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Rye Sugar Cookies


Scandinavian Rye Cookies

Scandinavian Rye Cookies

Photo © Molly Watson

These traditional Scandinavian Rye Sugar Cookies are best when rolled thin – they are a great twist on the common sugar cookie. Try them on any cookie plate.

Find more Christmas cookie recipes here.


  • 1 cup butter
  • 1/2 cup sugar
  • 1/2 tsp. fine sea salt
  • 1 cup rye flour
  • 1 cup all purpose flour or whole wheat pastry flour
  • Coarse sugar or confectioners' sugar for sprinkling or dusting


  1. In a large bowl, use an electric mixer to cream butter, sugar, and salt until light and fluffy. Add flours and stir to combine thoroughly. Pat dough into a 1-inch-thick disc, cover in plastic wrap, and chill at least 30 minutes and up to overnight.
  2. Preheat oven to 350°F. On a generously floured surface, roll dough at least 1/4-inch thick – roll it thinner if you dare, the resulting cookies will be all the more irresistible. Use cookie cutters or a sharp paring knife to cut out shapes.
  3. Transfer cookies to baking sheets (sprinkle with coarse sugar if you like) and bake just until set, about 5 minutes. Let sit on pans for a minute or two before transferring to racks to cool.
  4. Decorate cookies as any sugar cookie – just a dusting of confectioner's sugar is lovely.

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