7 Kinds of Cookies

When Just Enough Is Just Right

Photos by Ashlee Glenn

In a world where excess is often celebrated, the concept of balance tends to get lost in the shuffle. The holiday season, in particular, exemplifies this, as the peaceful atmosphere we aspire to often gets overshadowed by stress and unfruitful indulgence.

My upbringing in Sweden introduced me to a unique term that many other languages lack: “Lagom”. Lagom captures the essence of something being just right—not too much and not too little. It’s about discovering contentment and equilibrium in life.

Another Swedish tradition that aligns with this philosophy is the notion of having seven kinds of cookies. This practice, dating back to the late 1800s, dictates that when we have guests over, we should bake exactly seven varieties of cookies. Some even suggest that if a hostess bakes fewer than seven types, they might be seen as stingy, but at the same time, making more than seven can be seen as ostentatious.

To maintain a balanced and “lagom” holiday season, I encourage you to don your apron and embark on the delightful journey of baking these seven unique cookie varieties for your guests or next cookie swap.

BUTTERY SUGAR COOKIES

Makes about 35 cookies 

My favorite sugar cookie recipe isn’t just delicious, it’s also incredibly convenient since it doesn’t demand softened butter, allowing you to whip up the dough right away. Rolling it out is a breeze, thanks to the dough being sandwiched between parchment sheets and chilled. It’s the ideal choice for a holiday cookie swap!

INGREDIENTS

COOKIES
1 large egg
1 tsp vanilla extract
3/4 tsp salt
2 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1 cup sugar
2 sticks butter, unsalted

ICING
2 2/3 cups powdered sugar
2 large egg whites
1/2 tsp vanilla extract
1/4 tsp salt

INSTRUCTIONS

COOKIES
Whisk together egg, vanilla, and salt in a bowl and set aside. In a second bowl, whisk together flour, baking soda, and baking powder. Process the sugar in a food processor until finely ground, about
30 seconds (6 pulses). Add butter and process for another 30 seconds, or until no large pieces of butter are visible. Add egg mixture and process for 10 seconds, until smooth. Finally, add the flour mixture and process until the dough comes together, about 30 seconds.

Turn out the crumbly dough onto your counter or a baking board and knead for a few seconds until it comes together. Split dough in half. Put the first half in between two sheets of parchment and roll out until 1/8 of an inch thick, or roughly 7×9 inches. Repeat with second half. Place both dough halves with parchment on a baking sheet in your fridge for 90 minutes or longer to firm up.

Preheat your oven to 300 degrees. Line two cookie sheets with parchment. Retrieve one dough sheet and gently peel off top paper and flip, then peel off the second layer the same way. You should now have an exposed sheet of solid dough that is not stuck to the bottom parchment.

Cut out cookies using your favorite cookie cutters and transfer to the parchment covered baking sheet. Bake until cookies are just starting to brown, or about 12-15 minutes. Allow to cool for 5 minutes and transfer to wire rack.

ICING

Using a stand mixer, whip all ingredients on high until glossy, soft peaks form, or 3-4 minutes. Spread icing onto completely cooled cookies. Let dry completely before serving or storing, or about 45 minutes. Enjoy!

MEXICAN WEDDING COOKIES

Makes about 40 cookies

Mexican wedding cookies are delightful, nutty, and practically melt in your mouth.
This particular version achieves its great texture by blending half of the nuts into a rich paste and coarsely chopping the remainder.

INGREDIENTS
2 cups nuts (try 50/50 pecans & walnuts)
2 cups all-purpose flour
1 tsp salt
2 sticks (16 tbs) unsalted butter, softened
1/3 cup sugar
2 tsp vanilla extract
1 1/2 cups powdered sugar

INSTRUCTIONS
Preheat oven to 325 degrees and line two baking sheets with parchment paper. 

In a food processor, process the sugar for a few seconds to make the texture a bit finer, about 5-7 seconds. Transfer to a small bowl and set aside. 

