Brysselkex (Swedish Brussels Cookies)

Brysselkex (Swedish Brussels cookies) are super easy to make and will brighten up your holiday cookie platter! They’re a classic shortbread cookie rolled in brightly colored sugar, sliced and then baked. I made them with red and green sugar, but you can use any color want. They’re a fun cookie to make with your kids!

Want more holiday cookie recipes? You’ll love my Swedish Cinnamon Cookies (Kanelkakor), Pepparkakor (Swedish Gingerbread Cookies), and Hallongrottor (Swedish Thumbprint Cookies) recipes!

What are Brysselkex?

Brysselkex, or Swedish Brussels cookies are simple shortbread cookies, but what makes them special is the colored sugar coating that encircles these buttery cookies. They’re a classic Swedish cookie and are often part of the Sju sorta kakor, or ‘7 kinds of cookies’.

Brysselkex are super easy to make and look amazing with their vibrant colors. Just shape the shortbread dough into logs, roll them in colored sugar, slice, and bake – simple and delicious!

Read my article on Sju Sorters Kakor (7 Kinds of Cookies) for more cookie recipes!

Why You’ll Love This Recipe

• The red and green sugars really make these cookies stand out and give them that festive holiday look.
• The classic shortbread cookie is rich, buttery and just melts in your mouth.
• They’re very easy to make and perfect when you’re looking for something that looks like you put a lot of time and effort into it!
• They’re a fun holiday cookie to make with your kids! They’ll love decorating with the colored sugars.

Ingredients

• Unsalted Butter: I use unsalted butter when baking. Different brands of butter use varying amounts of salt in salted butter, so you never really know how much salt you’re adding to a recipe. If you’re using salted butter, you may want to reduce or omit the added salt in this recipe.
• Green and red food coloring or colored sugar: You can buy colored sugar online or at the grocery store in the baking aisle. Or you can make your own which I show you how to do using granulated sugar and food coloring. I use Americolor food coloring, but you can use food coloring from the grocery store, you just may need to use more of it than I’ve shown below.

See recipe card below for full ingredient measurements.

Variations

Although these are classic Swedish cookies, it doesn’t mean you play around with them! Here are some fun variation suggestions. Let me know if you try any of them and how they turned out!

• Chopped nuts: Roll the cookie slices in finely chopped nuts such as almonds, walnuts, or pecans.
• Crushed candy canes: Try rolling them in crushed candy canes for a festive peppermint look and flavor.
• Lemon or orange zest: Mix finely grated lemon or orange zest with granulated sugar or add it to the dough to add a bright, citrusy flavor.
• Add some spice: Add warm spices like cinnamon, nutmeg, or cardamom into the dough.
• Sprinkle fun: Experiment with different colored sprinkles or nonpareils. This variation is especially great for getting your kids involved in the baking process. They can put their creativity to work and customize their brysselkex with and endless selection of colorful sprinkles!
• Make them seasonal: Tailor them to different seasons or holidays by changing the colors of the sugar. Pastels for spring and Easter, vibrant hues for summer, earthy tones for fall, and, of course, the traditional red and green for the winter holidays.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

Make the colored sugar:

• Place ½ cup of white sugar into a sandwich sized zip top bag.
• Add a few drops of green food coloring to the sugar (I used 2 drops of Americolor food coloring).
• Seal the bag and shake it or use your fingers to work the coloring into the sugar.
• If the color is too light and you want to deepen it, just add another drop or two more of coloring at a time until you get the color you want.
• Repeat the process with the red food coloring.

Make the dough:

• In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment) cream together the butter and granulated sugar on medium speed until it’s a light-yellow color and fluffy in texture, about 2-3 minutes. Scrape the sides of the bowl.
• Add the salt and half of the flour mixture and mix on low until combined, scraping the sides of the bowl to make sure everything is combined. Then add the other half and mix to combine.

Roll in sugar:

• Divide the dough into 2 parts and roll each into a log about 6-7 inches long and about 2 inches in diameter.
• Pour the colored sugar onto a cutting board, plate or other clean, flat surface. Use a different, clean surface for each color of sugar you’re using.
• Roll each log in the colored sugar, making sure to coat the entire outside of the log except for the ends.

Slice and bake:

• Wrap each log in plastic wrap and refrigerate for at least 1 hour or overnight.
• Once the dough has chilled, preheat the oven to 350°F and line two baking sheets with parchment paper or a silicone baking mat.
• Slice each log into ¼ inch slices and place them, evenly spaced, on the baking sheets.
• Bake for about 10-12 minutes or until the bottom of the cookie is a light golden color.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Chill the dough: Allow the dough to chill in the refrigerator before rolling. Chilled dough is easier to work with, and it helps the cookies maintain their shape during baking.
• Evenly distribute the food coloring: After adding the food coloring to the sugar and sealing the bag, use your fingers to thoroughly work it in, ensuring that the coloring is evenly distributed throughout the sugar.
• Even sugar coating: When rolling the dough log in sugar, coat it evenly and press lightly to ensure consistent color throughout.
• Uniform slicing: Use a sharp knife to slice the rolled dough. For uniform cookies, cut straight through the roll in one swift motion, rather than sawing back and forth.

How to Store

Freeze the dough: Shape the log of dough and wrap in plastic wrap, then place the rolls inside a zip top plastic freezer bag or airtight container and freeze for up to 3 months. When it’s time to slice and bake, it will be easier to slice the dough cleanly if you let it thaw for at least 2 hours in the refrigerator, preferably overnight.

Store baked cookies: Once the cookies have cooled completely, transfer them to an airtight container and store them at room temperature for up to 5 days. You can store them in the refrigerator for up to 10 days.

Freeze baked cookies: Once the cookies have cooled completely, place them in a freezer-safe container or zip top bag and freeze for up to 6 months. Don’t forget to label your bag with the date and contents!

More Recipes You’ll Love

• Finska Pinnar (Finnish Sticks)
• Kolakakor (Swedish Caramel Slices)
• Raspberry and White Chocolate Blondies
• Bondkakor (Swedish Farmer Cookies)
• Pebernødder (Danish Peppernut Cookies)

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