Preparation Time: 10 minutes
Chilling Time: 30 minutes
Baking Time: 10-12 minutes
Total Time: 50-55 minutes
Skill Level: Easy
Servings: About 24 cookies
Ingredients
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- A pinch of salt
- Optional: Pearl sugar or coarse sugar for sprinkling
Instructions
- Prepare the Dough:
- In a large bowl, cream together the softened butter and sugar until smooth and fluffy.
- Add the egg yolk and vanilla extract, and mix until well incorporated.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This will make it easier to handle and shape.
- Shape the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into small balls (about 1 inch in diameter) and place them on the baking sheet, spacing them about 2 inches apart.
- Gently flatten each ball with the palm of your hand or the back of a spoon. Sprinkle with pearl sugar or coarse sugar, if desired.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips
Sockerkakor can be enjoyed plain or decorated with a sprinkle of sugar. They’re often served with a warm drink and are perfect for fika (the Swedish coffee break).
Nutrition Information (per cookie)
- Calories: 85
- Protein: 1g
- Carbohydrates: 9g
- Fat: 5g
- Fiber: 0g
- Sodium: 10mg
These Sockerkakor cookies are buttery and lightly sweet, with a delicate, crumbly texture that makes them irresistible. Enjoy!