Now, process half of the nuts in a food processor to a fine, almost buttery paste. Should take about 15 seconds. Transfer to a large mixing bowl. Process the rest of the nuts until coarsely chopped, about 5-7 seconds. Transfer to the mixing bowl. Stir in flour and salt and mix until just combined.

In a stand mixer with paddle attachment, beat butter and sugar on medium for about 3 minutes. Add the vanilla extract and nut mixture and mix on low for about 30 seconds. 

Using 1 tbsp of dough, roll into a ball and place on baking sheet about an inch apart. Repeat until all dough is used. Bake in middle of the oven until tops are pale golden and bottoms are just barely beginning to brown, about 15-17 minutes (depends on oven, so keep an eye on them). Let cool on baking sheet for 5 minutes and transfer to wire rack to cool completely. 

Sift the powdered sugar into a shallow bowl. Roll a few cookies at a time to coat. Roll again right before serving to get a nice, even coat. 

MINI CHOCOLATE CHIP COOKIES

Makes about 60 cookies

The beloved chocolate chip cookie is a timeless favorite, and this recipe yields a generous batch of adorable mini cookies! I opt for semisweet mini morsels to perfectly complement their petite size, and I employ a 1 tbsp scooper to ensure uniformity in each bite.

INGREDIENTS
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar (either light or dark is fine)
1 tsp vanilla extract
2 large eggs
1 1/2 cups semisweet mini chocolate chips 

INSTRUCTIONS
Preheat oven to 325 degrees. In a small bowl, combine flour, baking soda, and salt. In a stand mixer fitted with paddle attachment, beat butter, sugar, brown sugar, and vanilla extract on medium until fluffy. Continue mixing and add one egg at a time. Next, add flour mixture and mix until just combined, then add the mini morsels. 

Scoop dough balls, about 1 tbsp each, onto a parchment lined baking sheet. Bake for about 8 minutes, or until the edges are golden brown and the center is still soft/not set. Cool for 5 minutes on baking sheet and then transfer to wire rack to cool completely. Keeps perfectly in the freezer and can be eaten frozen without jeopardizing your teeth since the cookies are so small and thin!

CHOCOLATE OAT BALLS

Makes about 20 balls

These no-bake chocolate balls are a beloved treat among Swedish kids! They’re not only quick and easy to prepare but also incredibly addictive. The recipe does call for one ingredient that might be a bit elusive in the United States: Pearl Sugar. This sugar variety has a texture akin to coarse pretzel salt. While your local grocery store may not stock it, you can easily find it on Amazon. If you’re looking for a readily available and healthier alternative, finely shredded unsweetened coconut works beautifully in this recipe. Alternatively, you can add a touch of color and fun by using colorful sprinkles!

INGREDIENTS
1 stick of salted butter, melted
1/2 cups pearl sugar
2 tsp vanilla extract
3 tbsp cocoa powder
1 1/3 Cups rolled oats (old fashioned)
3 tbsp cold coffee

INSTRUCTIONS
In a stand mixer fitted with a paddle attachment, mix all ingredients on medium until combined. Cool mixture in the refrigerator for 45 minutes. Shape into balls of about 1-2 tbsp each, and roll in pearl sugar and serve!

SNOWFLAKE ROSETTES

Makes about 40 cookies

These lacy and delightful deep-fried treats are a Swedish Christmas classic known as “Struvor.” Despite their intricate appearance, making them is a breeze with the right equipment. You’ll need the rosette iron mold by NordicWare, which you can find at well-stocked kitchen supply stores or online.

INGREDIENTS
2 eggs
4 tsp sugar 
1 cup whole milk
1 cup all-purpose flour
1/4 tsp salt
Vegetable oil for frying
1/4 cup powdered sugar, for dusting

INSTRUCTIONS
In a medium bowl, whisk together eggs, sugar, and salt. Add the milk and slowly mix in the flour until smooth. Transfer batter to a shallow bowl. 

