Finnish S Cookies are traditional treat during Christmas and throughout the winter season thanks to its sweet cinnamon kick. There are two versions of this cookie: casually rolled S cookies and piped festive S cookies. This year I made the fancier version for my Christmas cookie boxes.
The S Cookie was not around in my childhood home during Christmas but I fell in love with it in my friends’ houses. Maybe grass is greener on the other side? Nevertheless, Finnish S Cookie belongs to the nobility of dipped cookies. You can dip it two to three times to find the perfect bite experience. The cookie holds its form and does not mush. And the cinnamon aaah! The Finnish S cookies can last up to four weeks when stored in a airtight cookie box.
Finnish S Cookies
MAKES 45 cookies
200 g butter (cubes in room temperature)
275 g wheat flour
55 g egg (approximately one big egg)
1,5 tsp vanilla sugar
100 g caster sugar
Cinnamon sugar topping: 0,5 dl caster sugar + 2 tsp cinnamon
1. Heat the oven to 200C. Prep baking trays with parchment paper and set you piping tube ready with a bigger star tip.
2. 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.
3. 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.
4. Be quick! Fill the piping tube all the way and piping the S cookies. Pipe all the cookies in one go. If you take a pause, the dough will get thicker and heavier.
5. Sprinkle sugar-cinnamon mix on top of the cookies.
6. Bake the S cookies for 8-10 minutes on medium 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.
7. Let the cookies rest for few minutes on the tray before the cooling rack.
On the scale of light and heavy cinnamon flavoring, I would say I’m a safe medium user. This is due the fact that I do not want to sabotage the aesthetics of the S cookie. You can try different versions to find your very own cinnamon standard but you will notice that the more cinnamon you use, the darker the cookie gets when baked.
This recipe is 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, search for “kaneliässät” or “ässäkeksit”.