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Saffransdrömmar, Swedish Saffron cookies

Saffransdrömmar (Swedish saffron cookies)

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Saffransdrömmar arelight, crisp Swedish cookies flavoured with fragrant saffron and a delicate sweetness. They are traditionally pale, airy, and melt-in-the-mouth, baked during the holiday season.
Course Dessert
Cuisine Swedish
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 15 cookies
Author sumisculinarynotes

Ingredients

Saffron–cognac–sugar infusion

  • 0.5 g saffron
  • 1 tsp sugar
  • 1 tsp cognac optional, see notes

For the dough

  • 50 g unsalted butter softened
  • 120 g sugar
  • Saffron–cognac–sugar infusion from above
  • 50 ml oil
  • 120 g all purpose flour
  • A pinch of salt
  • ½ tsp Hjorthornssalt Baker’s ammonia
  • Pearl sugar optional for topping

Instructions

Make the saffron infusion

  • Crush the saffron threads with the sugar using a mortar and pestle until finely ground.
    0.5 g saffron, 1 tsp sugar
  • Stir in the cognac (or omit if not using).
    1 tsp cognac
  • Let sit for at least 10 minutes, or up to 24 hours in the fridge for the strongest flavour.
  • The mixture becomes golden, fragrant, and slightly syrupy.

Prepare the dough

  • Preheat the oven to 150°C.
  • Line a baking tray with parchment paper.
  • In a mixing bowl, cream the softened butter and sugar until light and smooth.
    50 g unsalted butter, 120 g sugar
  • Add the saffron infusion and mix until evenly incorporated.
    Saffron–cognac–sugar infusion
  • Stir in the oil until the mixture is smooth.
    50 ml oil
  • In a separate bowl, whisk together the flour, salt, and baker’s ammonia.
    120 g all purpose flour, A pinch of salt, ½ tsp Hjorthornssalt
  • Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.

Shape the cookies

  • Scoop about 1 tablespoon of dough and roll it into a ball.
  • Tip: Lightly oil your hands if the dough is sticky.
  • Place them on the prepared baking tray, spacing well apart (they spread).
  • Optional (not traditional): Although drömmar are traditionally baked plain, you may roll a few of the dough balls in pearl sugar before arranging them on the prepared baking tray, allowing space for spreading.
    Pearl sugar

Bake

  • Bake on the middle rack for 15–18 minutes.
  • The cookies should remain pale on top with lightly set bottoms—do not overbake.
  • The top of each cookie will naturally form the signature crack, indicating the airy, tender interior.
  • Let the cookies rest on the tray for 5 minutes.
  • Transfer carefully to a wire rack to cool completely (they firm up as they cool).

Notes

If you are not using cognac, dissolve the saffron in 1 teaspoon of warm water or milk to release its colour and aroma before adding it to the dough.
Cognac enhances the saffron flavour but can be omitted or replaced with milk or water.
Baker’s ammonia gives drömmar their signature airy texture; the smell disappears after baking.
If you substitute baking powder, the cookies will be softer and not as “dreamy,” but still delicious.
Expect a strong ammonia smell during baking—it disappears once baked
Ventilate well
Pearl sugar gives a lovely Swedish touch and a tiny crunch on top.
Store in an airtight container, the flavour improves after a day.