Swedish Wienerstänger - Becci Bakes

Yummy Baking Recipes

Swedish Wienerstänger

Swedish syltsnittar or Wienerstänger is a form of raspberry cookie that is really easy to make with very few ingredients. And the result is so delicious!

40 Cookies



  • ½ cup (125 g) butter, room temperature
  • 1/3 cup (3/4 dl) granulated sugar
  • 1 egg
  • 1 ½ cup (3 ½ dl) all-purpose flour
  • ½ tsp baking powder


  • 1 cup (1 dl) raspberry jam


  • 2/3 cup (1 1/2 dl) powdered sugar
  • 1 1/2 tbsp water



  1. In a big bowl, add room temperature butter and granulated sugar. Mix.
  2. Add the egg and baking powder and mix until even.
  3. Add the flour and combine until it’s an even dough. Wrap in plastic and let sit in the refrigerator about 30-60 minutes. Cooling the dough will make it easier to work with, but you can skip this.
  4. Divide the dough into three pieces and roll them out into three long rolls with both hands.
  5. Place the rolls on a lined baking sheet and flatten each roll.
  6. Using your index finger, make a small dent across the middle of each roll.
  7. Fill the dent in each roll with raspberry jam.
  8. Bake at 350°F/175°C for about 15 minutes.
  9. Let cool for a few minutes before putting the icing on.


  1. Mix powdered sugar and water until even.
  2. Spread on top of the jam on each cookie roll.
  3. Let the cookies cool for about 10 minutes or until the icing has hardened a bit.
  4. Cut the lengths into diagonal pieces.

Keep in a cookie jar and make sure to put some parchment paper in between each layer to avoid the cookies sticking to each other.

You can also freeze these for 3-6 months.