Swedish Drömmar Cookies
Light as air and delicately crisp, Swedish drömmar cookies are a true delight for anyone who loves melt-in-the-mouth treats. These traditional vanilla cookies are unlike any other, thanks to a unique ingredient that gives them their signature airy texture and trademark deep cracks.
This recipe was first published in May 2015, on my original blog, The Culinary Jumble. The recipe has been amended to use spelt flour, and the images are new.
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| Drömmar: melt-in-the-mouth cookies |
| What is hjorthornssalt? |
| Substitutes for hjorthornssalt |
| The fragility of drömmar cookies |
| Alternative drömmar flavours |
| More Swedish cookies |
Drömmar: melt-in-the-mouth cookies
If you love delicate, melt-in-the-mouth cookies, Swedish drömmar are a must-try. These tiny bites of heaven have a texture unlike anything else I’ve ever eaten, and they’re nearly impossible to describe.
Drömmar cookies are a beloved classic in Sweden, treasured for their uniquely light, airy, and delicate texture. The name drömmar translates to “dreams” in Swedish, which is fitting since these cookies almost dissolve on the tongue, leaving behind a subtle vanilla sweetness. If you’ve never tried them before, you’re in for a treat.
What sets drömmar apart from other cookies is their signature melt-in-the-mouth consistency. The outer layer has an almost sand-like texture. If sand was sweet and delicious, that is. The cookies are typically round and slightly flattened, with ridges etched into the tops. The deeper the crack, the better. This gives them a rustic yet charming appearance. As soon as the cookie touches your tongue, the exterior melts away. Yet, at the same time, there’s also a delicate crunch. It’s an incredible contrast, and honestly, almost impossible to describe unless you’ve tasted one yourself. And I know. I am fully aware that I am completely waxing lyrical about these little things, but they deserve every word.
What is hjorthornssalt?
The cookies’ uniqueness comes from one special ingredient: hjorthornssalt.
The Swedes have a knack for combining words to create new ones, and hjorthornssalt is a perfect example. It’s made up of three words: hjort (deer), horn (antlers), and salt (the same as in English), meaning “salt of a deer’s antler.” Historically, hjorthornssalt was made by heating and pulverizing deer antlers and hooves to produce ammonia. This method of extraction has since been replaced by a synthetic process, where ammonia is now produced chemically. This allows for a more efficient, animal-free production method.
While the term hjorthornssalt is used in Sweden, and can be found in Swedish shops like Nordic Cravings, it is the same thing as ammonium carbonate (also known as baker’s ammonia).
Substitutes for hjorthornssalt
What makes hjorthornssalt special is that it releases gas without leaving any aftertaste, giving cookies their signature light and crisp texture. If you are struggling to find it (or ammonium carbonate), there are a couple of potential substitutions. However, each comes with its own limitations. The most common substitute is baking powder, but it won’t replicate the crispness hjorthornssalt imparts to cookies or biscuits. Another alternative is baking soda combined with an acid like cream of tartar, but this also lacks the same lightness and crispness.
While these substitutes can work at a pinch, they won’t quite match the unique qualities of hjorthornssalt, which creates a finer, crunchier texture. Additionally, these substitutes may alter the flavor slightly, as hjorthornssalt has a more neutral taste compared to the slight tang baking soda can introduce.
So, in summary, although you can substitute it with baking powder or soda, the result will not be identical. Heritage Cookies have written an amazing article on all three leavening agents, and how you can discern between them when baking, which I found super helpful.
The fragility of drömmar cookies
As we’ve already mentioned, hjorthornssalt gives drömmar their signature light texture and unmistakable cracks. However, it also makes them incredibly fragile. The cookies are so delicate that they can easily break apart if not handled gently. Their almost sandy exterior makes them prone to crumbling, especially when warm.
To ensure they retain their beautiful texture and shape, it’s important to let them cool completely before touching them. Even then, they should be moved with extreme care. And no, I am not being over-dramatic (well, perhaps a little, but it’s no less true).
Alternative drömmar flavours
While traditional drömmar cookies are known for their vanilla flavor, there are plenty of ways to add a unique twist to this Swedish classic. For a warm, spicy variation, you can incorporate ground cinnamon, cardamom, or ginger into the dough. These additions complement the soft, melt-in-your-mouth texture. For a more citrusy kick, adding lemon or orange zest will give the cookies a fresh flavor. For something richer, try folding in a small amount of almond extract. Or, why not add a bit of cocoa powder and chocolate chips?
You can also experiment with infusing the sugar with herbs like lavender or rosemary. This will bring in a fragrant, herbal note. For an indulgent touch, drizzle a bit of melted chocolate over the top of the cooled cookies.
More Swedish cookies
- Vanilla snittar with homemade blueberry jam
- Saffron and pistachio skorpor
- Märtas skurna chokladkakor (chocolate cookies)
- Spelt pepparkakor (gingerbread)
- Kolasnittar (toffee cookies)
Swedish Drömmar Cookies
Ingredients
- 50g (3½ tbsp) butter
- 130g sugar
- 1 tsp vanilla sugar (see note 1)
- 60ml (4 tbsp) vegetable oil
- 110g (½ cup) spelt flour (see note 2)
- ½ tsp hjorthornssalt (see note 3)
Instructions
- Pre-heat the oven to 150°C (300ºF).
- Line a large baking tray with baking paper.
- Beat the butter, sugar and vanilla until it is smooth and fluffy.
- Add the oil a little at a time, just until incorporated.
- Mix the hjorthornssalt with a little of the flour and add to the oil/butter mixture.
- Add the remaining flour and mix well.
- Divide the dough into around 15-20 small pieces of similar size/weight.
- Roll them into balls and place on the baking tray with a little space in between them.
- Bake for around 15-20 minutes, just until the edges are starting to brown a little. The cookies will be very pale, but that's how they are supposed to look.
- Remove from the oven and allow the cookies to cool for about 15 minutes before moving to a wire rack. Do this with great care, as the cookies will be very delicate.
Notes
- Traditional drömmar are made with vanilla sugar. You can use vanilla extract in its place (but it might alter the cookies slightly).
- You can use all-purpose (plain) flour. Just use the same amount as mentioned.
- Please read for more information.
