Ambrosiakaka Cookies
Ambrosiakaka Cookies is a medium Swedish-American Fusion recipe that serves 24. 120 calories per serving. Recipe by Cecilia Tolone on YouTube.
Prep: 50 min | Cook: 12 min | Total: 1 hr 17 min
Cost: $7.82 total, $0.33 per serving
Ingredients
- 225 g Unsalted Butter (softened, cut into cubes)
- 350 g Powdered Sugar (divided: 300 g for dough, 50 g for glaze)
- 1 large Egg (room temperature)
- 120 g Sour Cream (full‑fat, at room temperature)
- 300 g All-Purpose Flour (sifted)
- 1 tsp Salt (fine sea salt)
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Vanilla Sugar (or 1 tsp vanilla extract)
- 30 ml Milk (for glaze, any milk or water works)
- 30 g Candied Orange Peel (store‑bought or homemade, chopped)
Instructions
Cream Butter and Powdered Sugar
Place softened butter and 300 g powdered sugar in a large bowl. Mix by hand until the mixture is no longer powdery, then finish with a hand blender until light and fluffy.
Time: PT7M
Add Egg
Add the large egg to the butter‑sugar mixture and blend until fully incorporated and the batter remains fluffy.
Time: PT1M
Incorporate Sour Cream
Add the sour cream and blend again until the mixture is smooth and still airy.
Time: PT1M
Combine Dry Ingredients
Sift together flour, salt, baking soda, baking powder, and vanilla sugar. Add to the wet mixture and mix just until the flour is fully incorporated; stop the blender to avoid over‑mixing.
Time: PT4M
Chill the Dough
Flatten the dough into a rectangular slab, wrap tightly in plastic wrap, and refrigerate until completely cold and firm (about 30 minutes).
Time: PT30M
Roll and Cut Cookies
Lightly flour a work surface, unwrap the dough, and roll to just under 1 cm thickness. Cut with a medium round cutter (≈6‑12 cm) and place on a parchment‑lined baking sheet, spacing about 2 cm apart.
Time: PT15M
Bake
Preheat oven to 175 °C (350 °F). Bake cookies for 12 minutes, or until the tops are matte and set but not colored.
Time: PT12M
Temperature: 175°C
Cool
Remove from oven and let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Time: PT10M
Prepare Glaze
In a small bowl whisk together the remaining 50 g powdered sugar with 30 ml milk until a smooth, pourable glaze forms. Adjust with a few drops of milk if too thick, or a little more powdered sugar if too thin.
Time: PT5M
Glaze and Decorate
Drizzle or spread the glaze over the cooled cookies. While the glaze is still tacky, sprinkle chopped candied orange peel on top. Allow glaze to set briefly before serving.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Egg: Egg substitute, Flax egg
- Instead of Sour Cream: Greek yogurt, Crème fraîche
- Instead of All-Purpose Flour: Bread flour (use less)
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Vanilla Sugar: Vanilla extract, Vanilla paste
- Instead of Milk: Water, Plant‑based milk
- Instead of Candied Orange Peel: Orange zest, Candied lemon peel
Equipment Needed
- Large Mixing Bowl
- Hand Blender
- Rubber Spatula
- Plastic Wrap
- Rolling Pin
- Medium Round Cookie Cutter
- Baking Sheet
- Parchment Paper
- Offset Spatula (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Cream butter and powdered sugar until light and fluffy
- Do not over‑mix after adding flour
- Chill the dough completely before rolling
- Bake only until tops are matte (no color)
- Achieve the correct glaze consistency by feel
Chef Tips from the Video
- Use a light dusting of flour on the rolling surface to avoid incorporating too much extra flour.
- For extra orange flavor, add a teaspoon of orange zest to the dough before mixing.
- If you prefer a glossy finish, brush the glaze with a tiny amount of melted butter after it sets.
Troubleshooting
Dough is too dry and crumbly.
Add a tablespoon of milk or an extra egg yolk and knead gently until the dough comes together.
Cookies spread too much and become thin.
Make sure the dough is fully chilled before rolling; if still spreading, chill the cut cookies on the sheet for 5 minutes before baking.
Glaze is too thick and cracks.
Thin the glaze with a few drops of milk or water; mix until smooth.
