The iconic Swedish caramel cookies known as “världens godaste kolakakor” represent a pinnacle of Nordic baking artistry. These golden-brown treats feature a distinctive caramel flavor and a perfect balance between crispy edges and chewy centers.
Recipe fundamentals
Base ingredients
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200g butter at room temperature
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200g granulated sugar
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2 tablespoons light syrup
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2 teaspoons vanilla sugar
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260g all-purpose flour
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1 teaspoon baking powder
Key measurements
The dough typically yields 30-35 cookies when divided into portions of approximately 25g each.
Preparation method
Initial steps
Beat butter and sugar until pale and fluffy, about 3-4 minutes. Add syrup and vanilla sugar, continuing to mix until well combined. Fold in flour and baking powder until a uniform dough forms.
Shaping and baking
Shape the dough into logs approximately 4cm in diameter. Chill for at least 1 hour. Slice into 5mm thick rounds and bake at 175°C for 10-12 minutes until golden brown.
Texture science
The characteristic texture develops through specific chemical reactions during baking:
Caramelization
Sugars begin to caramelize at 160°C, creating complex flavor compounds and the signature golden color.
Structure formation
The protein structure sets during cooling, creating the distinctive chewy center while maintaining crisp edges.
Cultural significance
These cookies appear frequently at Swedish fika gatherings and holiday celebrations. Their popularity spans generations, making them a staple in both home baking and commercial production.
Storage guidelines
Store in an airtight container at room temperature for up to 2 weeks. The cookies can be frozen for up to 3 months, though they rarely last that long due to their irresistible nature.