Sink your teeth into these traditional Swedish butter cookies for a delightful treat. These sweet cookies are melt-in-your-mouth good – enjoy them as a snack alongside a cup of hot tea!
Why You’ll Love Swedish Butter Cookies
These traditional Swedish cookies have been enjoyed and passed down through generations just like my grandma passed them down to me, but their popularity goes beyond nostalgia! They’re the best buttery melt-in-your-mouth cookies you’ll ever eat!
Swedish butter cookies aren’t just shortbread cookies; they’re made differently and they have a little something special about them that I can’t put my finger on. Maybe it’s the subtle flavor of maple syrup, or maybe it’s the fact that you can customize them!
Today I added a little festive topping to today’s cookies for the holidays, but normally I just dust them with powdered sugar. You can add icing, sprinkles, or additional flavorings if you’d like!
Key Ingredients for Swedish Butter Cookies
Didn’t I say there were only a few ingredients? I keep my word! I think you’ll find you have every ingredient in your kitchen already – though you may need some more butter for these luscious treats.
- Butter – Softened. No substituting for margarine or anything. Just regular ol’ butter!
- Maple Syrup
- All-Purpose Flour
- Baking Soda
How to Make Butter Cookies
Step 1: Preheat
Preheat your oven to 300 degrees F.
Step 2: Cream Butter and Sweeteners
In a medium sized mixing bowl, cream together the softened butter and sugar. Then, add in the maple syrup and mix well.
Step 3: Mix Dry Ingredients
In a smaller bowl, combine the flour and baking soda. One mixed, gradually add the dry ingredients to the creamed mixture and combine well.
Step 4: Portion and Bake
Dive the dough into 8 equal portions and roll them out into 9-inch logs. Place them on an ungreased baking sheet about 3-inches apart and bake for 20-25 minutes. They should be baked until they’re lightly browned on the edges.
Step 5: Slice Cookies
Cut the baked logs of cookies into 1-inch slices and then place them on wire racks to cool completely.
Step 6: Add Toppings (optional)
Dust with powdered sugar, sprinkles, icing, or the creative toppings of your choice!
You can store your butter cookies at room temperature in an airtight container for about 5 days. You can also freeze them in an airtight container for a few months and defrost them over the night in the refrigerator when you’re ready to enjoy!
The best way to make Swedish butter cookies ahead of time is by preparing the dough and keeping it in the refrigerator for a few days until you’re ready to bake. You can make the dough and section them into their individual logs, then wrap them up in foil or cling wrap and put them in an airtight container in the refrigerator for about 3 days.
There’s one big difference between butter cookies and shortbread cookies and that’s the amount of butter and sugar. Butter cookies tend to have more sugar, while shortbread cookies have more fat.
More Cookie Recipes To Try
- Chocolate Chip Oatmeal Cookies
- Cinnamon Roll Cookies
- Double Chocolate Chip Cookies
- S’mores Cookie Bars
- Chocolate Chip Cookie Bars
Swedish Butter Cookies
- 1 cup butter no substitutes softened
- 1 cup sugar
- 1 tablespoon maple syrup
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Preheat oven to 300 degrees F.
- In a medium mixing bowl cream the butter and sugar. Add in maple syrup and mix well.
- In a small bowl combine the flour and baking soda. Gradually add to the creamed mixture and mix well.
- Divide dough into 8 equal portions. Roll each portion into a 9″ log. Place on an ungreased baking sheet 3″ apart. Bake for 20-25 minutes or just until lightly browned on edges.
- Cut into 1″ slices and remove to wire racks to cool completely.
- May dust with powdered sugar.