18 Delicious Sweden Cookie Recipes for Every Occasion

Mmm, who can resist the sweet, buttery allure of Swedish cookies? Whether you’re planning a cozy holiday gathering, looking for the perfect treat to pair with your afternoon coffee, or simply craving a little slice of Scandinavian delight, we’ve got you covered. Dive into our roundup of 18 delicious Sweden cookie recipes that promise to bring a touch of Nordic magic to your kitchen. Let’s get baking!

Swedish Almond Butter Cookies

Lusciously delicate and subtly sweet, these Swedish Almond Butter Cookies are a testament to the beauty of simplicity in baking. Each bite offers a tender crumb and a rich, nutty flavor that’s perfectly balanced, making them an irresistible treat for any occasion.

Ingredients

• 1 cup of unsalted butter, softened to room temperature
• 1 cup of granulated sugar
• 1 egg, lightly beaten
• 2 cups of all-purpose flour
• 1/2 cup of almond butter, smooth or crunchy
• A pinch of salt
• A splash of vanilla extract
• A couple of tablespoons of sliced almonds for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensuring your butter is at room temperature makes for a smoother dough.
3. Beat in the egg and vanilla extract until well combined, then gently mix in the almond butter.
4. Sift in the flour and salt, stirring just until the dough comes together. Overmixing can lead to tough cookies.
5. Roll the dough into 1-inch balls, place them on the prepared baking sheet, and gently press down with a fork to create a crisscross pattern. Tip: Dipping the fork in sugar before pressing prevents sticking.
6. Sprinkle the tops with sliced almonds for a bit of crunch and visual appeal.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soothingly crisp on the outside with a melt-in-your-mouth center, these cookies are a dream with a cup of coffee or tea. For an extra touch of elegance, drizzle them with dark chocolate or serve alongside a scoop of vanilla ice cream.

Traditional Swedish Pepparkakor

Gracefully spiced and delicately thin, Traditional Swedish Pepparkakor are a holiday staple that brings warmth and cheer to any gathering. These ginger-infused cookies, with their crisp edges and intricate designs, are as delightful to make as they are to savor.

Ingredients

• 2 1/2 cups of all-purpose flour
• 1 cup of dark brown sugar, packed
• 3/4 cup of unsalted butter, softened
• 1/4 cup of molasses
• 1 large egg
• 1 tbsp of ground ginger
• 1 tsp of ground cinnamon
• 1/2 tsp of ground cloves
• 1/2 tsp of baking soda
• A pinch of salt
• A splash of vanilla extract

Instructions

1. In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy, about 3 minutes.
2. Beat in the molasses, egg, and vanilla extract until well combined.
3. Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt in a separate bowl.
4. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes to make rolling easier.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. On a lightly floured surface, roll the dough to about 1/8-inch thickness. Tip: For uniform cookies, use rolling pin rings or guides.
7. Cut into desired shapes with cookie cutters and place on the prepared baking sheets, spacing them about 1 inch apart.
8. Bake for 8-10 minutes, or until the edges are just starting to darken. Tip: Keep an eye on them, as they can go from perfectly baked to overdone quickly.
9. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Offering a perfect balance of spice and sweetness, these Pepparkakor boast a crisp texture that melts in your mouth. Serve them alongside a cup of glögg or use them as edible ornaments for a festive touch to your holiday decor.

Swedish Chocolate Dream Cookies

Whisking you away to a world of decadence, these Swedish Chocolate Dream Cookies are a sublime blend of rich cocoa and buttery dough, promising a melt-in-your-mouth experience that’s both luxurious and comforting.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• A splash of milk, if needed

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough is too thick, add a splash of milk to loosen it.
6. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly crisp on the outside with a fudgy center, these cookies are a chocolate lover’s dream. Serve them slightly warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an irresistible treat.

Vaniljbullar (Swedish Vanilla Cookies)

Gracefully delicate and imbued with the warm, comforting aroma of vanilla, these Vaniljbullar are a sublime treat that transports you straight to a cozy Swedish kitchen. Perfectly crisp on the outside with a tender, buttery interior, they’re a testament to the simplicity and elegance of Scandinavian baking.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• A pinch of salt
• 1 cup of unsalted butter, chilled and cubed
• A splash of vanilla extract
• 1 egg, for brushing

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, and salt until well combined.
3. Add the chilled butter cubes and vanilla extract to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Gently knead the dough until it comes together into a smooth ball. If the dough feels too sticky, chill it for 30 minutes to make it easier to handle.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.
6. Beat the egg lightly and brush it over the tops of the cookies for a golden finish.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Keep an eye on them to prevent overbaking.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Flaky and fragrant, these Vaniljbullar are a delight on their own but can be elevated with a dusting of powdered sugar or served alongside a cup of strong coffee for a truly Scandinavian experience.

