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Traditional Swedish recipe for light, crispy butter cookies. Baker’s Ammonia (ammonium carbonate) is a must for these cookies! See note*. Our Coconut/Pecan version is here.
Ingredients
2/3 cup butter, room temperature
2 cups minus 1.5 tablespoons (see note**) powdered sugar
2/3 cup cooking oil (rapeseed oil is preferred)
1-1/2 tablespoons vanilla sugar
1 teaspoon baker’s ammonia (ammonium carbonate)*
2 cups plus 1.75 tablespoons all-purpose flour (see note**)
Directions
- In a large bowl, hand-mix the room-temperature butter and the powdered sugar until light and fluffy. (The sugar will dissolve too much with an electric mixer).
- Pour in the cooking oil, vanilla sugar, baker’s ammonia and flour. Stir well.
- Roll into balls with 1 tablespoon of dough and place on baking sheets lined with parchment paper. Slightly flatten them (just a tiny bit). Refrigerate for 15 minutes. (If you don’t refrigerate them, they will flatten out too much during baking). Pre-heat oven to 300F.
- Bake 20 minutes. Do not open the door while cooking or they may fall/collapse/flatten.
Notes
- * This cookie absolutely requires baker’s ammonia (ammonium carbonate) to achieve the proper, traditional crispy texture. Baker’s ammonia is a leavening that is much easier to find in Europe than in North America, but baking powder and baking soda are NOT alternatives to baker’s ammonioa. You can make these with baking powder if you want, you just won’t achieve proper Drömmar consistency (you will get a chewier cookie). Baker’s ammonia is inexpensive and very easy to find on Amazon or specialty baking sites such as King Arthur Flour. IMPORTANT: this product produces a strong ammonia smell while baking. This is completely normal…do not panic. When the cookies come out of the oven, there will be no trace of this odor in the final product.
- **This recipe has been translated from Swedish and converted from metric measurements. For the proper ratios, please follow the amounts. For example, the original recipe called for 4.5 dl powdered sugar, which translates to 1.9 cups, which equals 2 cups minus 1.5 tablespoons.
- The original recipe in Swedish, with a great how-to video, can be found at landleyskok.se.