15 Norwegian Christmas Cookie Recipes (Krumkake & More)

Krumkake

Krumkake is a traditional Norwegian Christmas cookie that is light, crispy, and beautifully shaped. Made with a simple batter of flour, sugar, eggs, and cream, these delicate cookies are typically cooked on a specialized plate, giving them their signature cone shape. They can be served plain or filled with whipped cream, making them a delightful treat during the holiday season.

Ingredients

Instructions

1. Prepare the Krumkake Iron: Preheat your krumkake iron according to the manufacturer’s instructions. If you don’t have a krumkake iron, try using a pizzelle maker as a substitute. Lightly grease the plates with cooking spray or brush with melted butter to prevent sticking.
2. Mix the Ingredients: In a mixing bowl, combine the eggs and granulated sugar. Whisk them together until the mixture is pale and slightly frothy. This will help incorporate air, giving your cookies a lighter texture.
3. Add Remaining Ingredients: Gradually add the heavy cream, melted butter, and vanilla extract (if using) to the egg mixture, stirring until well combined. In a separate bowl, sift the all-purpose flour and ground cardamom. Add the dry ingredients to the wet mixture, folding gently until fully integrated and no lumps remain.
4. Cook the Krumkake: Once the iron is hot, pour a small amount of batter (about a tablespoon) onto the center of one half of the preheated krumkake iron. Close the iron and cook for about 30 seconds to 1 minute, or until the cookie is golden brown.
5. Shape the Krumkake: Carefully remove the cookie from the iron using a fork or spatula. While it’s still warm and pliable, roll it around the handle of a wooden spoon or a special krumkake roller to form a cone shape. Hold the cookie in place for a few seconds to retain the shape as it cools.
6. Repeat the Process: Continue to cook the remaining batter, greasing the iron again as needed, until all the cookies are made.
7. Cool and Serve: Place the finished krumkaker on a wire rack to cool completely. Serve them plain or fill them with whipped cream or your favorite sweet fillings for an extra special treat during the holiday gatherings. Enjoy your delightful Norwegian Christmas cookies!

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Pepperkaker

Pepperkaker, or gingerbread cookies, are a beloved traditional Norwegian treat enjoyed during the Christmas season. These spiced cookies are flavorful, crisp, and can be cut into various shapes. Often decorated with icing or enjoyed plain, pepperkaker evoke the warm and cozy spirit of the holidays.

Ingredients

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk together until well mixed and set aside.
2. Cream Butter and Sugar: In a separate bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Add Molasses and Egg: Add the molasses and egg to the butter-sugar mixture. Continue to mix until everything is fully incorporated.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Mix on low speed until a dough forms. The dough will be quite thick, so you may need to use a spatula to help incorporate all of the flour.
5. Chill the Dough: Divide the dough into two equal parts and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, or ideally overnight. Chilling the dough will make it easier to roll out.
6. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll Out the Dough: On a lightly floured surface, roll out one disc of chilled dough to about 1/8-inch thickness. Use cookie cutters to cut out shapes, then carefully transfer them to the prepared baking sheets.
8. Bake the Cookies: Bake the pepperkaker in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
9. Decorate (optional): Once completely cooled, if desired, you can decorate the cookies with royal icing or other icing of your choice. Allow any frosting to dry completely before storing.
10. Serve and Enjoy: Pepperkaker can be enjoyed as a festive snack or shared with family and friends during the holiday season. Store any leftover cookies in an airtight container to keep them fresh.

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Sandkaker

Sandkaker, or sand cakes, are a classic Norwegian Christmas treat that are known for their delicate texture and buttery flavor. These traditional cookies are often baked in special fluted molds, giving them a charming shape that makes them a lovely addition to holiday platters. Sandkaker can be enjoyed plain or dusted with powdered sugar for an elegant finish.

Ingredients

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your sandkaker molds by greasing them lightly with butter or a non-stick spray.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add Egg Yolk and Almond Extract: Add the egg yolk and almond extract to the creamed mixture. Continue to mix until fully combined.
4. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture. Mix on low speed until a soft dough forms. Be careful not to overmix, as this can lead to tough cookies.
5. Shape the Dough: Take a small amount of the dough and press it into the prepared sandkaker molds, ensuring that the dough is pressed evenly and reaches the edges. You can create a slight indentation to allow for even baking.
6. Bake the Sandkaker: Place the filled molds on a baking sheet and bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden.
7. Cool and Remove: Once baked, allow the sandkaker to cool in the molds for a few minutes before carefully removing them. If using powdered sugar, dust the sandkaker lightly as they cool on a wire rack.
8. Serve: Once completely cooled, enjoy your sandkaker with a cup of hot coffee or tea during your holiday celebrations. These delightful cookies are perfect for sharing with friends and family!

