Slice & Bake Swedish Christmas Cookies

In a medium mixing bowl, combine the flour, ginger, cinnamon, and salt.

In a large mixing bowl, beat together the butter and sugar until smooth. Add the egg, vanilla, and orange zest, and mix to combine.

Add the flour mixture to the butter mixture in two additions, mixing until just combined after each addition.

Divide the dough in half. Form one half of the dough into a log shape (about 1 1/2-inches in diameter) and place it on a piece of plastic wrap. Roll the dough up in the plastic wrap and seal the ends. Repeat with the other half of the dough.

Refrigerate dough for 30 minutes.

Remove dough from the fridge and unwrap it. Save the plastic wrap.

Cover a baking sheet or long plate with the cookie coating you chose. (You can even do a different coating for each dough log if you like.)

Roll the dough log in the coatings so that all the sides are well covered. Re-roll the dough in plastic wrap and refrigerate for at least 2 hours to overnight.

Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Remove cookie dough from the fridge and unwrap. Use a sharp knife to cut off the ends of the dough log. Cut dough into 1/4-inch slices, you should get about 18 pieces per log.

Place the dough slices on your prepared baking sheet about 1-inch apart. Bake for 20 to 25 minutes, or until the bottom edge of the cookies just begins to turn golden.

Remove cookies from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Allergens