20 Delicious Sweden Cookie Recipes Traditional

Craving a taste of Scandinavia? Swedish cookies are buttery, spiced, and oh-so-delicious—perfect for cozy baking sessions or festive gatherings. From classic pepparkakor to delicate hallongrottor (raspberry thumbprints), these treats bring Nordic charm to your kitchen. Whether you’re a seasoned baker or just starting out, these 20 traditional Swedish cookie recipes will have you reaching for your rolling pin. Let’s bake some sweetness!

Swedish Pepparkakor Ginger Cookies

These Swedish Pepparkakor ginger cookies are thin, crisp, and packed with warm spices—perfect for holiday baking or anytime you crave a snappy, aromatic treat.

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 2 1/2 cups all-purpose flour
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp salt

1. In a large bowl, beat the softened butter, 1 cup granulated sugar, and 1/4 cup molasses until fluffy. Mix in the egg until combined.
2. Whisk together the flour, 2 tsp ginger, 1 1/2 tsp cinnamon, 1 tsp cloves, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add to the wet ingredients, mixing until a smooth dough forms.
3. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 2 hours (or overnight).
4. Preheat oven to 350°F. Roll dough to 1/8″ thickness on a floured surface and cut into shapes. Transfer to parchment-lined baking sheets.
5. Bake for 8–10 minutes until edges are firm. Cool on sheets for 2 minutes, then transfer to a wire rack.

The blend of ginger, cinnamon, and cloves gives these cookies their signature spicy depth, while the molasses adds a subtle richness. They’re even better after a day or two—if they last that long!

Tip: For extra shine, brush unbaked cookies with a light egg wash (1 egg yolk + 1 tsp water) before baking.

Swedish Almond Tart Cookies

These buttery, nutty cookies are a Scandinavian classic—delicate, crisp, and perfect with a cup of coffee.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp almond extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup sliced almonds
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until fluffy. Mix in 1 tsp almond extract.
3. Gradually add 2 cups flour and 1/4 tsp salt, mixing just until combined (dough will be soft).
4. Roll dough into 1-inch balls, place on the baking sheet, and gently flatten with your palm. Press 3-4 sliced almonds onto each cookie.
5. Bake for 12-15 minutes until edges are lightly golden. Cool completely, then dust with 1 tbsp powdered sugar.

The almond extract gives these cookies a fragrant depth, while the sliced almonds add a satisfying crunch. They’re elegant enough for a cookie tray but simple enough to whip up last-minute.

Tip: For extra richness, swap 1/4 cup of the flour with finely ground almonds.

Swedish Chocolate Ball Cookies

These no-bake Swedish Chocolate Ball Cookies (“Chokladbollar”) are a nostalgic Nordic treat—rich, fudgy, and ready in under 20 minutes!

• 1 ½ cups rolled oats (old-fashioned or quick oats)
• ½ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• ½ cup unsalted butter, softened
• 1 tbsp strong brewed coffee (or water)
• 1 tsp vanilla extract
• Pinch of salt
• ½ cup shredded coconut or pearl sugar (for rolling)

1. In a large bowl, mix 1 ½ cups rolled oats, ½ cup sugar, ¼ cup cocoa powder, and a pinch of salt until combined.
2. Add ½ cup softened butter, 1 tbsp coffee, and 1 tsp vanilla extract. Use a spatula or your hands to mash everything into a thick, sticky dough (about 2–3 minutes).
3. Scoop 1-tbsp portions and roll into balls. Immediately roll each in shredded coconut or pearl sugar to coat.
4. Chill for 15 minutes to firm up, then serve. Store leftovers in the fridge for up to 1 week.

The magic? The coffee deepens the chocolate flavor without being detectable—just a hint of warmth that makes these irresistible. Tip: For extra decadence, drizzle melted chocolate over the chilled balls before serving.

Swedish Vanilla Dreams

These delicate, buttery cookies melt in your mouth with a whisper of vanilla—perfect for pairing with afternoon coffee or gifting in a pretty tin.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• Pearl sugar or coarse sugar, for decorating (about 2 tbsp)

Instructions

1. Prep: Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Cream butter & sugar: In a large bowl, beat softened butter and ½ cup granulated sugar with a hand mixer until light and fluffy, about 2 minutes. Mix in 2 tsp vanilla extract.
3. Add dry ingredients: Gradually add flour and ¼ tsp salt, mixing just until combined (dough will be soft but not sticky).
4. Shape: Roll dough into 1-inch balls, then gently flatten into thick disks. Press pearl sugar onto each cookie.
5. Bake: Arrange cookies 2 inches apart on prepared sheets. Bake for 12–14 minutes until just set (edges should stay pale).
6. Cool: Let rest on sheets for 5 minutes, then transfer to a wire rack to cool completely.

