Swedish Christmas Cookies are fun and festive cookies full of winter flavors!
I big puffy heart baking fun holiday cookies this time of year. Every year I make cookie plates for friends and family, and today I’m hooking you up with my mom’s favorite Christmas cookie! I started making these for her years ago and have tweaked them a little each time until I got them just right. The original recipe uses cardamom and lemon, and I’ve changed them up to include ginger, cinnamon, and orange. You house will smell like the holidays. It’s amazing!
Today is also the reveal for this year’s Great Food Blogger Cookie Swap hosted by Love & Olive Oil and The Little Kitchen. This is my 3rd year participating in the swap, and the first year on Bread Booze Bacon. There’s seriously nothing better this time of year than baking a bunch of cookies for other people and then getting 3 dozen surprise cookies. There’s also nothing more depressing than your dog knocking the cookie jar off the counter, shattering, and eating all said cookies. Yeah. That happened. He’s such a butt face. But I can dream about how good they were…
Hot Chocolate Cookies from The Gunny Sack
Vanilla Chai Shortbread Cookies from Sugar & Soul
(Oh do I have the biggest crush on Rebecca!!!)
Brown Butter Toffee & Pretzel Chocolate Chip Cookies from House of Yumm
So my cookies, you can roll them in a few different “toppings” and while the recipe lists them all, I do recommend the sanding sugar. I think it sticks to the cookie dough the best and really coats the outside of the cookies. I mixed up my colors because I didn’t have nearly as much red as planned. Normally I do a set of red and a set of green sugared edge cookies. You’ve been warned.
Swedish Christmas Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup powdered sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 teaspoon finely grated orange zest
- Colored sanding sugar sprinkles, or finely chopped toasted pecans
In a medium mixing bow, combine the flour, ginger, cinnamon, and salt.
In a large mixing bowl, beat together the butter and sugar until smooth. Add the egg, vanilla, and orange zest, and mix to combine.
Add the flour mixture to the butter mixture in two additions, mixing until just combined after each addition.
Divide the dough in half. Form one half of the dough into a log shape (about 1 1/2-inches in diameter) and place on a piece of plastic wrap. Roll the dough up in the plastic wrap and seal the ends. Repeat with the other half of the dough.
Refrigerate the dough for 30 minutes.
Remove the dough from the fridge and unwrap it, saving the plastic wrap.
Cover a baking sheet or long plate with sanding sugar, sprinkle, or chopped nuts. Roll the dough log in the toppings so that all the sides are well coated. Re-roll the dough in the plastic wrap and refrigerate for at least 2 hours to overnight.
Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or a Sil-Pat.
Remove the cookie dough from the fridge and unwrap. Using a sharp knife, cut each end of the dough log off. Slice the dough log into 1/4-inch pieces, you should get about 18 pieces per dough log.
Place the dough slices on your prepared baking sheet about 1-inch apart. Bake for 20 to 25 minutes, or until the bottom edge of the cookies just begins to turn golden.
Remove from the oven and cool on the baking sheet or a couple minutes before transferring the cookies to a wire rack to cool completely.
While sprinkles are fun, nonpareils tend to bleed a little (especially the red ones). I find that sanding sugar sticks to the dough the best. You can roll your dough logs in one color each or combine your colors together. Your choice.