Glaze hardens before orange peel can be added.
Work quickly or keep the glaze in a shallow bowl and stir occasionally until all cookies are decorated.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies (un‑glazed) for up to 1 month; re‑glaze after thawing.
Room temperature: Can sit at room temperature for 2 days if kept in a sealed tin.
Make-Ahead Tips
- The dough can be wrapped and refrigerated up to 48 hours before rolling.
- Glaze can be prepared a day ahead and stored in a sealed jar in the fridge; stir before using.
Frequently Asked Questions
What is the cultural significance and history of Ambrosia Coa Cookies in Swedish‑American fusion cuisine?
Ambrosia Coa Cookies blend the Swedish "Ambrosia" cake—a light yellow cake topped with vanilla glaze and candied orange peel—with the classic American sugar‑cookie tradition of bright, colorful icing. The fusion reflects modern Scandinavian bakers who incorporate nostalgic American snack aesthetics into traditional Nordic desserts.
What are the traditional regional variations of Ambrosia cake in Sweden and how do they influence the cookie version?
In Sweden, Ambrosia cake is typically a soft yellow sponge with a vanilla‑sugar glaze and candied orange peel. Some regions add almond extract or a hint of cardamom. The cookie version keeps the glaze and orange peel but adopts the firmer, buttery texture of American sugar cookies, creating a hybrid treat.
How is Ambrosia Coa Cookies traditionally served in Swedish celebrations?
In Sweden, Ambrosia cake is often served at birthdays, graduations, and fika (coffee break). The cookie adaptation is served alongside coffee or tea during fika, offering a bite‑size version that’s easy to share at gatherings.
What occasions or celebrations is Ambrosia Coa Cookies traditionally associated with in Swedish‑American culture?
These cookies are popular for spring fika, summer picnics, and holiday cookie platters in the United States, especially during Valentine’s Day and Christmas when colorful glazes are swapped for seasonal hues.
What authentic traditional ingredients are used in Ambrosia Coa Cookies versus acceptable substitutes?
Authentic ingredients include Swedish vanilla sugar, candied orange peel, and sour cream. Acceptable substitutes are vanilla extract or paste for vanilla sugar, Greek yogurt for sour cream, and store‑bought candied orange peel if homemade is unavailable.
What other Swedish desserts pair well with Ambrosia Coa Cookies?
Pair them with Swedish cardamom buns (kardemummabullar), lingonberry jam, or a cup of strong Swedish coffee for a balanced fika spread.
How has the Ambrosia Coa Cookie evolved over time in modern Swedish bakeries?
Originally a simple sugar cookie, bakers began adding the Ambrosia glaze and orange peel to honor the classic cake. Today, variations include orange‑juice glaze, almond‑flavored dough, and seasonal colorings, reflecting a trend toward nostalgic yet innovative pastries.
What are the most common mistakes to avoid when making Ambrosia Coa Cookies?
Common errors include over‑mixing the dough (which creates tough cookies), insufficient chilling (leading to spreading), over‑baking (causing a gray color), and using too much liquid in the glaze, which prevents it from setting.
How do I know when the Ambrosia Coa Cookies are done baking?
The cookies are done when the tops are matte and set, with no shine. They should not develop any golden color; a quick touch should feel firm but the interior will remain soft.
Can I make Ambrosia Coa Cookies ahead of time and how should I store them?
Yes. Chill the dough up to 48 hours before rolling, and store baked, un‑glazed cookies in an airtight container at room temperature for up to 2 days. Glazed cookies keep best refrigerated for 5 days.
What does the YouTube channel Cecilia Tolone specialize in?
The YouTube channel Cecilia Tolone focuses on home‑baking tutorials, Scandinavian‑inspired desserts, and behind‑the‑scenes looks at her apartment bakery, often translating recipes from her Swedish cookbook into English for an international audience.
How does the YouTube channel Cecilia Tolone's approach to Swedish baking differ from other cooking channels?
Cecilia Tolone blends detailed technical instruction with personal storytelling, emphasizing ingredient sourcing in Sweden, cultural context, and a relaxed, humorous tone, whereas many channels focus solely on technique without cultural depth.
Last updated: October 7, 2026
