Tender knotted cookies with warm cinnamon and a light sugar coating.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Cinnamon Knot Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 123 minutes: 35 hands-on, 30 chilling or resting, 28 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
Tender knotted cookies with warm cinnamon and a light sugar coating.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix
- 1MixWhisk flour, baking powder and salt with the dough cinnamon. Cream butter and granulated sugar, then beat in eggs, milk and vanilla. Mix in dry ingredients briefly.
Chill and shape
- 2Chill and shapeChill 30 minutes. Heat oven to 350°F (175°C), or 325°F (165°C) fan. Divide into 24 pieces. Roll each into a 5-inch rope, tie a loose knot and tuck the ends underneath.
Bake
- 3BakeSpace 2 inches apart on lined sheets. Bake two trays separately for 12–14 minutes each. The tops should stay pale, with golden bases. Rest 5 minutes on each tray, then move to a rack.
Finish
- 4FinishMix coating sugar and cinnamon. Cool cookies for 30 minutes including tray rest, then dust with the measured coating.
Chef’s Science & Pro Tips
Ingredient science
A loose knot allows the dough to expand evenly.
Technique & texture
If ropes crack, soften the dough briefly before rolling.
Finishing & serving
Dust after cooling so the coating stays dry.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Thaw covered at room temperature, then apply any sugar, glaze or chocolate finish. |
Notes
- A loose knot allows the dough to expand evenly. If ropes crack, soften the dough briefly before rolling. Dust after cooling so the coating stays dry. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I bake simple balls?
Yes. Use equal portions and the same baking cues.
Why do ropes crack?
Very cold dough can crack. Let it sit a few minutes.
Can I make these ahead?
Freeze baked undecorated cookies and finish after thawing.
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