By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
631 cal · 35 min
Swedish Rye Cookies
Recipe GLPRd63db15abb3151
Crispy Nordic-style cookies made with a blend of rye and whole wheat pastry flour, enriched with cream cheese and butter. These delightful biscuits have a tender crumb and subtle earthiness from the rye, finished with a light dusting of powdered sugar. Perfect with coffee or tea.
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Ingredients
1 cup rye flour
1 cup whole wheat pastry flour
1/2 teaspoon fine grain sea salt
1/2 cup cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup natural cane sugar, sifted
powdered sugar for dusting
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the rye flour, whole wheat pastry flour, and fine grain sea salt. Set aside.
In a large bowl, beat the room temperature cream cheese and unsalted butter together until light and fluffy, about 2-3 minutes.
Add the sifted cane sugar to the butter and cream cheese mixture. Beat until well combined and creamy, another 1-2 minutes.
Gradually fold the flour mixture into the wet ingredients until a soft dough forms. Do not overmix.
Scoop the dough into small rounded portions (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, until the edges are lightly golden and the cookies appear just set.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, dust the cookies generously with powdered sugar just before serving.
Comments
Rye flour and whole wheat pastry flour are specialty items that will require a stop at Harris Teeter or ALDI, as most Food Lion and Walmart locations stock only all-purpose; budget an extra $3–4 for these flours alone. The 35-minute stated time omits chilling and rolling work—expect closer to 50 minutes start to finish if you don't skip the cold rest. The ingredient list is short and the ratios are forgiving, making this manageable for a weeknight once you have the flours on hand, and the cookies keep well for several days, though they're best eaten within 2–3 days of baking. At roughly $0.80–1.00 per serving, the cost is reasonable, but the specialty flour trip is a real friction point for a casual weeknight bake.
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