While looking for a recipe to use up some leftover potato starch (used in this peach pie) I noticed this simple recipe for Swedish Butter Cookies right on the box! Usually Swedish Butter Cookie dough is used to make pretty cookies that are shaped with a cookie press but this Swedish Butter Cookie is a wafer thin, crisp edged, buttery sweet melt-in-your-mouth confection that is completely simple and simply delicious.
I followed the recipe as shown but I lowered the oven temperature to 350 degrees and baked the cookies for a little longer than suggested. I piped the dough out into little balls but you can just as easily scoop out the chilled dough. The key to these cookies to keep the dough balls small and let them bake until really, really brown around the edges. This ensures a crisp, thin wafer-like texture that is so appealing. Here is how you can make your own.
You can find the entire recipe here (or on the side of a box of Swan Potato Starch Flour). Line a baking sheet with parchment or Silpat. Set aside. Preheat oven to 375 degrees (I used 350 degrees). In the bowl of an electric mixer cream the butter until smooth.
Beat in the sugar and cream until fluffy. Beat in the egg and vanilla until smooth. Whisk together the flour and potato starch flour and add to the butter mixture, beating until completely combined. Transfer dough to refrigerator or spoon dough into a piping bag and chill for 10-15 minutes. Pipe or spoon small balls of dough onto the prepared baking sheet.
Keep the size to a little less than an inch each. These cookies spread a lot so keep them well separated. I baked six cookies per baking sheet. Bake the cookies for 9-10 minutes then check the edges. They should be deep golden brown.
If they aren't browned enough continue baking for another minute or two. Remove from oven and let cookies rest on baking sheet for a few minutes before transferring to a wire rack to cool completely.
I’m going to try it with almond flour instead of potato. Yum.
Posted by: Neesie | 01/08/2020 at 11:04 AM
Could you use a rice flour blend instead of flour. You can’t use potato starch. Need to use the potato starch flour. I will need to know what kind of flour to use that is gluten free. Bob’s has a one one flour. You need to find out from a baker who is used to substitute for best results for gf.
Posted by: Marlene | 01/26/2019 at 06:44 PM
Hi Anna,
I would like to know if you or anyone has made these gluten free. If so what flour did they use to replace the flour in this recipe.The Potato starch flour would be fine to use.
They look like a very good wafer to use in crusts also.
Posted by: Maryjane | 01/16/2019 at 08:28 AM
I can't find potato starch flour but did find potato starch. Can I used that?
Posted by: Kathy Kettner | 01/31/2018 at 10:57 AM
So, do I use potato STARCH or potato FLOUR? Both are available where I live - just don't know which to use!
Posted by: Moira | 01/23/2018 at 01:09 PM
Swedish Butter Cookies
1 cup butter, softened
1 cup sugar
1 egg
1 1/2 teaspoon vanilla
1 cup potato starch flour
1 cup flour
Cream together butter and sugar. Beat in egg and vanilla. Sift together flour and potato starch flour; add to butter mixture and stir until combined. Chill dough for about an hour. Roll into small balls and place on ungreased or parchment lined cookie sheets. Press gently with palm of hand to flatten slightly. Bake at 375 degrees F for 10 minutes or until edges are brown.
Posted by: Follow Link | 12/16/2017 at 10:27 PM
Why is the flour so pricey. Sad to sad. Guess I won't get to try them.
Posted by: Judy | 07/17/2017 at 04:58 PM
Read the post
Sent from my iPhone
Posted by: Goodies By Anna | 05/28/2017 at 08:57 PM
Please the include recipe so we can make this cookies or iclude actual website so I can find recipe. Thank you!!
Posted by: Sandy | 05/28/2017 at 04:20 PM
My husband would love this he Sweden.
Posted by: Pauline | 02/10/2017 at 11:28 PM
I need the recipe, plase
Posted by: Carmen Rivera | 01/26/2017 at 05:54 AM
Link to recipe is in the blog post
Posted by: Goodies By Anna | 01/25/2017 at 06:22 PM
The recipe is not in the post. I guess I will have to find Swans potato flour. Is it still sold in stores?
Posted by: Susan | 01/25/2017 at 05:20 PM
Is Bob's Red Mill potato Starch the same as Swann's potato starch flour ?
Posted by: Gail Johnson | 01/05/2017 at 05:26 PM
I've used this recipe for years and it's now a family favorite. Please be aware that potato flour is not the same as potato starch!
Posted by: Julie | 12/22/2016 at 08:31 AM
I bought Bobs red mill potato flour at Amazon.Little pricey.
Posted by: Kellye Mellen | 12/18/2016 at 11:27 AM
Recipe pls what can be used in place of potato starch cos it will be difficult to find it in my place jos plateau state Nigeria
Posted by: salome Chaba Amasa | 12/01/2016 at 10:29 AM
hi cathy, i think you could absolutely use lemon extract instead of vanilla!
Posted by: Goodies By Anna | 11/21/2016 at 10:47 AM
I made these yesterday and have to say they were a hit. They are now my new favorite cookie. So very light! Could you add lemon extract instead of vanilla to get a lemon flavor? Thank you so much for the recipe!!!!
Posted by: Cathy Jackson | 11/21/2016 at 07:55 AM
the link to the recipe is in the post
Posted by: Goodies By Anna | 11/09/2016 at 11:53 AM
I'd love to have the receipe also
Can someone send me the receipt PLEASE
I live in. Very small area and we do not have big stores. I have to drive 2 hours to a big store that's just 1 way.
My email is : stinky_1936@outlook.com
I'm a 77 year old grandmother these cookies I could send to my grandson.
I'd really like the receipt very much, thank you for reading my letter
I love baking .
Posted by: Karen Keller | 11/09/2016 at 11:40 AM
recipe please
Posted by: roy | 04/13/2016 at 12:01 PM
the link to the recipe is in the post
Posted by: Goodies By Anna | 03/13/2016 at 05:06 PM
Can somente send to me the récipe?
Posted by: Mirna Brilmann | 03/13/2016 at 12:34 PM
Link to recipe is in the post
Sent from my iPhone
Posted by: Goodies By Anna | 12/18/2015 at 10:42 AM