Kanelkakor (Swedish Cinnamon Sugar Shortbread Cookies)

By Charlie

Published Dec. 17, 2025

Kanelkakor, or Swedish Cinnamon Sugar Shortbread Cookies, are a classic holiday cookie from Sweden. These cookies consist of a soft shortbread base with a dusting of cinnamon-sugar on top. This recipe is fast to make with few ingredients. Kanelkakor can be an easy and popular addition to any winter cookie spread.

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Kanelkakor (Swedish Cinnamon Shortbread Cookies)

Prep Time30 minutes
Cook Time10 minutes
Servings: 45 cookies

Equipment

  • Rolling Pin
  • parchment paper
  • cookie cutter
  • soft brush (for the egg wash)

Ingredients

  • 1 ¾ cup all-purpose flour (210g)
  • ¾ cup cake flour (90g)
  • ½ cup granulated sugar (100g)
  • 14 tbsp butter (1 ¾ sticks) (200g)

For the cinnamon sugar topping:

  • 1 egg white
  • ½ cup sugar
  • 2 tbsp cinnamon

Instructions

  • Cream together the butter and sugar.
  • Add the all-purpose flour and cake flour and mix until just incorporated.
  • Shape the dough into a flat disk of 2 inches in thickness or less and place in the refrigerator. Allow the dough to rest for at least 2 hours or overnight.
  • Remove the dough from the refrigerator and preheat the oven to 350F. Place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough out to about ¼ inch in thickness. With a cookie cutter, form the cookies and place them on a baking sheet.
  • In a medium-sized bowl, whip the egg white. In a separate bowl, whisk together the sugar and cinnamon.
  • Brush each cookie with a small amount of the egg white and sprinkle with the cinnamon-sugar mixture.
  • Bake at 350F for 8-10 minutes or until the cookies turn lightly golden in color.

Notes

  • Using parchment paper, rather than a floured surface, to roll out the cookies prevents incorporating too much flour.
  • As you are using the cookie cutter, if the dough becomes too sticky or fragile, you can try placing the dough back into the refrigerator for 20-30 minutes to restore its firmness.
  • Using too much egg white on each cookie can cause the egg white to run over the edges while baking, creating a pooled liquid on the edges of the cookie.