norwegian christmas cookies

These Norwegian Butter Cookies (Serinakaker) are delicate and buttery, similar to shortbread but less crumbly, with melt-in-your-mouth almond and vanilla flavors. They are the PERFECT cookie, especially if you're looking for a new Christmas cookie recipe!

Norwegian Butter Cookies (Serinakaker)

salted butter (softened (3 sticks))

baking powder

salt

all-purpose flour

sugar

vanilla extract

almond extract

eggs (divided)

almonds (sliced

Preheat your oven to 350 degrees F and line one or two baking sheets with parchment paper.

In a large bowl, mix together softened butter (1.5 cups), baking powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and flour (4 cups) with an electric hand mixer until well blended and the texture resembles coarse sand.

Add the sugar (1.5 cups) and mix until well combined.

Add the vanilla extract (2 teaspoons) and almond extract (1/2 teaspoon) and two of the eggs, then mix until well combined.

Using a small cookie scoop, measure out equal portions of the dough and roll into balls. Place on baking sheet and, using your thumb, press on the center of each ball to create a small indentation (if you find that the dough is too sticky, keep a small bowl of water next to you to dip your thumb into every so often).

Beat remaining egg in a small bowl and brush the tops and sides of each indented cookie with the egg. Sprinkle with the almonds.

Bake for 16 minutes, or until cookies are only JUST beginning to brown.

Norwegian Gingerbread Cookies are spiced, snappy cookies that make your house smell divine when they bake. They are perfect for kids and adults to decorate and you can shape them into whatever you please!

Norwegian Gingerbread Cookies (pepperkaker)

250 gr powdered sugar, 2 cups

ml heavy cream, 3.4 oz

400 gr flour, 3 cups + 1 tbsp

tsp baking soda

ginger

cinnamon

tsp ground nutmeg, less

egg egg

tbsp lemon, juice

500 gr powdered sugar, 4 cups

Melt butter, light syrup, heavy cream and powdered sugar in a medium saucepan. Cool this mixture for 5 minutes before adding in all the other ingredients; flour, baking soda, spices. Mix/knead well before covering and chill overnight. I mix it with the spatula attachment in my stand mixer, for about 10 minutes.

Pre-heat oven to 175C (350F) and line baking sheets with parchment paper.

Roll out your dough on a floured surface. Roll to 3 mm (0.12 inches) thick and cut out using various cookie cutters. If it's a very sticky dough, you may want to place the dough inside two layers of parchment paper before you roll out. Place the cut out cookies on the parchment lined baking sheets.

Bake on the middle rack for 10 minutes.  Let cool for 5 minutes on the baking sheet before cooling them completely on a cooling rack.

For the icing: Just mix everything together and pour into piping bags to decorate as you please. Too stiff? More lemon juice or water. Too runny? More powdered sugar.

Top 2 norwegian christmas cookies recipes from across the web

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Norwegian Butter Cookies (Serinakak...

Norwegian Gingerbread Cookies (pepp...

Top 2 norwegian christmas cookies recipes from across the web

The most viewed norwegian christmas cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Norwegian Butter Cookies (Serinakak...

Norwegian Gingerbread Cookies (pepp...

The most viewed norwegian christmas cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine