11 Scandinavian Christmas Cookies Nordic Traditions

Pepperkaker

Pepperkaker are traditional Scandinavian gingerbread cookies that are often enjoyed during the Christmas season. These spiced cookies are known for their crisp texture and warm flavors, making them perfect for decorating and sharing with loved ones. Their rich blend of spices not only fills your home with an inviting aroma but also adds a festive touch to your holiday celebrations.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside.
3. Cream the Butter and Sugar: In another large bowl, use an electric mixer to cream the unsalted butter and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes at medium speed.
4. Add Molasses and Egg: Beat in the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a dough begins to form. You can use a spatula or your hands to incorporate all the flour until the mixture is smooth.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 1 hour. This step helps the cookies maintain their shape during baking.
7. Roll Out the Dough: Once chilled, take the dough out of the refrigerator and divide it into manageable portions. On a floured surface, roll out each portion to about 1/8 inch thick.
8. Cut the Cookies: Use cookie cutters to cut out your desired shapes from the rolled-out dough. Transfer the cut cookies onto the prepared baking sheet, leaving some space between each cookie.
9. Bake: Bake the cookies in the preheated oven for 7-10 minutes or until they are firm and lightly browned. Keep a close eye on them to avoid overbaking.
10. Cool: 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.
11. Decorate (optional): Once cooled, feel free to decorate your pepperkaker with icing, sprinkles or enjoy them plain.

Enjoy your homemade pepperkaker as part of your holiday festivities!

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Krumkake

Krumkake is a traditional Scandinavian waffle cookie that is particularly popular during the holiday season. These delicate, crispy cookies are made using a special Krumkake iron, which gives them their signature shape. They are often rolled into cones and filled with whipped cream or fruit, offering a delightful treat that embodies the spirit of Christmas celebrations.

Instructions:

1. Prepare the Krumkake Iron: Before you start making the batter, plug in your Krumkake iron to preheat according to the manufacturer’s instructions.
2. Melt the Butter: In a small saucepan, melt the unsalted butter over low heat. Once melted, set it aside to cool slightly.
3. Mix Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, granulated sugar, and ground cardamom. This will guarantee even distribution of the ingredients.
4. Combine Wet Ingredients: In another bowl, beat the two eggs with a whisk until they become light and frothy. Then, add the melted butter, whole milk, and vanilla extract, mixing until everything is well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until all the ingredients are incorporated and you have a smooth batter without lumps.
6. Cook the Krumkake: Once the Krumkake iron is fully heated, pour a small amount of batter (about 1-2 tablespoons, depending on the size of your iron) onto the center of one side of the iron. Close the iron and cook for about 30-60 seconds, or until the cookie is lightly golden and crisp.
7. Shape the Cookies: Carefully open the Krumkake iron and use a fork or spatula to lift the cookie off the iron. Quickly roll the hot cookie around a cone-shaped form (or the handle of a wooden spoon) to shape it. Hold it in place for a few seconds to help it maintain its shape. Repeat this process with the remaining batter.
8. Cool and Serve: Allow the krumkaker to cool on a wire rack. You can fill them with whipped cream, fresh fruit, or any filling of your choice. Enjoy them fresh or store them in an airtight container for later.

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Brugse Drommekage

Brugse Drommekage, also known as Bruges Dream Cake, is a delightful and rich sponge cake originating from the charming city of Bruges in Belgium. This cake is known for its airy texture and often features a delightful combination of flavors, including almond, vanilla, and sometimes a hint of citrus. Popular during the holiday season, Brugse Drommekage makes a perfect treat for gatherings and celebrations, bringing a touch of sweetness to festive occasions.

Instructions:

1. Prepare Your Equipment: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture becomes light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed.
3. Add the Eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the almond extract, vanilla extract, and lemon zest (if using) until all the ingredients are combined.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder. This helps to aerate the flour and evenly distribute the baking powder.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix gently until just combined, being careful not to overmix the batter.
6. Pour into the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Bake the Cake: Place the cake in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
8. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
9. Serve and Dust: Once the cake is cooled, dust the top with powdered sugar for a lovely finish. Slice and serve as a holiday treat or for any special occasion.

Enjoy your Brugse Drommekage with a cup of coffee or tea, bringing a taste of Belgian tradition to your home!

