface dusted with icing sugar). Cut into stars using a 2-inch/5 cm cutter dusted with icing sugar. Transfer to parchment paper-lined baking sheet(s). Reroll scraps up to 2 times.

  4. Preheat oven to 275°F (140°C).

  5. Bake cookies for 20 minutes, rotating trays once. Remove trays; cool for 10 minutes.

  6. Use a pastry brush to paint cookies with reserved egg white glaze, working to edges in an even, thin layer.

  7. Return cookies to oven. Bake for an additional 5 minutes to dry out glaze. Transfer cookies to a rack and cool completely.


  1. Chill cookie dough for 1 hour or more.

  2. Store cookies in an airtight container for up to 5 days or freeze for up to 1 month.

  3. Almond flour is typically made from blanched almonds and will provide a finer texture. You can use a food processor to grind unblanched almonds (and hazelnuts); the addition of the skins adds both flavour and texture to these cookies. Every 1 cup/250 ml whole unblanched almonds equals about 1 1/4 cup/300 ml ground almonds.

  4. If the dough is too sticky, re-chill between batches of scraps and frequently dust cutter with icing sugar if needed.

  5. If glaze seems a bit runny after sitting, whisk in 1 to 2 extra teaspoons of icing sugar.

Gluten Free

  1. These cookies are gluten-free.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Cooking

To adapt your favourite recipes, start by replacing just one egg with 3 tbsp and 2 tsp/50 ml Simply Egg Whites and experiment from there.

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