Finnish Cinnamon S Cookies

Finnish S Cookies are a traditional treat during Christmas and throughout the winter season. If you enjoy a sweet cinnamon kick, you can bake these cookies in two different ways:

• casually rolled S cookies
• piped festive S cookies

Yet I associate these cookies with winter, the cinnamon S cookies are baked throughout the year. The S cookies were not popular in my childhood home during Christmas but I fell in love with them in my friends’ houses. Maybe grass is greener on the other side?

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Finnish S Cookie belongs to the nobility of dipped cookies

You can dip a cookie two to three times in milk to find the perfect bite. The cookie holds its form and does not mush. And the cinnamon, aaah, so good!

When it comes to cinnamon, I always use quality Ceylon cinnamon which has beautiful light aroma and less coumarin. If you’re not sure about the cinnamon situation in your pantry, check this organic Ceylon cinnamon powder*.

Finnish Cinnamon S Cookies | RECIPE

The recipe makes about 45 cookies depending on the size of the cookie. The Finnish S cookies can last up to four weeks when stored in an airtight cookie box.

Finnish Cinnamon S Cookies | My Vintage Cooking

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Makes/Serves: 45 cookies Prep Time: 20 minutes Cooking time: 8-10 min / tray 8-10 min / tray

Nutrition facts: 200 calories 20 grams fat

INGREDIENTS

COOKIE DOUGH

• 200 g butter (cubes, room temperature)
• 275 g wheat flour
• 55 g egg (approximately one big egg)
• 1,5 tsp vanilla sugar
• 100 g caster sugar

 

CINNAMON SUGAR 

• 50ml caster sugar
• 2 tsp Ceylon cinnamon

METHOD

1. Heat the oven to 200°C/392°F. Prep the baking trays with parchment paper and set your piping tube ready with a bigger star tip. In the bowl of a stand mixer, beat the butter and the wheat flour together until fluffy and smooth. This takes 10 minutes and the best result you get with the K dough hook.

2. Mix sugar and egg in a small bowl. Add the mix into the batter in two sets whilst whipping on high speed. Do not overmix, stop the machine when the dough is smooth. 

3. Be as quick as you can! Fill the piping tube all the way and start piping the S cookies. Pipe all the cookies in one go. If you take a pause, the dough will get thicker and heavier. Sprinkle sugar-cinnamon mix on top of the cookies after the piping.

4. Bake the S cookies for 8-10 minutes at the medium-level rack. The cookies are ready when they get a bit of pale golden color. Do not let them burn or get too brown from the bottom either.

Let the cookies rest for a few minutes on the tray before transferring to the cooling rack. 

NOTES

The Finnish S cookies can last up to 4 weeks when stored cool in an airtight cookie box.

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How much cinnamon should I use?

On the scale of light and heavy cinnamon flavoring, I would say I’m a safe medium user. This is due to the fact that I do not want to sabotage the aesthetics of the S cookie. You can try different levels of cinnamon to find your very own cinnamon standard.

However, you will notice that the more cinnamon you use, the darker the cookie gets when baked.

This recipe is adapted from a Finnish baking site. I find it to be the best recipe for the piped S cookies and you can check informative photos of the process by following the above link. If you’re interested in comparing the variety of looks of Finnish S cookies, do a google search for “kaneliässät” or “ässäkeksit”.

Love, Saara