Excellent recipes for Christmas cookies with rye flour five times differently. Get inspired!

Looking for a healthier alternative to traditional wheat flour?

Try our luxurious recipes for rye flour cookies!

With a unique taste and higher nutritional value than traditional wheat flour cookies, rye flour is the perfect choice for a healthier treat.

Try our Gingerbread, Linzer, or Thumbprint cookies, and experience the goodness of rye flour in each delicious bite.

Rye Thumbprint Cookies

Enjoy the perfect balance of earthy and sweet with these almond and rye flour cookies. The sweet fruit jam complements them perfectly. Prepare them this year, too!

Ingredients

• 2/3 cup rye flour
• 2/3 cup all-purpose flour
• 2/3 cup almond flour
• ½ teaspoon of salt
• ´1 cup of butter, cold and cut into cubes
• 1/2 cup granulated sugar
• 1/2 cup cane sugar
• 1 large egg yolk, room temperature
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1/3 cup granulated sugar to coat the cookies (optional)
• ⅓-1/2 cup raspberry jam (or any spot of your choice)

Method

1.  Whisk the rye flour, all purpose flour, almond flour, and salt together in the bowl.
2. Line the baking tray with baking paper.
3. Place the cold, chopped butter in a stand mixer fitted with the paddle attachment and beat on low-medium speed until smooth.
4. Gradually add granulated and cane sugar, beating until smooth for about a minute, increasing the speed to medium-high.
5. Beat in the egg yolk, vanilla extract, and almond extract on low speed.
6. Add a quarter of the dry ingredients into the wet mixture, mixing at the lowest speed.
7. When the dough comes together, add another quarter and continue mixing.
8. Scrape down the bottom and sides of the bowl as needed. Add the remaining quarters of the dry ingredients and mix until a dough forms.
9. Shape the dough into balls and place them on the lined baking sheet.
10. Use a wine cork or your thumb to press down on the center of each ball to make a well, taking care not to push too far down (ideally about halfway).
11. Repeat with all the balls.
12. Place the baking sheet with the dough balls in the freezer for 15-20 minutes or in the refrigerator for 30-45 minutes.
13. Preheat your oven to 350°F.
14. Line a larger tray with baking paper.
15. Pour granulated sugar onto a plate.
16. Remove the cookies from the freezer or refrigerator.
17. Dip the tops and sides of the cookies in sugar and place them on the baking sheet 2 inches apart.
18. Spoon the jam into the holes in the cookies. If your jam does not scoop well, measure it into another bowl and heat it in the microwave for 10-15 seconds.
19. Put the rest of the cookies in the fridge while baking the first batch.
20. Repeat until all the cookies are baked.
21. Bake the sweets one sheet at a time in the preheated oven for 12-16 minutes.
22. When the edges start to brown, remove the cookies from the oven and let them rest for 3-4 minutes on a hot baking sheet on a wire rack.
23. Carefully transfer the cookies from the baking sheet to a cooling rack to cool to room temperature.
24. Optionally, dust with powdered sugar before serving.

Rye Flour Linzer Cookies

Linzer cookies are traditional Christmas sandwich cookies from Austria. They are soft, buttery, and filled with jam – usually with apricot or strawberry jam. Try this exciting alternative to traditional Linzer cookies made from classic plain, rye, and almond flour. The added orange peel beautifully enhances the flavor of the candy.

You will need the cookie cutters. Any 2-inch cookie cutter will work. You can buy the cookie cutter set online.