Swedish Hazelnut Shortbread

Perfectly balancing richness and delicacy, Swedish Hazelnut Shortbread is a buttery, nutty delight that melts in your mouth, offering a sublime texture that’s both crumbly and tender. This classic Scandinavian treat, with its golden hue and aromatic hazelnut flavor, is ideal for pairing with your afternoon tea or as a sophisticated dessert option.

Ingredients

• 1 cup of unsalted butter, softened (because everything’s better with butter, right?)
• 1/2 cup of granulated sugar (just enough sweetness to complement the nuts)
• 2 cups of all-purpose flour (the trusty backbone of our shortbread)
• 1/2 cup of finely ground hazelnuts (for that irresistible nutty flavor)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 325°F (163°C) – a gentle heat ensures even baking without browning too quickly.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Room temperature butter blends more smoothly, creating a finer texture.
3. Gradually mix in the flour, ground hazelnuts, and salt until the dough comes together. It should feel soft but not sticky. Tip: If the dough feels too dry, a teaspoon of cold water can help bring it together.
4. Press the dough evenly into an ungreased 8-inch square baking pan. Use the back of a spoon or your fingers to smooth the surface. Tip: For extra crisp edges, lightly score the dough with a knife before baking.
5. Bake for 25-30 minutes, or until the edges are just beginning to turn golden. The center should remain pale but set.
6. Allow the shortbread to cool in the pan for 10 minutes, then cut into squares or fingers while still warm. Transfer to a wire rack to cool completely.

Just out of the oven, these shortbread squares boast a tender crumb and a rich, buttery flavor with a subtle hazelnut undertone. Serve them alongside a dollop of whipped cream and fresh berries for an elegant twist, or simply enjoy their unadorned perfection with a cup of coffee.

Swedish Cardamom Cookies

Just imagine the warm, inviting aroma of cardamom wafting through your kitchen, promising a batch of cookies that are as delightful to make as they are to eat. These Swedish Cardamom Cookies, with their buttery richness and a hint of spice, are a testament to the simplicity and elegance of Scandinavian baking.

Ingredients

• 1 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 1 egg
• 2 1/2 cups of all-purpose flour
• 1 tsp of ground cardamom
• A pinch of salt
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the egg and a splash of vanilla extract until well combined.
4. In a separate bowl, whisk together the all-purpose flour, ground cardamom, and a pinch of salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the bottom of a glass or your fingers. Tip: For even baking, make sure all cookies are of uniform thickness.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Every bite of these cookies offers a delicate crunch giving way to a soft, buttery interior, with the cardamom’s warmth shining through. Serve them alongside a cup of strong coffee or as a sweet finish to a Nordic-inspired meal.

Swedish Gingerbread Cookies

Captivating the essence of Scandinavian tradition, these Swedish Gingerbread Cookies are a delightful blend of spicy warmth and sweet comfort, perfect for cozy evenings or festive gatherings. Their rich aroma and intricate designs make them as much a feast for the eyes as they are for the palate.

Ingredients

• 2 1/2 cups of all-purpose flour
• 1/2 cup of unsalted butter, softened
• 1/2 cup of brown sugar, packed
• 1/4 cup of molasses
• 1 large egg
• 1 tbsp of ground ginger
• 1 tsp of ground cinnamon
• 1/2 tsp of ground cloves
• 1/2 tsp of baking soda
• A pinch of salt
• A splash of vanilla extract

Instructions

1. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
2. Beat in the egg, molasses, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes to make it easier to handle.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
7. Cut out shapes with cookie cutters and place them on the prepared baking sheets. Tip: For even baking, space the cookies about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are just starting to darken. Tip: Rotate the baking sheets halfway through for uniform browning.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Yieldingly crisp on the outside with a tender heart, these gingerbread cookies carry a symphony of spices that dance on the tongue. Serve them stacked high on a vintage plate or tied with ribbon as a heartfelt homemade gift.

