Bondkakor (Swedish Farmer Cookies)

Bondkakor, Swedish farmer cookies are an easy to make classic Scandinavian treat. Made with just a few simple ingredients, including flour, sugar, butter, and ground almonds, these cookies have a rich, buttery flavor and a hearty, satisfying texture. Bondkakor are a great addition to any gathering, whether it be a cozy afternoon tea or a festive celebration.

Want more cookie recipes? You’ll love my Lingonberry Swirl Cheesecake Bars, Kolakakor (Swedish Caramel Slices), and Finska Pinnar (Finnish Sticks) recipes!

These cookies are delicious with my glögg (Swedish mulled wine) recipe!

History of Bondkakor

Bondkakor, also known as Swedish farmer’s cookies, have a long history dating back to the 1800s. At the time, Sweden was a predominantly agricultural society, and farmers would bake these cookies using basic ingredients that were easily accessible to them. These rustic cookies were baked in large batches and stored for extended periods, making them an ideal snack for farmers who spent long days in the fields.

Over time, the popularity of bandkakor spread beyond the farming community, and they became a beloved treat throughout Sweden and beyond. Today, bandkakor can be found in bakeries and cafes all over the world and are a cherished part of Swedish cuisine.

Ingredients & Substitutions

• Butter: I use unsalted butter when baking. Different brands of butter use varying amounts of salt in salted butter. Using unsalted butter will help give uniform results when baking. If you’re using salted butter, reduce or eliminate any additional salt.
• Molasses: Aside from adding a bit of sweetness, molasses also gives the cookies more flavor and adds a rich, brown color to the cookies.
• Flour: I use all-purpose flour in these cookies. They’re simple cookies, with simple ingredients. If you’ve made them with other types of flour, be sure to let me know how they turned out in the comments!
• Chopped almonds: Gives the cookies some texture, crunch and flavor. I use raw almonds, but toasted almonds would be so good here! Whichever type of almond you use, make sure they’re unsalted.

How to Make Bondkakor

• Add the flour, baking powder, and salt to a large bowl or the bowl of a stand mixer and whisk to combine.
• Add the sugar, molasses, chopped almonds, butter and egg to the flour mixture.
• Mix until the dough comes together. It’s best to start with a low or medium-low mixing speed to avoid any flour from flying out of the mixing bowl. Once the flour is fully incorporated, you can increase the speed if needed to ensure the dough is thoroughly mixed.

• Remove the dough from the mixing bowl and form it into a ball.
• Divide the dough into two equal halves.
• Roll each dough half into round logs about 2 inches in diameter.
• Wrap each dough log in plastic wrap and refrigerate at least 2 hours or overnight.

• When you’re ready to bake, preheat the oven to 400°F.
• Line baking sheets with parchment paper or a silicone baking mat.
• Remove plastic wrap from dough logs and cut rolls into 1/4″ thick slices. If they start to fall apart just press the pieces back to form round cookies.
• Place slices on prepared baking sheet, leaving about 2″ between each slice.
• Bake 7-9 minutes or until golden brown.
• Cool on baking sheet for 3-5 minutes until they’re no longer soft, then transfer to wire cooling racks to cool completely.

Expert Tips

• Make sure your butter has had a chance to come to room temperature, which is typically around 65°F. You can tell that your butter is at the right temperature by gently pressing it with your finger – it should give slightly without being too soft or too hard. The key is to have your butter cool to the touch, but not too cold or warm, to ensure that it blends well with the sugar and creates the ideal creaminess for your dough.
• Chill your dough before slicing and baking. This step solidifies the butter in the dough, which slows down the melting process during baking and helps prevent the cookies from spreading too much. By allowing the dough to chill, you’ll ensure that your cookies retain their shape.

Variations

• Add chocolate chips to the dough to create a chocolatey twist on this classic cookie.
• Add a teaspoon or two of orange zest to give it a citrusy brightness.
• Add 1 tsp of cinnamon or cardamom to the dough to create a warm and spicy flavor profile.

How to Store The Cookies and Dough

Bondkakor can be stored in an airtight container at room temperature about 5 days.

They also freeze well, so you can make a big batch and freeze them for later. Stored in a freezer safe bag or container, the cookies will last in the freezer for up to 3 months.

The dough can be frozen for up to 3 months. Wrap the dough in a couple layers of plastic wrap and place in a freezer safe bag. When you’re ready to bake them, remove the dough from the freezer and thaw in the refrigerator. Bake as instructed, although depending on how thawed the dough gets, you may have to add an extra minute or two to the bake time.

Other Recipes You’ll Love

• Frosted Orange Drop Cookies
• Lemon Blueberry Cookies
• Swedish Oatmeal Lace Cookies (Havreflarn)
• Kladdkaka (Swedish Sticky Chocolate Cake)