Ingredients for Swedish Cream Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups all-purpose flour
- This ingredient is not needed in this improved recipe. The recipe now uses eggs and butter to create a richer cookie.
- 1/2 cup (1 stick) unsalted butter, softened, for frosting
- 3 cups powdered sugar, for frosting
- Egg Yolk
- 1 teaspoon vanilla extract + 1 teaspoon for frosting
- Food Coloring
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How to Make Swedish Cream Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1/2 cup granulated sugar until light and fluffy.
- Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 4 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Use a 1 1/2-inch cookie cutter to cut out the cookies. Place them on ungreased baking sheets.
- Bake for 7-9 minutes, or until the edges are lightly golden.
- While cookies are baking, prepare the frosting: In a medium bowl, beat together 1/2 cup (1 stick) softened unsalted butter, 3 cups powdered sugar, and 2 tablespoons milk until smooth and creamy. Add 1 teaspoon vanilla extract.
- If desired, divide the frosting into separate bowls and add food coloring for different colors.
- Once the cookies are completely cool, spread a generous layer of frosting on the bottom of half of the cookies. Top with the remaining cookies to create sandwiches.
- Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
78g
Fat
41g
Carbs
12g
