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Swedish recipes for the Pacific Northwest.

Cookies

Storing Cookies

To keep crunchy cookies cruncy, store them separate from softer and chewier cookies. If you think they risk absorbing moisture, fill a small sachet with rice and place it it in the jar with the cookies.

Cookies stored in room temperature too long may go rancid. If you store cookies in cookie jars in a cool pantry they should last at least a month.

Basic Sweetcrust Cookie Dough (Mördeg)

Ingredients

  • 600 ml flour (300 grams)
  • 100 ml granulated sugar
  • 200 grams butter

Directions

  1. Mix flour and sugar in a bowl.
  2. Cut the butter into small pieces and add it to the dry mixture.
  3. Use gloves or a fork to work the mixture into a grain-like mixture.
  4. Add you favorite flavors.
  5. Let the dough rest in the fridge until firm.
Sweetcrust Dough

If you add cocoa and vanilla sugar you can make Chess Cookies (see above). If you have a jar of rapberry jam, you can make Raspberry Squares (see Cakes >>)

Kafferep

Swedish Cookie Traditions

Cookies are loved by all ages. Kids may dunk a cookie into milk or if a special occation into "saft" (fruit drink).

Don't eat your cookie on the run. Do like the Swedes, sit down and enjoy your "fika" (coffee) break. Eat your cookie slowly so you enjoy it more and longer.

In the past, a good hostess offered seven different kind of cookies when she threw a coffee party (kafferep) for her girlfriends. Today, a good hostess can get by with three different kinds of cookies.

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HideGingerbread Cookies

Swedes have been eaten Gingerbread Cookies for at least 700 years. Nuns often baked gingerbread cookies. The gingerbread cokie was probably used as a medication. An old Swedish saying is that eating gingerbread cookies make you a kind person.

Four common Christmas gingerbread cookie cutters are pig, Christmas goat (Julbock), six pointed star, and heart. For the rest of the year the cookie cutters usually have different round shapes. The frosting is usually reserved for the Lucia celebration and the Christmas time.

The Glögg, a traditional warm spiced Christmas beverage, is usually served with gingerbread cookies.

Gingerbread Cookies (Pepparkakor) served with warm Glogg

Remember

Make the dough the first day. Bake the second day.

Make the frosting after the cookies are completly cooled off.

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Ingredients

Dough:

  • 150 grams butter
  • 500 ml sugar
  • 200 ml maple syrup
  • 200 ml water
  • 1 tbsp. cinnamon
  • 1 tbsp. ginger
  • 1 tbsp. cloves
  • 1 tbsp. baking soda
  • 1500 ml of plain flour

Decoration: White Icing

  • 400 ml powdered sugar
  • 1 egg white
  • 1 tsp. lemon juice

Directions

Day 1

  1. Stir butter, sugar and syrup smooth.
  2. Add water, spices and baking soda and work it into the flour.
  3. Knead the dough until smooth on the work surface.
  4. Let the dough rest overnight.

Day 2

  • Preheat the oven to 250°C (480°F).
  • Roll out the dough quite thin.
  • Cut dough into different shapes using cookie cutters and place on baking sheet.
  • Bake cookies approximately 4 minutes.
  • Remove cookies from baking sheets and cool on cooling racks.

Decoration: White Icing

  • Make sure the cookies are completly cooled off. This icing dries hard.
  • Whisk egg whites in a bowl and add powdered sugar gradually so it becomes a batter.
  • Stir in lemon juice (to prevent the sugar turning brown)
  • Spoon into piping and use to decorate.

Other suggestions:

  • Place a slivered almond in the center of each cookie before baking.
  • Form the dough into two large rolls. Keep it cold for several hours or days. Cut thin slices as needed and place on baking sheet. Follow the instructions above.
  • Add chopped almonds to the dough and form it to a thick roll. Keep it cold for several hours or days. Cut thin slices as needed and place on baking sheet. Follow the instructions above.
  • Roll out the dough little thicker and use gingerbread house templates.

HidePloughman Cookies

The Ploughman Cookie (Bondkakor) is a very common and is usually one of the traditional seven cookies a hostess would offer.

Make sure to bake them at least one day ahead before serving them.

Ingredients

60-80 small cookies

  • 200 gram butter at room-temperature (about 14.25 tbsp)
  • 150 ml sugar
  • 1 tbsp. maple syrup
  • 100 ml blanched and chopped almonds
  • 500 ml flour
  • 1 tsp. bicarbonate
Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor) Ploughman Cookie (Bondkakor)
Ploughman Cookie (Bondkakor)

Directions

  1. Mix butter and sugar in a bowl.
  2. Add syrup and almonds.
  3. Mix flour and bicarbonate and then add it to the mixture.
  4. Roll into two thick rolls, 3-4 cm in diameter.
  5. Cover and place them in the fridge for several hours or overnight until they hardens.
  6. Heat oven to 175°C (345°F).
  7. Cut each roll into 3-4 mm thick slices and place on buttered baking sheet.
  8. Bake 10 - 12 minutes.
  9. Remove cookies from baking sheets and cool on cooling racks.

The cookies will be hard and crunchy when taken out of the oven. They will turn chewy and the taste will improve after a day or two. Store them separate from crunchy cookies if you want your crunchy cookies to stay crunchy.

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HidePearly Swede Chocolate

Surely should a chocolate flavored cookie be one of the seven kinds of cookies a stylish hostess or host would offer her/his guests. Swedish pearl sugar can usually be found in any larger grocery store with flair for finer goods.