Swedish Coconut Macaroons

These Swedish Coconut Macaroons are a delightful treat that combines the tropical flavor of coconut with a delicate, chewy texture, perfect for any occasion.

Ingredients

• 2 cups of sweetened shredded coconut
• a couple of large egg whites
• a splash of vanilla extract
• 1/2 cup of granulated sugar
• a pinch of salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the egg whites, vanilla extract, and a pinch of salt until frothy.
3. Gradually add the granulated sugar to the egg white mixture, continuing to whisk until the sugar is fully dissolved and the mixture is glossy.
4. Fold in the sweetened shredded coconut until evenly coated with the egg white mixture.
5. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges.
7. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Best enjoyed fresh, these macaroons offer a crisp exterior with a soft, chewy center. For an extra indulgent twist, drizzle with melted dark chocolate before serving.

Swedish Cinnamon Stars

Now, let’s embark on a culinary journey to the heart of Scandinavia with a recipe that’s as delightful to make as it is to savor. Swedish Cinnamon Stars, with their aromatic spice and buttery crispness, are the perfect treat to warm your kitchen and your heart.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1 stick of unsalted butter, chilled and cubed
• A generous pinch of salt
• 2 tsp of ground cinnamon
• 1 large egg
• A splash of vanilla extract
• A couple of tbsp of milk, just enough to bring the dough together

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, salt, and cinnamon until well combined.
3. Add the cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep your hands cool to prevent the butter from melting.
4. In a small bowl, lightly beat the egg with the vanilla extract, then add it to the flour mixture. Stir until the dough starts to come together.
5. Add milk, a tablespoon at a time, until the dough is smooth and pliable but not sticky. Tip: The dough should hold together when pressed but not be too wet.
6. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a star-shaped cookie cutter to cut out shapes, re-rolling the scraps as needed.
7. Place the stars on the prepared baking sheet, leaving a little space between each. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheet halfway through for even browning.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Vibrant with the warmth of cinnamon and the richness of butter, these Swedish Cinnamon Stars offer a delightful crunch with every bite. Serve them alongside a cup of strong coffee or as a sweet finish to a festive meal, and watch as they become the stars of your dessert table.

Swedish Lingonberry Thumbprint Cookies

Just imagine biting into a delicate, buttery cookie with a sweet-tart lingonberry jam center that transports you straight to a cozy Swedish kitchen. These thumbprint cookies are not only a visual delight but also a perfect blend of textures and flavors, making them an irresistible treat for any occasion.

Ingredients

• 1 cup of unsalted butter, softened
• a half cup of granulated sugar
• a splash of vanilla extract
• 2 cups of all-purpose flour
• a pinch of salt
• a small jar of lingonberry jam
• a couple of tablespoons of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Mix in the vanilla extract until well combined.
4. Gradually add the flour and salt to the butter mixture, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball. Tip: If the dough cracks, gently press it back together—it’s forgiving!
7. Fill each indentation with about 1/4 teaspoon of lingonberry jam. Tip: For a neat appearance, avoid overfilling the indentations to prevent the jam from spilling over during baking.
8. Bake for 12-14 minutes, or until the edges are just starting to turn golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Once cooled, dust the cookies lightly with powdered sugar for a festive touch.

Kneaded with care and baked to perfection, these Swedish Lingonberry Thumbprint Cookies offer a delightful contrast between the crisp exterior and the soft, jam-filled center. Serve them alongside a cup of strong coffee or as part of a holiday cookie platter for a touch of Scandinavian charm.

Swedish Oatmeal Spice Cookies

Amidst the crisp air of early fall, there’s nothing quite like the warm, inviting aroma of Swedish Oatmeal Spice Cookies wafting through the kitchen. These cookies, with their perfect blend of spices and chewy texture, are a delightful treat that bridges the gap between hearty and sweet.

Ingredients

• 1 cup of rolled oats
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar, packed
• 1 large egg
• 1 tsp of vanilla extract
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 1 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• a splash of milk
• 1 cup of all-purpose flour

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in the rolled oats, baking soda, salt, cinnamon, and nutmeg, mixing until everything is evenly distributed.
5. Add the flour gradually, mixing just until the dough comes together. If the dough seems too dry, add a splash of milk to moisten it.
6. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Chewy with a slight crunch from the oats, these cookies are a symphony of warm spices and sweetness. Serve them alongside a cup of hot apple cider for a cozy autumn treat, or pack them in a lunchbox for a sweet midday pick-me-up.

