Finnish S cookies are a super fun traditional treat- not quite shortbread, not quite a sugar cookie, with a sweet cinnamon kick and formed into that distinctive S shape! They do require some chill time, but you probably already have all the ingredients on hand!
Tips & FAQ for Finnish S Cookies
-I definitely recommend chilling this dough- I chill overnight. You’ll have a much easier time with shaping and the final texture & shape of the cookie is improved by it too!
How Should I Serve & Store Finnish S Cookies?
These will keep in an airtight container on the counter for a few days.
Why an S?
“S” is for “Suomi” (Finland, in Finnish!) I read somewhere, though I can absolutely not claim this as an absolute historical fact, that at one time in Finland’s history these cookies had a political connotation. Like if you served or shared these cookies, it may have been a signal to like-minded people that you were willing to discuss certain political topics.
If anyone knows whether this is true or not, and which time in history this is relevant to, comment or email me- I’d be fascinated to hear more.
Tools & Equipment for Finnish S Cookies
- Large mixing bowl
- Small mixing bowl
- Handheld electric mixer, or use a stand mixer with a paddle attachment
- Cookie sheet
- Shallow bowl or plate to roll dough in
- Kitchen scale- optional but really helps with getting even cookies!
Ingredients for Finnish S Cookies
- Unsalted butter, at cool room temperature
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Kosher salt
To roll the dough in:
- Granulated sugar
- Cinnamon
The process: how to make Finnish S Cookies
Whisk flour, baking powder, and salt together in a small bowl & set aside.
Start with your butter & sugar in a large bowl. Beat until fluffy, about 3 minutes.
Add the egg and vanilla and beat well again.
Add in the dry ingredients on low speed and mix until well combined. It should be pretty stiff but should come together.
Scoop the cookie dough onto a sheet of plastic wrap with a rubber spatula, wrap it up, and pop it in the fridge. Chill for at least 2 hours- overnight.
When you’re ready to shape, preheat the oven to 350 degrees and line a baking tray or two with parchment paper.
Mix cinnamon & sugar together on a plate or in a shallow bowl. Pinch off a 25 gram piece of dough- I use a kitchen scale for this. Roll the dough into a cylinder about 1/2 inch thick, then roll in in the cinnamon sugar.
Shape the dough into an “S” and place on the prepared baking sheet. Repeat with the rest of the dough.
Bake for 8-11 minutes, until set. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Finnish S Cookies (Ässät)
Ingredients
For the dough
- 1 cup butter unsalted, at cool room temperature. 2 sticks/226 grams
- 1/2 cup granulated sugar 100 grams
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour 250 grams
- 1/2 tsp baking powder
- pinch kosher salt
For the cinnamon sugar topping
- 1/4 cup granulated sugar 50 grams
- 1 Tbsp cinnamon
Instructions
- Whisk flour, baking powder, and salt together in a small mixing bowl and set aside.
- Add butter and sugar to a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment). If not using a stand mixer, use a handheld mixer to beat the butter & sugar for about 3 minutes, until fluffy.
- Add egg and vanilla and beat again until well combined.
- Add dry ingredients gradually, on low speed, and mix well. This is a relatively stiff dough and may seem crumbly at first, but it should come together.
- I highly recommend chilling the dough for at least a couple hours for a much easier time with shaping and an improved final texture & flavor.
- Use a spatula to scoop the dough onto a sheet of plastic wrap, wrap it up fully and put it in the fridge for 2 hours-overnight.
- Before you're ready to shape, preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper.
- Stir the sugar and cinnamon for the topping together in a very shallow bowl or on a plate.
- If you want to use a kitchen scale to measure, this recipe will make 25 cookies of approximately 25 grams each.
- Use a knife or a bench knife to pinch off a 25 gram piece of dough and roll it out into a cylinder about 1/2 inch thick. Roll the dough in the cinnamon sugar mixture.
- Shape the dough into an "S" and place it on the prepared baking sheet.
- Repeat with the remaining dough.
- Bake for 8-11 minutes, until set. Let cool on the baking sheet for 5 minutes, then use a spatula to remove to a wire rack to cool fully.
- These keep on the counter in an airtight container for about 3 days.
Nutrition
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What Should I Make Next?
Have you tried these other Finnish cookies yet?
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
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