Hallongrotta, literally meaning “raspberry cave” in Swedish, is one of those timeless recipes that delight with their simplicity. These cookies are small, round, buttery shortbread bites with a soft center filled with raspberry jam. Each bite offers the perfect balance of sweet, tart, and melt-in-your-mouth textures, making them an irresistible treat for holidays, tea parties, and everyday indulgence.
At SofyaRecipes, founded by Sofya Petrova, a Chicago-born food writer and recipe creator, we believe that delicious doesn’t have to be complicated. With her culinary roots in global cuisines and modern techniques, Sofya helps home cooks make professional-tasting recipes that feel like they belong in a cozy, lived-in kitchen. Her focus on transforming simple ingredients into impressive dishes comes alive with every recipe—especially nostalgic bakes like Hallongrotta.
Whether you’re planning a weekend baking project or prepping treats for a celebration, Hallongrotta fits the bill perfectly.
Ingredients List
For the Cookie Dough:
- 226g (1 cup) unsalted butter, softened
- 125g (⅔ cup) granulated sugar
- 2 tsp vanilla extract
- 240g (2 cups) all-purpose flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp salt
For the Filling:
- 120g (½ cup) raspberry jam (preferably seedless)
Optional:
- Dusting of powdered sugar
- Alternative jams: strawberry, apricot, lingonberry, or lemon curd
- A drop of almond extract for a nutty twist
Sensory Description: The butter gives richness and tenderness, while cornstarch lightens the crumb. The jam adds a tart, fruity pop that cuts through the buttery base. The contrast of crisp edges and soft centers creates a cookie that’s both texturally interesting and deeply satisfying.
Timing
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Bake Time: 13–15 minutes
- Cooling Time: 10 minutes
- Total Time: ~1 hour
💡 Compared to other traditional cookie recipes, Hallongrotta is a breeze. No electric mixer needed, no icing, no chilling overnight. It’s an easy win whether you’re baking for a holiday party or just need a sweet break.
Step-by-Step Instructions
Step 1: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar until it’s pale, creamy, and slightly fluffy. This step is important—it creates little air pockets that lighten the dough.
Step 2: Add Vanilla
Mix in the vanilla extract. For added depth, you can substitute ½ tsp with almond extract, which pairs beautifully with raspberry.
Step 3: Combine Dry Ingredients
In a second bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually incorporate the dry ingredients into the butter mixture, stirring until fully combined. The dough will be soft but pliable.
Step 4: Shape the Cookies
Divide dough into equal pieces (about 1 tbsp each). Roll each into a smooth ball and place on a parchment-lined baking sheet, leaving space between them.
Step 5: Make the “Cave”
Using your thumb, knuckle, or the back of a rounded spoon, press a deep indent in the center of each dough ball. Smooth out any cracks with your fingers.
Step 6: Add the Jam
Fill each indentation with ½ tsp of raspberry jam. Be generous, but not so much that it spills out during baking.
Step 7: Optional Chill
Pop the tray into the fridge for 15 minutes. This reduces spreading and helps the cookies keep their shape.
Step 8: Bake
Bake at 175°C (350°F) for 13–15 minutes or until the edges are just turning golden. The tops should remain pale.
Step 9: Cool and Serve
Let cookies rest on the baking sheet for 5–10 minutes before transferring to a rack. Dust with powdered sugar once fully cool for a snowy, festive look.
Nutritional Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 135 kcal |
| Total Fat | 7g |
| Saturated Fat | 4.5g |
| Carbs | 15g |
| Sugar | 6g |
| Protein | 1g |
These cookies are modestly portioned and perfect for a small treat or tea break.
Healthier Alternatives
Make Hallongrotta a little lighter or more diet-friendly with the following tweaks:
- Butter alternative: Plant-based margarine or vegan butter for dairy-free diets
- Refined sugar swap: Try coconut sugar or monk fruit sweetener
- Whole-grain option: Replace 50% of the flour with white whole wheat for a fiber boost
- Low-sugar jam: Use fruit-only or homemade jam for lower sugar content
- Gluten-free version: Use a 1:1 gluten-free baking blend with xanthan gum
Experiment without fear—this dough is forgiving and flavorful.
Serving Suggestions
These cookies are incredibly versatile. Here are some tasty ways to enjoy them:
- Fika-style: Pair with a strong cup of coffee or tea for an authentic Scandinavian snack break
- Party tray: Add to a cookie platter alongside Chewy Oatmeal Chocolate Chip Cookie Bars or Delicious Raspberry Crumble Cookies
- Brunch treat: Serve with scones, clotted cream, and Oatmeal Banana Bread
- Holiday boxes: Pack in decorative tins with parchment paper for gifting
- Dessert bites: Serve after dinner with fresh berries and whipped cream
Common Mistakes to Avoid
- Overworking the dough: Leads to tough cookies. Mix until just combined.
- Overfilling the center: Causes messy overspill. Stick to ½ tsp of jam.
- Skipping the chill: Can result in spread-out, flat cookies. Chill if your kitchen is warm.
- Overbaking: The cookies should remain pale with golden edges. Too much color = dryness.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Extend shelf life to 10 days.
- Freezing: Freeze dough balls (unfilled) or fully baked cookies for up to 3 months. Thaw and fill just before baking for best results.
Conclusion
Hallongrotta is a celebration of contrasts—crisp edges and soft centers, buttery richness and fruity brightness. It’s a recipe that proves elegance lies in simplicity. Whether you’re new to baking or a seasoned home cook, this recipe guarantees success and smiles.
🧁 Ready to bake? Share your results, post your cookie photos, or tell us how you tweaked the jam in the comments! Sign up for more cozy, confidence-boosting recipes from SofyaRecipes.
FAQs
Q1: Can I use different types of jam?
Absolutely. Apricot, cherry, strawberry, and even orange marmalade are delicious alternatives.
Q2: Why do my cookies crack at the edges?
This often happens if the dough is too cold or dry. Gently smooth out cracks before baking.
Q3: Can I freeze the dough?
Yes! Shape the balls and freeze unfilled. Add jam and bake straight from the freezer—just add 1–2 minutes to the bake time.
Q4: Can I make these with kids?
Definitely. Kids love making the indent and spooning in jam. It’s a fun, hands-on recipe.
Q5: Do they travel well?
Yes. Let them cool completely, then pack them in layers separated by parchment. Ideal for cookie boxes or shipping to loved ones.
