7 Swedish Christmas Cookies

Ingredients

• 115 g Unsalted Butter (softened, for saffron dream cookies)
• 30 g Neutral Oil (vegetable oil, for saffron dream cookies)
• 100 g Granulated Sugar (for saffron dream cookies)
• 5 g Vanilla Sugar (approximately 1 tsp, for saffron dream cookies)
• 0.5 g Saffron Threads (for saffron infusion, steep with sugar and cognac overnight)
• 30 ml Cognac (part of saffron infusion, optional)
• 250 g All-Purpose Flour (for saffron dream cookies)
• 2 g Baking Ammonia (Ammonium Bicarbonate) (traditional Swedish leavening, for saffron dream cookies)
• 30 g Pearl Sugar (coating for saffron dream cookies)
• 200 g Unsalted Butter (for peppercox gingerbread pig cookies)
• 150 g Granulated Sugar (for peppercox gingerbread pig cookies)
• 60 ml Golden Syrup (for peppercox gingerbread pig cookies)
• 2 tsp Ground Cinnamon (spice blend for gingerbread pig cookies)
• 1 tsp Ground Anise (spice blend for gingerbread pig cookies)
• 0.5 tsp Ground Cloves (spice blend for gingerbread pig cookies)
• 1 tsp Ground Ginger (spice blend for gingerbread pig cookies)
• 1 tsp Vanilla Extract (spice blend for gingerbread pig cookies)
• 0.5 tsp Salt (spice blend for gingerbread pig cookies)
• 1 orange Orange Zest (zest of one orange, for gingerbread pig cookies)
• 120 ml Heavy Cream (split into two additions for gingerbread pig cookies)
• 300 g All-Purpose Flour (for gingerbread pig cookies)
• 1 tsp Baking Soda (for gingerbread pig cookies)
• 180 g Unsalted Butter (for Hestur horseshoe cookies)
• 120 g Granulated Sugar (for horseshoe cookies)
• 40 ml Golden Syrup (for horseshoe cookies)
• 1 tsp Ground Cinnamon (for horseshoe cookies)
• 1 tsp Ground Cardamom (for horseshoe cookies)
• 0.5 tsp Baking Soda (for horseshoe cookies)
• 250 g All-Purpose Flour (for horseshoe cookies)
• 150 g Unsalted Butter (for fruit cake cookies)
• 100 g Granulated Sugar (for fruit cake cookies)
• 50 g Dried Currants (for fruit cake cookies)
• 50 g Golden Raisins (for fruit cake cookies)
• 30 g Candied Orange Peel (for fruit cake cookies)
• 30 g Dried Cranberries (for fruit cake cookies)
• 30 g Glace Cherries (for fruit cake cookies)
• 250 g All-Purpose Flour (for fruit cake cookies)
• 200 ml Heavy Cream (for vanilla caramels)
• 200 g Granulated Sugar (for vanilla caramels)
• 30 g Honey (for vanilla caramels)
• 30 g Glucose Syrup (for vanilla caramels)
• 1 bean Vanilla Bean (seeds added to caramel)
• 30 g Unsalted Butter (for vanilla caramels (added after reaching 116°C))
• 1 pinch Salt (for vanilla caramels (added at end))
• 150 g Unsalted Butter (for chocolate slice cookies)
• 120 g Granulated Sugar (for chocolate slice cookies)
• 30 g Molasses (for chocolate slice cookies)
• 200 g All-Purpose Flour (for chocolate slice cookies)
• 30 g Cocoa Powder (unsweetened, for chocolate slice cookies)
• 0.5 tsp Baking Soda (for chocolate slice cookies)
• 30 g Crushed Peppermint Candy (candy cane pieces, added to warm chocolate slice cookies)
• 150 g Hazelnuts (ground to a fine flour for Norwegian nut cookies)
• 120 g Unsalted Butter (for Norwegian nut cookies)
• 100 g Granulated Sugar (for Norwegian nut cookies)
• 2 large Egg Yolks (approximately 40 g, for Norwegian nut cookies)
• 150 g All-Purpose Flour (for Norwegian nut cookies)
• 30 g Whole Hazelnut (one per cookie, dipped in egg white)
• 1 large Egg White (for coating whole hazelnut)

Instructions

1. Prepare Saffron Infusion

   Combine saffron threads, 10 g sugar and 30 ml cognac in a small jar, stir, and let sit overnight at room temperature.

