High Altitude Swedish Dream Cookies (Drömmar)
Drömmar or dream cookies are traditional Swedish butter cookies that are light, airy, crispy, crunchy, buttery, melt-in-your-mouth cookies that are absolutely delicious and so easy to make.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Small Cookie Scoop with Release Lever (1 tbsp capacity)
Ingredients
- 4 tbsp unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup liquid coconut oil (see notes)
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ½ tsp baker's ammonia (see notes)
Instructions
- Preheat the oven to 300 F, and position a rack in the center of the oven. Line a large baking sheet with parchment paper.
- In a bowl, combine the softened butter, sugar, vanilla extract and liquid coconut oil. Use a wooden spoon to mix everything together until smooth.
- Add half the flour and all of the baker's ammonia, stirring to combine. Add the rest of the flour and stir into a soft dough.
- Use a small cookie scoop with a release lever (1 tbsp capacity) to scoop equal portions of the dough onto the baking sheet, leaving several inches between each. You can roll the dough balls smooth between your hands, or leave the ridges from the cookie scoop. I happen to like the ripply texture on the cookies from the cookie scoop.
- Bake the cookies at 300 F for about 17-20 minutes, until crisp and pale golden brown. Cool for several minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- Store the leftover cookies in an airtight container for up to 5 days, or in the freezer for p to 3-6 months.
Notes
Liquid coconut oil is coconut oil that is always in a liquid form. You can find it on the baking aisle of your grocery store. It is NOT the same ingredient as solid coconut oil that has been melted into a liquid.
Instead of liquid coconut oil you could also use vegetable oil or another neutral tasting oil. Olive oil may be too strong in flavor. Personally, I feel that liquid coconut oil has the best flavor for these cookies.
If you don't have baker's ammonia, you can use baking soda instead. However, note that with baking soda, the cookies are ever so slightly less crisp (but not that noticeably so). With baking soda, my test batch of cookies also spread a little more, had a little more browning, and a more buttery flavor. Whichever ingredient you choose to use, your cookies will be delicious.
While these cookies are wonderful plain with a cup of tea or coffee, they'd also be fantastic if you dipped the bottoms in melted chocolate, or sandwiched two cookies together with chocolate ganache.
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