Buttery and delicate, Serinakaker are an easy Norwegian Christmas cookie perfect for the busy holiday season.
Step into the cozy world of Norwegian Christmas baking with these buttery, delicate cookies.
Serinakaker are generally considered one of the must-bake cookies/cakes (sju slags kaker or "seven varieties of cookies") of the holiday season, and with good reason: They're simple, fast and melt in your mouth.
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Sju slags kaker
"Sju slags kaker" (or sometimes you'll see it as "sju slags kjeks") means "seven kinds of cookies/cakes" in Norwegian. The general rule of thumb is that you should have a variety of cookies on your cookie platter—seven varieties, to be exact.
While the list for which kinds of cookies should be included varies by family and region, the most popular "sju slagene" include: Krumkaker, berlinerkranser, pepperkaker, sandkaker, fattigmann, goro, smultringer, serinakaker, sirupsnipper, kransekaker and kokosmakroner.
What are serinakaker?
Serinakaker are a traditional Norwegian Christmas cookie that fall somewhere between a shortbread and a sugar cookie in terms of texture and flavor. While the origins of their name are unknown, their roots can be traced back to the mid-1800s.
Ingredients
Below are a few tips and recommendations for key ingredients. A full list can be found in the recipe card.
- Butter: Room-temperature butter is essential to ensure your cookies don't have buttery streaks.
- Egg: Should also be room temperature to keep the dough from seizing or becoming overmixed.
- Baking powder: Helps the cookies rise. We're using only baking powder to keep the cookies from becoming overly browned (baking soda promotes browning).
- 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) or leave it off.
Working ahead
If you want to work ahead, mix up the dough, roll it into a log, wrap it in plastic wrap and refrigerate for up to 5 days.
This dough can also be frozen for up to three months. Thaw overnight in the fridge, slice and bake as directed.
Looking to fill out a cookie tray? Other holiday cookies that prep well include pepperkaker (Norwegian gingerbread), brune pinner, and kransekakestenger (Norwegian almond cookies).
Step-by-step instructions
Stir together the flour and baking powder. Beat in the butter until crumbly.
Add the sugar, vanilla and egg. Beat until a cohesive dough forms.
Baking Science Note: Why not cream the butter and sugar?
While the typical creaming method used in cookies calls for beating the sugar and butter together to incorporate air, the reverse creaming method this recipe employs mixes butter with flour first. This reduces the chances of overmixing (which can leave your cookies dense and tough) and results in a flatter cookie.
Roll the dough into a log. Cut into 30 equal pieces.
Place on a parchment paper lined baking sheet and flatten gently.
Bake at 350F for 10-12 minutes or until just beginning to brown.
Allow to cool before removing from the baking sheet.
Expert tips
- Dividing dough logs: If you're making a large batch, dividing the dough before rolling it into logs can make it easier to work with.
- Slicing cookies: The easiest way to slice these cookies without flattening the sides is to use a sharp pairing knife and a sawing motion.
- Uniform slices: I like to slice a test cookie, weigh it to make sure it's the right amount of dough and then use it as a marker for the width of the other cookies. Each cookie should weigh about 18g.
Storage
These cookies can be stored at room temperature 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
Don't have enough Norwegian treats for the holidays? Here are a few more of my 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
Serinakaker (Norwegian Butter Cookies)
Traditional Norwegian Christmas cookies that are buttery and delicate with a flavor and texture somewhere between a shortbread and a sugar cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Ingredients
- 2 cups (240g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 11 tablespoons (154g) unsalted butter, at room temperature
- 1 egg, at room temperature
- Optional: Pearl sugar for topping
Instructions
- In a bowl, stir together the flour and baking powder.
- Slice the butter into ½" cubes and add them to the dry ingredients. Beat on medium speed until crumbly.
- Add the sugar, vanilla and egg and mix to combine.
- Roll the dough into a log. If you find your dough is sticking to your counter, you can lightly flour it.
- Cut the log into 30 equal pieces.
- Place the cookies onto parchment paper-lined baking sheets about two inches apart and gently flatten with the palm of your hand.
- Top with pearl sugar if using.
- Bake at 350F for 10-12 minutes or until just beginning to brown.
- Allow the cookies to cool before removing them from the baking sheet.
Notes
-
- Dividing dough logs: If you're making a large batch, dividing the dough before rolling it into logs can make it easier to work with.
- Slicing cookies: The easiest way to slice these cookies without flattening the sides is to use a sharp pairing knife and a sawing motion.
- Uniform slices: I like to slice a test cookie, weigh it to make sure it's the right amount of dough and then use it as a marker for the width of the other cookies. Each cookie should weigh about 18g.
- Storage: These cookies can be stored at room temperature for up to 2 weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 83
- Sugar: 3.4g
- Sodium: 33mg
- Fat: 4.5g
- Saturated Fat: 2.7g
- Carbohydrates: 9.9g
- Fiber: 0.2g
- Protein: 1.1g
- Cholesterol: 17mg
Giangi Townsend says
I cannot wait to make these cookies. I had them years ago and fell in love with them. If I am not able to find pearl sugar, I am going to try to make my own as you suggested, thank you for that information
Thank you for the recipe
Sean says
I have loved these butter cookies since I was little and my neighbor made them. I am glad to find your recipes to make them myself.
Lauren Vavala Harris says
These cookies look so pretty for winter and the holidays. I love how the pearl sugar looks like snow. I need to find some - these are definitely on our holiday cookie list to make!
Yu says
We tried this recipe yesterday, and everyone loved it! These Norwegian cookies are easy to make and delicious! They pair perfectly with my coffee, too. 🙂
Marta says
I brought these Serinakaker to a cookie exchange and people were so impressed because they'd never heard of them before. They were delicious and so easy for me to make.
Bernice says
Norwegians know baking and these cookies are no exception. They have the perfect sandy texture and amazing flavour. Definitely making these for my family at Christmas (they've already been requested!).
Kathryn says
Butter cookies are my favorite and this recipe was just what I was craving. Making these again for the holidays- can't wait!!
Jacqueline Debono says
I love these Norwegian Christmas cookies. We devoured the first batch I made and I already have ready dough in the freezer for Christmas!
Veronika says
I love a good simple cookie! These were delicious, I just wish I had the pear sugar, it'd make it so much more Christmasy. I also wonder how they would taste dipped in chocolate, I might try that next time.
Jenny says
These Norwegian cookies are awesome. My friend used to bake them, am a newbie and don't bake often. I came upon your recipe, and I followed your detailed instructions and managed to pull it off! The cookies taste amazing. I feel so proud! Thanks so much for this.
Sandra Ryan says
I’m Norwegian by birth, and so far all the recipes I’ve tried from you have been wonderful!
Sandra Ryan says
Your Serenakakor recipe is my go to cookie. I make it all year round, and take it as a cheer up gift when my friends are sick. I often just roll it into small balls and press half an almond into the top. If I don’t have Almonds, I just sprinkle on a bit of powdered sugar … fabulous !