Swedish Meringue Kisses

Yieldingly delicate and irresistibly sweet, Swedish Meringue Kisses are the epitome of a light-as-air confection, perfect for elevating your afternoon tea or as a dainty dessert finale.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of cream of tartar
• A cup of granulated sugar, superfine if you have it
• A splash of vanilla extract
• A couple of drops of food coloring, if you’re feeling fancy

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a squeaky-clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Tip: Ensure no yolk is present for the fluffiest peaks.
3. Gradually add the sugar, a tablespoon at a time, beating continuously until the mixture is glossy and stiff peaks form. Tip: Rubbing a bit between your fingers should feel smooth, not gritty.
4. Fold in the vanilla extract and food coloring gently, if using, to maintain the meringue’s volume.
5. Transfer the mixture to a piping bag fitted with a star tip and pipe small kisses onto the prepared sheets. Tip: Twist the bag as you lift to create a perfect peak.
6. Bake for about 90 minutes, then turn off the oven and let the kisses dry inside for another hour. They should peel off easily when done.

Unbelievably crisp on the outside with a melt-in-your-mouth center, these kisses are a study in contrasts. Serve them stacked like a mini tower for a dramatic effect or tucked into a box as a sweet gift.

Swedish Daim Bar Cookies

Whisking together the buttery richness of traditional Swedish flavors with a modern twist, these Daim Bar Cookies offer a delightful crunch and caramel sweetness that’s irresistibly indulgent. Perfect for elevating your afternoon tea or as a luxurious treat to share, they’re a testament to the art of simple yet sophisticated baking.

Ingredients

• 1 cup of unsalted butter, softened (because everything’s better with butter, right?)
• 1/2 cup of granulated sugar (for that sweet, sweet hug)
• 2 cups of all-purpose flour (the trusty backbone of our cookies)
• 1/2 cup of crushed Daim bars (for that iconic crunch and caramel flavor)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) – a toasty welcome for our cookie dough.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything’s perfectly mixed.
3. Gradually add the all-purpose flour and a pinch of salt to the butter mixture, mixing until just combined. Overmixing can lead to tough cookies, so let’s keep it gentle.
4. Fold in the crushed Daim bars, distributing them evenly throughout the dough for that perfect bite every time.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Tip: Leave about 2 inches between each cookie for some spreading room.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to firm up as they cool, so don’t wait for them to look ‘done’ in the oven.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Velvety with a buttery base and studded with crunchy, caramel-infused Daim bar pieces, these cookies are a textural dream. Serve them alongside a dollop of vanilla ice cream for an extra decadent dessert, or enjoy them as they are – each bite a perfect balance of sweet and salty.

Swedish Saffron Cookies

Captivating the senses with their golden hue and aromatic allure, Swedish Saffron Cookies are a festive delicacy that brings a touch of Scandinavian elegance to any table. These buttery, saffron-infused treats are as delightful to make as they are to savor, perfect for holiday gatherings or a cozy afternoon tea.

Ingredients

• 1 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 1 large egg
• 2 1/2 cups of all-purpose flour
• 1/2 teaspoon of saffron threads, finely crushed
• A splash of milk
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg until fully incorporated, then stir in the crushed saffron threads.
4. Gradually mix in the flour and salt, adding a splash of milk if the dough feels too dry.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. Flatten each ball slightly with the back of a spoon or your fingers, leaving space between each cookie.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them after 10 minutes to prevent overbaking.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.
9. For an extra touch, dust the cooled cookies with powdered sugar or drizzle with a simple glaze. Tip: If glazing, wait until the cookies are completely cool to avoid melting.

Buttery and rich with a subtle floral note from the saffron, these cookies offer a melt-in-your-mouth texture that’s irresistibly tender. Serve them alongside a cup of strong coffee or as part of a holiday cookie platter for a truly special treat.

Swedish Raspberry Sandwich Cookies

Vibrant and delicately sweet, Swedish Raspberry Sandwich Cookies are a delightful treat that marries the tartness of raspberries with the buttery richness of shortbread. Perfect for afternoon tea or as a charming dessert, these cookies are as pleasing to the eye as they are to the palate.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of unsalted butter, softened
• 1/2 cup of granulated sugar
• A pinch of salt
• 1/2 cup of raspberry jam
• A splash of vanilla extract
• A couple of tablespoons of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Mix in the vanilla extract and a pinch of salt until well combined.
4. Gradually add the all-purpose flour to the butter mixture, stirring until a dough forms. Tip: Avoid overmixing to keep the cookies tender.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Using the back of a spoon, gently press a small indentation into the center of each ball.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Watch closely in the last few minutes to prevent overbaking.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Once cooled, spread a teaspoon of raspberry jam on the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
10. Lightly dust the assembled cookies with powdered sugar before serving.

