Swedish Dream Cookies
Light and crispy sugar cookies made with ammonium carbonate
Servings 12
Cost 5
Ingredients
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon baker's ammonia
- ⅜ teaspoon salt
- ½ cup sugar (100 grams)
- 8 tablespoons unsalted butter room temperature (114 grams)
- 1 cup minus 1 tablespoon all-purpose flour (120 grams)
- Coarse or sparkling sugar
Instructions
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
- Beat the butter and sugar with an electric mixer until light and creamy.
- In a small bowl or custard cup, combine the vanilla, baker's ammonia, and salt. Stir to dissolve the ammonia. Scrape vanilla mixture into butter mixture and beat until smooth.
- Mix in the flour and stir until the dough holds together.
- Using a small cookie scoop (or ½ ounce weight) of dough, shape into balls. Roll the balls in coarse sugar. Press down flat using the bottom of a glass or a spatula with holes in it.
- For more decorative cookies with circular ridges, use the presser from a food processor to press the cookies (King Arthur's idea!)
- Bake the cookies at 300 degrees until they're a very light golden brown around the edges, about 25 minutes.
Notes
Even Less Sweet Version -- These are more like shortbread. This version uses more baker's ammonia.
1 stick salted butter, ¼ cup granulated sugar (50 grams) 1 cup flour (130 grams), ½ teaspoon baker's ammonia, 1 teaspoon vanilla
