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Swedish Christmas Cookies

Yields1 ServingPrep Time2 hrs 30 minsCook Time20 minsTotal Time2 hrs 50 mins

Swedish Christmas cookies have been a favorite of mine since I was a little girl. They are a bit like shortbread, but with a hint of cardamom and vanilla and less of a buttery finish. Their colorful, sugar-coated rims make them a festive addition to any saucer or cookie tray. I was so excited to recreate these in a gluten-free version to carry on this delicious tradition for my family and beyond.

Ingredients
 2 ½ cups Gluten-Free Flour (I used Josie's Best Gluten-Free mix , "The Muffin and More"
 1 ½ tsp Ground cardamom
 2 sticks Salted butter (left at room temperature to soften)
 1 cup Confectioner's sugar
 2 Eggs (at room temperature, beaten)
 3 tsp Vanilla extract
 Colored sugars for decorating
Baking Instructions
1

Whisk the gluten-free flour and cardamom in a mixing bowl.

2

Add the softened butter and confectioner's sugar to a larger mixing bowl and mix with a hand mixer until smooth.

3

Slowly add the beaten egg and vanilla to the butter mixture and beat until combined.

4

Add the gluten-free flour/cardamom and beat until a smooth dough is formed.

5

Separate the dough in two blobs and put a large sheet of plastic wrap beneath each.

6

Use the plastic wrap to help shape each blob into a rough log shape. Wrap each completely and refrigerate for 30 minutes.

7

Shape each log into uniform logs--approximately 2 inches in diameter and 9 inches long. Re-wrap and refrigerate for 2 hours or more.

8

Preheat the oven to 325°.

9

Pour a liberal pile of colored sugar onto a rimmed cookie sheet or another work area and roll the unwrapped logs until evenly and well-coated.

10

Gently slice the coated logs into 1/4' slices. This should yield approximately 3 dozen cookies.

11

Place cookies 1-inch apart on a parchment-lined baking sheet and bake for 15-20 minutes. The bottom edges of the cookies should just start to golden. Do not overbake!

12

Let the cookies cool on the cookie sheet for a couple of minutes before transferring them on the parchment to a wire cooling rack.

13

Thank you for trying and enjoy!