The magic? A tender, crumbly texture that feels like a cross between shortbread and a sugar cookie—with no eggs needed!

Tip: For extra fragrance, scrape seeds from a vanilla bean into the dough along with the extract.

Swedish Cardamom Cookies

These buttery, fragrant cookies are a Scandinavian classic—perfect with coffee or as a sweet little gift.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 ½ cups all-purpose flour
• 1 ½ tsp ground cardamom
• ½ tsp baking powder
• ¼ tsp salt
• 2 tbsp turbinado sugar (for rolling)

Instructions

1. In a large bowl, beat the softened butter and ¾ cup granulated sugar until light and fluffy, about 3 minutes. Add the egg and mix until combined.
2. In a separate bowl, whisk together the flour, 1 ½ tsp cardamom, ½ tsp baking powder, and ¼ tsp salt. Gradually add to the butter mixture, mixing just until a soft dough forms.
3. Divide the dough into two logs (about 1 ½ inches thick). Roll each log in the turbinado sugar, coating evenly. Wrap in plastic and chill for 1 hour (or up to 2 days).
4. Preheat oven to 350°F. Slice logs into ¼-inch rounds and place on parchment-lined baking sheets, spacing 1 inch apart. Bake for 12–14 minutes until the edges are lightly golden.

The cardamom gives these cookies a warm, floral aroma, while the turbinado sugar adds a delicate crunch. They’re irresistible fresh from the oven but keep beautifully in a tin for days.

Tip: For extra flavor, toast the cardamom seeds whole, then grind them fresh—it makes all the difference!

Swedish Hazelnut Butter Cookies

These buttery, nutty cookies are a Scandinavian classic—crisp at the edges, tender in the middle, and packed with toasty hazelnut flavor.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg yolk
• 2 cups all-purpose flour
• ½ cup finely ground toasted hazelnuts
• ¼ tsp salt
• Extra granulated sugar (for rolling)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and ⅔ cup granulated sugar until light and fluffy, about 2 minutes. Mix in 1 tsp vanilla extract and 1 egg yolk until combined.
3. Add 2 cups flour, ½ cup ground hazelnuts, and ¼ tsp salt. Mix just until the dough comes together (don’t overwork it).
4. Roll dough into 1-inch balls, then roll each in extra granulated sugar. Place 2 inches apart on baking sheets. Flatten slightly with the bottom of a glass.
5. Bake for 12–14 minutes, until the edges are lightly golden. Let cool on the sheets for 5 minutes before transferring to a rack.

The magic here? Toasting the hazelnuts deepens their flavor, giving these simple cookies a rich, almost caramel-like nuttiness.

Tip: For extra crunch, leave the hazelnuts slightly coarse when grinding—just pulse them in a food processor until pebbly.

Swedish Cinnamon Star Cookies

These Swedish Cinnamon Star Cookies are buttery, spiced delights with a festive twist—perfect for holiday baking or anytime you crave a cozy treat.

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg yolk
• 2 cups all-purpose flour
• 1 tbsp ground cinnamon
• ¼ tsp salt
• 2 tbsp pearl sugar (for topping)

1. In a large bowl, beat 1 cup softened butter and ⅔ cup granulated sugar with a hand mixer until light and fluffy, about 2 minutes. Mix in 1 egg yolk until combined.
2. Whisk together 2 cups flour, 1 tbsp cinnamon, and ¼ tsp salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
3. Divide the dough in half, shape into disks, wrap in plastic, and chill for 1 hour (or up to overnight).
4. Preheat oven to 350°F. Roll one disk to ¼-inch thickness on a lightly floured surface. Use a star-shaped cutter to stamp out cookies, rerolling scraps as needed.
5. Transfer cookies to a parchment-lined baking sheet, sprinkle with pearl sugar, and bake for 10–12 minutes until the edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.

The cinnamon-sugar warmth and crisp, tender texture make these stars irresistible—plus, they’re just as fun to shape as they are to eat!

Tip: For extra sparkle, brush cookies with a light egg wash (1 egg white + 1 tsp water) before adding pearl sugar.