Ingredients

• 3/4 cup unsalted butter at room temperature
• 1/2 cup granulated sugar
• zest of 1/2 orange
• 1 egg yolk at room temperature
• 1 teaspoon of vanilla extract
• 1 cup all-purpose flour
• 1/3 cup rye flour
• 3/4 cup almond flour
• 1/4 teaspoon fine sea salt
• jam, for filling
• powdered sugar, for dusting

Method

• Beat the butter with the sugar and orange zest until light and fluffy in a stand mixer fitted with a paddle attachment.
• Add the egg yolk and vanilla extract and mix until combined.
•  Meanwhile, whisk together the rye flour, all-purpose flour, almond flour, and salt in the bowl.
• Add the flour mixture to the butter-egg mixture and mix until just combined. Don’t overbeat. 
• Divide the dough in half and form a disc from each piece.
•  Wrap each disc in cling film and refrigerate until firm, for about one hour.
• When you are ready to start baking, take the dough out of the fridge and let it rest for 5 – 10 minutes until it feels soft enough to roll (it should still feel cold but shouldn’t feel rock-hard).  
• Lightly flour the surface and roll the first and second disc of dough out about 1/8″ thick.
•  Cut out the cookies from all the dough using your round cookie cutter.
• Then, use a smaller cookie cutter to cut holes in the centers of one-half of the cookies (you get the peekabo cutout in the center of each).
  Gather the scrap dough, roll, and repeat.
• Bake your cookies at 350°F for 12-15 minutes until lightly golden.
• Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
• Place the cookies with the holes in them on a cookie sheet and sift confectioners’ sugar over the top.
• Turn the remaining cookies upside down, spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.
• Enjoy it!

Rye Gingerbread Sandwich Cookies with Citrus Mascarpone Buttercream

 Everybody will love this soft and chewy rye gingerbread sandwich cookie with a citrus buttercream filling.

Ingredients

For the dough:

• 3/4 cup granulated sugar
• 11 tablespoons salted butter, softened
• 1 large egg
• 3/4 teaspoon orange extract
• 1/4 cup cane molasses
• 2 cups dark rye flour
• 1/4 cup all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup cane sugar
• 1/4 cup sparkling sugar or white sugar sprinkles for cake baking
• Powdered sugar for final dusting (optional)

For the filling:

• 3/4 cup room temperature mascarpone
• 1/4 cup room temperature Philadelphia cheese
• 1/4 cup salted butter at room temperature
• 3/4 teaspoon of orange extract
• 1 scant tablespoon grated zest from one medium orange
• 3 cups powdered sugar
• 1-2 tablespoons heavy cream

Method

Dough:

• In the bowl of an electric mixer, combine the sugar and butter and beat on medium for 1 minute.
• Scrape the bowl, add egg, orange extract, and molasses, and beat for about 2 minutes.
• Combine rye flour, all-purpose flour, ginger, baking soda, cinnamon, cardamom, clove, black pepper, and salt in a medium bowl. Whisk until well combined.
• Add the dry ingredients to the molasses mixture and beat on low speed, scraping the bowl once until combined about 90 seconds.
• Chill the dough in the refrigerator for 1 hour.
• Preheat the oven to 350°F.
• Line 2 flat thin trays with baking paper.
• Use a scoop or tablespoon to form 22 balls.
• Roll the balls in cane sugar.
• Place the wrapped balls on the prepared trays for approx. 2 inches apart.
• Bake each sheet for 15-16 minutes until the edges of the cookies have set.
• While the cookies are baking, prepare the filling.
• Remove the cookies from the oven and leave on the baking sheet.

Filling:

• Combine the mascarpone, Philadelphia cheese, and butter in the bowl using an electric mixer and beat until smooth.
• Add the orange extract, orange zest, and 1 cup of powdered sugar and beat again until smooth.
• Add another cup of powdered sugar and 1 tablespoon of heavy cream.
• Beat until smooth.
• Add the last cup of powdered sugar and a tablespoon of heavy cream if needed, and beat until smooth and fluffy.

Cookies finalization:

• Wait until the baked cookies are completely cooled. Fill a pastry bag fitted with a large round tip with the mascarpone filling.
• Lay out the cookies upside down in pairs. Spread the mascarpone filling on one cookie and cover it with another cookie.
• Do the same with all the cookies.
• Keep the cookies well-wrapped in the refrigerator.

Christmas Gingerbread Cookies with Whiskey Glaze

The combination of earthy rye flour, spicy candied ginger, and the deep flavor of cane molasses is definitely worth a try! Add to that a rye whiskey glaze, which gives the candy a great twist, and you have a candy that no one can resist. To make the candy without alcohol, simply replace the whiskey with milk, lemon juice, ginger syrup, or plain water.

