Swedish Butter Cookies
These classic Swedish butter cookies are buttery, delicate, and incredibly simple to make. With just a handful of pantry ingredients, you’ll have a batch of melt-in-your-mouth cookies that are perfect for any occasion.
Whether you’re hosting a holiday gathering or craving a sweet afternoon treat, these cookies deliver every time. Their light, crumbly texture and rich butter flavor make them absolutely irresistible.
Why You’ll Love This Recipe
This recipe requires only six basic ingredients you likely already have in your kitchen. There’s no chilling time needed, so you can go from mixing to baking in minutes.
The cookies hold their shape beautifully during baking, making them perfect for decorating or gifting. Their subtle sweetness means they pair wonderfully with coffee, tea, or hot chocolate.
They stay fresh for up to two weeks in an airtight container, making them ideal for holiday cookie boxes. You can also freeze the dough for up to three months for fresh-baked cookies anytime.
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Ingredients You’ll Need
The beauty of Swedish butter cookies lies in their simplicity. Each ingredient plays a crucial role in creating that signature tender, buttery texture.
For the Cookies:
Optional Toppings:
Using European-style butter with higher fat content will give you even richer, more flavorful cookies. Make sure your butter is properly softened but not melted for the best texture.
How to Make Swedish Butter Cookies
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. Beat the softened butter and sugar together until light and fluffy, about 3 minutes.
Add the vanilla extract and mix until combined. In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture.
Add the heavy cream and mix just until the dough comes together. The dough should be soft but hold its shape when piped.
Step-by-Step Instructions:
- Preheat your oven to 350°F and line baking sheets with parchment paper
- Cream together softened butter and sugar until light and fluffy, approximately 3 minutes
- Mix in vanilla extract until fully incorporated
- Whisk flour and salt together in a separate bowl
- Gradually add flour mixture to butter mixture, mixing on low speed
- Add heavy cream and mix just until dough forms and is smooth
- Transfer dough to a cookie press or piping bag fitted with a large star tip
- Pipe cookies onto prepared baking sheets, spacing them 1 inch apart
- Top with pearl sugar or almonds if desired
- Bake for 10 to 12 minutes until edges are just barely golden
- Cool on baking sheet for 5 minutes before transferring to a wire rack
- Let cool completely before storing in an airtight container
Swedish Butter Cookies
Course: DessertCuisine: SwedishDifficulty: Easy4
30
minutes40
minutes300
kcalClassic Swedish butter cookies with a tender, melt-in-your-mouth texture and rich buttery flavor. Perfect for holidays, gifts, or everyday treats.
Ingredients
1 cup unsalted butter, softened
â…” cup granulated sugar
2 cups all-purpose flour
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream or milk
Pearl sugar for topping (optional)
Directions
- Preheat oven to 350°F and line two baking sheets with parchment paper
- Beat softened butter and sugar together until light and fluffy, about 3 minutes
- Add vanilla extract and mix until combined
- Whisk together flour and salt in a separate bowl
- Gradually add flour mixture to butter mixture on low speed
- Add heavy cream and mix just until dough comes together
- Transfer dough to a cookie press or piping bag with star tip
- Pipe cookies onto prepared sheets, spacing 1 inch apart
- Sprinkle with pearl sugar if desired
- Bake 10 to 12 minutes until edges are barely golden
- Cool on baking sheet 5 minutes, then transfer to wire rack
- Cool completely before storing
Notes
- Storage: Keep in an airtight container at room temperature for up to 2 weeks
Freezing: Freeze baked cookies for up to 3 months or unbaked dough for up to 3 months
Butter Tips: Use high-quality European butter for richer flavor. Make sure butter is softened but not melted
No Cookie Press? Roll dough into balls and flatten with a fork in a crisscross pattern
Flavor Variations: Add ½ teaspoon almond extract or lemon zest for different flavors
Nutrition (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 78 |
| Total Fat | 5g |
| Sugars | 4g |
| Protein | 1g |
Tips for Perfect Cookies
Room temperature butter is essential for achieving the right dough consistency. If your butter is too cold, the dough will be difficult to pipe and the cookies won’t spread properly.
Don’t overbake these delicate cookies or they’ll become dry. Remove them from the oven when the edges are just starting to turn golden and the centers still look slightly pale.
If you don’t have a cookie press, you can roll the dough into balls and flatten them with a fork in a crisscross pattern. They’ll taste just as delicious even if the presentation is more rustic.
Storage and Freezing
Store cooled cookies in an airtight container at room temperature for up to two weeks. Place parchment paper between layers to prevent them from sticking together.
For longer storage, freeze baked cookies in a freezer-safe container for up to three months. Thaw at room temperature for about 30 minutes before serving.
You can also freeze the unbaked dough for up to three months. Thaw in the refrigerator overnight, then let it come to room temperature before piping and baking.
Variations to Try
Add ½ teaspoon of almond extract along with the vanilla for a traditional Swedish flavor twist. You can also mix in the zest of one lemon for a bright, citrusy version.
Dip cooled cookies halfway in melted dark chocolate and sprinkle with crushed pistachios or freeze-dried raspberries. This adds an elegant touch perfect for gift-giving.
For a festive look, add a few drops of food coloring to the dough before piping. Colored cookies are especially fun for holidays and celebrations.
Frequently Asked Questions
Can I make Swedish butter cookies without a cookie press?
Yes, you can shape these cookies by hand if you don’t have a cookie press. Roll the dough into small balls, place them on your baking sheet, and flatten them with the tines of a fork in a crisscross pattern. You can also use a piping bag with a large star tip to create decorative swirls. The texture and flavor will be identical regardless of the shaping method you choose.
Why are my Swedish butter cookies spreading too much?
Cookies that spread excessively usually indicate that the butter was too warm or the dough was overmixed. Make sure your butter is softened but still holds its shape when pressed. If your kitchen is very warm, chill the piped cookies for 15 minutes before baking. Using the correct flour measurement is also crucial, so spoon flour into your measuring cup rather than scooping directly from the bag.
How do I keep Swedish butter cookies from becoming hard?
The key to tender cookies is avoiding overbaking and storing them properly once cooled. Remove the cookies from the oven when the edges are just barely golden and the centers still look pale. They’ll continue to firm up as they cool. Always store completely cooled cookies in an airtight container to prevent them from drying out and becoming hard.
