Brödkakor

Brödkakor, literally “bread cookies,” is a Swedish term used to describe a category of small cookies whose texture or origins are closer to bread than to many conventional cookies. The expression is common in Swedish home baking and recipe collections, but it does not denote a single standardized recipe. Instead, brödkakor covers a variety of cookies that are typically made from a basic dough of flour, fat (butter or margarine), sugar, and liquids such as milk or eggs, sometimes with leavening agents like baking powder or even yeast. Flavors may include vanilla, cardamom, or cinnamon, and some versions incorporate nuts or dried fruit.

Preparation methods vary: dough can be rolled and cut into shapes, pressed into flat sheets that are scored and sliced after baking, or formed into small loaves or bars that are sliced into bricks or biscuits. Baking temperatures are generally moderate, yielding a crusty or firm crumb that can be either crisp or soft depending on ingredients and baking time. Because the term is broad, many regional variants exist, and families often have their own brödkakor recipes.

In Swedish culture, brödkakor are part of the broader category of småkakor (cookies) and are commonly enjoyed with coffee during fika, celebrations, or as everyday treats. They are among the types of baked goods that illustrate Sweden’s traditional approach to simple, well-balanced flavors.