Bondkakor (Swedish Farmer Cookies)

🧂 Ingredients

• 200g Unsalted butter, softened(Ensure butter is at room temperature for easy creaming.)
• 100g Granulated sugar
• 1 tbsp Vanilla sugar(Or 1 tsp vanilla extract. Vanilla sugar is common in Scandinavian baking and provides a distinct flavor.)
• 300g All-purpose flour(Sifted for a lighter texture.)
• for topping Pearl sugar (pärlsocker)(This is a coarse sugar that doesn't melt easily during baking, providing a delightful crunch. If unavailable, coarse sanding sugar can be a substitute.)

👨‍🍳 Instructions

1. 1

   In a large bowl, cream together the softened butter, granulated sugar, and vanilla sugar using an electric mixer on medium speed until light, fluffy, and pale yellow. This should take about 3-5 minutes. Scrape down the sides of the bowl as needed.

   ⏱️ 5 minutes
2. 2

   Gradually add the sifted flour to the butter mixture. Mix on low speed until just combined and a soft, cohesive dough forms. Be careful not to overmix, as this can result in tough cookies.

   ⏱️ 5 minutes
3. 3

   Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper. Roll the dough into small balls, about 2-3 cm (1 inch) in diameter. Place the balls onto the prepared baking sheets, leaving about 2.5 cm (1 inch) space between them. Gently flatten each ball with the tines of a fork, creating a crosshatch pattern.

   ⏱️ 15 minutes
4. 4

   Sprinkle the tops of the cookies generously with pearl sugar. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies should not spread much. Watch carefully to prevent overbaking.

   ⏱️ 10-12 minutes per batch
5. 5

   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up.

   ⏱️ 5 minutes cooling on sheet + 10 minutes on rack

💡 Pro Tips

• ✓These cookies are best enjoyed fresh but will keep in an airtight container at room temperature for up to a week.
• ✓For a more pronounced flavor, consider adding 1/4 cup of finely chopped almonds to the dough along with the flour.
• ✓Do not overbake; the cookies should remain pale with just a hint of golden color on the edges for the best tender texture.

🔄 Variations

• Add 1/4 cup finely chopped almonds to the dough for a nutty flavor and texture.
• Dip cooled cookies halfway into melted dark or milk chocolate.
• Add a pinch of cardamom to the dough for a subtle spice note.

🥗 Nutrition

Per serving