Our Zimtsterne vegan cookies are soft, chewy, and delicately spiced with cinnamon, featuring aquafaba in both the dough and icing for an irresistibly authentic texture you won’t find anywhere else!
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✋🏼E aí, pessoal! Hey there, friends!
Today we’re baking Zimtsterne vegan—a soft, chewy German Christmas cookie with warm cinnamon spice and a delicate almond flavor.
These iconic cinnamon stars capture all the nostalgic charm of the holidays, but my version keeps it plant-based and allergy-friendly. Our version replaces eggs with aquafaba in the dough and as a glossy frosting. This gives these cookies their signature chewy texture and marshmallow-like finish, making them nearly indistinguishable from the traditional version. It’s a game-changer for anyone avoiding eggs but craving the authentic experience!
This recipe is super special to me. My great-aunt used to make these cookies for my mom when she was little, and they were a big part of her childhood Christmases. A while back, my mom and I were reminiscing about holiday traditions, and these cookies came up. I could almost smell the cinnamon just from her stories, and I knew I had to bring them back—but vegan. It took a few tries (and a lot of cinnamon dough in my kitchen), but now they’re our family's favorite holiday cookie recipe (so good we I've them as gifts🎁😉).
If you’re in the mood for more festive treats, check out my vegan Brazilian brigadeiro or Brazil's party treat, our vegan cajuzinho—they’re perfect for holiday gatherings!
😍Why You'll Love This Holiday Cookie
- Authentic Texture: Thanks to aquafaba, each bite is soft and chewy with a slightly crisp edge, while the frosting adds a melt-in-your-mouth marshmallow finish.—just like the traditional German cinnamon stars, minus the eggs.
- Big Flavor with Simple Ingredients: The warm cinnamon spice and rich almond flavor are perfectly balanced to taste like the holidays in every bite.
- Holiday Baking Made Easy: Ready in just 10-15 minutes of prep with no complicated techniques, they’re perfect for busy parents and beginner bakers alike.
- Allergy-Friendly: No eggs, no dairy, no gluten—these Zimtsterne vegan cookies check all the boxes, so everyone at your holiday table can enjoy them stress-free.
🤔WHAT IS AQUAFABA?
Aquafaba is the liquid from a can of chickpeas that works like magic in vegan baking. It whips up like egg whites, making it perfect for these chewy, glossy Zimtsterne vegan cookies. It’s a game-changer for egg-free recipes—simple, reliable, and completely plant-based!
Zimtsterne are more than just cookies; they’re a part of German Christmas traditions, often enjoyed during Advent and holiday celebrations. With my vegan version, you can bring that cultural charm to your table, all while keeping it plant-based
🍪Ingredients & Flavor Notes
Our Zimtsterne vegan cookies are made with just a few simple ingredients. Here’s what you’ll need to create these soft, chewy cookies with warm cinnamon spice:
- Canned Chickpeas: We’re using the liquid known as aquafaba to whip up stiff peaks for that authentic chewy texture and glossy icing. Canned aquafaba works best for consistency. Leftover liquid can be used to make our vegan Brigadeiro truffles or egg-free waffles! Leftover chickpeas make great crouton for our vegan caesar salad!
- Almond Meal (Non-Blanched): These cookies' rich, nutty base. Almond meal (or finely ground almonds) keeps them naturally gluten-free and adds a delicate flavor.
- Powdered Sugar: Or confectioner’s sugar (icing sugar), sweetens the cookies and creates a smooth, melt-in-your-mouth texture. Essential for both the dough and icing!
- Ground Cinnamon: The heart of these German cinnamon stars gives them that classic holiday warmth in every bite.
- Salt: Just a pinch to balance the sweetness and enhance all the flavors.
Full quantities are in the recipe card; make sure you use the exact measurements for the best results!
⚠️Cross-Contamination Note: If you’re baking for someone with celiac disease, check that your powdered sugar and almond meal are certified gluten-free to avoid cross-contamination.
🔁Substitutions
- Aquafaba Alternative: If you don’t have aquafaba, skip whipping and replace with ½ cup of powdered sugar to create a firmer dough. The texture will still be delicious, though slightly less chewy.
- Powdered Sugar Alternative: Blend 1 cup of granulated sugar in a food processor with 1 tablespoon corn starch. Note, alternatives like coconut sugar will darken the cookies and add a caramel-like flavor.
- Cinnamon Alternative: Try pumpkin pie spice for a warm, festive flavor. A pinch of nutmeg or allspice can also step in, though it’ll change the flavor slightly.
👩🏽🍳Step-By-Step Instructions
Step 1: Preheat and Prepare
Gather your ingredients and then preheat your oven to 300°F and move the rack to the lower third of the oven. This helps bake these German cinnamon stars evenly without drying them out.
Step 2: Whip the Aquafaba
Pour the liquid from a can of chickpeas into a large bowl. Using a stand mixer or hand beater, whip it until stiff peaks form—this takes about 5 minutes. Don’t rush; the peaks are what give these cookies their soft, chewy texture!
Step 3: Sift the Sugar
Gently sift the powdered sugar into the whipped aquafaba and fold until combined. Scoop out about 2 tablespoons into a small bowl—this will become the frosting later.
Step 4: Fold the Sugar
Carefully fold the powdered sugar into the aquafaba until combined. The mixture should be smooth and fluffy. Scoop out about 2 tablespoons into a small bowl to save for the frosting later.
