Swedish Rye Cookies

7. 10. 2025

Powder-kissed and pretty – these simple rye flour and cream cheese cookies are not overly sweetened, so they will please even those who do not crave sugary sweets twice. Plus, you only need a few ingredients to bake them.

Ingredients

• 1 cup rye flour
• 1 cup whole wheat flour
• 1/2 teaspoon fine sea salt
• 1/2 cup Philadelphia cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1/2 cup fine cane sugar, sifted
• large grain sugar for sprinkling
• Powdered sugar for dusting

Method

• Line a couple of trays with baking paper.
• Combine the two flour and salt in a medium-sized bowl.
• Set aside.
• In an electric mixer (or by hand), beat the Philadelphia cheese until light and fluffy.
• Add the butter and mix until both are well combined.
• Stir in the cane sugar and beat until well incorporated.
• Add the flour mixture to the butter mixture and stir long enough to combine the two (the dough should no longer be dusty-looking).
• Turn the dough onto the counter, then knead once or twice to bring it together.
• Shape the dough into a ball, flatten it, wrap it in cling film, and put it in the fridge to cool.
• Preheat the oven to 350°F and place the racks in the top and bottom thirds.
• Roll the dough out on a lightly floured work surface to 1/4-inch thickness, and cut out the shapes using the cookie cutter you choose.
• Place the shapes on the prepared trays (an inch apart) and sprinkle each shape with a bit of large-grain sugar.
• Bake for six or seven minutes until the cookies are fragrant and getting slightly golden around the edges. Avoid overbaking.
• Leave them to cool and dust with a bit of powdered sugar.
• Enjoy your Swedish Rye Cookies!

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