Best 3 Swedish Rye Cookies Recipes

Swedish Rye Cookies, also known as "Rågkakor" or "Rågbröd," are a delightful treat rooted in the culinary heritage of Sweden. These cookies are characterized by their unique flavor and texture, often described as earthy, nutty, and slightly tangy, with a hint of sweetness. Made with whole rye flour, they possess a distinctive dark brown color and a chewy consistency that sets them apart from traditional cookies. Often enjoyed during traditional Swedish holidays like Christmas and Lucia, these cookies hold a special place in Swedish culture and cuisine. Whether you're looking to impress your friends and family with a homemade delicacy or simply craving a taste of Swedish tradition, this article will guide you through the journey of creating the perfect Swedish Rye Cookies.

Check out the recipes below so you can choose the best recipe for yourself!

SWEDISH RYE COOKIES

Swedish Rye Cookies image

Make and share this Swedish Rye Cookies recipe from Food.com.

Provided by Mercy

Categories Dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 7

Ingredients

1/2 cup butter
1/4 cup white sugar
1/2 cup rye flour
1 cup all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons water

Steps:

Cream together butter and sugar until light and fluffy.
Stir in rye flour, all-purpose flour, baking powder and salt.
Mix well and add enough water to moisten the dough.
Roll out onto a floured board, the thinner the dough, the crispier the cookies will be.
Cut into 2 1/2 inch rounds using cutter or floured glass.
Bake on ungreased cookie sheet at 375°F or until slightly brown.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 53.6, Carbohydrate 7.7, Fiber 0.5, Sugar 2.1, Protein 0.8

SWEDISH RYE COOKIES

Swedish Rye Cookies image

This cookie has been hung on the family Christmas tree for generations. Guests take a treat from the tree and sit down for a cup of cheer. The first request from family members who cannot be home for Christmas is that we send a box of these as soon as possible.

Provided by mittenmaker

Categories World Cuisine Recipes European Scandinavian

Yield 12

Number Of Ingredients 7

Ingredients

½ cup unsalted butter, softened
¼ cup white sugar
½ cup rye flour
1 cup all-purpose flour
⅛ teaspoon baking powder
¼ teaspoon salt
3 tablespoons water

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough.
Roll out onto floured board. The thinner the dough, the crispier the cookies will be. Cut into 2 1/2-inch rounds using cutter or floured glass. Cut a small hole off center in each cookie using a thimble.
Bake on ungreased cookie sheets until slightly browned, 10 to 15 minutes. Cool on a wire rack. Hang on a Christmas tree with ribbon or yarn.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 15.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 55 mg, Sugar 4.2 g

SWEDISH RYE BREAD

Swedish Rye Bread image

Categories Bread Side Bake Rye

Yield makes two 9 × 5-inch loaves

Number Of Ingredients 9

Ingredients

2 teaspoons each caraway seeds, anise seed, and fennel seeds
Freshly grated zest of 1 orange
2 cups milk, scalded and cooled to 105° to 115°F
2 1/4 teaspoons (1 package) active dry yeast
1/4 cup dark molasses
2 teaspoons salt
2 tablespoons butter, melted
2 cups medium rye flour
3 to 3 1/2 cups unbleached bread flour (wheat)

Steps:

Grind the caraway seeds, anise seed, and fennel seeds in a mortar and pestle or a spice or coffee grinder and place in a large bowl with the orange zest and milk.
In a large warmed bowl, mix the yeast and molasses with 1/4 cup warm (105° to 115°F) water. Let stand about 5 minutes or until the yeast foams. Add the milk mixture, salt, and melted butter. Beat in the rye flour until smooth. Beat in enough bread flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.
Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves in the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.
Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.

Tips:

Use high-quality ingredients, especially the rye flour. Look for rye flour that is stone-ground and organic.
Be careful not to overmix the dough. Overmixing will make the cookies tough.
If the dough is too sticky, add more rye flour. If the dough is too dry, add more water.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
Bake the cookies until they are golden brown and firm to the touch.
Let the cookies cool completely before storing them. This will help them keep their crisp texture.

Conclusion:

Swedish rye cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual snack to a formal party. With their unique flavor and texture, Swedish rye cookies are sure to be a hit with everyone who tries them.