   Time: PT12H

2. Make Saffron Dream Cookie Dough

   In a large bowl, cream 115 g softened butter, 30 g oil, 100 g sugar, 5 g vanilla sugar and the overnight saffron infusion until smooth. Add 250 g flour and 2 g baking ammonia, mix until a dough forms.

   Time: PT10M

3. Shape Saffron Dream Cookies

   Portion 15 g (≈1 tsp) of dough, roll into a ball, coat generously with pearl sugar, and place on a parchment‑lined sheet, spaced apart.

   Time: PT10M

4. Bake Saffron Dream Cookies

   Bake at 150 °C (280 °F) for 17 minutes, until edges are lightly golden and centers are set.

   Time: PT17M

   Temperature: 150°C

5. Prepare Gingerbread Pig Dough

   In a bowl, combine 200 g butter, 150 g sugar and 60 ml golden syrup. Add spices (cinnamon, anise, cloves, ginger, vanilla, salt) and orange zest, mix. Stir in 60 ml cream, then the remaining 60 ml cream. Add 300 g flour and 1 tsp baking soda, mix to a shaggy dough.

   Time: PT15M

6. Chill Gingerbread Dough

   Flatten dough on a marble slab, knead briefly, wrap in plastic, and refrigerate overnight (or up to 1 month).

   Time: PT0M

7. Roll and Cut Gingerbread Pigs

   Divide chilled dough into blocks, roll each block very thin, and cut pig shapes with a cutter. Place on parchment‑lined tray.

   Time: PT10M

8. Bake Gingerbread Pigs

   Bake at 190 °C (375 °F) for 7 minutes, until golden brown.

   Time: PT7M

   Temperature: 190°C

9. Prepare Horseshoe Cookie Dough

   Cream 180 g butter, 120 g sugar and 40 ml golden syrup. Add cinnamon, cardamom, 0.5 tsp baking soda, then 250 g flour, mixing until a smooth dough forms.

   Time: PT10M

10. Shape Horseshoe Cookies

    Divide dough into 32 g pieces, roll each into a 32 cm rope, cut into four equal sections, bend each into a horseshoe, place on parchment, and press lightly with a fork.

    Time: PT10M

11. Bake Horseshoe Cookies

    Bake at 175 °C (350 °F) for 7 minutes, until golden.

    Time: PT7M

    Temperature: 175°C

12. Prepare Fruit‑Cake Inspired Cookie Dough

    Mix 150 g butter and 100 g sugar until just combined. Stir in dried currants, raisins, candied orange peel, cranberries and glace cherries. Add 250 g flour and mix to a cohesive dough.

    Time: PT10M

13. Form and Chill Fruit‑Cake Cookies

    Press dough into a parchment‑lined baking tin, smooth the surface, cover, and refrigerate overnight (or at least 1 hour).

    Time: PT0M

14. Slice and Bake Fruit‑Cake Cookies

    Remove chilled block, cut into rectangular or round slices, place on parchment, and bake at 150 °C (300 °F) for 12 minutes, until lightly golden.

    Time: PT12M

    Temperature: 150°C

15. Prepare Vanilla Caramel Base

    Line a shallow baking dish with parchment. In a heavy saucepan, combine 200 ml cream, 200 g sugar, 30 g honey, 30 g glucose syrup and vanilla bean seeds. Heat over medium‑high, stirring constantly.

    Time: PT10M

16. Cook Caramel to Temperature

    Using an instant‑read thermometer, bring the mixture to 116 °C (241 °F), then add 30 g butter (and optional pinch of salt) and continue stirring until 118 °C (245 °F).

    Time: PT10M

    Temperature: 118°C

17. Set and Portion Caramel

    Remove from heat, pour into the prepared dish, let cool overnight to set. Next day, cut into 15 g squares and wrap each in parchment or plastic caramel wrappers.

    Time: PT0M

18. Prepare Chocolate‑Peppermint Slice Dough

    Cream 150 g butter, 120 g sugar and 30 g molasses until smooth. Add 200 g flour, 30 g cocoa powder and 0.5 tsp baking soda, stir until shaggy, then knead by hand until smooth.

    Time: PT10M

19. Form and Bake Chocolate Slices

    Divide dough into equal logs about 35 cm long, place two logs per parchment‑lined sheet, flatten slightly, and bake at 175 °C (350 °F) for 12 minutes, until set in the centre.