Heat 2 inches of vegetable oil to 325 in a thick-bottomed skillet or saucepan. Immerse rosette iron (without batter) into the oil until it’s thoroughly heated. Dip hot iron into the bowl with batter, avoiding covering the top of the iron. Immerse batter-dipped iron into the oil and fry until golden brown.

Let rosettes cool on a wire rack, then sprinkle with granulated or powdered sugar. 

STAINED GLASS COOKIES

Makes about 30

Stained glass cookies are a great combination of taste and aesthetics! These buttery, crisp cookies are shaped into festive designs, featuring a center cut-out filled with crushed Jolly Rancher hard candies. As they melt, these candies create a stunning stained-glass “window” effect. It’s best to have both mini and regular-sized cookie cutters for this recipe.

INGREDIENTS
20 Jolly Ranchers,unwrapped and sorted by color
2 sticks unsalted butter, softened
1 cup sugar
1/2 tsp salt
2 eggs
1 tsp vanilla extract
3 cups all-purpose flour

INSTRUCTIONS
Preheat oven to 350 degrees. Unwrap candies and sort by color into zip lock bags. Crush bagged candies into pieces about the size of pretzel salt with a mallet or rolling pin. Set aside.

In a stand mixer fitted with a paddle attachment, cream together butter, sugar, and salt on medium speed until well combined. Add eggs, one at a time and then vanilla. Turn mixer to low and add the flour. Mix until just combined. 

Transfer dough to a plastic bag and chill in refrigerator for about 1 hour. Once chilled, cut dough into thirds and roll out on a floured board to 1/4 inch thickness. Cut out your favorite shapes with regular cookie cutters. Using mini cookie cutters, create a cut-out in the center of each cookie. Transfer cut cookies onto a silicone mat lined baking sheet. Silicone mats work best but premium parchment paper also works. However, cookies tend to stick to some cheaper, store brand parchment paper varieties.

Fill cut center about 3/4 of the way with crushed candy. Chill prepared cookies in the fridge for 15 minutes before baking. Then, bake on middle rack until candy center has melted and is bubbling, about 12-14 minutes. Let cool
on baking sheet and peel off carefully with thin spatula. These cookies are
best the first couple of days and don’t freeze well (the “window” gets sticky). Makes great tree ornaments!

CHOCOLATE DIPPED MACAROONS

Makes about 30 cookies

These coconut macaroons are unlike your grandma’s! Their incredible coconut flavor is achieved by using a mix of sweet and unsweetened shredded coconut, along with canned cream of coconut (you can find it in the cocktail section of your local market, often used in piña coladas). It’s a triple coconut delight!

INGREDIENTS
1 cup canned Cream of Coconut
2 tbsp light corn syrup
4 egg whites
2 tsp vanilla extract
1/2 tsp table salt
3 cups unsweetened, shredded coconut 
3 cups sweetened shredded coconut 
10 ounces semisweet chocolate morsels

INSTRUCTIONS
Heat oven to 375 degrees. Line cookie sheets with parchment paper and lightly spray with nonstick cooking spray. In a small bowl, whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt. Set aside. 

Combine the two kinds of shredded coconut in a large bowl and add liquid ingredients and mix. Chill in fridge for 15 minutes. 

Drop mounds of batter, about 1 1/2 tbsp each, onto the prepared baking sheet, one inch apart. Shape into fairly dense cones with your fingers (this is a bit messy). Bake until golden brown, about 15 minutes. Cool on baking sheet for a couple of minutes until set. Cool completely on wire rack. 

In a small bowl, start melting (tempering) the chocolate in the microwave oven for 30 seconds on 50-percent power. Take out, stir, and repeat until mostly melted. Stir one more time until smooth. 

Dip coconut mounds in chocolate and place on parchment lined baking sheet. Once a baking sheet is full, put it the fridge to allow chocolate to fully set, about 15 minutes.