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Julekake

Julekake, or Christmas bread, is a beloved Norwegian festive treat that is rich in flavor and often enjoyed during the holiday season. This time-honored bread is filled with spices, candied fruit, and sometimes nuts, making it a delightful addition to any holiday table. Traditionally served during Christmas morning or as a sweet treat in the days leading up to the holiday, julekake is perfect for sharing with family and friends.

Ingredients

Instructions

1. Activate Yeast: In a small bowl, warm the milk until it’s lukewarm (about 110°F/43°C). Sprinkle the active dry yeast over the milk and let it sit for about 5-10 minutes, or until it becomes frothy.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the egg, salt, and lemon zest, mixing until well combined.
3. Combine Mixtures: Pour the frothy yeast mixture into the bowl with the butter mixture and stir until combined.
4. Add Dry Ingredients: Gradually add the all-purpose flour, ground cardamom, and ground cinnamon to the wet mixture. Stir until a soft dough forms. The dough should be slightly sticky but manageable.
5. Incorporate Dried Fruits and Nuts: Fold in the raisins or currants, candied fruit, and chopped nuts, if using. Mix until evenly distributed throughout the dough.
6. Knead Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
7. First Rise: Shape the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it has doubled in size.
8. Shape the Bread: Once risen, gently punch down the dough to release the air. Turn it out onto a floured surface and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
9. Second Rise: Cover the shaped loaf with the kitchen towel again and let it rise for another 30-60 minutes, until it’s puffy and doubled in size.
10. Preheat Oven: While the dough is rising, preheat the oven to 350°F (175°C).
11. Add Egg Wash: Before baking, brush the top of the loaf with the beaten egg to give it a golden color when baked.
12. Bake the Julekake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
13. Cool and Serve: Once baked, remove the julekake from the oven and let it cool on a wire rack. Once cooled, slice and enjoy with butter or as is. This festive bread pairs wonderfully with coffee or tea during your holiday celebrations.

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Berlinerkranser

Berlinerkranser is a traditional Norwegian Christmas cookie that is loved for its rich, buttery flavor and delicate texture. These ring-shaped cookies are often decorated with colorful sprinkles or sugar, making them not only delicious but also visually appealing on holiday platters. Adding a hint of almond flavoring brings an extra layer of taste, making Berlinerkranser a festive favorite for many families during the holiday season.

Ingredients

Instructions

1. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.
2. Add Egg and Flavoring: Beat in the egg, vanilla extract, and almond extract until well combined.
3. Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
4. Fold in Almonds: Gently fold the ground almonds into the dough until evenly distributed. The dough will be soft and slightly sticky.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle.
6. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Shape the Cookies: On a lightly floured surface, take a small piece of dough and roll it into a rope about 1/2 inch thick. Form the rope into a ring shape, pinching the ends to seal. Repeat with the remaining dough.
8. Decorate: Place the shaped cookies on the prepared baking sheets. Sprinkle with pearl sugar or colored sprinkles for decoration.
9. Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Serve: Once cooled, serve the Berlinerkranser on festive trays and enjoy this delightful Norwegian treat with family and friends during the holiday season!

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Fattigmann

Fattigmann is a classic Norwegian Christmas cookie known for its rich, deep fried texture and delicate flavor. Traditionally enjoyed during the holiday season, these cookies are often flavored with cardamom and have a unique twisted shape. Their light and crispy exterior, combined with a soft inside, makes them a favorite treat to share with family and friends.

Ingredients

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, ground cardamom, granulated sugar, and salt. Stir until the ingredients are well mixed.
2. Cream Butter and Sugar: In another bowl, beat the unsalted butter until smooth. Gradually add in the sugar, mixing until the mixture is light and fluffy.
3. Add Wet Ingredients: Beat in the egg, heavy cream, and vanilla extract until all ingredients are well incorporated.
4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir until a soft dough forms. You may need to adjust the flour as necessary to achieve a smooth consistency.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
6. Prepare for Frying: In a deep pot or a frying pan, heat oil to 350°F (175°C) for frying.
7. Shape the Cookies: On a lightly floured surface, roll out portions of the dough to about 1/8 inch thick. Use a pastry cutter or knife to cut the dough into rectangles (about 2×3 inches). Make a slit in the center of each rectangle, and then pull one end through the slit to create a twist.
8. Fry the Cookies: Carefully drop the shaped cookies into the hot oil, frying a few at a time. Fry until they are golden brown on both sides, about 2-3 minutes. Use a slotted spoon to remove them from the oil and let them drain on paper towels.
9. Dust with Sugar: Once cooled, sprinkle the fried Fattigmann cookies with powdered sugar for a sweet finish.
10. Serve and Enjoy: Arrange the cookies on a festive platter and enjoy sharing this holiday treat with loved ones!

