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Swedish Butter Cookies Recipe
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Swedish Butter Cookies Recipe

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4.5 12 14
Publisher Photo
It's impossible to eat just one of these treats. Naturally, they're a favorite with my Swedish husband and children—but anyone with a sweet tooth will appreciate them. My recipe is "well-traveled" among our friends and neighbors. —Sue Soderland, Elgin, Illinois
TOTAL TIME: Prep: 10 min. Bake: 25 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min./batch
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 teaspoons maple syrup
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Confectioners' sugar

Nutritional Facts

2 each: 94 calories, 5g fat (3g saturated fat), 14mg cholesterol, 87mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

Directions

  1. Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well.
  2. Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar. Yield: about 6 dozen.
Originally published as Swedish Butter Cookies in Country Woman March/April 2001, p29


Reviews for Swedish Butter Cookies

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
KristineChayes User ID: 1441542 245495
Reviewed Mar. 15, 2016

"I've been making these -- as a bar cookie in a 9"X13" pan -- since 2005. They are buttery, melt in your mouth delicious! Sometimes I use 1 tsp. vanilla extract and 1 tsp. corn syrup in place of the maple syrup. Either way, this is a wonderful recipe!"

MY REVIEW
lilliputlady User ID: 8687407 241167
Reviewed Jan. 6, 2016

"I used 5 oz. of AP Flour per cup. I used Unsalted Butter so I added a pinch of Kosher Salt. I added 1/2 tsp. of Butter/Vanilla and 1/2 tsp. of Princess Baking Emulsions in addition to the Maple Syrup.. I creamed the Butter and Sugar together for a good 4-5 minutes. Weighed out each "log" at 3-1/4 oz. Baked at 300 for 30 minutes until just barely getting golden around the edges. While still on the baking sheets, immediately sprinkled with Sparkling Sugar and lightly pressed into the tops. Cut into 1" pieces with a pizza cutter, then onto a cooling rack. They were just perfect. Cooled, then into an airtight container. Reminds me of my grandma's butter cookies. The Baking Emulsions really do add another taste dimension to these. This is a keeper recipe."

MY REVIEW
jeanskillet User ID: 7823831 232487
Reviewed Sep. 8, 2015

"A BIT CONFUSED WITH THIS RECIPE. THE PICTURE LOOKS LIKE BARS, BUT YOU SAY TO ROLL INTO LOGS , BAKE AND THEN CUT??? WANT TO MAKE BUT DON'T WANT TO SCREW THEM UP."

MY REVIEW
sherrilynk User ID: 6956333 29862
Reviewed Apr. 10, 2014

"Excellent Recipe! I did drop cookies instead of bars."

MY REVIEW
tjmatheny User ID: 7578287 51265
Reviewed Jan. 2, 2014

"I love this receipe. I give it to my girlfriend for Christmas. Her Swedish grandmother used to make these cookies"

MY REVIEW
mcc1611 User ID: 4414263 35032
Reviewed Oct. 4, 2012

"They are awesome. You cannot eat just one. For being such a simple recipe, they are addictive:)"

MY REVIEW
germanycook User ID: 6411056 77045
Reviewed Jun. 2, 2012

"Crunchy, slightly sweet, buttery, mmmm delicious..... these were actually quite easy to make - I was worried about rolling the dough out but it was very cooperative! I put a bit of flour on my worksurface before rolling out."

MY REVIEW
ebers User ID: 2980393 204132
Reviewed Oct. 1, 2011

"Yummy!! So delicious."

MY REVIEW
Helen Poettcker User ID: 461350 51264
Reviewed Dec. 5, 2010

"Have to have a second cookie with this recipe."

MY REVIEW
kristinaweyrauch User ID: 4490850 35324
Reviewed Oct. 9, 2009

"I make these over and over again."

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