These Swedish Hazelnut & Cardamom Cookies combine the rich, nutty flavor of toasted hazelnuts with the warm, slightly floral notes of cardamom.
Lightly sweet and buttery, these cookies are crisp at the edges, tender in the center, and perfect for pairing with coffee or tea.
This recipe became a favorite in our home because it’s easy to make, feels a bit special, and always impresses guests.
The combination of hazelnuts and cardamom gives these cookies a unique Scandinavian touch that makes them stand out on any cookie platter.
Why You’ll Love This Recipe
These Swedish Hazelnut & Cardamom Cookies are buttery, lightly crisp, and full of cozy flavor. The toasted hazelnuts add a deep nuttiness, while the cardamom gives them an aromatic, slightly exotic twist.
They’re easy to make ahead, freeze well, and are perfect for holiday cookie trays, fika (Swedish coffee breaks), or gifting to friends and family.
What You’ll Need
- ½ cup unsalted butter (or vegan butter), softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed)
- 1 ½ cups all‑purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- ½ cup finely chopped toasted hazelnuts
Pro Tips
- Toast the hazelnuts first—it deepens their flavor and makes them easier to chop.
- Rub sugar with cardamom before mixing to release extra aroma.
- Chill dough for 20 minutes for cookies with better shape.
- Slightly underbake for a chewy center, or bake longer for crisp cookies.
- Roll in sugar before baking for a sparkly finish.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Measuring cups and spoons
Substitutions and Variations
- Gluten‑free: Use a 1:1 gluten‑free flour blend.
- Nut swap: Use almonds, pecans, or walnuts if you don’t have hazelnuts.
- Extra flavor: Add ½ teaspoon orange zest for a citrusy touch.
- Less sweet: Replace part of the sugar with coconut sugar.
Make‑Ahead Tips
- The dough can be prepared up to 3 days in advance and stored in the fridge.
- Dough balls can be frozen for up to 2 months—bake straight from frozen, adding 1–2 minutes to the bake time.
- Baked cookies also freeze well for up to 2 months.
How to Make Swedish Hazelnut & Cardamom Cookies
1. Preheat the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Make the Flax Egg
Mix ground flaxseed and water in a small bowl. Let sit for 5 minutes to thicken.
3. Cream Butter and Sugar
In a bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Mix in vanilla and flax egg.
4. Combine Dry Ingredients
In another bowl, whisk together flour, baking soda, baking powder, cardamom, and salt.
5. Make the Dough
Gradually add dry ingredients to the wet mixture. Stir in toasted hazelnuts.
6. Shape and Bake
Scoop tablespoon‑sized portions of dough, roll into balls, and coat in sugar if desired. Place 2 inches apart on the baking sheet. Bake for 10–12 minutes until edges are golden.
7. Cool and Serve
Let cookies cool on the sheet for 2 minutes before transferring to a cooling rack.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months, thawing at room temperature before serving.
Nutrition & Benefits
Hazelnuts are rich in healthy fats, vitamin E, and antioxidants, while cardamom has anti‑inflammatory properties.
These cookies combine wholesome ingredients with cozy flavors, making them a perfect treat that feels special but not overly indulgent.
Recipe FAQ
1. Can I use store‑bought ground hazelnuts instead of chopping them?
Yes, but for the best flavor and texture, it’s recommended to toast whole hazelnuts and chop them yourself. Store-bought ground hazelnuts can be a bit dry and may not offer the same crunch or aroma.
2. Can I make this recipe gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend in place of regular flour. The cookies will still turn out crisp at the edges and tender in the center.
3. Is it okay to use a regular egg instead of a flax egg?
Yes. If you’re not vegan, substitute the flax egg with 1 large egg. The result will still be rich and flavorful with a nice cookie structure.
4. Do I have to chill the dough before baking?
It’s not required, but chilling the dough for 15–20 minutes helps control spreading and improves the shape and texture of the cookies.
5. How do I toast hazelnuts at home?
Spread the hazelnuts in a single layer on a baking sheet and bake at 350°F (175°C) for 8–10 minutes. Once cooled slightly, rub them with a clean towel to remove most of the skins.
Nutty, Aromatic, and Perfect with Coffee
These Swedish Hazelnut & Cardamom Cookies are crisp, flavorful, and easy to make.
With their toasted hazelnuts and warm cardamom spice, they’re a cozy Scandinavian‑inspired treat you’ll want to bake again and again.