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Goro

Goro is a traditional Norwegian Christmas cookie that originates from the northern parts of Norway. These delicate, crisp cookies are made using a unique mold, giving them their characteristic shape and texture. Goro has a slightly sweet and buttery flavor, making them a delightful addition to any holiday treat platter.

Ingredients

Instructions

1. Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, ground cardamom, and salt. Mix well to guarantee that all the dry ingredients are evenly distributed.
2. Cream Butter and Sugar: In another bowl, beat the softened unsalted butter until smooth. Gradually add in the granulated sugar and continue mixing until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Incorporate Eggs and Cream: Add the eggs one at a time, mixing well after each addition. Then, stir in the heavy cream and vanilla extract, blending until everything is well combined.
4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until a soft dough forms. Make certain there are no lumps of flour.
5. Preheat the Goro Iron: Preheat your Goro or krumkake iron according to the manufacturer’s instructions. Ensure it’s properly heated before you begin cooking.
6. Shape the Cookies: Grease the mold lightly with butter if necessary. Take a small amount of dough (about a tablespoon) and place it in the center of the heated mold. Close the iron and press it firmly to shape the cookie.
7. Cook the Goro: Cook the cookie for approximately 1-2 minutes, or until it is a light golden brown. Carefully release the cookie from the mold and let it cool on a wire rack.
8. Dust with Powdered Sugar: Once the cookies have cooled, lightly dust them with powdered sugar for an added touch of sweetness.
9. Serve and Enjoy: Arrange the Goro cookies on a festive plate and share them with friends and family during the holiday season. Enjoy their delightful flavor and unique texture!

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Smultringer

Smultringer is a beloved Norwegian Christmas doughnut that is fluffy, sweet, and slightly spiced with cardamom. These delightful treats are often enjoyed warm, dusted with powdered sugar, and are a staple during festive gatherings in Norway. Their unique flavor profile and soft texture make them a favorite among holiday cookies.

Ingredients

Instructions

1. Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cardamom, and salt until well combined.
2. Mix Wet Ingredients: In a separate bowl, beat the eggs and then add the milk and melted butter. Mix until the wet ingredients are thoroughly blended.
3. Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently with a spoon until a soft dough forms. Be careful not to overmix; the dough should be slightly sticky but smooth.
4. Heat Oil: In a deep frying pan or pot, pour vegetable oil to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough in; if it sizzles and rises to the surface, it’s ready.
5. Shape the Doughnuts: With floured hands, take a small amount of dough (about the size of a golf ball) and flatten it slightly. Make a hole in the center with your finger to form a ring shape.
6. Fry the Smultringer: Carefully place the shaped doughnuts into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown and cooked through.
7. Drain Excess Oil: Once cooked, use a slotted spoon to transfer the smultringer to a plate lined with paper towels to absorb any excess oil.
8. Dust with Powdered Sugar: While still warm, dust the smultringer with powdered sugar using a fine sieve for an even coating.
9. Serve and Enjoy: Arrange the smultringer on a decorative plate and serve them warm to friends and family. Enjoy this delightful holiday treat during festive gatherings!

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Kokosmakroner

Kokosmakroner are delicious Norwegian coconut macaroons that are a favorite during the Christmas season. These chewy treats are made with simple ingredients and feature the delightful flavor of coconut, often enjoyed for their sweet, moist interior and crispy outer layer. Perfect for holiday gatherings, they are sure to be a hit with everyone.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Prepare the Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut and granulated sugar. Mix them together until evenly combined.
3. Beat the Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites until they become frothy. Add the vanilla extract and salt, then continue to beat until stiff peaks form.
4. Fold Mixtures Together: Carefully fold the beaten egg whites into the coconut mixture using a spatula. Gently mix until all the coconut is coated and the mixture holds together. Be careful not to deflate the egg whites.
5. Incorporate Flour: Gradually fold in the all-purpose flour until just combined. This will help to bind the mixture.
6. Shape the Macaroons: With your hands or a small ice cream scoop, form small mounds (about 1 inch in size) of the coconut mixture and place them onto the prepared baking sheet, leaving space between each mound.
7. Bake the Kokosmakroner: Bake in the preheated oven for 15-20 minutes, or until the tops are lightly golden brown.
8. Cool Down: Once baked, remove the baking sheet from the oven and allow the kokosmakroner to cool on the sheet for a few minutes. Then transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, serve the kokosmakroner on a festive plate. They make a great treat to share during the holiday season!

