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Home » Festive Holiday Recipes (Gluten Free & Vegan)

Zimtsterne Vegan (Soft & Chewy) Cinnamon Star Cookies

Updated: Nov 26, 2024 | Published: Dec 20, 2019 | by Patricia Granek | 5 Comments

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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!

A tray of freshly baked vegan Zimtsterne, Swiss Christmas cookies, with a light dusting of powdered sugar on top.

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Jump to:
  • 😍Why You'll Love This Holiday Cookie
  • 🤔WHAT IS AQUAFABA?
  • 🍪Ingredients & Flavor Notes
  • 🔁Substitutions
  • 👩🏽‍🍳Step-By-Step Instructions
  • 💡Quick Tips for Perfect Zimtsterne Vegan Cookies
  • 🍩Recipe Pairings
  • 🥡How To Store
  • ❔FAQ
  • 📖 Recipe

✋🏼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.
Piled high on a cooling rack, these Swiss Christmas cookies, vegan Zimtsterne, feature a crisp white icing and a dusting of cinnamon, ready for a festive celebration.

🤔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:

Ingredients for vegan Zimtsterne laid out on a wooden table, including aquafaba, cinnamon, powdered sugar, and almond meal.
  • 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.

Ingredients for vegan Zimtsterne displayed on a wooden surface, including a bowl of aquafaba (canned chickpea water), powdered sugar, cinnamon, and almond meal (flour), with a star-shaped cookie cutter to the side.
clear glass bowl filled with aquafaba (chickpea water) placed on a wooden table, with a can of chickpeas and a metal scoop visible in the background.

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!

The process of beating chickpea liquid with a handhelpd mixer to make vegan chirstmas cookies, showcasing the first step of combining ingredients.
The aquafaba has been whipped to a creamy consistency, ideal for the vegan Zimtsterne, showing the beaters in motion creating soft peaks.
A bowl of whipped aquafaba with stiff peaks formed, a crucial texture for making the dough of vegan Zimtsterne cookies

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.

A metal measuring cup holding powdered sugar, ready to be sifted, captured from above with a hand holding the measuring cup handle, set against a rustic wooden backdrop. There is a sifter in the background sitting ontop o a metal bowl.
A bowl with sifted powdered sugar, viewed from above, preparing for the next step in the vegan Zimtsterne recipe.

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.

A mixing bowl containing whipped aquafaba with powdered sugar being folded in, demonstrating a step in the process of making swiss Christmas cookies.
The bowl with aquafaba and sugar mixture, now fully combined to a smooth consistency, ready for the next stage in the vegan cookie recipe.
A bowl with a wooden spoon in the smooth aquafaba and sugar mixture with a smaller bowl at the top showing the step of reserving ½ cup for the frosting.

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.

Almond meal and cinnamon in a stainless steel mixing bowl, the dry ingredients for making the vegan Zimtsterne cookie dough.
The aquafaba mixture being poured over the almond meal and cinnamon, combining wet and dry ingredients.
Mixing the wet and dry ingredients with a wooden spoon, blending them together to form the dough for Zimtsterne cookies.
The vegan Zimtsterne dough fully combined in the bowl, ready to be rolled out for shaping the cookies showing the consistency of the batter.

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.

The vegan Zimtsterne dough on a surface, dusted with powdered sugar, ready to be rolled and cut into cookie shapes.
The vegan Zimtsterne dough rolled out on a dusted surface, creating a flat and even layer ready for cutting into shapes.
A closer angle of the rolled vegan Zimtsterne dough on the floured surface, showing the texture, thickness, and readiness for cutting.

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.

The vegan Zimtsterne dough with star-shaped cookies cut out, a star cutter, and a rolling pin on the side, demonstrating the shaping of these Swiss Christmas cookies.
A metal spatula gently lifting a shaped Zimtsterne cookie from the floured surface, highlighting the careful transfer process in the vegan cookie recipe and how to lift a cookie that might be stuck to the surface.
A close-up of a hand holding a vegan Zimtsterne cookie dough cutout, showing the desired thickness and consistency of the dough.

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.

A brush applying a aquafaba glaze onto the vegan cookies, detailing the process of topping the cookies before they are baked.
A brush applying a aquafaba glaze onto the vegan cookies, detailing the process of topping the cookies before they are baked.

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.

The finished vegan Zimtsterne cookies with a white glaze on top, freshly baked and set on parchment paper, displaying the classic appearance of this Swiss Christmas treat.
A batch of vegan Zimtsterne cookies on parchment paper, with a pastry brush applying icing to the star-shaped treats.

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:

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    Fudgy Gluten-Free Sugar-Free Brownies (Dairy-Free)
Vegan Zimtsterne cookies nestled in a black basket, showing off the white icing and cinnamon sprinkle, with a warm and cozy Christmas ambiance in the background.

🥡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

My cinnamon cookies are hard and dry?

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.

Are these cookies gluten-free?

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.

Can I make this recipe with eggs?

Absolutely! While this recipe is for Zimtsterne vegan cookies, traditional German Christmas cookies use 3 large egg whites instead of the aquafaba.

How do I stop the dough from sticking?

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.

A close-up of the vegan Zimtsterne cookies, focusing on the texture and white glaze, with a sprinkle of cinnamon adding a touch of Swiss Christmas charm.

🌟 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

An assortment of ingredients laid out on a wooden surface, including aquafaba, powdered sugar, cinnamon, and almond meal, labeled for preparing vegan Zimtsterne, Swiss Christmas cookies.

Zimtsterne Vegan (Soft & Chewy) Cinnamon Star Cookies

Patricia Granek
Soft, chewy Zimtsterne vegan cookies with warm cinnamon spice and nutty almond flavor. This plant-based twist on traditional German Christmas cookies uses aquafaba for an authentic texture and glossy finish. Naturally gluten-free and perfect for the holiday season.
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Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine Vegan
Servings 24 cookies
Calories 126 kcal

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
Step-By-Step ImagesScroll back for process images and recipe tips!

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.

Video

https://at-my-table.com/wp-content/uploads/2023/12/Vegan-Zimtsterne-cookies-video2-1-of-1.mp4

Notes

Storage Tip: Store cookies in a sealed cookie tin at room temperature for up to a week, or freeze for up to 3 months.
Main Tip: Whipping the aquafaba to stiff peaks is essential for the signature chewy texture and glossy finish.

Nutrition

Serving: 1cookieCalories: 126kcalCarbohydrates: 12gProtein: 3gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 0.002gSodium: 97mgPotassium: 3mgFiber: 2gSugar: 9gVitamin A: 2IUVitamin C: 0.03mgCalcium: 41mgIron: 1mgZinc: 0.01mg
Tried this recipe? I’d love to hear how it turned out in the comments !

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Photo of Patricia Granek smiling with hair down

Oi, Hi, I'm Patricia!

I'm a Brazilian-born mom of 3 living in Toronto, with a Ph.D. in Health Science. I've been gluten-free for over 10 years, and after years navigating my family's mixed dietary needs, I created AtMyTable—quick, reliable, allergy-friendly recipes inspired by my Brazilian roots, where every meal is delicious enough to bring everyone together at one table.

More about me →

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A collection of cinnamon star cookies on a plate sprinkled with cinnamon. There is text overlay for these vegan zimsterne cookies saying "cinnamon star cookies, vegan and gluten free".
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