Swedish Cinnamon Cookies (Kanelkakor)

Swedish cinnamon cookies (kanelkakor) are crispy on the outside with a soft and chewy center. And they’re full of cinnamon flavor because they have cinnamon in the dough, and they’re coated with cinnamon sugar!

These cinnamon cookies are caramelized and crunchy on the outside and soft and chewy on the inside. They’re not only delicious holiday cookies, but they’re also a perfect treat any time of the year. You can give them as gifts or serve them at a get-together with friends and family. These cookies are especially delicious with a warm mug of my glögg (Swedish mulled wine)!

Ingredients & Substitutions

• All-purpose flour: Flour gives the cookies structure. Depending on the ratio of flour in the recipe, it can make cookies chewy, crispy, or crunchy.
• Butter: I always use unsalted butter so I can control the amount of salt in a recipe.
• Egg: Bring the egg to room temperature so it blends more easily into the batter. To quickly bring eggs to room temperature, fill a small bowl with warm to very warm water (don’t use hot water because it’ll cook the eggs). Place the eggs in the bowl and wait about 5 minutes. The water will warm the eggs to room temperature.
• Baking powder: A leavener to give the cookies a little rise and chewiness.
• Ground cinnamon: We’re adding cinnamon to the cookie dough, and then rolling the cookies in a cinnamon-sugar mix before baking for double the cinnamon flavor!
• Vanilla: Enhances the flavors of the sugar and cinnamon.
• Salt: Another flavor enhancer that also brings out the sweetness in sweet foods.

How to Make Swedish Cinnamon Cookies (Kanelkakor)

• In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until it’s a light, pale yellow color and fluffy in texture, about 2 to 3 minutes.
• Add the egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.

• Add the flour mixture and mix on low until combined, scraping the sides of the bowl to make sure everything is combined.
• Chill the dough for at least 30 minutes and up to 3 days.

• Preheat the oven 350°F. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
• Mix 2 Tbsp sugar and 1 Tbsp cinnamon in a small bowl.
• Scoop the mixture from the bowl using a 1-tablespoon sized cookie scoop or a large spoon. Gently roll the dough in between the palms of your hands to shape the dough into balls.
• Roll the cookie dough balls in the cinnamon-sugar mixture and coat completely.

• Transfer the dough balls to the prepared baking sheet, leaving 3 inches between each ball.
• Bake the cookies for 10-12 minutes, or until the edges are golden brown.
• Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes.
• Transfer the cookies from the baking sheet to a wire rack to cool completely.

Expert Tips

• Measure the flour correctly – Spoon the flour into a measuring cup, then slide a knife across the top of the measuring cup to level it off and remove any excess flour. Don’t scoop the flour directly from the bag or canister. You’ll be adding way too much flour, and you’ll end up with a dry, dense cookie.
• Softened butter, not melted – The butter should be at room temperature which is about 65°. You’ll know it’s room temperature when you gently press it with your finger and it will indent slightly. The butter will feel cool to the touch, not warm.
• Leave some space: These cookies spread quite a bit, so be sure to leave 3 inches between the dough balls so they don’t melt together into one giant cookie. Although, would that really be so bad?
• Make-ahead: You can make and roll the dough balls in the cinnamon-sugar mixture the night before you want to bake them. Place the balls on a cookie sheet, cover with plastic wrap and store in the refrigerator. Follow the baking instructions when you’re ready to make them.

How to Store Swedish Cinnamon Cookies (Kanelkakor)

• Storing cookie dough – You can prepare and store the cookie dough in the refrigerator for up to 3 days. To store the dough as a complete batch, wrap it up in plastic wrap and refrigerate. To store as dough balls, don’t roll in cinnamon-sugar mixture. Just place the balls on a baking sheet and cover it with plastic wrap.
• Freezing the cookie dough – You can freeze the entire batch of dough by wrapping it in plastic wrap and putting it in a freezer-safe zip-top bag. You can also freeze the dough balls. Roll the dough balls in the cinnamon-sugar mixture and place them on a lined, rimmed baking sheet. Freeze for 1 hour or until frozen, then transfer the balls to a freezer-safe zip-top bag. Frozen cookie dough will last for up to 3 months in the freezer.
• Baking from frozen – You don’t need to thaw cookie dough before baking. Remove the cookie dough from the freezer and transfer the balls to a parchment paper lined cookie sheet, spaced 3-inches apart. Follow the instructions for baking and add 1-2 extra minutes.
• Storing the cookies – Once the cookies have cooled completely, transfer them to an air-tight container and store at room temperature for up to 5 days.
• Freezing the cookies – Once the cookies have cooled completely, transfer them to a freezer-safe zip-top bag and store in the freezer for up to 3 months.

More Cookie Recipes You’ll Love

• Frosted Orange Drop Cookies
• Maple Glazed Cardamom Sugar Cookies
• Coconut Covered Chocolate Balls (Chokladbollar)
• Hallongrottor (Swedish Thumbprint Cookies)
• Bondkakor (Swedish Farmer Cookies)