Grandma’s Best Butterhorn Cookies (Cinnamon Sugar) — A Taste of Hungarian Tradition

Grandma’s Best Butterhorn Cookies (Cinnamon Sugar) — A Taste of Hungarian Tradition

There’s something undeniably comforting about baking, especially when it involves recipes passed down through generations. One such treasure is the recipe for Hungarian Butterhorn Cookies — delicate, flaky, and bursting with the warm flavors of cinnamon and sugar. These cookies are more than just a treat; they are a connection to family traditions, holiday gatherings, and the cozy memories of baking with grandma.

In this article, we’ll dive deep into the story behind these cookies, the step-by-step process to make them, and the little secrets that make them so irresistibly good.

A Sweet Trip Down Memory Lane

Butterhorn cookies are a beloved classic in many Eastern European households, often gracing holiday tables alongside other traditional treats like rugelach and kifli. The Hungarian version, with its buttery dough and cinnamon-sugar filling, has a uniquely tender texture and just the right amount of sweetness. For many, these cookies are a nostalgic reminder of childhood — of watching grandma in her apron, hands dusted with flour, shaping each cookie with care.

The secret to their melt-in-your-mouth texture? Cream cheese in the dough. This simple addition not only adds richness but also creates a beautifully soft and tender bite that sets these cookies apart. Paired with the warm spice of cinnamon and a dusting of powdered sugar, it’s no wonder these cookies have stood the test of time.

The Origins of Butterhorn Cookies

Butterhorn cookies, or “Kifli” as they are known in Hungary, have been enjoyed for centuries. Traditionally, these crescent-shaped pastries were filled with ground walnuts, fruit preserves, or poppy seeds. However, the cinnamon-sugar variation became popular for its simplicity and universally loved flavor.

These cookies were often made for special occasions and holidays, where the act of rolling and filling each cookie became a family affair. Even today, the process of making butterhorn cookies is a cherished tradition in many families, bringing everyone together in the kitchen for laughter, flour fights, and a few sneaky bites of dough.

Ingredients: What You’ll Need

For the Dough:

  • 2 1/4 cups all-purpose flour: Provides structure and creates a flaky texture.
  • 1 cup unsalted butter (cold, cut into small pieces): Cold butter ensures the dough remains flaky and tender.
  • 1 package (8 oz) cream cheese (softened): The key to a melt-in-your-mouth cookie.
  • 1/4 cup granulated sugar: Adds a touch of sweetness to the dough.
  • 1 teaspoon vanilla extract: Enhances flavor.
  • 1/4 teaspoon salt: Balances the sweetness.

For the Cinnamon Sugar Filling:

  • 1/2 cup granulated sugar: For that perfect sweetness.
  • 2 teaspoons ground cinnamon: The star spice for warmth and depth of flavor.
  • 1/4 cup finely chopped walnuts or pecans (optional): Adds a traditional touch and a bit of crunch.

For Finishing:

  • 1 egg yolk: Mixed with 1 tablespoon of milk for a golden glaze.
  • Powdered sugar: A light dusting completes the cookies.

Step-by-Step: How to Make Hungarian Butterhorn Cookies

1. Make the Dough: The Foundation of Flavor

  • In a large bowl, combine flour and salt.
  • Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. The key here is to work quickly to keep the butter cold, ensuring a flaky texture.
  • Add the softened cream cheese, sugar, and vanilla extract. Mix just until a soft dough forms. Overmixing can make the cookies tough.
  • Divide the dough into four equal parts, shape each into a disk, and wrap in plastic wrap.
  • Refrigerate for at least 2 hours or overnight. Chilling the dough allows the butter to solidify, making the dough easier to roll and preventing spreading during baking.

2. Prepare the Cinnamon Sugar Filling

  • In a small bowl, mix granulated sugar, cinnamon, and chopped nuts (if using).
  • The nuts add a delightful crunch and a traditional twist, but you can leave them out if you prefer a smoother texture.

3. Roll Out the Dough: A Bit of Patience Pays Off

  • Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  • On a lightly floured surface, roll each dough disk into a 1/8-inch thick circle.
  • Sprinkle a generous layer of the cinnamon sugar mixture evenly over the dough. Gently press it down to help it adhere.
  • Using a pizza cutter, divide the dough into 12 wedges. The wedges create that signature crescent shape when rolled.

4. Shape the Butterhorns: The Signature Crescent

  • Starting from the wide end of each wedge, roll up tightly towards the pointed end.
  • Place each cookie seam-side down on the prepared baking sheet to prevent unrolling during baking.
  • Brush the tops with egg wash for that classic golden finish.

5. Bake to Perfection

  • Bake for 15–18 minutes or until golden brown. The aroma of cinnamon and butter wafting through the kitchen is a sure sign they’re ready!
  • Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.

6. Dust with Powdered Sugar: The Finishing Touch

  • Once the cookies are completely cool, dust them generously with powdered sugar for that traditional, bakery-style look.

Tips and Tricks for the Best Butterhorn Cookies:

  1. Chill the Dough: Cold dough prevents the butter from melting too quickly, keeping the cookies tender and flaky.
  2. Don’t Overfill: Too much filling can cause the cookies to burst open during baking.
  3. Store Properly: Keep in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
PREPARATION