Vaniljkakor (Swedish Vanilla Cookies) Recipe

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Submitted by Wildflour

"This is one of my favorite cookies. It's from my Swedish Grandma. They are very simple, but I think that's what I like about them. Very tender and rich."

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photo by Leahs Kitchen

Ready In:: 45mins
Ingredients:: 7
Yields:: 2 1/2 dozen

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ingredients

1 cup unsalted butter, softened
²⁄₃ cup powdered sugar
1 large egg yolk
1 tablespoon good vanilla
2 ¹⁄₄ cups sifted flour
¹⁄₃ cup raspberry jam (or assorted jams and jellies)
powdered sugar

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directions

Cream butter and sugar well.
Gradually add sugar, and cream until light and fluffy.
Beat in egg yolk, vanilla and flour, blend thoroughly.
Roll into walnut-sized balls and place on greased cookie sheet.
Make a nice indentation in top of each cookie, I use the end (the handle end)of a wooden spoon for this.
Put a little bit of jelly or jam into each indentation.
Bake in 350º oven for at least 15 minutes or til pale golden yellow.
Cool, then sift powdered sugar over them.
*Tips for measuring four!
When recipes say "flour, sifted", it means to measure the flour into a sifter, then sift into the rest of the ingredients.
When a recipe says "sifted flour", that means that you sift flour into a separate bowl first, then measure it, then add to the rest of the ingredients. In this recipe, if you don't sift the flour first, you will be adding too much, and your dough will be a little dry and hard to work with.
Also, lightly spoon your flour into your measuring cup, don't scoop it from the bag or your bowl. Scooping it compacts the flour and you will be adding too much whether it has been sifted first or not. (Then always level it off with the straight edge of a knife.).
Some recipes are "forgiving", but baking recipes aren't always that forgiving! Correct measuring can be extremely important.
Hope this helps! :).

Questions & Replies

Hi! What sort of flour does this use specifically? Is it plain flour or self raising?

Rosie J.

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Reviews

A wonderful treat! They were so simple to make but look and are delicious! I found it easy to just pipe the raspberry jam into the indentation with a little plastic bag. They would be great to serve for company with different jams in them! I like them also because they weren't very sweet, they took more of the sweetness from the jam itself than the cookie. Thank you Wildflour for posting your Grandma's recipe!

Leahs Kitchen
Yummy yummy, if you love cookies that aren’t packed with sugar you’ll love these!
River Q.
I was looking for a similar recipe to what my Scandinavian grandmother used to use. This is it, although the first two steps of the recipe are redundant. I halved the vanilla measurement and substituted the more potent Mexican Vanilla for regular. Also substituted the traditional raspberry jelly with cherry preserves (personal preference)- but no additional alterations. These were light, buttery, soft, and vanilla-packed with a perfect tartness from the cherry preserves. I'm planning on renovating the recipe for summer by substituting a nice strawberry/ strawberry-rhubarb jelly or orange marmalade with some light chocolate drizzle on top. Definitely a re-discovered family favorite!

Heidi S.
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These cookies are perfect!My grandma used to make cookies like these too.Nothing feeds a cooks soul like finding recipes from your childhood and making them for your family.I followed the recipe exactly and used Leah's great tip on piping the jam into the cookies.I'm so glad I found this recipe, I will definitely be making lots at christmas.Beautiful cookies!Thanks for posting wildflour:)

delish 2
Perfect, simple, delicious cookies. Daughter works at IKEA, and brought me Lingonberry jam and the highly prized Cloudberry jam! How could I not use the Swedish jams in your vaniljkakor recipe?! I sent 3 dozen with daughter to work. Huge props even from her Swedish bosses.

ranchofiesta

see 33 more reviews

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Tweaks

I used an substitute of margarine for butter and gluten free flour (Orgran) to substitute the flour therefore my comments are based on the changes I have made. I used the same amounts as called for in the recipe. The gluten free must require an extra egg or perhaps more margarine as it was a bit dry and crumbly. The next day they were starting to fall apart and after a couple of days they had to be thrown out. I am going to try with less sugar next time only because I think I'd be able to get away with it with the jam on the top. Great easy recipe. I will definately make them again with the gluten free flour and try a little more marg with them. I'll post again if it turns out good!

