Sometimes I buy ingredients just because I’ve never bought them before – rye flour for example. I found several recipes that looked good, but somehow the rye flour just kept getting overlooked. Several months later, I finally made these cookies =). They were worth the wait! These cookies are basically just a rolled sugar cookie with rye flour, but the rye flour gives them an awesome flavor – almost nutty. They’re delicious with hot tea and if I drank coffee I’m sure they’d be good with that too ;). This recipe definitely got my experience with rye flour off to a good start and it won’t be months before I use rye flour again! Enjoy!

Swedish Rye Cookies
1 cup butter, room temperature
1/2 cup sugar
1 egg
1 cup rye flour
1 cup all-purpose flour
1 tsp ginger
1 tsp cinnamon
2 tsp baking powder
turbinado sugar

1. Combine butter and sugar in bowl of stand mixer and beat until creamy; mix in 1 egg. Sift together the flours, spices, and baking powder; gradually stir sifted flour into batter, just until all of the flour is incorporated.
2. Wrap dough tightly in plastic wrap and refrigerate at least 1 hour or overnight.
3. Preheat oven to 350 degrees. Roll out dough to 1/4″ thick, cut with cookie cutter and place on lightly greased cookie sheet. Sprinkle with turbinado sugar. Place on lightly greased baking sheets until lightly browned, 8-10 minutes depending on what shape you choose.
*adapted from

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Categories: Cookies

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