cinnamon sugar butter cookies

Well now, isn’t that just a lovely thought?  Cinnamon & Sugar in a butter cookie?  Why didn’t I think of that before!?

The cookie uses my favorite buttery, dense norwegian shortbread base, with a lace of cinnamon and a dusting of cinnamon-sugar on top.  And the best part – there are only 6 ingredients, that I’m almost positive you have in your kitchen right now.  All good things, right?

cinnamon sugar butter cookies

Yes, I know it’s similar in concept to a Snickerdoodle, but not being a huge Snickerdoodle fan myself, I am much happier with these.

Give these a try the next time you are craving a cinnamony, buttery treat but yet you just don’t feel like getting your hands dirty.  (Does anyone else get tired of the mess of rolling cookies in sugar, like I do?!) These are a much quicker, much butterier (Is that a word?!?), and much cleaner cookie to make.

Amen, amen, amen!

Oh you guys.  I wish you could just SMELL these cookies.  I really do.  Even if you can’t eat them (diet, allergies?!) please just make them to enjoy the achingly cozy aroma (and then give them to your friends or neighbors!).

All the glorious smells of fresh homemade cinnamon rolls, in a fraction of the time and effort.  Make these once and you’ll make them again and again.  I promise!

cinnamon sugar butter cookies

cinnamon sugar butter cookies

Yield: makes over 4 dozen medium cookies


    for the dough:
  • 2 cups butter, softened
  • 2 cups sugar
  • 1 large egg, room temperature
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 5 1/4 cups flour
  • for dusting, stir together:
  • 1/4 cup sugar
  • 3 tablespoons ground cinnamon


Preheat the oven to 375ºF. Line several baking sheets with parchment paper and set aside.

In a large mixer bowl, cream together the butter and sugar until very light and fluffy, about 3-5 minutes. Beat in the egg, salt and cinnamon until well mixed.

Mix in the flour, on low speed, until just well combined. Scoop the dough (using a spoon, or a medium pastry scoop) onto the parchment-lined baking sheets, at least an inch apart.

Press the balls of dough down to about 1/4" or so thickness with a fork dipped in cold water. After you have pressed down all the dough on a cookie sheet, go back and generously sprinkle each cookie with the cinnamon and sugar mixture.

Bake for 8-10 minutes, until just set and very lightly golden brown around the edges. Let cool completely before storing in an airtight container in the freezer for several weeks!


cardamom-orange dark chocolate chunk butter cookies

Well, if that isn’t a mouthful, I just don’t know what is!

Cardamom Orange Dark Chocolate Chunk Butter Cookies are exactly what their very long name implies…  chewy, rich butter cookies, laced with aromatic cardamom and orange zest and studded with finely chopped dark chocolate.

  Cardamom Orange Dark Chocolate Chunk Butter Cookies | Sweet Anna's

These sweet little things are way up at the top of my Favorite Cookies Ever list.  Maybe even in the #1 spot (although I’d better eat them about 20 more times to decide that for sure!)

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norwegian cardamom butter cookies

One of my all-time favorite cookies growing up was my grandma’s Sandbakkelse (Norwegian Almond Butter Cookies).   If there wasn’t a fresh batch on the counter, you could always count on a bag or two hiding in the freezer in the basement.

She was known (around the world!) for them.  And hot out of the oven, or still slightly-frozen and dipped in a hot cup of coffee…  there really was nothing better.

This cardamom version of her famous buttery cookies is now tied right up there as my favorite.  And I sure hope I made her proud with this one!

Norwegian Cardamom Butter Cookies | Sweet Anna's

(Grandma, I wish you were still around to sample a few over a couple hot mugs of coffee with me!  I miss you!)

If you like butter, and if you like cardamom, you will like these cookies.

They are perfect with your morning coffee, and even better alongside a scoop of good coffee ice cream before bed…


norwegian cardamom butter cookies


  • 2 cups butter
  • 2 cups sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon salt
  • 5 cups + 2 tablespoons flour


Preheat the oven to 375ºF.

Cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, cardamom and salt until well blended. Mix in the flour, until you have a smooth, well-mixed dough.

Scoop the dough out onto parchment-lined baking sheets. Flatten with a fork dipped in cold water.

Bake for 8-10 minutes, or until the edges are just barely golden brown. Remove to a cooling rack to cool completely before storing in Tupperware in the freezer (if they don't all get eaten right away, that is!).