Sirupsnipper (Norwegian Christmas Cookies)

Crisp and full of aromatic spices, sirupsnipper are a traditional Norwegian Christmas cookie perfect for staving off cold winter nights.

Continuing with our classic Norwegian Christmas cookie series, let me introduce you to pepperkaker's (Norwegian gingerbread) cousin: sirupsnipper.

Made with a dark syrup, heavy cream and all the aromatic spices, these crisp, subtly sweet cookies are the perfect low-maintenance treat to add to your Christmas cookie platter.

What are sirupsnipper?

Considered one of the classic, must-bake cookies of the holiday season ("sju slags kaker"), sirupsnipper are a thin, crisp, diamond-shaped spice cookie not unlike gingerbread or pepperkaker.

Sju slags kaker

"Sju slags kaker" (sometimes referred to as "sju slags kjeks") is the Norwegian tradition of serving "seven kinds of cookies" during the holiday season. The rule of thumb is to offer a variety of cookies, precisely seven varieties to be exact, on your Christmas cookie platter.

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.

Ingredients

Below are helpful tips and recommendations on key ingredients. A full list can be found in the recipe card.

• Molasses: This is the closest American equivalent to the dark (beet sugar-based) syrup called for in traditional Norwegian recipes.
• Cinnamon, pepper, ginger and cloves: Create the signature flavor of these cookies.
• Baking soda: Reacts with the molasses to help the cookies rise.
• Heavy cream: Adds a creamy flavor and moisture. Heavy cream and heavy whipping cream can be used interchangeably (they're actually the same thing).

Step-by-step instructions

First, make the syrup.

Combine the heavy cream, molasses and sugar in a saucepan, cooking until warm.

Add the butter and cook until melted.

Second, make the dough.

Remove from heat and stir in the remaining ingredients.

Third, chill.

Tightly wrap the dough in plastic wrap and refrigerate for at least 3 hours.

Fourth, roll out the dough.

Working with half of the dough, knead it until malleable. Roll out into a 2mm thick rectangle.

Fifth, cut out the cookies.

Cut the dough into 1 ½" vertical strips running down the length of the dough.

Cut a diagonal line from one corner to the one across from it. Using this line as a guide, make 1 ½" diagonal cuts to create the diamond shape.

Place the cookies on parchment paper-lined baking sheets and top with half of a blanched almond.

Finally, bake.

Bake at 350F for 5-8 minutes.

Working ahead

If you want to work ahead, you can mix up the dough to the refrigeration step, where it'll keep for up to 5 days.

This dough can also be flattened into a disc and frozen for up to three months. Thaw overnight in the fridge, roll out, and bake as directed.

Looking to fill out a cookie tray? Other holiday cookies that prep well include pepperkaker (Norwegian gingerbread), brune pinner, serinakaker and chocolate peppermint sugar cookies.

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 cookies

Looking to fill out that Christmas cookie platter? Here are a few more of my favorite Norwegian cookies:

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.