Serinakaker (Norwegian Christmas cookies) Serinakaker (Norwegian Christmas cookies)The snow continues its graceful decent from above – large flakes producing a thick, white blanket as far as the eye can see. It’s a winter wonderland and today is the last day of any work and school obligations before celebrations truly take hold. With only a few days to go before juleaften, I wanted to share one more favorite baked good with you: serinakaker.

Revered by many, serinakaker are one of the traditional Norwegian cookies served during jul (Christmas). These buttery cookies are like a cross between shortbread and sugar cookies – rich and delicate. Their simple nature disguising their incredible flavor. Each small cookie is topped with a sprinkling of sugar and almonds that roast so slightly as they bake in the oven. With so few days left before jul, it’s nice to know there are still simple and delicious cookies you can throw together and share with your loved ones.

Serinakaker (Norwegian Christmas cookies) Serinakaker (Norwegian Christmas cookies) Serinakaker (Norwegian Christmas cookies) Serinakaker (Norwegian Christmas cookies) Serinakaker (Norwegian Christmas cookies)You might wish to double the batch since these cookies can easily be devoured.

Serinakaker

(Makes about 30 cookies)

Cookies:

  • 2 cups plus 1 tablespoon (250 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla sugar or vanilla essence/extract
  • 2/3 cup (150 g) butter, room temperature
  • 1 large egg, beaten

Topping:

  • 1 egg white, beaten
  • Pearl sugar (or sparkling sugar)
  • Sliced or chopped almonds


Pre-heat the oven to 375 °F / 190 °C. Have two baking sheets with parchment paper ready.

In a large bowl or mixer, combine the flour, baking powder, and vanilla sugar. Add the butter and cream everything together. Add in the sugar and beaten egg (and vanilla essence, if using instead of vanilla sugar) and combine to form a good dough.

Roll out the dough into a long sausage and divide into approximately 30 equal pieces. Roll each piece into a smooth ball and gently press down on the top of each with the back of a fork, creating a pattern.

Brush each cookie with the beaten egg white and sprinkle with pearl sugar and almonds, using as much or as little as desired.

Divide the cookies among the baking sheets and bake one sheet at a time in the middle of the oven for 10-12 minutes, until golden.

Store in a cookie tin for a couple of weeks and enjoy!


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