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Sirupsnipper

Sirupsnipper are traditional Norwegian gingerbread cookies that are a must-have during the Christmas season. These flavorful, slightly spiced cookies are often cut into festive shapes and are enjoyed for their sweet taste and delightful chewiness. Drizzled with a simple icing, they make for a charming addition to any holiday cookie platter.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside.
3. Combine Wet Ingredients: In another bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy. Add the dark corn syrup and the egg to the butter mixture, and mix until well combined.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. You may need to use your hands to bring it all together.
5. Chill the Dough: Once the dough is fully combined, wrap it in plastic wrap and refrigerate for at least 1 hour. This will make the dough easier to roll out.
6. Roll Out the Dough: After chilling, take the dough out of the refrigerator. On a lightly floured surface, roll it out to about 1/4 inch thick.
7. Cut Shapes: Use cookie cutters to cut out festive shapes from the rolled dough, and place them onto the prepared baking sheet, leaving space between each cookie.
8. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until they are slightly firm to the touch and the edges are just starting to brown.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Prepare the Icing: In a small bowl, mix the icing sugar with the water until you reach a smooth consistency. Adjust the water as needed to achieve your desired thickness.
11. Decorate the Cookies: Once the cookies are completely cooled, use a piping bag or a small ziplock bag with a corner snipped off to drizzle the icing over the cooled cookies as desired.
12. Serve and Enjoy: Let the icing set for a little while before enjoying your delicious Sirupsnipper. These festive cookies are perfect for sharing during the holiday season!

Medisterkaker

Medisterkaker, or Norwegian pork meatballs, are a traditional dish often served during the Christmas season. These savory meatballs are made from a mixture of ground pork, spices, and sometimes breadcrumbs, resulting in a flavorful and juicy treat that pairs wonderfully with potatoes and gravy or as part of a festive buffet.

Ingredients

Instructions

1. Prepare the Mixture: In a large mixing bowl, combine the ground pork, breadcrumbs, and finely chopped onion.
2. Add Wet Ingredients: In a separate small bowl, whisk together the milk and egg. Pour this mixture into the meat mixture, and stir well until all ingredients are combined.
3. Season the Mixture: Add ground nutmeg, ground allspice, salt, and black pepper to the meat mixture. Mix thoroughly to guarantee that the spices are evenly distributed throughout the meat.
4. Form the Meatballs: Using your hands, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place the formed meatballs on a plate or tray.
5. Heat the Pan: Heat a large skillet over medium heat, and add the butter, allowing it to melt and coat the bottom of the pan.
6. Cook the Meatballs: Once the butter is hot, add the meatballs to the skillet in batches (do not overcrowd the pan). Cook them for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through.
7. Check for Doneness: To verify the meatballs are fully cooked, cut one open to check that it is no longer pink in the center. If they need more time, continue cooking for a few additional minutes.
8. Serve: Once cooked, transfer the meatballs to a serving dish and keep them warm while you prepare the rest of your holiday feast. Medisterkaker are delicious served with potatoes, gravy, or alongside a variety of festive sides. Enjoy!

Riskremkjeks

Riskremkjeks, or rice cream cookies, are a delightful Norwegian treat often enjoyed during the Christmas season. These cookies combine the flavors of sweet rice pudding and crispy cookie dough, making them a perfect addition to your holiday dessert table. With a hint of vanilla and a sprinkling of powdered sugar, they are guaranteed to please both kids and adults alike.

Ingredients

Instructions

1. Prepare the Rice: Make certain that the cooked rice is cooled to room temperature. If you are using leftover rice pudding, make sure it is well-mixed and easy to incorporate.
2. Mix Wet Ingredients: In a large mixing bowl, combine the heavy cream, sugar, and egg. Whisk together until smooth and slightly frothy. Add in the vanilla extract and mix.
3. Combine Rice and Mixture: Gently fold the cooked rice into the wet ingredients, making sure that the rice is evenly coated and integrated into the mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Incorporate Dry to Wet: Gradually add the dry flour mixture to the wet rice mixture. Stir gently until just combined. The dough should be slightly sticky but manageable.
6. Chill the Dough: Cover the bowl with plastic wrap and place it in the refrigerator. Chill the dough for at least 30 minutes to allow it to firm up a bit.
7. Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Shape the Cookies: Once chilled, take spoonfuls of the dough and roll them into small balls, about 1 inch in diameter. Place them onto the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly.
9. Bake: Bake in the preheated oven for about 12-15 minutes, or until the cookies are lightly golden on the edges. They may be soft to the touch, but they will firm up as they cool.
10. Cool and Dust: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar.
11. Serve: Enjoy your Riskremkjeks as a charming holiday treat, or package them up as gifts for friends and family. These cookies are best served fresh but can be stored in an airtight container for a few days. Enjoy!