Flaky and buttery with a burst of raspberry sweetness, these sandwich cookies are a textural dream. Serve them alongside a cup of Earl Grey tea for an elegant afternoon treat, or pack them in a decorative box for a thoughtful homemade gift.

Swedish Walnut Crescents

Unveiling the charm of Swedish Walnut Crescents, these delicate, buttery pastries are a testament to the simplicity and elegance of Scandinavian baking. Each crescent, studded with finely chopped walnuts and dusted with a whisper of powdered sugar, offers a melt-in-your-mouth experience that’s both sophisticated and comforting.

Ingredients

• 1 cup of unsalted butter, softened
• a couple of tablespoons of granulated sugar
• a splash of vanilla extract
• 2 cups of all-purpose flour
• a handful of finely chopped walnuts
• a generous dusting of powdered sugar for finishing

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for the best texture.
3. Mix in the vanilla extract until fully incorporated.
4. Gradually add the all-purpose flour to the butter mixture, stirring until a soft dough forms. Tip: Avoid overmixing to keep the crescents tender.
5. Fold in the finely chopped walnuts until evenly distributed throughout the dough.
6. Divide the dough into small portions, rolling each into a log and then shaping into crescents. Place them on the prepared baking sheet. Tip: For uniform crescents, use a tablespoon to measure the dough.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Keep an eye on them, as they can go from perfect to overdone quickly.
8. Allow the crescents to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, dust the crescents generously with powdered sugar.

Flaky and rich, these Swedish Walnut Crescents boast a delightful contrast between the crisp exterior and the tender, nutty interior. Serve them alongside a cup of strong coffee or as a refined finish to a festive brunch spread.

Swedish Lemon Glazed Cookies

Perfectly balancing the zesty tang of lemon with the sweet embrace of a delicate glaze, these Swedish Lemon Glazed Cookies are a testament to the art of simple yet sophisticated baking. Each bite offers a crisp texture that gives way to a soft, buttery interior, making them an irresistible treat for any occasion.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 1 large egg
• A splash of vanilla extract
• The zest of one lemon
• A couple of tablespoons of fresh lemon juice
• 1/2 cup of powdered sugar for the glaze

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
4. Gradually mix in the flour until a soft dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes for easier handling.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: For even baking, rotate the baking sheet halfway through.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. While the cookies cool, whisk together the powdered sugar and a tablespoon of lemon juice to create a smooth glaze. Tip: Adjust the consistency by adding more lemon juice or powdered sugar as needed.
9. Drizzle the glaze over the cooled cookies and allow it to set before serving.

These cookies boast a delightful contrast between the crisp exterior and the tender, melt-in-your-mouth center, with the lemon glaze adding a bright, tangy finish. Serve them alongside a cup of tea for an afternoon pick-me-up or as a light dessert after a summer meal.

Swedish Chocolate Almond Cookies

Perfectly balancing the rich depth of chocolate with the subtle crunch of almonds, these Swedish Chocolate Almond Cookies are a decadent treat that promises to elevate your afternoon coffee or serve as a sophisticated dessert option. Their elegant simplicity belies the complex flavors that unfold with each bite, making them a must-try for any chocolate lover.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of softened butter
• 3/4 cup of granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• a handful of chopped almonds
• a splash of milk, if needed

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated into the butter mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough seems too dry, add a splash of milk to bring it together.
6. Fold in the chopped almonds, ensuring they’re evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the cookies are set but still soft in the center. They will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Velvety in texture with a crisp exterior, these cookies offer a delightful contrast that’s further enhanced by the nutty almonds. Serve them alongside a glass of cold milk or crumble over vanilla ice cream for an indulgent twist.

Summary

Variety is the spice of life, and our roundup of 18 Delicious Swedish Cookie Recipes offers just that—a treasure trove of treats for every occasion. We invite you to bake, savor, and share your favorites in the comments below. Don’t forget to spread the sweetness by pinning this article on Pinterest. Happy baking, dear home cooks!