besketty
I made these yesterday for a dinner my mom is having they are a wonderful cookie so simple. I think the key to them turning out right is to let your butter completely soften. I left mine on the counter for 3 hours in a bowl and then creamed it by itself. Then I added the powdered sugar and creamed it again. With the flour I measured it (2 1/4 cups), sifted it and then measured to get 2 1/4 cups again. I only used the 2 1/4 cups sifted, after sifting it you will have more than that. I think the other key is using a pure high quality vanilla. I make my own but if I did not I would definitely purchase a pure vanilla of good quality it will make a difference with all your cookies not just this one. A very simple cookie with an outstanding taste and a wonderful texture. My dough was moist and a little sticky but easy to work with, not dry or crumbly as others stated. I used a small cookie scoop to scoop it out and then just rounded it with my hands a little. Light, airy, melt in your mouth texture. To get your jam in the indents easier and cleaner, put the jam in a ziploc bag, snip off a small corner and pipe it into the indents. I will be using these for Christmas cookie trays for years to come, thank you for sharing an easy and wonderful cookie. I originally thought I would use almond extract in place of the vanilla and I'm so glad I did not. Thank you for sharing this wonderful recipe.

Pumpkie

RECIPE SUBMITTED BY

Wildflour

Forked River, 0

197 Followers
350 Recipes
12 Tweaks

Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !

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Vaniljkakor (Swedish Vanilla Cookies) Recipe - Food.com (2024)

FAQs

What happens if you don't use vanilla extract in cookies? ›

If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.

Do you need vanilla extract for cookie dough? ›

Sometimes it's a flavor enhancer and sometimes it's a flavor balancer. But to be honest, unless it's a vanilla cookie, it's not a true dealbreaker. Especially if you're making cookies that have lots of other flavors going on, like coconut or dark chocolate.

Keep Reading ›

What does flour do in cookies? ›

Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won't keep its shape but if you use too much you'll end up with a thick tasteless cookie.

Get More Info Here ›

Can I use pancake syrup instead of vanilla extract? ›

Many people like to use maple syrup as a replacement for vanilla, using 1 tablespoon (15 mL) of syrup for each 1 tablespoon (15 mL) of extract. To some, the scent and the hint of sweetness from maple syrup are reminiscent of vanilla.

Show Me More ›

Can I use honey instead of vanilla extract in cookies? ›

Honey. Honey adds a bright, floral sweetness to desserts. Like maple syrup, it can also enhance the texture of baked goods. Use 1 tablespoon of honey to replace 1 teaspoon (tsp) of vanilla extract.

Get More Info ›

Can you use maple syrup instead of vanilla extract in cookies? ›

Maple Syrup or Honey

Now that's a brilliant vanilla substitute, especially in blondies, oatmeal cookies, pancakes, waffles, crepes, or French toast. Its rich and sweet flavor makes a decent vanilla bean substitute and a great vanilla extract substitute.

What is the purpose of eggs in baking? ›

What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Explore More ›

Is vanilla extract or paste better for cookies? ›

People use vanilla extract for simple recipes such as cookies, cupcakes, and vanilla cakes. On the other hand, vanilla bean paste is often reserved for more complex recipes or dishes with a thicker consistency (ice cream, frosting, pudding, crème Brulee, etc.,.).

View Details ›

What is the most important ingredient in cookies? ›

Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.

Find Out More ›

Does sifting flour make a difference in cookies? ›

But is sifting flour necessary? That depends. Sifting flour is recommended for some desserts where the goal is light, delicate, and fluffy results (think angel food cakes, sponge cakes, and chiffon cakes). However, sifting flour isn't a must for desserts that are chewy or crisp, like cookies.

What happens if you put too little flour in cookies? ›

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

What to do if you forgot to add vanilla extract? ›

you can use maple syrup. if you're going for that vanillay taste, you can use almond extract, but I would use a lesser quantity. than what the recipe calls for. you also could use lemon extract.

What is a good substitute for vanilla extract in cookies? ›

Almond extract is a natural go-to to replace vanilla, being another popular extract in the pantry. Its nutty notes will surely complement most anything vanilla would have, however, it is notably stronger in flavor than its mellower counterpart, so it's best to cut the amount needed in the recipe by about half.

Keep Reading ›

What does vanilla extract do to your body? ›

Vanilla extract offers many health benefits. Vanillin is known to have both antioxidant properties and anti-inflammatory properties, as well as being neuroprotective, antifungal, antibacterial, boost antibiotics, and helpful for wound healing.

Learn More Now ›

Will too much vanilla ruin cookies? ›

When you have too much vanilla in a recipe where you want other flavors to come through, it can ruin the balance. However, using too little vanilla is an issue, too. You might get very little vanilla flavor in your baked goods or you might not be able to taste it at all.

Vaniljkakor (Swedish Vanilla Cookies) Recipe - Food.com (2024)

ingredients

directions

Questions & Replies

Reviews

Tweaks

RECIPE SUBMITTED BY

YOU'LL ALSO LOVE

FAQs

What happens if you don't use vanilla extract in cookies? ›

What happens if you put too little flour in cookies? ›

References