Swedish Chocolate Cookies (Märtas Skurna Chokladkakor)

Swedish chocolate cookies have a beautiful simplicity at their core — no fuss, no fancy ingredients, just timeless recipes that feel like a warm hug from the past.

One of my favourites is Märtas skurna chokladkakor, classic Swedish chocolate cookies that are easy to make but packed with rich, comforting flavour. Perfect for fika or any time you need a little sweet treat with your coffee.

Whether you’re new to Swedish baking or a seasoned pro, this recipe is a wonderful example of how straightforward ingredients and simple techniques create something truly special. They can be made using spelt flour or regular flour, depending on what you have on hand.

Märtas skurna chokladkakor

Märtas skurna chokladkakor (Swedish chocolate cookies) are a perfect example of the beauty of Swedish baking. Timeless classics like this are invariably simple. No frills, no fuss, just straightforward instructions and everyday ingredients.

At first glance, they look like simple chocolate biscuits, but don’t be fooled.These particular cookies have a lovely crisp edge and a soft, slightly chewy centre, with a rich cocoa flavour that isn’t overly sweet. They’re finished with a scattering of pearl sugar on top, which gives a gentle crunch and just a hint of sparkle. Quietly charming, very Swedish.

They’re the sort of biscuit that doesn’t scream for attention but quietly becomes your go-to. Humble, dependable, and dangerously moreish.

Where does the recipe come from?

These chocolate cookies are named after someone called Märta and come from the iconic Swedish baking book Sju Sorters Kakor, which translates to “seven kinds of cookies.” 

The book was originally published in 1945 and soon became the essential baking companion in Swedish kitchens. It’s stood the test of time and remains a beloved classic to this day. And yes, I have my very own well-used copy.

The book was inspired by the cultural tradition of fika – the Swedish coffee break – where biscuits, cakes or buns are essential. According to custom, if you were inviting guests over for fika, you’d ideally serve seven different types of biscuits or cakes. Fewer than seven was seen as a bit stingy. More than seven? Showing off. Apparently, seven is the humble sweet spot.

Märtas chokladkakor is one of the classic recipes from that collection, and has been baked in Swedish kitchens for generations. No one seems entirely sure who Märta was, but her chocolate cookies are beloved. And that’s what counts.

Why are they cut like that? A little about snittar and skurna

In Sweden, cookies like these are often shaped into long logs and sliced straight from the oven. The word skurna simply means sliced, and it refers to this style of cookie, which is baked in one piece and then cut into strips while still warm.

This method falls under a broader category known as snittar (literally “slices”), a much-loved format in Swedish baking. You’ll see it in everything from toffee slices (kolasnittar) to vanilla blueberry versions.

Why slice after baking? It’s all about simplicity and efficiency. Instead of shaping individual cookies before baking, you roll the dough into logs, bake them whole, then slice them on the tray. Less fiddling, less washing up, leaving you more time to eat cookies.

The diagonal cut isn’t just tradition. It also gives a lovely handmade look, extra golden edges, and that unmistakable Swedish charm. Practical, rustic, and tried-and-true, just like the recipes themselves.

Do I really need pearl sugar?

Pearl sugar is a classic finishing touch on many Swedish bakes, such as classic cinnamon buns, chocolate balls and apple cake. It adds a delightful crunch and a little sparkle on top, giving the cookies a traditional look and that satisfying contrast in texture.

You can buy pearl sugar in many online Nordic stores or suppliers such as King Arthur. That said, if you don’t have pearl sugar on hand, don’t worry. The cookies will still taste delicious without it. You can skip it entirely or substitute with something similar like coarse sugar or even a sprinkle of granulated sugar for a bit of extra crunch.

If you want to get a little creative, try crushed sugar crystals or chopped nuts for a different texture and flavour. But truly, the pearl sugar is more about that authentic Swedish flair than a baking must-have.

So no, it’s not essential, just a lovely extra if you have it.

Tips for baking success

Although a very simple recipe and hard to get wrong, these baking tips will ensure everything turns out wonderfully.

Don’t overmix the dough

Once you’ve added the dry ingredients, stir just until everything comes together. Overmixing can make the cookies tough rather than tender.

Adjust the flour if needed

Depending on your flour (especially if using spelt), you may need to add a little more to get a dough that’s easy to shape. It should be soft but not sticky.

Shape with your hands

No need for rolling pins. Just use your hands to form a long, slightly flattened log about 1cm thick. If the dough sticks, a dusting of flour on your fingers helps.

Keep an eye on the oven

These bake quickly! Check after about 12 minutes. They should feel set but not hard, as they’ll firm up as they cool.

Slice while warm

This is important. Let them rest for a minute out of the oven, then slice diagonally with a sharp knife. If you wait too long, they’ll crumble.

Storage

Once completely cool, store in an airtight tin. They will soften a little, but keep well for several days. Alternatively, pop them in the freezer. Spelt baked goods can dry out a little quicker than those made with regular flour, but freeze amazingly well. 

No-knead spelt cheese buns

Drömmar cookies

Swedish frallor (no-knead bread buns)

Kärleksmums (chocolate tray bake)

Lime & blackberry Swedish mud cake

Swedish cardamom cream cake

Classic Swedish kladdkaka

Tosca cake

Braided cardamom bread

Print Pin

Swedish Chocolate Cookies

Servings 10 cookies

Ingredients

• 50g (3½ tbsp) butter (softened)
• 50g (4 tbsp) sugar
• 1 egg (small)
• 80g (⅔ cup) spelt flour (see note 1)
• 10g (2 tbsp) cocoa powder
• ¼ tsp baking powder
• ½ tbsp vanilla sugar (see note 2)
• pearl sugar (see note 3)

Instructions

• Pre-heat the oven to 200°C (400°F) and line a large flat baking tray with baking paper.
• In a large bowl, beat the butter and sugar together, then whisk in the egg.
• Sift the flour, cocoa, baking powder and vanilla sugar together and add to the wet ingredients. Stir until combined. If the dough is a little sticky, add a touch more flour.
• You should be able to press the dough out with your hands. Work it until it is a long and fairly flat roll around 1cm in thickness (take a look at my video if you're unsure). If you are doubling the recipe, make sure there is space in between your rolls.
• Bake for around 15 minutes, checking partway through to make sure they’re not browning too quickly.
• Remove from the oven. Let rest for a minute, and then slice into around 10 diagonal strips (make sure you do this when they are still warm as they will just shatter if they have hardened). Enjoy!

Notes

This is a small batch recipe. If you would like to bake more, just double to recipe. 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.

1. You can use all-purpose (plain) flour in place of spelt flour. Just use the same measurements as specified.

2. If you don't have access to vanilla sugar, just substitute with vanilla extract or essence.

3. Pearl sugar is often used in Swedish baking. If this is hard to come by, regular sugar would be a suitable replacement (although will not produce the same result). Please read for more info.