Step 5: Make the Dough
In another large bowl, mix the almond meal, ground cinnamon, and salt. Gradually fold the aquafaba mixture into the dry ingredients until it forms a wet but pliable dough. If it’s too sticky, add a little more almond meal.
Step 6: Roll Out the Dough
Dust a clean surface with powdered sugar. Roll the dough to about ¼ inch thick. If it sticks, sprinkle a bit more powdered sugar or roll it between two sheets of parchment paper.
Step 7: Cut Out Stars
Use a star-shaped cookie cutter (3 inches is great!) to cut out stars. If they stick, use a spatula to lift them gently. Re-roll the scraps and cut again until all the dough is used. Place the stars on a baking sheet lined with parchment paper or a silicone mat.
Step 8: Frost and Bake
Brush the reserved aquafaba mixture lightly over each cookie. This creates the glossy, marshmallow-like frosting. Bake at 300°F for 10-15 minutes. Watch them closely—you’re looking for a light golden color. Start checking at 10 minutes, and adjust the time for cookies thinner or thicker than ¼ inch.
Step 9: Cool and Store
Let the cookies cool completely on the baking sheet to set properly. Once cooled, transfer them to an airtight container to keep them fresh.
With these steps, you're all set to create delightful vegan cinnamon stars that are sure to be a hit. Happy baking! 🌟🍪
💡Quick Tips for Perfect Zimtsterne Vegan Cookies
I have made this version of Zimtsterne vegan cookies so many times! Here are a few of my top tips to ensure you get the best result:
- Whip it Right: Use aquafaba straight from a can of chickpeas for the best consistency. Whip it until stiff peaks form—it might take around 5 minutes, so be patient!
- Dough Consistency: The dough should be pliable but not sticky. If it feels too wet, add a little more almond meal to bring it together.
- Prevent Sticking: Dust your rolling surface with powdered sugar or roll the dough between sheets of parchment paper to avoid sticking.
- Cookie Thickness: Roll the dough to about ¼ inch thick. This ensures the perfect balance of chewy centers and crisp edges in your German cinnamon stars.
- Frosting Tip: Brush a thin layer of the reserved aquafaba mixture onto each cookie for a glossy, marshmallow-like frosting that sets beautifully.
- Bake Low and Slow: Bake in a preheated oven at 300°F for 10-15 minutes. Start checking at 10 minutes to avoid overbaking.
🍩Recipe Pairings
Looking for the perfect pairings for your Zimtsterne vegan cookies? These chewy, spiced cookies shine on their own, but they’re even better alongside a cozy drink or complimentary dessert. Here are some ideas:
🥡How To Store
- Room Temperature: Store your Zimtsterne vegan cookies in an airtight container or sealed cookie tin for up to a week. This keeps them fresh and chewy for any occasion.
- Fridge: Prefer firmer cookies? Keep them in the fridge for up to 2 weeks in a sealed container.
- Freezer: Freeze in a freezer-safe container with parchment paper between layers to prevent sticking. They’ll stay delicious for up to 3 months. Just thaw at room temperature before serving.
❔FAQ
If your Zimtsterne vegan cookies turn out hard and dry, they might have been rolled too thin or overbaked. Roll the dough to about ¼ inch thickness for the best texture. If you prefer thinner cookies, reduce the baking time slightly.
Yes, the ingredients in this Swiss Christmas cookie recipe are naturally gluten-free. However, if you're catering to celiac or coeliac disease, make sure to check your labels to ensure they are certified gluten-free. This is crucial for avoiding cross-contamination and ensuring safe consumption.
Absolutely! While this recipe is for Zimtsterne vegan cookies, traditional German Christmas cookies use 3 large egg whites instead of the aquafaba.
Sticky dough can be tricky! Sprinkle your rolling surface with powdered sugar, or roll the dough between sheets of parchment paper. A spatula can also help lift the cookies without losing their shape.
🌟 Loved our vegan zimtsterne recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!
👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Zimtsterne Vegan (Soft & Chewy) Cinnamon Star Cookies
Ingredients
- 10 tablespoon aquafaba liquid from a can of chickpeas, at room temperature
- 1 ⅔ cups powdered sugar
- 3 ½ cups almond meal non-blanched
- 2 tablespoon ground cinnamon
- 1 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 300°F and line a baking sheet with parchment paper.
- Whip the Aquafaba: In a stand mixer or with a handheld beater, whip the aquafaba until stiff peaks form (about 5 minutes).
- Add Powdered Sugar: Sift the powdered sugar into the whipped aquafaba and gently fold until combined. Reserve 2 tablespoons of this mixture in a small bowl for frosting.
- Mix the Dough: In a large bowl, combine almond meal, cinnamon, and salt. Gradually fold in the aquafaba mixture until a wet but pliable dough forms. If sticky, add a little more almond meal.
- Roll and Cut: Roll out the dough to ¼ inch thick on a surface dusted with powdered sugar. Use a star-shaped cookie cutter to cut out stars. Place on the prepared baking sheet.
- Frost the Cookies: Brush a thin layer of the reserved aquafaba mixture onto each cookie for a glossy finish.
- Bake: Bake in the preheated oven for 12–15 minutes. Check at 10 minutes to ensure they don’t overbake. Cookies should be lightly golden but soft.
- Cool: Let cookies cool completely on the baking sheet before transferring to an airtight container for storage.
- Bake: Bake for 10-15 minutes at 300°F. Adjust the time based on cookie thickness.
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