Crisp and Buttery Norwegian Christmas Cookies (Serinakaker)
These Norwegian Christmas cookies, called serinakaker, are the kind of simple butter cookie you can mix up on a December evening and have ready in time for a cup of coffee.
The edges turn crisp and the center stays just a little tender, with a crackly top from the egg wash and a crunch of pearl sugar and almonds.
Why These Cookies Have a Permanent Spot in My Tin
The dough comes together in one bowl without a mixer, and the cookies bake up consistently even on a busy night.
They are never too sweet, and the almond bits toast in the oven, giving each bite a nutty depth that plain sugar cookies don’t have.
Ingredients
- 1 cup (227g) unsalted butter, softened: take it out of the fridge 30 minutes ahead
- 1/2 cup (100g) granulated sugar: just enough to sweeten without making them cloying
- 1 large egg: room temperature, so it blends in easily
- 1 tsp vanilla extract: use the real stuff if you have it
- 1/4 tsp almond extract: optional, but it makes the almond topping sing
- 2 cups (250g) all-purpose flour: spooned and leveled, not scooped
- 1/2 tsp baking powder: a tiny lift so they aren’t heavy
- 1/4 tsp salt: even sweet cookies need a pinch
- 1 egg white, lightly beaten: this is your glue for the pearl sugar
- Pearl sugar and finely chopped almonds: a generous handful of each for topping
Variations / Substitutions
- Skip the almonds: just use the pearl sugar on top, or press a whole blanched almond into the center before baking.
- Cardamom instead of almond: add 1/2 tsp ground cardamom to the flour for a cozy Scandinavian scent.
- Lemon zest: mix the zest of 1 small lemon into the butter and sugar for a brighter cookie.
- Hazelnuts work too: swap the almonds for finely chopped toasted hazelnuts if that is what you have.
If you love these, you might also enjoy my Swedish Thumbprint Cookies or Danish Pebernødder.
How to Make Norwegian Christmas Cookies
Step 1: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, beat the 1 cup softened butter and 1/2 cup sugar together until pale and fluffy, about 2 to 3 minutes. A hand mixer is fine, but you can do it by hand with a sturdy wooden spoon.
Step 2: Mix the Dough
Beat in the 1 large egg, 1 tsp vanilla, and 1/4 tsp almond extract just until combined. Add the 2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt, then mix on low speed until the dough comes together. It will look a little crumbly at first, then form a soft ball. Stop as soon as the flour disappears so the cookies stay tender.
Step 3: Shape and Top the Cookies
Scoop tablespoon-sized portions of dough and roll them into smooth balls. Place them on the baking sheets about 2 inches apart and press each one down gently with your palm to flatten it to about 1/2 inch thick. Brush the tops with the beaten egg white, then sprinkle on the pearl sugar and chopped almonds, pressing lightly so they stick. Slide the sheets into the refrigerator for 30 minutes to firm up the butter again, which keeps them from spreading too much.
Step 4: Bake to Golden Perfection
Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are just golden and the bottoms are lightly browned. Rotate the sheet halfway through if your oven runs uneven. The cookies will still feel soft in the center when you pull them out, but they firm up as they cool.
Step 5: Cool and Serve
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will be crisp at the edges with a delicate, buttery middle. Once cool, pile them onto a plate and they are ready to share.
A Few Notes Before You Start
- If the dough feels too crumbly to roll, work it together with your hands for a few seconds until it holds.
- For a thinner, all-over crisp cookie, flatten each ball to about 1/4 inch before topping.
- The egg wash is what glues the pearl sugar on, so don’t brush it on too lightly.
- Let them cool all the way before storing, or they steam and lose their crunch.
Bake times depend on how flat you press them:
| Thickness | Bake Time |
|---|---|
| Pressed to 1/4 inch | 10 to 12 mins |
| Pressed to 1/2 inch | 12 to 14 mins |
Keeping the Cookies Fresh
Store the baked cookies in an airtight container at room temperature. They stay crisp for up to a week and actually get even snappier after the first day.
Frequently Asked Questions
Can I use salted butter?
Yes, just leave out the 1/4 tsp of added salt. The cookies will have a slightly softer salt note.
What if I don’t have pearl sugar?
Coarse sugar, like turbinado or crushed sugar cubes, gives a similar crunch. Crushed hard peppermint candy is a festive stand-in.
Can I freeze the dough?
You can shape the dough balls, press them, and freeze them solid on a tray. Then bake straight from the freezer, adding 2 extra minutes to the bake time.
Do I really need to chill the dough?
Yes, or the butter will melt too fast in the oven and the cookies will spread into flat wisps. A half hour in the fridge is worth it.
Norwegian Christmas Cookies (Serinakaker) Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Cream the butter and sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, vanilla, and almond extract, then mix in the flour, baking powder, and salt just until a soft dough forms.
- Scoop tablespoon-sized balls, flatten to about 1/2 inch thick on the sheets, brush with egg white, and top with pearl sugar and almonds. Chill for 30 minutes.
- Bake one sheet at a time for 10 to 12 minutes, until edges are golden and bottoms are lightly browned.
- Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