Havrekjeks

Havrekjeks, or oat cookies, are a beloved Norwegian treat known for their chewy texture and hearty flavor. These cookies primarily feature rolled oats, giving them a wholesome and slightly nutty taste, often complemented by a hint of cinnamon and golden syrup. They are perfect for enjoying with a cup of tea or coffee during the festive season.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Prepare Dry Ingredients: In a medium bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to mix all the dry ingredients evenly.
3. Cream Butter and Sugars: In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Using an electric mixer, cream the ingredients together until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Add Egg and Syrup: Crack the egg into the butter mixture and pour in the golden syrup and vanilla extract. Mix until everything is well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula until no dry flour remains. If desired, fold in raisins or chopped nuts at this stage for added texture and flavor.
6. Form Cookies: Using a tablespoon or cookie scoop, drop small portions of the cookie dough onto the prepared baking sheet, making sure to leave space between each cookie as they will spread while baking.
7. Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are golden brown but the centers remain slightly soft.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serving: Enjoy your havrekjeks warm, or store them in an airtight container for a delightful treat throughout the holiday season!

Suksessterte

Suksessterte, often referred to as “successful cake,” is a traditional Norwegian layer cake that features a rich almond and chocolate filling. This delightful dessert is topped with a creamy butter icing and usually garnished with chocolate shavings or nuts. It’s a popular treat during the festive season and for special occasions, beloved for its luxurious texture and flavor.

Ingredients

Instructions

1. Prepare the Oven and Cake Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Make the Almond Cake Layers: In a large mixing bowl, combine the ground almonds and granulated sugar. In another bowl, whisk the egg whites until stiff peaks form. Gradually fold the egg whites into the almond and sugar mixture, being careful not to deflate the egg whites.
3. Bake the Cake Layers: Divide the almond batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
4. Prepare the Chocolate Filling: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, vanilla extract, and melted dark chocolate. Continue to beat until smooth and fluffy. If the mixture is too thick, add a little milk until you reach your desired consistency.
5. Assemble the Cake: Once the cake layers have cooled, place one layer on a serving plate. Spread a generous amount of the chocolate filling on top. Place the second cake layer on top and cover the top of the cake with the remaining chocolate filling. You can also spread a thin layer around the sides if desired.
6. Garnish the Cake: For an added decorative touch, sprinkle chocolate shavings or chopped nuts on top of the cake as a garnish.
7. Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the filling to set before slicing and serving. Enjoy your Suksessterte with coffee or tea during your festive celebrations!

Lussekatter

Lussekatter, also known as “Lucia buns,” are traditional Swedish saffron buns typically enjoyed during the Advent season, especially on St. Lucia’s Day (December 13th). These sweet, bright yellow buns are infused with the exotic flavor of saffron and often shaped into whimsical forms resembling curled cats or other figures. They are beloved for their fragrant aroma and soft, rich texture, making them a festive favorite.

Ingredients

Instructions

1. Prepare the Saffron Mixture: In a small bowl, steep the saffron strands in a tablespoon of warm milk for about 10 minutes to release its flavor and color.
2. Heat the Milk: In a saucepan, heat the remaining milk until it is warm (not boiling). Remove from heat and stir in the melted butter and sugar until dissolved.
3. Activate the Yeast: Sprinkle the active dry yeast into the warm milk mixture and let it sit for about 5-10 minutes until it becomes frothy.
4. Combine the Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture, saffron mixture, and one egg. Stir together until a dough starts to form.
5. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour.
6. First Rise: Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
7. Shape the Buns: Once the dough has risen, punch it down to release the air. Divide the dough into equal pieces (about 12-16). Roll each piece into a long rope and shape it into the traditional S-curve or into any desired shape.
8. Second Rise: Place the shaped buns on a baking sheet lined with parchment paper. Cover them with a cloth and let them rise for an additional 30-45 minutes until puffy.
9. Preheat the Oven: While the buns are rising, preheat your oven to 375°F (190°C).
10. Egg Wash: In a small bowl, beat the remaining egg and brush it over the tops of the buns to give them a beautiful golden color when baked.
11. Bake the Buns: Bake the lussekatter in the preheated oven for about 15-20 minutes or until they are golden brown.
12. Cool and Serve: Remove the buns from the oven and let them cool on a wire rack. Serve warm, optionally with butter or jam. Enjoy these delightful treats with a cup of coffee or tea during the festive season!