Swedish Cookies (Brunscrackers) Recipe - Allrecipes.com
Swedish Cookies (Brunscrackers) Recipe
  • READY IN 37 mins

Swedish Cookies (Brunscrackers)

Recipe by  

"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 Edit and Save

Original recipe makes 12 cookies Change Servings
  • PREP

    15 mins
  • COOK

    22 mins

    37 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2006

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 thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance and taste similar to honey, and is often used as a substitute for people who cannot eat honey and those who choose not to (such as vegans). It can also be used as a substitute for corn syrup.

Most Helpful Critical Review
Oct 31, 2007

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 cookies and the taste was very good. Great tasting, but I had issues with the method


22 Ratings

Feb 13, 2009

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 consistency. However, it can be quite difficult to find the Scandinavia style of vanilla sugar in the United States. I have made the recipe using granulated sugar and adding vanilla, as well as using powdered sugar and adding vanilla. Both ways have turned out just fine. In my estimation, this recipe is very forgiving and highly adaptable. Thus, I think it does not make too much difference which variation of vanilla sugar is used. Thank you.

Nov 23, 2006

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 drinking a cup of tea and eating them as I am writing this review. He said they would be excellent with coffee or milk also. I even nibbled on one and they almost melt in your mouth. Crispy on the outside, soft and chewy on the inside. Thank you for sharing such a wonderful, easy, and fast to make recipe.

Feb 15, 2008

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

Jan 18, 2007

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 extract. These were great! I also liked the fact it had no eggs since I LOVE to eat cookie dough by itself!

Jun 26, 2009

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 drop cookies. I made these at a time when I was desperate for cookies but had absolutely no sugar on hand, but did have golden syrup, although I suppose you could use honey or corn syrup or molasses if you didn't have golden syrup. These turned out much, much better than expected. They did not taste the greatest straight out of the oven and looked quite flat, but once they had cooled they had a lovey slightly crisp but chewy, almost melt-in-your-mouth texture with a really nice buttery flavor.

Dec 23, 2007

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 vanilla sugar by just adding vanilla beans to your sugar) and maple syrup. I also added a bit of nutmeg because I'm on a nutmeg kick right now. I did them as drop cookies and they turned out quite yummy! I'll be adding them to some of my Christmas gift baskets this year. Thanks!


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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