Swedish Lingonberry Thumbprint Cookies

These buttery Swedish Lingonberry Thumbprint Cookies are a cozy twist on the classic—just sweet enough with a tangy jam surprise in every bite.

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• ½ cup lingonberry jam (or raspberry as a substitute)

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and ⅔ cup sugar with a hand mixer until fluffy, about 2 minutes. Mix in 1 tsp vanilla extract.
3. Gradually add 2 cups flour and ¼ tsp salt, mixing just until the dough comes together (it will be slightly crumbly but should hold when pressed).
4. Roll dough into 1-inch balls, place on baking sheets, and use your thumb to press a deep well into each. Fill each well with ½ tsp lingonberry jam.
5. Bake for 12–14 minutes until the edges are lightly golden. Let cool on the sheets for 5 minutes before transferring to a rack.

The magic here? That jammy center stays glossy and vibrant, contrasting perfectly with the tender, shortbread-like cookie.

Tip: If the dough cracks when pressing the wells, dampen your thumb slightly—it helps smooth the edges.

Swedish Raspberry Almond Cookies

These buttery, jam-filled cookies are a Scandinavian classic—crisp at the edges, tender in the middle, and bursting with sweet-tart raspberry goodness.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 tsp almond extract
• 2 cups all-purpose flour
• ½ tsp salt
• ½ cup raspberry jam (seedless preferred)
• ¼ cup sliced almonds

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and ⅔ cup granulated sugar until fluffy. Mix in 1 tsp almond extract.
3. Gradually add 2 cups flour and ½ tsp salt, mixing just until the dough comes together.
4. Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Press your thumb into the center of each to make an indentation.
5. Fill each indentation with ½ tsp raspberry jam. Sprinkle ¼ cup sliced almonds over the cookies.
6. Bake for 14–16 minutes until the edges are lightly golden. Let cool on the sheets for 5 minutes before transferring to a rack.

The almond extract and jam create a nostalgic flavor combo, while the sliced almonds add just the right crunch. These cookies stay tender for days—if they last that long!

Tip: For neat jam filling, use a piping bag or a small spoon with the back rounded to avoid spills.

Swedish Oatmeal Spice Cookies

These cozy, chewy cookies are packed with warm spices and just the right amount of sweetness—perfect with a cup of coffee or tea.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the oats, flour, cinnamon, cardamom, nutmeg, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until fluffy (about 2 minutes). Add the egg and vanilla extract, mixing until combined.
4. Gradually stir the dry ingredients into the wet mixture until just combined.
5. Drop tablespoon-sized scoops of dough onto the baking sheets, spacing them 2 inches apart. Flatten slightly with your fingers.
6. Bake for 10–12 minutes, until the edges are golden but the centers are still soft. Let cool on the sheets for 5 minutes before transferring to a wire rack.

The cardamom and nutmeg add a subtle floral warmth that makes these cookies stand out—they’re like a hug in cookie form!

Tip: For extra texture, toast the oats in a dry skillet over medium heat for 3–4 minutes before mixing into the dough.

Swedish Coconut Macaroons

These chewy, golden-topped macaroons are a dreamy mix of coconut sweetness with a hint of vanilla—perfect for cookie swaps or a cozy afternoon treat.

Ingredients:

• 3 cups sweetened shredded coconut
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 2 large egg whites
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix 3 cups shredded coconut, 2/3 cup sugar, 1/4 cup flour, and 1/4 tsp salt until combined.
3. Stir in 2 egg whites and 1 tsp vanilla until the mixture holds together when pressed.
4. Scoop 1-tbsp portions onto the baking sheet, spacing them 1 inch apart. Gently shape into mounds.
5. Bake for 20–22 minutes, rotating the tray halfway, until the edges are deeply golden. Let cool completely on the sheet.

The magic here? The edges crisp up while the centers stay tender—no added butter needed for that rich texture!

Tip: For extra indulgence, dip the cooled macaroons in melted dark chocolate and let set.

Swedish Walnut Crescent Cookies

These buttery, nutty crescents melt in your mouth—perfect with coffee or as a holiday cookie swap standout.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup finely ground walnuts
• 1/4 tsp salt
• 1/2 cup powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until fluffy. Mix in 2 tsp vanilla extract.
3. Gradually add 2 cups flour, 1 cup ground walnuts, and 1/4 tsp salt, mixing just until combined.
4. Shape dough into 1-inch balls, then roll into 3-inch logs and bend into crescents. Place on baking sheets 1 inch apart.
5. Bake for 12–15 minutes until lightly golden at the edges. Let cool 5 minutes, then dust warm cookies with 1/2 cup powdered sugar.

