Swedish Cookies (Brunscrackers)

Swedish Cookies (Brunscrackers)

20
SHEILAKAY77 0

"This is a recipe that my husband's nana has made for years. They are the easiest cookies I have ever made. The ingredients were harder to find than it was to make the cookies. They are like potato chips, you cannot eat just one!"
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Ingredients

37 m servings 287 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda.
  2. In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well. Stir in the flour and mix until just incorporated. Form dough into two, 1 inch thick elongated rolls the length of your cookie pan. Place them on the cookie pan with enough space in between for them to spread.
  3. Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter. Remove from oven and let cool slightly for about 3 minutes. Cut diagonally into 1 to 2 inch strips while still warm. Remove individual cookies to cool on a wire rack.

Reviews

20
  1. 22 Ratings

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Most helpful positive review

response to previous post ... i have found it in the "international" section of my grocery store with the british products ... or you can just google it & find it online ... Golden syrup is a ...

Most helpful critical review

The first time I made these almost according to directions - switching corn syrup for golden, and baked them in two rolls and they did not turn out at all. The second time I did them as drop co...

response to previous post ... i have found it in the "international" section of my grocery store with the british products ... or you can just google it & find it online ... Golden syrup is a ...

These cookies are fantastic. Having lived in Norway for several years, I will explain that the vanilla sugar (vaniljesukker)I found in the grocery store was, in fact, of a powdered sugar consis...

True to the description, these cookies are super easy to make and taste absolutely wonderful. I make my own vanilla sugar and used maple syrup. My DH actually gave them this rating. He is dri...

Great buttery taste! I made them with whole wheat flour and maple syrup instead of the golden syrup, and they still turned out amazing!

I loved this recipe. Owing to the fact I had no clue what golden syrup or vanilla sugar were, I just improvised. I used honey for the syrup and for the vanilla sugar I used 1 tsp vanilla extra...

I would make these again. The only thing I did differently from the recipe was to refrigerate the dough before cooking (it was quite sticky and difficult to work with) and then to bake them as ...

The first time I made these almost according to directions - switching corn syrup for golden, and baked them in two rolls and they did not turn out at all. The second time I did them as drop co...

These were pretty good. I was making sugar cookies, but ran out of eggs so found this recipe to use up the dough. I added vanilla extract instead of vanilla sugar (by the way, you can make van...

These cookies were great! I couldn't get vanilla sugar or golden syrup so I used vanilla extract and maple syrup and it worked great. They were a bit hard when they can out of the oven but very ...