    Time: PT12M

    Temperature: 175°C

20. Cut and Add Peppermint Candy

    While still warm, use a bench scraper to cut each log into 8‑10 pieces and immediately sprinkle crushed peppermint candy on each piece so it sticks.

    Time: PT5M

21. Grind Hazelnuts to Flour

    Process 150 g hazelnuts in a food processor until a fine, powdery flour forms (avoid turning into paste).

    Time: PT5M

22. Make Norwegian Hazelnut Cookie Dough

    In a bowl, combine 120 g butter, 100 g sugar and the hazelnut flour. Add 2 egg yolks and mix thoroughly. Stir in 150 g flour until a shaggy dough forms, then knead by hand until smooth.

    Time: PT10M

23. Shape and Top Hazelnut Cookies

    Portion 15 g dough balls, press a whole hazelnut (coated in egg white) into the centre of each ball, then place on parchment‑lined tray.

    Time: PT10M

24. Bake Hazelnut Cookies

    Bake at 175 °C (350 °F) for 12 minutes, until golden brown.

    Time: PT12M

    Temperature: 175°C

25. Cool and Store All Cookies

    Allow all baked cookies to cool completely on wire racks. Store in an airtight tin or cookie box in a cool, dry place for up to one month. Keep caramels in the refrigerator for best texture.

    Time: PT30M

Nutrition Facts

Calories

2500

Protein

30 g

Carbohydrates

340 g

Fat

130 g

Fiber

15 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Neutral Oil: Canola oil
• Instead of Granulated Sugar: Caster sugar
• Instead of Vanilla Sugar: Vanilla extract
• Instead of Saffron Threads: Turmeric for color
• Instead of Cognac: Brandy
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Baking Ammonia (Ammonium Bicarbonate): Baking powder (different texture)
• Instead of Pearl Sugar: Coarse sugar
• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Caster sugar
• Instead of Golden Syrup: Light corn syrup
• Instead of Vanilla Extract: Vanilla bean
• Instead of Heavy Cream: Half‑and‑half
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Baking Soda: Baking powder (adjust)
• Instead of Unsalted Butter: Margarine
• Instead of Golden Syrup: Light corn syrup
• Instead of Baking Soda: Baking powder
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Unsalted Butter: Margarine
• Instead of Dried Currants: Raisins
• Instead of Golden Raisins: Raisins
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Heavy Cream: Half‑and‑half
• Instead of Honey: Maple syrup
• Instead of Glucose Syrup: Corn syrup
• Instead of Vanilla Bean: Vanilla extract
• Instead of Unsalted Butter: Margarine
• Instead of Unsalted Butter: Margarine
• Instead of Molasses: Dark corn syrup
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Baking Soda: Baking powder
• Instead of Crushed Peppermint Candy: Crushed peppermint bark
• Instead of Hazelnuts: Almond flour
• Instead of Unsalted Butter: Margarine
• Instead of Egg Yolks: Egg substitute (for vegans)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Whole Hazelnut: Almond
• Instead of Egg White: Aquafaba

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Kitchen Scale
• Parchment Paper
• Baking Sheet
• Oven
• Instant‑Read Thermometer
• Plastic Wrap
• Marble Slab (optional)
• Rolling Pin
• Pig‑Shaped Cookie Cutter (optional)
• Horseshoe Cookie Cutter (optional)
• Bench Scraper (optional)
• Food Processor (optional)
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Saffron infusion must steep overnight for flavor.
• Use an instant‑read thermometer to reach precise caramel temperatures (116‑118 °C).
• Chill gingerbread dough before rolling to prevent spreading.
• Press whole hazelnut coated in egg white into each Norwegian cookie for adhesion.
• Roll saffron cookie balls in pearl sugar before baking to create the signature coating.

Chef Tips from the Video

• Use a kitchen scale for consistent 15 g cookie portions.
• For a festive look, dust the finished cookies with a light sprinkle of powdered sugar.
• If you lack a candy thermometer, test caramel by dropping a small drop into cold water; it should form a soft ball.

Troubleshooting

Storage

Refrigerator: Caramel pieces can be kept in an airtight container for up to 1 month.

Freezer: All cookies freeze well for up to 3 months; thaw at room temperature before serving.

Room temperature: Crisp cookies store in a cool, dry place in an airtight tin for up to 1 month.

Make-Ahead Tips

• All doughs (except saffron) can be prepared up to a week ahead and kept refrigerated.
• Caramel base should be cooked and set the day before serving.
• Saffron infusion can be made 24 hours in advance.

Frequently Asked Questions