The walnut flour gives these crescents a delicate crumb, while the double sugar hit (granulated inside, powdered outside) makes them irresistible.

Tip: For extra nutty flavor, toast the walnuts before grinding—just cool completely before using.

Swedish Lemon Shortbread Cookies

These buttery, citrus-kissed cookies melt in your mouth—perfect with tea or as a sweet afternoon pick-me-up.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• Zest of 1 large lemon (about 1 tbsp)
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1/2 cup sugar with a hand mixer until fluffy (about 2 minutes). Mix in 1 tbsp lemon zest, 1 tbsp lemon juice, and 1 tsp vanilla.
3. Gradually add 2 cups flour and 1/4 tsp salt, mixing just until the dough comes together (don’t overwork it).
4. Roll dough into 1-inch balls, place on the baking sheet, and gently flatten with a fork in a crisscross pattern.
5. Bake for 15–18 minutes until the edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a rack.

The magic here? That bright lemon zest cuts through the rich shortbread, making these cookies irresistible. Tip: For extra sparkle, roll dough balls in sugar before flattening!

Swedish Chocolate Crinkle Cookies

These fudgy, crackly-topped cookies are a holiday classic with a rich cocoa flavor and a snowy dusting of powdered sugar—perfect for gifting or cozy baking sessions.

Ingredients:

• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered sugar (for rolling)

Instructions:

1. In a bowl, whisk together 1 cup granulated sugar, 1/4 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
2. Sift in 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt, then stir until just combined. Cover and chill dough for 2 hours (or overnight).
3. Preheat oven to 350°F. Line baking sheets with parchment paper. Place 1/2 cup powdered sugar in a shallow bowl.
4. Scoop 1-tbsp portions of dough, roll into balls, then coat heavily in powdered sugar. Place 2 inches apart on sheets.
5. Bake for 10–12 minutes until edges are set but centers are still soft. Cool on sheets for 5 minutes before transferring.

The magic? These cookies spread into crinkled perfection while baking, revealing a chewy center beneath their snowy sugar crust.

Tip: For extra fudginess, slightly underbake the cookies—they’ll firm up as they cool.

Swedish Caramelized Almond Cookies

These buttery, crisp cookies are studded with caramelized almonds for a sweet, nutty crunch—perfect with coffee or as a holiday treat.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup sliced almonds
• 2 tbsp light corn syrup
• 1 tbsp water

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until fluffy. Mix in 1 large egg until combined.
3. Gradually add 2 1/2 cups all-purpose flour and 1/2 tsp salt, mixing just until the dough comes together.
4. Roll dough into 1-inch balls, place on baking sheets, and flatten slightly with your palm.
5. In a small saucepan, combine 1/2 cup sliced almonds, 2 tbsp light corn syrup, and 1 tbsp water. Cook over medium heat, stirring, until syrup bubbles and almonds turn golden (3–4 minutes). Spoon a small amount onto each cookie.
6. Bake for 12–14 minutes until edges are lightly golden. Cool completely on sheets.

The caramelized almonds harden into a glossy, crackly topping that contrasts beautifully with the tender cookie base.

Tip: For even caramelization, stir the almond mixture constantly—it can burn quickly!

Swedish Gingerbread House Cookies

These spiced, sturdy cookies hold their shape beautifully, making them perfect for edible holiday architecture—or just snacking with a cup of coffee.

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed brown sugar
• 2/3 cup molasses
• 1 large egg

Instructions

1. Whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ginger, 2 tsp cinnamon, and 1/2 tsp cloves in a bowl.
2. In a separate bowl, beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Mix in 2/3 cup molasses and 1 large egg until smooth.
3. Gradually add dry ingredients to wet, mixing until a stiff dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough 1/4″ thick on a floured surface and cut into house-shaped pieces (or squares for simpler cookies).
5. Bake on parchment-lined sheets for 10–12 minutes until edges firm up. Cool completely before assembling with royal icing.

The deep molasses flavor and crisp snap make these cookies ideal for building—but they’re just as good dunked in hot cocoa.

Tip: For extra-sturdy houses, bake cookies an extra minute or two; they’ll harden further as they cool.

