Swedish Vanilla-Butter Cookies

Drizzle these vanilla-butter cookies with a white chocolate icing for one of the most showy yet simple cookie recipes ever. These Swedish cookies are even better dunked in a cold glass of milk.

Swedish Vanilla-Butter Cookies
Prep Time:
40 mins
Chill Time:
2 hrs
Bake Time:
6 mins
Total Time:
40 mins
60 cookies


  • 1 vanilla bean or 1 teaspoon vanilla

  • 1 cup butter, softened

  • ½ cup sugar

  • teaspoon salt

  • 2 cup all-purpose flour

  • 1 recipe White Chocolate and Vanilla Drizzle

White Chocolate and Vanilla Drizzle

  • 4 ounce high-quality white chocolate (with cocoa butter), chopped

  • 2 teaspoon shortening

  • reserved vanilla bean seeds


  1. Cut vanilla bean in half lengthwise; using the tip of a knife, scrape the seeds from the bean halves into a small bowl; set half of the vanilla bean seeds aside for White Chocolate and Vanilla Drizzle.

  2. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, the remaining vanilla bean seeds, and the salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Shape each dough half into an 8-inch roll (1 1/4 to 1 1/2 inches in diameter). Wrap each roll in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.

  3. Preheat oven to 375°F. Cut rolls into 1/4-inch slices. Place 2 inches apart on an ungreased cookie sheet.

  4. Bake in the preheated oven for 6 to 8 minutes or until cookies just begin to brown on edges. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.

  5. Arrange cookies side by side on cookie sheets lined with waxed paper or parchment paper; drizzle cookies with White Chocolate and Vanilla Drizzle. Let stand until drizzle is set. If necessary, chill in the refrigerator about 10 minutes or until drizzle is set.

White Chocolate and Vanilla Drizzle

  1. In a small saucepan heat and stir 4 ounces high-quality white chocolate (with cocoa butter), chopped, and 2 teaspoons shortening over low heat until melted and smooth. Stir in the reserved vanilla bean seeds.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

61 Calories
4g Fat
6g Carbs
1g Protein
Nutrition Facts
Calories 61
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 29mg 1%
Total Carbohydrate 6g 2%
Total Sugars 3g
Protein 1g
Iron 0.2mg 1%
Potassium 12mg 0%
Folate, total 8.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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