12 Days of Christmas Cookies: Day 6
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We’re halfway through my 12 Days of Christmas Cookies series, and Day 6 brings a cookie that’s inspired by a Scandinavian classic: Swedish Cardamom Bun Cookies. If you’ve ever had the pleasure of savoring a soft, fragrant Swedish cardamom bun (kardemummabullar), you know how comforting their warm spice and buttery layers can be. But what if you could capture that magic in cookie form?
These delightful treats are a fusion of festive tradition and cozy fika vibes. Imagine a snickerdoodle infused with the cardamom cream found in cardamom buns and topped with crunchy pearl sugar. They’re perfect for gifting or savoring with a cup of hot coffee by the tree.
Swedish cardamom buns are a favorite of my childhood, and I find these cookies just as irresistible as the original.
Stay tuned as we break down the recipe for these treats—and don’t forget to check back for more holiday cookie inspiration as the countdown to Christmas continues!
Swedish Cardamom Bun Cookies
40
Cookies30
minutes8-10
minutesSwirls of buttery cardamom filling in a soft and chewy cookie topped with pearl sugar take on all of the beloved flavors of a Swedish Cardamom bun in cookie form
Ingredients
- Cardamom Cream Chips
1/2 cup unsalted butter, softened (113 grams)
2/3 cup brown sugar (145 grams)
2 1/2 Tablespoons cardamom (15 grams)
3 teaspoons all-purpose flour (9 grams)
1/4 teaspoon kosher salt
- Cardamom Bun Cookies
1 cup unsalted butter, softened (226 grams)
1 1/2 cups sugar (300 grams)
2 large egg (about 100 grams)
3 cups all-purpose flour (360 grams)
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon instant yeast
1 teaspoon kosher salt
pearl sugar for decorating
Directions
- For the Cardamom Cream Chips
- Cream together the butter and brown sugar until light and fluffy. This will take 1-2 minutes.
- Beat in the remaining ingredients.
- Using a piping bag or a plastic bag, pipe the filling into strips on a piece of parchment paper and place in the freezer for at least 20 minutes or until firm.
- Cut the strips into small chips and place back into the freezer until ready to use.
- For the Cardamom Bun Cookies
- Preheat an oven to 350°F. While the cardamom cream chips are in the freezer, make the cookie dough.
- Cream together the butter and sugar until light and fluffy. This will take 1-2 minutes.
- Beat in the eggs one at a time.
- Fold in the remaining ingredients (except for the pearl sugar).
- Remove the cardamom cream chips from the freezer and fold 2/3 of them into the cookie dough.
- Scoop the dough into 1 oz balls (I use a #30 scoop for this).
- Place one of the remaining cardamom cream chips on to the top of each cookie. This ensures that each cookie will have that cardamom swirl on top when they are baked.
- Top with pearl sugar. I do this by gently dipping the tops of each cookie into the sugar and brushing off some of the excess.
- Bake for 8-10 minutes.
- While the cookies are still warm, place a round cookie cutter, cup, or lid over the cookie and gently swirl in a circular motion to make the cookies into perfect circles. Enjoy!
Notes
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