Ingredients

65-85 small cookies

Dough:

  • 500 ml (300 grams) flour
  • 250 ml granulated sugar
  • 1 tbsp. Dutch cocoa powder
  • 2 tsp. Swedish vanilla sugar
  • 200 grams butter
  • 1 egg

Topping:

  • 1 egg or egg white
  • 100 ml Swedish pearl sugar
Pearly Swede Chocolate Cookie Pearly Swede Chocolate Cookie Pearly Swede Chocolate Cookie Pearly Swede Chocolate Cookie Pearly Swede Chocolate Cookie Pearly Swede Chocolate Cookie Pearly Swede Chocolate Cookie Pearly Swede Chocolate Cookie Pearly Swede Chocolate Cookie
Pearly Swede Chocolate

Directions

  1. In a medium bowl, sift together flour, cocoa powder, vanilla sugar, and granulated sugar.
  2. Cut the butter into small pieces and add it to the dry mixture.
  3. Use gloves or a fork to work the mixture into a grain-like mixture.
  4. Add the egg and work the mixture into dough.
  5. Cover it and let it rest in a cool place for at least 1 hour.
  6. Preheat oven to 200°C (392°F)
  7. On a lightly floured work surface, and using a lightly-floured Rolling Pin, roll the dough to a 2-3 mm thickness.
  8. Brush the cutout dough with egg and dip one side in pearl sugar.
  9. Place them on lightly greased cookie sheets or line with Baking Paper, leaving room between cookies on the sheets.
  10. Bake the cookies in the preheated oven for about 8-10 minutes or until they are set.
  11. Remove cookies from baking sheets and cool on cooling racks.

Store these cookies separate from non-crunchy cookies such as the Ploughman Cookies.

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HidePaulina’s Favorite Cookies

Ingredients

50-80 small cookies

Dough:

  • 100g butter (room temperature)
  • 100 ml sugar
  • 1 ml cinnamon
  • 1 ml cardamom
  • 1 egg
  • 400 ml flour
  • 1 ml harts-horn-salt (ammonium carbonate)

Topping:

  • Water to brush on
  • Swedish pearl sugar (about 0.25 dl)
  • Chopped almonds (about 100 ml)
Paulina’s Favorite Cookies Paulina’s Favorite Cookies Paulina’s Favorite Cookies Paulina’s Favorite Cookies Paulina’s Favorite Cookies Paulina’s Favorite Cookies Paulina’s Favorite Cookies Paulina’s Favorite Cookies Paulina’s Favorite Cookies Paulina’s Favorite Cookies Paulina’s Favorite Cookies Paulina’s Favorite Cookies
Paulina’s Favorite Cookies

Directions

  1. Mix butter and sugar until fluffy.
  2. Add the cinnamon, the cardamom and the egg.
  3. Mix flour and hartshornsalt in a separate bowl.
  4. Stir the dry flour mixture into the batter.
  5. Cover and let the dough rest in a cool place for at least an hour.
  6. Preheat the oven to 175°C (347°F).
  7. On lightly floured work surface roll out the dough, 2-3 mm thick with a lightly-floured rolling pin.
  8. Cut dough into different shapes using Cookie Cutters.
  9. Place cookies on greased sheets or baking paper.
  10. Brush the cookies with water or egg white and sprinkle with pearl sugar and chopped almonds.
  11. Bake cookies in the preheated oven for 10 to 12 minutes or until lightly browned.
  12. Remove cookies from baking sheets and cool on cooling racks.

This is another great cookie that would stand up among the other six kind of cookies. However, store them separate from non-crunchy cookies such as the Ploughman Cookies.

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HideChess Cookies

Ingredients

Makes about 60 cookies.

  • 600 ml flour (300 grams)
  • 100 ml granulated sugar
  • 200 grams butter
  • 2 tbsp. cocoa
  • 1 tbsp. vanilla sugar
Chess Cookies Chess Cookies Chess Cookies Chess Cookies Chess Cookies Chess Cookies Chess Cookies Chess Cookies
Chess Cookies.

Directions

  1. Mix flour and sugar in a bowl.
  2. Cut the butter into small pieces and add it to the dry mixture.
  3. Use gloves or a fork to work the mixture into a grain-like mixture.
  4. Add cocoa to half of the dough and vanilla sugar to the other half.
  5. Divide each dough into half and form four rolls.
  6. Place two rolls at the bottom and two on top forming a single roll with chess board pattern. Or, swirl the rolls together to make a marble pattern.
  7. Let the roll rest in the fridge until firm.
  8. Heat oven to 200°C (390°F).
  9. Cut about half a centimeter thick slices and bake for 8 minutes.
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HideDreams

Yet another cookie that is very common in Sweden.

Baking Dream cookies Baking Dream cookies Baking Dream cookies Baking Dream cookies Baking Dream cookies Dream cookies

Ingredients

for about 30-35 cookies.

  • 100 grams butter
  • 100 ml granulated sugar
  • 1 tsp. vanilla sugar
  • 300 ml (150 grams) wheat flour
  • 1/2 tsp. harts-horn-salt (ammonium carbonate)

Look for vanilla sugar and harts-horn-salt in stores selling Scandinavian or German groceries.

Directions

  1. Preheat oven to 150° C (300° F).
  2. Mix butter and sugar until fluffy.
  3. Mix vanilla sugar, flour and harts-horn-salt
  4. Mix all together.
  5. Shape small balls and place on greased baking sheet
  6. Bake for about 25 minutes. The surface should crack.
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