1 cup butter, softened
1 cup sugar
2 teaspoons maple syrup
2 cups all-purpose flour
1 teaspoon baking soda
Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well.
Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.
Total Time Prep: 10 min. Bake: 25 min./batch
Makes about 6 dozen
SWEDISH BUTTER COOKIE TIPS
How do you store Swedish butter cookies?
You can store Swedish butter cookies in an airtight container at room temperature. Like most other cookie recipes, they'll keep well for 3 to 5 days. If you want to store them for even longer, you can freeze them in an airtight container for up to 3 months—just thaw them overnight in the refrigerator before eating. (Follow our cookie-freezing guide for more tips!)
Can you make these cookies ahead of time?
Yes, you can make these cookies ahead of time. To do so, prepare the dough and refrigerate it for 2 to 4 days before dividing it into eight portions and rolling it into logs.