Simple Honey Cookies

Classic Swedish Kolasnittar cookies offer a fun mix of snap and chew—crispy along the outside and soft in the middle. Their caramel-like flavor pops thanks to honey or golden syrup baked right in. The signature slanty cut makes these cookies just right for dunking in coffee. They’re unfussy to make, needing just a handful of pantry basics and a few minutes. They taste fancy, but you barely need any work. Grab one as an after-lunch treat or pass them around when friends swing by. They hit the sweet spot without going overboard.

My first bite of these came at a cozy café on a chilly Stockholm day. The owner, who noticed my instant love for them, kindly jotted down her family’s shared version. Since then, they’ve saved the day whenever guests drop in unexpectedly. They’re now my go-to when I want to wow people but don’t have all day to fuss in the kitchen. So easy. Always a hit.

Delightful Cookie Components

• Golden syrup: Swaps in for honey if you’re after that deeper, toffee-like sweetness
• Baking powder: Gives just enough puff, so the cookies don’t lay totally flat
• Vanilla extract or powder: Boosts those caramel flavors you get from the syrup
• All purpose flour: Holds it all together without making the cookies hard
• Room temperature butter: Helps everything whip up creamy for the right crumb
• Honey: Brings floral sweetness and keeps the centers chewy
• White sugar: Blends into the butter and gives you that crunchy crust

Simple Baking Steps

Let Cookies Cool:

Once you’ve sliced them, let your cookies chill out on the tray. Don’t move them yet—they’ll get that perfect crisp-chewy texture as they cool down. Hold off on sneak tastes until they’ve set up nicely.

Time to Slice:

Right out of the oven, grab a sharp knife and cut the logs into slanty slices, about half an inch wide. Don’t wait—if you pause too long, the cookies firm up and you’ll break them trying to cut. Go for quick, angled cuts for those cool Swedish shapes.

Bake and Watch:

Slide your baking tray with the dough logs into the hot oven, set dead center. The cookies should go golden just at the edges, but stay a bit lighter inside. Stick close—sugar can brown fast toward the end. That contrast in color is your sign they’re just right.

Shape Cookie Logs:

Split the dough into three parts and roll each one into a snake, about an inch thick. Set them on your parchment-lined tray with space for spreading. Gently flatten the tops with your hands so you get that typical Kolasnittar look.

Mix Up Your Dough:

Cream the room temp butter and sugar together till the color lightens and it looks fluffy. Add flour, vanilla, baking powder, honey or syrup. Stop mixing when it comes together smooth—don’t overdo it.

Turn the Oven On:

Bump your oven up to 180°C and let it get all the way hot before baking. Pop a sheet of nonstick parchment on your tray so nothing sticks. This guarantees an even bake and no cookie disasters when you try to take them off.

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The first run, I stalled and ended up with a crumbling mess because I waited too long to slice. Now I stand oven-side, knife ready, when the timer goes off. My grandma once shrugged these off as too basic, but after a bite they became her favorite—she bakes them all the time for her card group and now gets loads of compliments on them.

Fun Ways To Serve

Pair these caramelly cookies with a strong espresso and let the bitters bring out their sweetness. Or, for a relaxed afternoon, line them up with Earl Grey—the citrusy tea makes a cool combo. Come holiday time, arrange them with fresh berries on a tiered platter for a pop of color. You can even slide them onto a cheese board—try them with aged cheddar or gouda and watch folks go back for seconds. They’re just as good with a glass of wine as they are with coffee.

Tweaks and Flavors

If you want extra crunch, fold in some chopped toasted almonds before shaping. Almonds love honey and pump up the chewy texture. Mixing in a dash of cinnamon or cardamom makes these extra cozy in the colder months. These cookies handle little creative spins without losing their charm. For special nights, dip half of each one in melted dark chocolate and sprinkle a pinch of sea salt over the top—looks amazing and the taste is a perfect balance of sweet, bitter, and salty.

Keep Them Tasty

After they’re cool, store the cookies in a sealed container at room temp. They’ll taste great for about two weeks. Stack with bits of parchment between to avoid them sticking together. Actually, the flavor gets even better a day or so after you bake them. Want to keep them longer? You can freeze them before decorating—layer with parchment, seal well, and stash for up to three months. Let them thaw at room temp for an hour and they’re good as new.

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Frequently Asked Questions

→ Why do I need to cut the cookies while they're still warm?

Cutting them warm keeps the sides neat because once cool, they break and crumble easily.

→ Can I add other flavors to these cookies?

Totally! Try a dash of cardamom, cinnamon, some lemon zest, or a drop of almond essence for a new twist.

→ How long do these cookies stay fresh?

Keep them in a sealed container at room temp for about a week, or freeze them for a few months if you want.

→ What's the difference between using honey and golden syrup?

Honey tastes flowery and sweet, but golden syrup will bring in a deep, rich flavor kind of like caramel.

→ Why did my cookies spread too much during baking?

Chances are your butter was too soft. Chill the shaped logs a bit, especially if the kitchen's hot, and they'll keep their shape better.