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+ servings

Swedish Rye Cut-Out Cookies


  • 1 cup rye flour
  • 1 cup spelt flour
  • ½ tsp fine-grain sea salt
  • ½ cup cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • ½ cup fine-grain natural cane sugar, sifted
  • large grain natural sugar, for sprinkling
  • organic powdered sugar, for snow


  • In a medium-sized bowl combine the flours and salt. Set aside.
  • In your stand mixer, add the cream cheese and beat until light and fluffy.
  • Add the butter and repeat, mixing until the two are well combined.
  • Add the fine-grain natural sugar and continue to mix until well incorporated.
  • Add the flour mixture to the butter mixture, and stir until the two are just combined (be careful not to over-mix). The dough should no longer be dusty looking.
  • Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in a refrigerator for at least an hour
  • Heat your oven to 350° F, and arrange the racks in the top and bottom thirds.
  • Line a couple of baking sheets with parchment paper
  • When you're ready to roll out your cookies, do so on a lightly floured work surface.
  • Roll the dough out to ¼" thickness, and cut into shapes with the cookie cutter of your choice.
  • Place on the prepared baking sheets an inch apart, and sprinkle each cookie with a bit of large-grain sugar.
  • Bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges (avoid over-baking, or they'll come out on the dry side)
  • Allow to cool, and dust the cookies with a bit of powdered sugar.