Brown Swedish Cookies

READY IN: 25mins
Recipe by aremac

This recipe came to me from my Grandma Erickson. How far back into the Erickson or Gustafson family it originated, I can't say. The recipe looks a lot like plain sugar cookies but, the honey gives them a subtle but unique flavor. Sorry about the sugar confusion. The brown comes from the baking but I find that having them not so brown is better than burnt. That said, if you can watch them closely, a nice golden brown gives an added dimension to them, but be careful, they will burn in a heart beat.

Top Review by Jmommy209

Yum. I was looking for a recipe without much sugar in it, because I'm out and my son wanted to make cookies. We substituted 1/4 c Splenda and 1/4 c honey for the sugar and omitted the extra teaspoon. The honey made them nice and soft, too soft to roll into balls, but they made lovely drop cookies. I understand the complaint about the flour "flavor", but I think it's more of a texture thing than a flavor. These were so light and flaky - lots of butter and not many ingredients. Good stuff and super easy. We will make them again for sure.

Ingredients Nutrition


  1. Cream together Butter, Sugar and Honey.
  2. Then add flour and Baking Soda to make dough.
  3. Roll the dough into small balls and place on a baking sheet.
  4. Use a cookie press or the bottom of a drinking glass dipped in sugar to flatten the dough balls.
  5. Pre-heat an oven to 300°F.
  6. Bake cookies for about 10 minutes (watch carefully, they burn easily).
  7. When cookies are light brown, remove from oven and place on a wire rack to cool.

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