Ingredients

For the cookies:

• 1 and ¼ cups all-purpose flour
• 1 and ¼ cup rye flour
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1/2 cup melted butter
• 1 cup cane sugar
• 1 large egg
• 1 large egg yolk
• ¼ cup cane molasses
• ½ cup finely chopped candied ginger, plus 25 small pieces for garnish

For the frosting:

• 1 and ½ cups powdered sugar
• ¼ cup plus 1½ teaspoon rye whiskey
• pinch of salt

Method

• Preheat the oven to 350°F.
• Line 2 large trays with baking paper.
• Combine all-purpose and rye flour, baking soda, dried ginger, cinnamon, cloves, and salt in a small bowl.
• In a medium bowl, beat the melted butter and the cane sugar.
• Beat in the egg, followed by the yolk, and then the molasses.
• Using a silicone spatula, fold the flour mixture into the egg mixture until almost combined (a few dry streaks should remain).
• Add the candied ginger and fold until the dough is thoroughly combined.
• Divide the dough into 25 parts with a large spoon.
• Gently roll the individual parts into balls and transfer them to the prepared baking sheets at a distance of at least 2 inches apart.
• Transfer to the oven and bake until the tops of the cookies are cracked, and the edges are golden, 12-14 minutes.
• Allow to cool slightly, then transfer the cookies to a wire rack to cool to room temperature.
• Meanwhile, prepare the frosting.
• Whisk together the powdered sugar, whiskey, and salt in a small bowl until smooth.
• Dip the tops of the cookies in the frosting and shake off the excess.
• Place a piece of candied ginger in the center of each cookie, using a little more icing if needed to help the ginger stick.
• Let the cookies rest at room temperature until frosting sets, about 30 minutes, before serving.
• Keep the cookies in an airtight container at room temperature for at least 5 days.

Swedish Rye Cookies

Powder-kissed and pretty – these simple rye flour and cream cheese cookies are not overly sweetened, so they will please even those who do not crave sugary sweets twice. Plus, you only need a few ingredients to bake them.

Ingredients

• 1 cup rye flour
• 1 cup whole wheat flour
• 1/2 teaspoon fine sea salt
• 1/2 cup Philadelphia cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1/2 cup fine cane sugar, sifted
• large grain sugar for sprinkling
• Powdered sugar for dusting

Method

• Line a couple of trays with baking paper.
• Combine the two flour and salt in a medium-sized bowl.
• Set aside.
• In an electric mixer (or by hand), beat the Philadelphia cheese until light and fluffy.
• Add the butter and mix until both are well combined.
• Stir in the cane sugar and beat until well incorporated.
• Add the flour mixture to the butter mixture and stir long enough to combine the two (the dough should no longer be dusty-looking).
• Turn the dough onto the counter, then knead once or twice to bring it together.
• Shape the dough into a ball, flatten it, wrap it in cling film, and put it in the fridge to cool.
• Preheat the oven to 350°F and place the racks in the top and bottom thirds.
• Roll the dough out on a lightly floured work surface to 1/4-inch thickness, and cut out the shapes using the cookie cutter you choose.
• Place the shapes on the prepared trays (an inch apart) and sprinkle each shape with a bit of large-grain sugar.
• Bake for six or seven minutes until the cookies are fragrant and getting slightly golden around the edges. Avoid overbaking.
• Leave them to cool and dust with a bit of powdered sugar.
• Enjoy your Swedish Rye Cookies!

Why not try baking Christmas cookies using rye flour this year? 

Although cookies are typically made using wheat flour, many people seek healthier alternatives. Rye flour is one such option, and it has several benefits when compared to wheat flour:

• specific and rich aroma
• contains less gluten
• higher fiber content, which will keep you fuller for longer
•  support for digestive health
• It contains a range of vitamins and minerals such as potassium, phosphorus, iron, and B vitamins
• has a lower glycemic index

And how did you like our recipes for rye flour cookies? Please write to us in the comments!