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Julebrød

Julebrød, or “Christmas Bread,” is a traditional Scandinavian festive treat that is often enjoyed during the holiday season. This sweet, rich bread is typically flavored with cardamom and may contain a variety of fillings, such as marzipan or fruit. The dough is braided into beautiful shapes, creating a visually appealing and delicious centerpiece for any holiday table.

Instructions:

1. Prepare Your Ingredients: Warm the whole milk in a small saucepan over low heat until it is lukewarm, then remove from heat. In a large bowl, combine the active dry yeast, granulated sugar, and warm milk. Allow the mixture to sit for about 5-10 minutes until it becomes frothy.
2. Mix the Dough: In a separate large bowl, combine the all-purpose flour, ground cardamom, and salt. Make a well in the center of the flour mixture and add the yeast mixture, melted unsalted butter, and eggs. Stir together using a wooden spoon or spatula until a dough begins to form.
3. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You may need to add a little extra flour if the dough is too sticky.
4. First Rise: Place the kneaded dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
5. Prepare for Shaping: After the dough has risen, punch it down to release the air. If you are using any fillings, such as marzipan or raisins, now is the time to knead them into the dough.
6. Shape the Bread: Divide the dough into 3 equal portions. Roll each portion into a long rope (about 12 inches in length). Braid the three ropes together, pinching the ends to seal. Place the braided loaf on a greased baking sheet.
7. Second Rise: Cover the braided loaf with a kitchen towel and let it rise again for about 30-45 minutes, or until it has puffed up.
8. Preheat the Oven: While the loaf is rising, preheat your oven to 350°F (175°C).
9. Bake the Bread: Once the bread has risen, bake it in the preheated oven for approximately 25-30 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
10. Cool and Serve: After baking, remove the Julebrød from the oven and let it cool on a wire rack. Once cooled, slice and serve. It’s delightful on its own or spread with butter, making it a perfect addition to your holiday celebrations!

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Skolebrød

Skolebrød, or “school bread,” is a delightful Norwegian pastry that combines a soft, sweet bread filled with vanilla custard and topped with a sugary glaze and shredded coconut. Traditionally enjoyed as a treat in schools and bakeries, these fluffy buns are perfect for the holiday season or as a sweet snack any time of the year.

Instructions:

1. Prepare the Dough: In a small saucepan, warm the whole milk until it is lukewarm. In a large bowl, combine the active dry yeast, granulated sugar, and warm milk. Let it sit for about 5-10 minutes until frothy.
2. Mix the Ingredients: In another large bowl, whisk together the all-purpose flour, ground cardamom, and salt. Make a well in the center and add the yeast mixture, melted unsalted butter, and eggs. Stir with a wooden spoon until a dough forms.
3. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. If sticky, add a little more flour.
4. First Rise: Place the kneaded dough in a greased bowl and cover with a towel. Let it rise in a warm location for about 1-2 hours or until doubled in size.
5. Make the Vanilla Custard: In a medium saucepan, combine the vanilla pudding mix and whole milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let it cool slightly.
6. Prepare for Shaping: Once the dough has risen, punch it down to release air. Divide the dough into 12 equal pieces and shape them into balls.
7. Fill the Buns: Flatten each dough ball and place about a tablespoon of the vanilla custard in the center. Fold the dough over the filling and seal tightly. Place the filled buns seam side down on a greased baking sheet.
8. Second Rise: Cover the buns with a towel and let them rise again for about 30-45 minutes or until they are puffed up.
9. Preheat the Oven: While the buns are rising, preheat your oven to 375°F (190°C).
10. Bake the Buns: Once risen, bake the buns in the preheated oven for 15-18 minutes, or until golden brown.
11. Glaze and Top: While the buns are cooling, whisk together the confectioners’ sugar and water to make a glaze. Drizzle the glaze over the cooled buns and sprinkle shredded coconut on top.
12. Serve and Enjoy: Allow the glaze to set for a few minutes before serving these delightful skolebrød. Enjoy them with coffee or tea for a perfect snack!

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Pepparkakor

Pepparkakor, or Swedish ginger cookies, are traditional spiced cookies enjoyed during the Christmas season. These thin, crisp cookies are flavored with ginger, cinnamon, and cloves, making them a delightful treat that can be decorated or enjoyed plain. They are perfect for sharing with friends and family, making them a beloved part of Scandinavian holiday celebrations.

Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This will create a nice base for your cookies.
2. Add Molasses and Egg: Add the molasses and the large egg to the creamed mixture and mix until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. This will make certain the spices are evenly distributed.
4. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until combined. The dough will be sticky, but it will come together.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. This will make the dough easier to roll out.
6. Preheat the Oven: When you are ready to bake, preheat your oven to 350°F (175°C).
7. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use cookie cutters to cut out your desired shapes.
8. Transfer to Baking Sheet: Place the cut-out cookies onto a parchment-lined baking sheet, leaving space between each cookie as they will spread a bit while baking.
9. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly browned. Keep a close eye on them, as they can burn quickly.
10. Cool the Cookies: Once baked, remove them from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Decorate (Optional): Once cooled, feel free to decorate the pepparkakor with royal icing or glaze if desired. Enjoy your festive cookies with a cup of warm spiced tea or coffee!

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Fattigmann

Fattigmann, also known as “poor man’s cookie,” is a traditional Norwegian fried pastry typically enjoyed during the Christmas season. These crispy, sweet treats are made from a simple dough flavored with cardamom and are often shaped into twisted forms. Fattigmann cookies are light, flaky, and dusted with powdered sugar, making them a delightful addition to holiday festivities.

Instructions:

1. Make the Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, ground cardamom, and salt. In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Then, beat in the eggs one at a time and mix in the vanilla extract.
2. Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until a soft dough forms. If the dough feels too sticky, add a little more flour until manageable.
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This will help firm up the dough, making it easier to roll out and shape.
4. Roll Out the Dough: On a lightly floured surface, take a portion of the chilled dough and roll it out to about 1/8 inch thickness. Using a sharp knife or pastry cutter, cut the dough into rectangles (about 3 inches by 2 inches).
5. Shape the Cookies: For each rectangle, make a small cut in the center and twist it to create a unique shape. The small cut will help the cookies puff up while frying.
6. Heat the Oil: In a large frying pan or deep pot, pour enough vegetable oil for frying (about 2-3 inches deep) and heat it to 350°F (175°C). You can test the temperature by dropping a small piece of dough into the oil; it should sizzle and float to the top.
7. Fry the Cookies: Carefully add a few shaped cookies into the hot oil, making sure not to overcrowd the pan. Fry until golden brown, about 2-3 minutes on each side. Use a slotted spoon to flip them halfway through cooking.
8. Drain the Cookies: Once golden brown, remove the cookies from the oil and place them on paper towels to drain excess oil.
9. Dust with Sugar: While still warm, dust the fried cookies with powdered sugar for an added sweetness.
10. Cool and Serve: Allow the cookies to cool completely on a wire rack before serving. Enjoy your homemade Fattigmann with a cup of coffee or tea during the festive season!

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Lefse

Lefse is a traditional Norwegian soft flatbread often enjoyed during the holiday season. Made primarily of potatoes, flour, and butter, lefse is known for its delicate texture and mild flavor. It can be served with a variety of toppings, including butter and sugar, or used as a wrap for savory fillings. Lefse is a beloved staple at Christmas gatherings, where it brings a taste of old-world Scandinavian traditions to the festive table.

Instructions:

1. Cook the Potatoes: Place the peeled and cubed potatoes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain well and let cool slightly.
2. Mash the Potatoes: In a mixing bowl, mash the cooked potatoes until smooth. Allow the mashed potatoes to cool completely before proceeding to the next step.
3. Combine Ingredients: Once the potatoes are cool, add softened butter, milk, salt, and sugar (if using) to the mashed potatoes. Mix until well combined. Gradually stir in 1 1/2 cups of flour until a soft dough forms. If the dough feels too sticky, add a little more flour as needed.
4. Divide the Dough: Divide the dough into manageable portions, roughly the size of a golf ball. This will make it easier to roll out the lefse.
5. Roll Out the Lefse: On a lightly floured surface, take one ball of dough and flatten it slightly. Use a rolling pin to roll out the dough into a thin circle, about 1/8 inch thick. Confirm that both the rolling pin and surface are lightly floured to prevent sticking.
6. Cook the Lefse: Preheat a griddle or large skillet over medium heat. Carefully transfer the rolled-out lefse onto the hot griddle. Cook for about 1-2 minutes on each side, or until lightly golden spots appear. Use a spatula to flip it over gently.
7. Cool the Lefse: Once cooked, remove the lefse from the griddle and place it on a clean kitchen towel to cool. Cover with another towel to keep them warm and soft as you continue cooking the remaining dough.
8. Serve: Lefse can be enjoyed warm or at room temperature. Spread with butter, sprinkle with sugar, or use for wraps with your favorite fillings. Enjoy this delightful flatbread as part of your holiday celebrations or any time of year!

