Swedish cookies are *the* classic Christmas cookie.
Swedish cookies are a classic treat loved for their crisp texture and simple, buttery flavor. Lightly golden with a sweet finish, they’re perfect for any occasion whether it be a casual coffee break or a Christmas cookie plate. Their simple recipe and variety of shapes make baking them a fun and memorable activity for the whole family during the holidays.
Family Lore
Much like the almond crescents, these Swedish cookies are another classic recipe from my dad’s side of the family.
They were so well loved that many people told my great grandmother (Monder) that she should sell them. Unfortunately, her dream of a cookie making business never came to fruition. However, their legacy still lives on in our holiday baking tradition.
While my family typically makes Christmas tree cookies during the holidays (as well as a few other shown below), this is not the original shape. According to my dad, the “perfect cookie” comes from the disk featured in the bottom left of this photo:
Instead of forming the cookie by pressing the dough onto a pan, the dough is extruded until it’s about 3 inches long. The result is a long thin cookie that’ss crunchy on the outside, soft in the middle, and perfectly dippable. I’ve made them before and can confirm that they are the perfect complement to a morning cup of coffee.
One additional note: When I envision a cookie press, I think of the one pictured above. You can purchase more modern versions online however, when I asked for a cookie press last Christmas, nothing but this original Mirro Press would do (manufactured circa 1980). If you want your own, you can still find them on eBay.
Original Recipe
The original Swedish cookies recipe is written on a very old piece of binder paper in my mothers handwriting.
Some fun observations:
- I love my mom’s recommendation to make a full batch not a half batch. I definitely get my sweet tooth from her.
- This recipe also has evolved over the years with multiple pens/pencils being used to write down instructions/commentary.
- I think we also often refer to these as “Press cookies” but I’m calling them “Swedish cookies” to be consistent with the original recipe.
- Google suggests that these are also know as “Swedish Spritz Cookies.”
Check out all of my Family’s Christmas Cookies here.
Swedish Cookies
Equipment
- Hand or Stand Mixer
- Cookie press and disks
Ingredients
- 2 Sticks Unsalted butter room temperature
- ¾ Cup Sugar
- 1 Eggs
- ¾ tsp Vanilla
- ½ tsp Salt
- 3 Cups Cake Flour
- Sprinkles for decorating
Instructions
- Preheat oven to 350℉.
- In the bowl of a stand mixer, cream together the butter and sugar.2 Sticks Unsalted butter, ¾ Cup Sugar
- Add in the eggs, vanilla, and salt, mixing well to combine.1 Eggs, ¾ tsp Vanilla, ½ tsp Salt
- Add in the flour and mix to incorporate.3 Cups Cake Flour
- Check the texture of the dough. It should be tacky but not sticky. If the dough is too sticky, add more flour. If it is too stiff, add a splash of milk.
- Pick out the cookie disk (I usually start with the Christmas tree) and fill the press with a large ball of dough. The motion is to press out the dough, back off slowly, and then lift. If any of the cookie turn out wonky, scrape them off and just press out a new one. Note: If the dough is too stiff, it won't stick to the pan.
- Press down any ridges on the top of the cookie with your fingers and then add sprinkles as decorations.Sprinkles for decorating
- Bake for 10 minutes or until the edges start to brown. Repeat with the remaining cookie dough, wiping down the sheet trays in between each batch.
- Transfer cookies to a wire rack to cool and then store in an airtight container.
