Swedish Butter Cookies
Total TimePrep: 10 min. Bake: 25 min./batch
Makesabout 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.
Nutrition Facts2 each: 94 calories, 5g fat (3g saturated fat), 14mg cholesterol, 87mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Aug 8, 2019
If baking Swedish butter cookies as a bar cookie in a 9x13 inch pan do you bake at 300 degrees still ? And for how long?
Jul 18, 2019
I have made this cookie so many times, I forgot it was not my recipe- it is a really excellant flavored butter cookie. So easy to make, freezes well
Jan 23, 2019
I agree with JEANSKILLET this is a BAR cookie when looking at the pic. So I will follow the example of KRISTINECHAYES.
Jan 19, 2019
Didn't change a thing, a very good recipe!
Jun 23, 2017
This recipe is wonderful! During the holidays we top them with a halved blotted dry maraschino for the festive look.
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!
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.
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.
Apr 10, 2014
Excellent Recipe! I did drop cookies instead of bars.
Jan 2, 2014
I love this receipe. I give it to my girlfriend for Christmas. Her Swedish grandmother used to make these cookies