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Kringelen cookies

Prep Time30 mins
Cook Time17 mins
Course: Dessert
Cuisine: cookies
Keyword: cinnamon, cookies
Author: Ester van Boesschoten


  • 3 Cups all purpose flour
  • 1 1/2 Cup granulated sugar
  • 1 1/2 Cup unsalted butter at room temperature
  • 1 egg at room temperature
  • 2 Tsp cinnamon
  • 1 Zest lemon
  • 1/2 Tsp salt
  • 1 Tsp pure vanilla extract


  • Measure flour, salt, cinnamon and the zest of the lemon. Add into a mixing bowl and whisk together.
  • Add the softened butter and sugar to a bowl of a stand mixer. Cream together on medium high speed for about 5 minutes, until it is fluffy, airy and lighter in color. Make sure to incorporate all the sugar.
  • Add the vanilla extract, egg. Cream together until well blended.
  • Slowly add the dry ingredients to the wet until incorporated. Be careful not to over-mix.
  • Turn out the dough onto a clean, lightly floured surface. Gently form the dough into a disk. Cut the dough into 4 quarters.
  • Form each quarter shape into a round log shape about 1-11/2“ diameter cylinder.
  • Wrap your dough in plastic food wrap and twist the ends so it is airtight.
  • Refrigerate the dough for at least 2 hours. This allows the dough to set and hold its shape nicely when baking.
  • Preheat the oven to 350 Fahrenheit.
  • Remove dough logs from the fridge and unroll on a cutting board. Using a dough scraper or sharp knife to slice the log into ¼” - ½” thick cookies. Arrange them on a parchment paper lined baking sheet with about 1” of space on all sides.
  • Bake for 15-17 minutes, rotating the pan halfway through the bake. They should come out with a golden ring around the edge and be firm to the touch, with just a bit of give in the center. 
  • Use the dough scraper to transfer them to the cooling rack. Let sit until completely cooled


*Inspired by: Amsterdamse huishoudschool from CJ Wannee.