Chokladsnittar - Swedish chocolate cookie slices

Chokladsnittar are a classic Swedish chocolate cookie, made by cooking the dough in a log and cutting into slices after baking. The pearl sugar on top makes them seem fancier, but they're actually really easy to make. Tasty, with a lovely texture, too.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

The Swedish concept of "fika", enjoying coffee and a chat (and usually with something sweet on the side) has a long tradition that's understandably popular. While you can enjoy fika at a cafe, it's just as much something you can enjoy at home.

Maybe part of what helps fika be a regular thing is the Scandinavian emphasis on simplicity when it comes to home baking. Cardamom cake, for example, is about as easy as cakes get. Chocolate oat balls don't even need to be cooked.

These chocolate slices are also a part of that baking tradition. Easy to make from everyday ingredients, with no chilling, cutters or scoops needed. And, most importantly, a delicious result.

Origins of chokladsnittar

Chocolate was for a long time something only the elite enjoyed in Sweden, and indeed much of Europe. It only really became a more everyday ingredient in the late 19th century and early 20th century. As it's popularity grew, it's no surprise it made it's way into cookies.

Early recipes for chocolate cookies seem to have been ring shaped - probably similar to the classic butter cookies, which they likely evolved from. But these days, this slice cookie has become the modern classic. This style likely originates around the 1920s, but it's now very much part of a standard selection, both in homes and in cafes.

Ingredients for Swedish chocolate cookie slices

As mentioned, these use a fairly everyday set of ingredients:

• Flour - just regular all purpose (plain) flour is fine.
• Butter - use unsalted since you will be adding a little salt as well (and the amount is more consistent that way).
• Sugar - regular sugar is fine, though if your 'regular' doesn't cream easily with butter, you might want to use fine sugar instead.
• Cocoa powder - this adds the chocolate, use unsweetened since you are separately adding sugar.
• Egg - not all recipes add this in the dough, but pretty much all will use some on top to help the sugar stick. Here I compromised/economized by using part of an egg in the dough and the rest for brushing. The bit in the dough helps add a little "chew".
• Vanilla extract - as well as adding flavor, it helps bring out the chocolate flavor.
• Golden syrup - in Sweden you would use "light syrup" but that's hard to find elsewhere, so golden syrup is about the closest which is common in the UK/Australia. You can get it in the US, but if you struggle to find, you can skip. It does add a little to the flavor and texture but it's still good without.
• Baking powder and salt - these aren't cakey cookies, but a little leavening helps to lighten them a little.
• Pearl sugar (to top) - this, too, is an everyday ingredient in Sweden. You can buy it online as well as in some specialist store, and use it on other baked goods such as to top cardamom buns. Here, though, you could also use colored sprinkles (hundreds and thousands).

Making these cookies

They come together easily, as you simply cream together the butter and sugar, then add in the other ingredients. Form into logs, flatten, brush with egg then sprinkle on the sugar. Go easy on the egg wash - you want just enough to help the sugar stick but too much and it starts to dissolve.

As the cookies bake, the logs expand a little more and firm around the edges. You want to take them out the oven when the cookies are dry to touch, the edges are firm but the middle is still soft. Let them cool briefly but slice while still fairly warm as it's easier before they firm up. Then allow them to cool (if you can wait that long!)

Storage and scaling

You can store these for at least three days, if not longer, in an airtight container at room temperature (if they get the chance to last that long). They also freeze well for longer storage - just be sure they are completely cooled before freezing.

One of the great things about these is they're really easy to make a large batch of. The method of cooking as logs then slicing is in many ways easier than forming lots of cookies first. This recipe makes a small-ish batch, but you can easily scale it up to suit.

These Swedish chocolate cookie slices, chokladsnittar, look that bit fancy between the sugar on top and the shape, but are secretly so easy to make. They have a lovely texture and flavor and are perfect alongside coffee and more. Be sure to enjoy soon.

Try these other tasty cookies from around the world:

• Vanillekipferl, vanilla crescent cookies - with a lovely vanilla flavor, these cookies melt in your mouth. A classic for festive cookie plates.
• Persian walnut cookies, nan-e gerdui - easy to make, with a wonderful chew and delicious sweet-nutty flavor.
• Basler brunsli, Swiss chocolate almond cookies - these are another easy cookie, though you need to be a little more patient as they dry before baking. Delicious and naturally gluten and dairy free, too.
• Plus get more snack recipes, both sweet and savory, and Nordic recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

I've drawn on a few recipes for these, including this Scandinavian cookbook recipe and this Visit Sweden recipe.

Remember to pin for later!