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Swedish Butter Cookies

It's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children—but anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. —Sue Soderland, Elgin, Illinois
  • Total Time
    Prep: 10 min. Bake: 25 min./batch
  • Makes
    about 6 dozen


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


  • 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.
  • 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.

Swedish Butter Cookie Tips

How do you store Swedish butter cookies?

You can store Swedish butter cookies in an airtight container at room temperature. Like most other cookie recipes, they'll keep well for 3 to 5 days. If you want to store them for even longer, you can freeze them in an airtight container for up to 3 months—just thaw them overnight in the refrigerator before eating. (Follow our cookie-freezing guide for more tips!)

Can you make these cookies ahead of time?

Yes, you can make these cookies ahead of time. To do so, prepare the dough and refrigerate it for 2 to 4 days before dividing it into eight portions and rolling it into logs.

What do you serve Swedish cookies with?

We recommend serving these Swedish butter cookies with a warm beverage—whether that's a simple cup of tea or one of these copycat coffee shop drinks. (Love this treat? Check out our other cookie recipes from around the world!)

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor, and Peggy Woodward, Taste of Home Senior Food Editor
Nutrition Facts
1 cookie: 47 calories, 3g fat (2g saturated fat), 7mg cholesterol, 38mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 0 protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • misscoffeepot
    Feb 16, 2021

    Clara- as to your comments below, this is a very old fashioned cookie- pre IKEA days- when syrups were used. Many of the old recipes used syrups in the days before more modern ingredients. I think you will find that these are quite well known in Sweden, and baked by many. Syrups (sirap) was used in Sweden back to the 1600's- and you can buy in the brand name of Dansukker today. There were over 10 sugar refineraies in Sweden in the late 1800's-and you could buy a light, and a dark syrup. I suspect that the dark syrup was used in the old days- very close to maple syrup, and what was available to the immigrants coming to America in those times. It is used not for flavor in this recipe, but for the syrup consistancy.

  • Clara
    Dec 13, 2020

    A Swedish cookie would NEVER have maple syrup as one of the ingredients. It is NOT available in Sweden. The only syrup that would be used is a "sugar syrup" which could be substituted with brown sugar mixed with water to create the syrup, since sugar syrup is not available in the US. At least I have not found it. I have not checked if Ikea has it. They might..

  • Pam
    Jan 19, 2019

    Didn't change a thing, a very good recipe!

  • 2124arizona
    Jun 23, 2017

    This recipe is wonderful! During the holidays we top them with a halved blotted dry maraschino for the festive look.

  • KristineChayes
    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!

  • lilliputlady
    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.

  • jeanskillet
    Sep 8, 2015


  • sherrilynk
    Apr 10, 2014

    Excellent Recipe! I did drop cookies instead of bars.

  • tjmatheny
    Jan 2, 2014

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

  • DrDoom77
    Dec 31, 2012

    No comment left