My go-to holiday cookie! These traditional Norwegian cookies known as brune pinner are chewy, cinnamon-y and so easy to make.
Step into the wonderful world of Norwegian holiday baking with the caramel and cinnamon-flavored brune pinner.
Although the name, which directly translates to "brown sticks", might sound underwhelming, these cookies are anything but.
They're crispy on the ends, chewy in the center and the easiest thing you'll make this holiday season (no cookie cutters or rolling pins required).
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What are brune pinner?
Brune pinner are a traditional Norwegian Christmas cookie known for their long, slender slices and syrupy, cinnamon flavor. Traditionally they're topped with chopped almonds and pearl sugar.
Ingredients
Below are recommendations and some of the baking science behind key ingredients. A full list of ingredients and measurements can be found in the recipe card.
- Golden syrup: This syrup is a staple of European baking. If you can't find it locally, it's available on Amazon (affiliate link) or you can try making your own.
- Butter: Room-temperature butter is essential to this recipe as we'll be creaming it with sugar. The creaming process creates a lighter, crisper cookie.
- Baking soda: Reacts with the syrup to make the cookies rise.
- Vanilla and cinnamon: Give the cookie its signature flavor.
- Pearl sugar: Adds a little crunch and sweetness to the outside of the cookie. If you can't find it at your local store, you can make your own (I made mine using the stovetop method).
- Almonds: Add a subtle nutty flavor and a little more crunch. You can also substitute with another nut of your choosing.
Working ahead
If you want to work ahead, mix up the dough and keep it in the refrigerator for up to 5 days.
This dough can also be frozen as a log for up to three months. Thaw overnight in the fridge, flatten and bake as directed.
Looking to fill out a cookie tray? Other holiday cookies that prep well include pepperkaker (Norwegian gingerbread), chocolate peppermint sugar cookies, and serinakaker.
Step-by-step instructions
First, make the dough.
Cream together the butter and sugar. Beat in the syrup, egg yolk and vanilla.
Add the remaining ingredients and beat until combined.
Second, form the cookies.
Divide the dough into 6 equal parts and roll into approximately 9" long logs.
Line three baking sheets with parchment paper and divide the logs between them.
Third, flatten.
Flatten each log to ¼" thick. Brush with the leftover egg white, and drizzle with chopped almonds and pearl sugar.
Finally, bake.
Bake the cookies at 350F for 10-12 minutes or until lightly browned. Remove from the oven and slice while warm.
Expert tip
- Dividing the dough: If you're a stickler for getting even-sized cookies like I am, each log of dough should weigh approximately 123g.
- Slicing the cookies: The cookies slice best when warm but not right from the oven. I like to let mine cool for 2-3 minutes before slicing.
Substitutions and variations
Like pepperkaker, these cookies are traditionally made with a light, beet-based syrup. This syrup imparts a sweet, syrupy, almost caramel-like flavor for which there really is no substitute.
The most similar substitute is the golden syrup recommended in the ingredients section. Light corn syrup would be the most similar after that.
For a unique, less traditional flavor, you could substitute maple syrup or honey. All can be substituted at a 1:1 ratio.
Scaling
This recipe can easily be doubled or tripled.
If you want to halve it, gently whisk your egg yolk and add 9-10g (the approximate weight of half a yolk) to the dough. Halve all the other ingredients as you normally would.
Storage
These cookies should be stored in a metal or glass container (storing them in plastic will cause them to become soft) at room temperature and will keep for up to 2 weeks.
They can also be frozen on a baking sheet and then transferred to an airtight container or plastic bag with parchment between layers. Cookies will keep for four to six months in the freezer.
More Norwegian Christmas treats
Looking for more traditional Norwegian treats to try this Christmas? Here are a few more favorites:
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you helps me improve them.
Recipe
Brune Pinner
These traditional Norwegian cookies known as brune pinner are chewy, cinnamon-y and so easy to make.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 60 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Ingredients
- 14 tablespoons (196g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 1 tablespoon golden syrup
- 1 large egg yolk + white brushing the cookies
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ - ⅓ cup (28-37g) coarsely chopped almonds
- 2 tablespoons pearl sugar
Instructions
- Beat the butter and sugar on medium until light and fluffy (1-2 minutes).
- Add the syrup, egg yolk and vanilla extract, beating until just combined.
- Add the remaining ingredients and beat until a cohesive dough forms (it should lump together and pull away from the sides).
- Divide the dough into 6 equal parts.
- Roll each log out to approximately 9" long. These cookies don't typically stick to the counter, but if they do, lightly dust it with a little flour.
- Place the cookie logs onto parchment paper lined baking sheets, two logs to a sheet.
- Flatten each log to ¼" thick.
- Gently whisk the egg white and brush it over the top of each cookie.
- Drizzle with almonds and pearl sugar.
- Bake at 350F for 10-12 minutes or until just lightly browned.
- Remove from the oven and slice while warm.
Notes
-
- Dividing the dough: If you're a stickler for getting even-sized cookies like I am, each log of dough should weigh approximately 123g.
-
- Slicing the cookies: The cookies slice best when warm but not right from the oven. I like to let mine cool for 2-3 minutes before slicing.
Nutrition
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 3.9g
- Sodium: 43mg
- Fat: 2.9g
- Saturated Fat: 1.7g
- Carbohydrates: 8.1g
- Fiber: 0.2g
- Protein: 0.7g
- Cholesterol: 10mg
Sue says
I love the sounds of these!!
Elaine says
This is a new recipe for me but I can't wait to make it. It looks so delicious!! Great recipe.
Giangi Townsend says
Can't wait to make these brune pinners for my cousin's wife this holiday season. She is from Sweden and will miss the holiday season with her family. Thank you for sharing and cannot wait to make them as they sounds amazing and I appreciate your easy-to-follow instructions.
Thank you.
Yu says
These Brune pinner cookies turned out better than I expected. Thank you for sharing this fantastic cookie recipe! It's a keeper!
Marta says
I've never had nor heard of brune pinner, but now I think I have to make them every holiday season. I love anything with almonds for sure.
Kathryn says
I've never heard of these cookies before but it sounds so delicious! Love all the cinnamon and holiday flavors!
Lauren Vavala Harris says
I hadn't heard of brune pinners before, but this is definitely a cookie to try this holiday season! My husband is a BIG fan of all things caramel so I just know these will be a hit!
Dennis says
I made these for my wife's book club and they were a huge hit! Thanks for another delicious recipe.
Tristin says
These will be the perfect addition to the Christmas treats we bake up every year!
Sean says
So I have had these before but never knew what they were called or how to make them. I am so excited to try these Norwegian treats.
Jacqueline Debono says
These Norwegian brune pinner cookies are so good! I did a trial run with half the ingredient quantities but really I should have used the full quantities as the cookies disppeared so fast! Repeating for Christmas!
Hayley Dhanecha says
This is a new recipe for me, but I had to try it out and I felt confident thanks to your very helpful step by step recipe. They came out so delicious