351
Slice & Bake Swedish Christmas Cookies
Swedish Christmas Cookies are a festive treat full of winter flavors! Ginger, orange zest, and cinnamon make this a cookie you’ll crave all season long!
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup powdered sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 teaspoon orange zest finely grated
COOKIE COATING IDEAS
- Colored sanding sugar
- Nonpareil sprinkles
- Toasted pecans finely chopped
INSTRUCTIONS
-
In a medium mixing bowl, combine the flour, ginger, cinnamon, and salt.
-
In a large mixing bowl, beat together the butter and sugar until smooth. Add the egg, vanilla, and orange zest, and mix to combine.
-
Add the flour mixture to the butter mixture in two additions, mixing until just combined after each addition.
-
Divide the dough in half. Form one half of the dough into a log shape (about 1 1/2-inches in diameter) and place on a piece of plastic wrap. Roll dough up in the plastic wrap and seal the ends. Repeat with the other half of the dough.
-
Refrigerate dough for 30 minutes.
-
Remove dough from the fridge and unwrap it. Save the plastic wrap.
-
Cover a baking sheet or long plate with the cookie coating you chose. (You can even do a different coating for each dough log if you like.)
-
Roll the dough log in the coatings so that all the sides are well covered. Re-roll the dough in plastic wrap and refrigerate for at least 2 hours to overnight.
-
Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone mat.
-
Remove cookie dough from the fridge and unwrap. Use a sharp knife to cut off the ends of the dough log. Cut dough into 1/4-inch slices, you should get about 18 pieces per log.
-
Place the dough slices on your prepared baking sheet about 1-inch apart. Bake for 20 to 25 minutes, or until the bottom edge of the cookies just begins to turn golden.
-
Remove cookies from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
NOTES
While sprinkles are fun, nonpareils tend to bleed a little (especially the red ones). I find that sanding sugar sticks to the dough the best. You can roll your dough logs in one color each or combine your colors together. Your choice.
