This little cookie, which is wonderfully delicious, is one of my absolute favorite cookies from Swedish cuisine. Swedish Dream Cookies are light, crispy, and irresistibly melt-in-your-mouth. This traditional recipe combines butter, sugar, and vanilla with a touch of baking ammonia to create a uniquely airy and delicate texture. Perfect for any occasion, these cookies offer a delightful treat that’s sure to impress!
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Ingredients You’ll Need:
- Unsalted butter
- Granulated sugar
- Vanilla sugar
- Neutral vegetable oil (e.g., canola oil)
- Baking ammonia (ammonium carbonate)
- All-purpose flour
Equipment You’ll Need:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter
- Baking sheets
- Parchment paper
- Wire rack
Instructions:
- Preheat the Oven: Set your oven to 150°C (300°F) and line baking sheets with parchment paper.
- Cream Butter and Sugar: Beat the room-temperature butter and granulated sugar together until smooth and creamy.
- Add Vanilla Sugar and Oil: Gradually mix in the vanilla sugar and vegetable oil until well combined.
- Incorporate Dry Ingredients: Sift the baking ammonia and all-purpose flour into the butter mixture. Stir until the dough is well mixed and firm but easy to handle.
- Shape the Cookies: Roll small portions of dough (about 1 teaspoon each) into balls and place them on the prepared baking sheets, spacing them apart.
- Bake: Bake in the middle of the oven for about 15-18 minutes, or until the cookies are light and crisp.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Storage:
Store Dream Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in an airtight container or freezer bag for up to three months. Thaw at room temperature before serving.
Swedish Dream Cookies
Deliciously light and crispy cookies, known as Dream Cookies, made with a simple blend of butter, sugar, and vanilla. This classic recipe combines a smooth dough with a touch of baking ammonia for a uniquely airy texture. Perfect for a sweet treat any time of the day!
Equipment
- Mixing Bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Sifter
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
- 100 g butter
- 270 g granulated sugar
- 1.5 tsp vanilla sugar
- 100 g neutral vegetable oil
- 1 tsp baking ammonia (ammonium carbonate)
- 270 g all-purpose flour
Instructions
- Preheat the Oven: Preheat your oven to 150°C (300°F). Line baking sheets with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, beat the room-temperature butter and granulated sugar until smooth and creamy.
- Add Vanilla Sugar and Oil: Mix in the vanilla sugar and vegetable oil gradually while continuing to beat the mixture until well combined.
- Incorporate Dry Ingredients: Sift the baking ammonia and all-purpose flour into the butter mixture. Stir until the dough is well mixed and has a workable consistency. The dough should be firm but still easy to handle.
- Shape the Cookies: Take small portions of dough (about 1 teaspoon per cookie) and roll them into small balls. Place them on the prepared baking sheets, leaving a small gap between each cookie.
- Bake: Bake the cookies in the middle of the oven for about 15-18 minutes, or until they are light and crisp.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