Swedish Pistachio Snowball Cookies

These buttery, nutty snowball cookies melt in your mouth—perfect for holiday gifting or a cozy afternoon treat.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus 1/2 cup extra for rolling
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup finely ground pistachios
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and 1/2 cup powdered sugar until fluffy, about 2 minutes. Mix in the vanilla extract.
3. Add the flour, ground pistachios, and salt, stirring just until a soft dough forms (don’t overmix).
4. Roll dough into 1-inch balls and place 1 inch apart on baking sheets. Bake for 12–14 minutes until bottoms are lightly golden.
5. Let cookies cool for 5 minutes, then roll gently in the remaining 1/2 cup powdered sugar while still warm. Cool completely, then roll again for a snowy finish.

The double sugar coating gives these crumbly cookies their signature wintery look, while the pistachios add a subtle earthy sweetness.

Tip: For extra flavor, toast the pistachios before grinding—just cool completely before using.

Swedish Orange Spritz Cookies

These buttery, citrus-kissed cookies are a holiday classic with a sunny twist—perfect for adding a little brightness to your cookie tray.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg yolk
• 1 tbsp fresh orange zest (from 1 medium orange)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• Sanding sugar or sprinkles for decorating (optional)

Instructions:

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and ⅔ cup granulated sugar with a mixer until light and fluffy, about 2 minutes. Add 1 egg yolk, 1 tbsp orange zest, and 1 tsp vanilla extract; mix until combined.
3. Gradually add 2 cups flour and ¼ tsp salt, mixing just until the dough comes together (it will be slightly crumbly but should hold when pressed).
4. Fill a cookie press with dough and press shapes onto prepared sheets, spacing them 1 inch apart. Sprinkle with sanding sugar, if using.
5. Bake for 8–10 minutes, until the edges are just barely golden. Let cool on sheets for 2 minutes before transferring to a wire rack.

The delicate orange zest and tender crumb make these cookies melt-in-your-mouth irresistible—plus, they’re a breeze to customize with different press shapes!

Tip: Chilling the dough for 30 minutes helps prevent spreading if your kitchen is warm.

Swedish Blueberry Cheesecake Cookies

These Swedish Blueberry Cheesecake Cookies are a dreamy mashup of buttery cookie, tangy cream cheese, and juicy blueberries—perfect for when you crave dessert but don’t want to fuss with a full cheesecake.

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp salt
• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ cup fresh or frozen blueberries (thawed if frozen)

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat butter and granulated sugar until fluffy, about 2 minutes. Mix in vanilla.
3. Add flour and salt, stirring just until combined (dough will be thick). Roll into 1-inch balls and place 2 inches apart on baking sheets. Press your thumb into the center of each to create a well.
4. Bake for 10 minutes, then remove and gently re-press the wells (they’ll puff slightly). Return to oven for 5–7 more minutes until edges are lightly golden. Cool completely.
5. While cookies cool, beat cream cheese and powdered sugar until smooth. Spoon ½ tsp into each cookie well, then top with 2–3 blueberries.

The magic here? The cookie stays crisp while the cream cheese filling melts just enough to cradle those bursts of blueberry—like a handheld cheesecake bite!

Tip: For a pretty finish, dust with powdered sugar right before serving.

Swedish Mint Chocolate Chip Cookies

These buttery, mint-kissed cookies are a Scandinavian twist on the classic chocolate chip—perfect for when you want something cozy yet refreshing.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup finely chopped dark chocolate (or mint chocolate, for extra flavor)

Instructions

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy (about 3 minutes). Beat in the eggs, vanilla extract, and peppermint extract.
3. In a separate bowl, whisk the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
4. Fold in the chocolate chips and chopped dark chocolate. Drop 1-tbsp scoops of dough onto the baking sheets, spacing them 2 inches apart.
5. Bake for 10–12 minutes, until the edges are lightly golden but centers are still soft. Let cool on the sheets for 5 minutes before transferring to a wire rack.

The peppermint extract gives these cookies a cool, delicate brightness that pairs magically with the rich chocolate—no frosting required!

Tip: For extra minty swirls, gently press a few extra chocolate chips into the dough balls right before baking.

Conclusion

From buttery shortbread to spiced ginger snaps, these 20 Swedish cookie recipes offer a delicious taste of tradition! Whether you’re baking for the holidays or just craving something sweet, there’s a treat here for everyone. Give them a try, and let us know which ones you love in the comments. Don’t forget to pin your favorites to share the Scandinavian sweetness!