1995 1st Place: Swedish Spice Cookies

Total Time
Prep 20 mins
Cook 30 mins

This was posted for the ZWT 2006. I have not tried this recipe and it is compliments of fooddownunder.com by Colleen Ries. These were the first-place winner in the 1995 Chicago Tribune Holiday Cookie contest.

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. Have ungreased baking sheet(s) ready.
  3. Sift together the flour, baking soda, spices and salt; set aside.
  4. Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute.
  5. Add the egg and molasses; mix well.
  6. Stop the mixer and add the flour mixture.
  7. Mix just until combined.
  8. Using about 1 1/2 teaspoons dough for each, roll dough into balls.
  9. Roll in the remaining 1/2 cup granulated sugar so they are fully coated.
  10. Arrange on baking sheet, spacing them 2 inches apart.
  11. If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar.
  12. Bake until set, 9 to 10 minutes.
  13. Transfer to a wire rack and let cool.
Most Helpful

These cookies came out delicious! Mine came out very chewy because I accidently added the whole 1 1/2 cups of sugar to the cookie mixture instead of reserving the 1/2 cup for rolling balls in...yumm......! I'll make these again and again! Thanks for posting! :) Martha

Unknown Chef6 December 09, 2007

Ditto to Charmie's comments. These are soooo darned good, and even make the house smell good while baking. I used Black Strap Molasses, we really like molasses here, and these were the best. Will be adding these to my cookies for gift making too as I am certain everyone will appreciate a box of these. Thank you so much for sharing this wonderful recipe. The Dirty Pan Gang RULES!!!

Chabear01 June 16, 2006

This is an excellent spice cookie - crispy on the outside and slightly chewy on the inside. I added a little allspice, and will also try some cardamom next time. I just gave these a light roll through colored sugar (making some red and some green for Christmas) instead of coating them with regular sugar. Because colored sugar is usually more coarse than granulated sugar, I find it leaves a gritty texture if the cookie is completely coated in it. Thanks for a very good recipe.

bkwilson December 30, 2008