Swedish Christmas Cookies-a delightful blend of spices combine to give you a delicate, tasty cookie
All that fresh butter, sugar, flavoring, sometimes chips or nuts…
The flour holding it all together…
Sometimes I think the dough is better than the finished cookie.
Ok, not usually.
Nothing beats a homemade cookie hot out of the oven.
Nothing.
But as cookie dough (spell check had a fit when I wrote doughs) goes, this is my absolute favorite dough to eat!
Growing up, my sister was the baker of our family. (I was happy to eat all her wonderful creations.) With 2 or 3 weeks off for Christmas vacation she would go nuts in the kitchen. She never made boring sugar cookies, I don’t think I even remember her ever making a sugar cookie.
She would make cream puffs and tarts and other things that just made you drool. Some of my best cookie recipes came from her. Oh and just to brag on my sister a little more, She also sews (beautifully) and has a PhD. And 3 amazing kids! I lovingly call her the Martha Stewart of the family.
Back to this cookie dough. It doesn’t even have chocolate in it. How can it be my favorite?
It’s the blend of spices. The minute you start opening them up and measuring, The aromas start to combine in the air, I think there is definitely something to aroma therapy (at least as far as this dough goes,) And once they are mixed all together, In with the fresh butter, sugar and other ingredients…
Just try it, see if I’m right.
And the baked cookie is good too.
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Swedish Christmas Cookies
from Gail Dickinson
no idea why these are Christmas cookies, I like them anytime!
Makes 7-8 dozen
Swedish Christmas Cookies and a few tips
Ingredients
- 1/2 pound butter (2 sticks)
- 1 1/2 cups sugar
- 2 eggs
- 3 tablespoons lite corn syrup
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 teaspoon ginger
- 1/2 tsp all spice
- 1/2 teaspoon ground cloves
Instructions
- Cream butter and sugar, add eggs and corn syrup, blend until combined. Combine dry ingredients and add to butter mixture, work into a stiff dough. Wrap in waxed paper and refrigerate at least 2 hours.
- On floured surface, roll out very thin ( 1/16 to 1/8 inch thick) Cut with cookie cutter and bake 7-10 minutes on ungreased baking sheet in a preheated 350 degree oven. . Remove to wire rack and cool.
Notes
recipe source ChocolateChocolateandmore
Carrie's Experimental Kitchen says
October 11, 2011 at 6:56 pmGreat tips and the cookies look great. My oven has a mind of it’s own too. I should really have it calibrated because whenever I bake, I have to constantly swap out the sheet pans on different shelves! 🙂
Carrie - ASassyRedhead.com says
October 11, 2011 at 11:26 pmYou are, without a doubt, getting me revved up for the holidays!
Mary says
October 12, 2011 at 7:05 amWhat a wonderful post. This is my first visit to your blog, but I’ll definitely be back. You’ve created a great spot for your readers and I really enjoyed the time I spent here. I hope you have a wonderful day. Blessings…Mary
Joan@chocolateandmore says
October 12, 2011 at 7:19 pm@Mary thanks for stopping in, I’m so glad you like it. I have so much fun in the kitchen, I’m glad I get to share it with others!
Joan@chocolateandmore says
October 12, 2011 at 7:23 pm@Carrie and Carrie, I posted a reply last night but I guess blogspot was in a tiff. I’ll try again.
@Carrie Kitchen-I’ve finally gotten to where, when possible, I do a test batch, just 2-3 cookies or cupcakes, to see how my oven wants to play today!
@sassy Carrie, lets go! Who needs the holidays to eat something delicious?
Carla says
December 5, 2012 at 10:33 pmLove the cookie tips! I am so guilty of not trying new recipes ahead of time. I just dont have time for it! Thanks for sharing at my FB party!
Maria says
December 12, 2012 at 10:09 pmHi there! Greetings from Sweden – found my way to your blog from Pinterest. You are absolutely right, most of us only eat these cookies for Christmas. It is called pepparkakor in swedish. But I don’t make my dough the way you do. And I use a lot more spices! Our pepparkakor are darker. If you use Google Translate I think you can understand how I make them. The whole kitchen smells lovely and the kids love our yearly pepparkaks-making 🙂 Happy baking!
http://ingenrotmos.blogspot.se/2009/11/pepparkaksbak.html
Anonymous says
December 21, 2012 at 6:23 pmIs there a temp for the oven? I keep readi g through looking for it, and am not seeing it. Thanks!
Joan Hayes says
December 21, 2012 at 6:35 pmSo sorry, I’ve updated the recipe. You want to bake these in a 350 degree oven.
Shelby says
December 15, 2013 at 11:00 amAs you say work into a stiff dough, do I use my blender, which attachment? , my hands, or a wooden spoon?
Joan Hayes says
December 16, 2013 at 11:04 amYou can use whatever you have available. A stand mixer will be easiest with just your regular paddle attachment.