I know these cookies don’t look like much, but hear me out. Known as “Kolakakor” (or “kolasnittar” if baked as a long roll and then cut whilst still warm) in Swedish, they are just about the easiest cookies you’ll ever make. You’ll whip up a batch in no time, which I find perfect during Christmas.. I get stressed out so easily this time of year.
Usually they’re made without the gingerbread spices, but I wanted to make them a bit more Christmassy which was a great move. I made two batches, just to see the difference in texture between using a few different ingredients. I can say that both turned out very, very delicious. Only a slight difference in texture, they do look a bit different (scroll down to the bottom for batch number 2). A fair “warning” though, you’re gonna want to eat them all in one go!
Swedish butterscotch gingerbread cookies
Yields approximately 15-17 small cookies
I made two batches of butterscotch cookies, mostly because I wanted to see the difference between using baking soda and baking powder, but I did make some other small changes too. These are made with golden syrup, which is the classic way to make them in Sweden. I also swapped some of the granulated sugar for brown sugar. These are perhaps slightly more chewy than the other batch. This recipe is pictured above. Scroll down for batch number 2!
INGREDIENTS
- 100 g (1 scant stick) softened butter
- 45 g (3 1/2 tbsp.) granulated sugar
- 30 g (3 tbsp.) light brown sugar, firmly packed
- 2 tbsp. golden syrup
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cloves
- 120 g (3/4 cups + 2 tbsp.) all purpose flour
- 1/2 tsp. baking soda
- pinch of salt
INSTRUCTIONS
- Preheat oven to 175°C (350°F).
- Beat butter, sugars, syrup, cinnamon, ginger, cardamom and cloves until creamy and lighter in color, about 1-2 minutes.
- Stir together flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and stir until a dough forms.
- Cover a baking sheet with baking paper. Roll the dough into 15-17 small balls and put on the baking sheet, leaving some space between each cookie.
- Bake for 10-13 minutes or until cookies are lightly browned. Let cool for 10 minutes, then enjoy with a nice cup of coffee.
Swedish butterscotch gingerbread cookies with maple syrup
Yields approximately 15-17 small cookies
These butterscotch cookies are made with granulated sugar, maple syrup and baking powder. They came out slightly flatter and possibly a bit more crunchy than the other batch.
INGREDIENTS
- 100 g (1 scant stick) softened butter
- 90 g (1/3 cup + 2 tbsp.) granulated sugar
- 2 tbsp. maple syrup
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cloves
- 120 g (3/4 cups + 2 tbsp.) all purpose flour
- 1 tsp. baking powder
- pinch of salt
INSTRUCTIONS
- Preheat oven to 175°C (350°F).
- Beat butter, sugar, syrup, cinnamon, ginger, cardamom and cloves until creamy and lighter in color, about 1-2 minutes.
- Stir together flour, baking powder and salt in a medium bowl. Add the flour mixture to the butter mixture and stir until a dough forms.
- Cover a baking sheet with baking paper. Roll the dough into 15-17 small balls and put on the baking sheet, leaving some space between each cookie. Flatten each ball slightly with your fingers.
- Bake for 10-13 minutes or until cookies are lightly browned. Let cool for 10 minutes, then enjoy with a nice cup of coffee.
Recipe adapted from Ica
Linda these cookies look both delicious! I think I am going to try The First Version! Or both maybe 🙂 Photography is stunning and totally beautiful as usual! Best wishes and a happy pre-christmas time here from Germany…
oh my goodness these look so perfect! And I am in love with the photography and styling – so beautiful, fresh, and wintery !! Happy weekend xx
Linda these cookies look so good, loving all the flavours and your photos are magical as always dear! Hope you are enjoying this time of the year and all the preparations for the holidays. <3
I love exploring all the different European christmas baking recipes (lebkuchen is an old favourite) and now i have another recipe to add to the list – this one! The first recipe is more to my taste… I mean, who doesn’t choose a chewy cookie over a crunchy one? And the photography is beautifully styled once again Linda, these shots really tell a story of a gentle afternoon with tea and cookies, after a long day of baking christmas goodies for gifting to friends and family. Simply gorgeous!
So beautiful, Linda. Happy holidays!
Simply stunning!
I just love recipes that are easy for the holidays. One always gets stressed out at this time of year. These cookies remind me a bit of Pepparkaka. I wonder if their similar in taste.
Butterscotch cookies are my favorite!
Kari
http://sweetteasweetie.com/honey-bunches-oats-almond-treats/
They’re so good, aren’t they!! 🙂
I made these yesterday, using the first recipe but subbing maple syrup for the golden syrup (which I don’t have…). They are amazing! Husband, child and toddler approved! Plus they are so quick to whip up I think they’ll become a new family favorite. Thanks Linda!!
So glad you all enjoyed them so much!! They are solo easy to make and so good 🙂 Thanks for leaving a comment Anneline!
Thatt ‘s look delicious ! J’adore.
Thank you! :-*
I just baked these this afternoon (I made the golden syrup version) – they are so good!
Mine aren’t quite this pretty, but tasty all the same.
Yaay! So glad you enjoyed them Vickie 🙂
Would using maple syrup in the baking soda version work?
Absolutely!!
I made recipe 1 and the cookies didn’t rise at all. They spread out totally flat. They taste good but look nothing like either picture.
That’s strange! I wonder what could have happened. How was the dough?
Maybe butter was to melted
Stunning!
Just made the first version and am in cookie heaven! So easy to make as well. I didn’t have any cardamom so had to omit that but they still taste divine! I will be making these over and over again. Thank you.
Cardamon is the most important! I smashed gloves and cardamon in a mortar and the smell and the taste is awesome!
I’ve just made the first version but with a real buckwheat honey. They are the best cookies ever!
Fantastic baking and photography! I’d love to give those cookies a try and I am wondering if the oven temperatures you give in your recipes are for a conventional or a fan assisted oven. Could you clarify this for me please, Linda?
Linda these cookies were really amazing.I love it.i gifted this to my neighbor, their kids enjoyed it.thank you for sharing.