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Vaniljekranse

Vaniljekranse, or vanilla wreath cookies, are a classic Scandinavian treat often made during the Christmas season. These delightful little cookies are characterized by their rich buttery flavor and the fragrant aroma of vanilla. With their unique shape resembling wreaths, they are not only delicious but also visually appealing, making them a favorite among holiday cookie trays.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for easy cookie removal.
2. Cream the Butter and Sugars: In a large mixing 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 Egg Yolks and Vanilla: Next, add the egg yolks and vanilla extract to the creamed mixture. Continue to beat until everything is well combined. Scrape down the sides of the bowl to verify that all ingredients are incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Gradually add this dry mixture to the butter mixture, mixing on low speed until just combined. If you are using chopped almonds, fold them in at this stage.
5. Form the Cookies: Once the dough is mixed, take a small piece of dough (about 1 tablespoon) and roll it into a small rope, about 4 inches long. Form the rope into a circle and pinch the ends together to create a wreath shape. Place the formed cookies on the prepared baking sheets.
6. Roll in Sugar (optional): For a slightly sweeter touch, you may roll each wreath in granulated sugar before placing them on the baking sheet.
7. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges. Keep an eye on them to avoid over-baking.
8. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.
9. Serve: Enjoy the Vaniljekranse cookies as they are, or package them in decorative tins for holiday gifting. They can be stored in an airtight container for several weeks, allowing you to enjoy the festive flavors all season long.

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Sirupsnipper

Sirupsnipper, also known as syrup snaps, are traditional Danish Christmas cookies that are thin, spiced, and often cut into unique shapes. These delightful treats have a distinctive sweetness and a crunchy texture, making them a popular choice during the holiday season. Perfect for sharing around the festive table, sirupsnipper are often enjoyed alongside glögg, a warming spiced wine.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well blended. Set this mixture aside.
3. Cream Butter and Sugar: In another bowl, use an electric mixer to cream the unsalted butter and brown sugar together until light and fluffy. This process usually takes about 3-4 minutes.
4. Add Syrup and Egg: Pour in the dark syrup and add the egg to the creamed butter and sugar mixture. Beat until fully combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Continue until a dough forms. The dough may be slightly sticky; that’s normal.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 1 hour. Chilling helps the flavors develop and makes it easier to roll out.
7. Roll Out Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Make sure the surface and rolling pin are dusted with flour to prevent sticking.
8. Cut Out Cookies: Using cookie cutters, cut out shapes from the rolled dough and transfer them to the prepared baking sheets. Leave some space between each cookie, as they will spread slightly during baking.
9. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the cookies are set but still slightly soft in the center. Be careful not to overbake, as they will harden as they cool.
10. Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Dust with Sugar (optional): Once cooled, you can dust the cookies with granulated sugar for a touch of sweetness and a festive look.

Enjoy your homemade sirupsnipper with family and friends during the joyful holiday festivities!

Weihnachtsplätzchen

Weihnachtsplätzchen, or Christmas cookies, are a beloved German tradition during the holiday season. These small, festive treats come in a variety of shapes, flavors, and decorations, with many families passing down their cherished recipes through generations. Weihnachtsplätzchen can be enjoyed alone or as part of a delightful assortment, perfect for sharing with friends and loved ones.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer. Mix on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Beat until well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, and ground cinnamon. Mix thoroughly to guarantee even distribution of the ingredients.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until a soft dough forms. Be careful not to overmix; just verify everything is well combined.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Chilling helps the dough firm up, making it easier to handle.
7. Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/4 inch thick. Use flour to dust the surface and rolling pin to prevent sticking.
8. Cut Out Shapes: Using cookie cutters in festive shapes, cut out cookies from the rolled dough. Transfer them to the lined baking sheets, leaving space between each cookie as they will slightly expand during baking.
9. Decorate (Optional): If desired, you can decorate the cookies with chocolate or sprinkle almonds on top before baking.
10. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
11. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Transfer them to a wire rack to cool completely. Once cooled, dust with confectioners’ sugar if desired.
12. Serve and Enjoy: Your Weihnachtsplätzchen are now ready to be enjoyed! Share them with family and friends, or keep them in an airtight container for festive snacking throughout the season.