Scandinavian Drops
Delight your taste buds with the tender, buttery charm of Scandinavian Drops, a classic Nordic-inspired cookie that's perfect for any occasion. These easy-to-make treats feature a delicate balance of rich unsalted butter, aromatic vanilla and almond extracts, and a crisp, sweet finish from pearl sugar sprinkles. With a short 15-minute prep time and a quick bake, these light golden cookies offer the perfect combination of crunchy edges and a melt-in-your-mouth center. Ideal for holiday cookie trays or as an everyday sweet indulgence, Scandinavian Drops are as beautiful as they are delicious. Serve them with your favorite cup of coffee or tea, and enjoy the subtle elegance of Scandinavian baking in every bite!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 150 grams Granulated sugar
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 240 grams All-purpose flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 60 grams Pearl sugar
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3 minutes using a hand or stand mixer on medium speed.
Add the egg yolks, vanilla extract, and almond extract to the butter mixture, and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms.
Using a teaspoon or small cookie scoop, portion out the dough and roll it into 2.5 cm (1-inch) balls.
Place the dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart, as they will spread slightly during baking.
Lightly press each cookie ball down with the bottom of a glass or your fingers to flatten slightly.
Sprinkle a pinch of pearl sugar on top of each cookie for added crunch and a beautiful finish.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still pale.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 116.6 g | 583% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 396.1 g | 144% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 211.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 128 mg | 10% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
