What holiday season would be complete without an incredible variety of cookies and baked goods. In Norway, these are referred to as julekaker.

In the 18^th century, baked goods were not made in the home, but rather in bakeries and large farms that had access to large ovens. The concept of cookies and baked goods relating to Christmas did not exist at this time or before. In fact, little reference has been made to what was served during the holidays, but it would have included speciality goods served for other celebrations and high holidays throughout the year. Later, in the 19^th century and after the introduction of the household oven, baking became widespread and Christmas cookies and baked goods started to become defined, especially following the Second World War.

The term syv slag småkaker (seven types of cookies) refers to an old tradition of having seven different kinds of cookies in the tin as the number 7 was thought to bring luck and is an important religious number. There are many ideas as to which cookies fall into the original list, but it is generally thought that sandkaker, fattigmann, goro, berlinerkranser, sirupsnipper, and krumkaker should be on there.

To help you find inspiration for bringing some holiday sweetness into your kitchen, I have compiled a list of all of the Norwegian Christmas cookies / julekaker recipes you’ll find on my site. I’ll keep this list updated as more recipes are added. Happy baking!

Aniskringler (Anise Pretzels)

Berlinerkranser

Brune Pinner

Brunost Pepperkake Cake

Fattigmann

Glitre Kringle

Julekaker (Christmas Bread)

Kakemenn

Kling (Lefse) from Eksingedalen

Kling from Rollag

Kling from Uvdal

Krumkaker

Knekk-Kaker

Nordlandslefse / Hardangerlefse

Pepperkaker (Spiced)

Old Fashioned Pepperkaker

Pepperkaker Buns

Serinakaker

Smultringer

Snipp

Sandnøtter

Sirupskake

Sirupsnipper

St. Lucia Buns (Lussekatter)

Sugared St. Lucia Buns

Rømmebrød

Vepsebol (Meringue Cookies)

Vørterbrød (Wort Bread)

The post Norwegian Christmas Cookies & Baked Goods (Julekaker) appeared first on North Wild Kitchen.

Sandnøtter, “sand nuts”, are sweet and simple Norwegian Christmas cookies with a vibrant taste of vanilla. They’re often chosen as one of the syv slagene “seven types of cookies” baked during the holiday season. Sandnøtter are so light and airy, they literally melt in your mouth with a dry and crumbly burst from the potato starch in each bite.

These are wonderful cookies that all can enjoy and should certainly be a part of any holiday offerings. This recipe makes quite a few, so feel free to halve the recipe or give some away to loved ones.

Sandnøtter

*Makes around 80 sandnøtter

• 1 cup plus 2 tablespoons (250 g) butter, at room temperature
• 1 ¼ cup (250 g) granulated sugar
• 1 large egg
• 4 cups plus 2 tablespoons (500 g) potato starch/potetmel
• 1 cup plus 2 teaspoons (125 g) all-purpose flour
• 5 teaspoon vanilla sugar or 3 teaspoons vanilla extract
• 1 teaspoon baking powder

Preheat the oven to 350°F / 180°C. Line a baking sheet or two with parchment paper.

In a large bowl, beat the butter and sugar together until creamed and well combined. Add the egg, potato starch, flour, vanilla sugar or extract, and baking powder and form a smooth dough.  

Take a spoonful of dough at a time, roll each into a small ball with your hands. Using a fork, gently press down on top of each ball to flatten slightly and make a pattern.

Divide the cookies among the prepared baking sheet(s) and bake one sheet at a time in the middle of the oven for 10 minutes. They should be light in color when you take them out. Cool on a wire rack.

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

*For more holiday baking inspiration, head here.

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One of the most popular julekaker “Christmas cookies” in Norway are berlinerkranser. They are buttery and sweet, and a little indulgent just as one would expect from a holiday treat.

“Berlin wreaths”, as their name translates to, are thought to have possibly originated from a baker in Berlin. This, combined with their wreath shape, explains the reasoning behind the name.  They are also categorized as the type of baked goods that came to Norway in the 17^th century. Before ovens became mainstream in households, baked goods like these could only be bought from bakeries or large farms with their own baking oven.  

As I dug deeper into the origins of berlinerkranser, I came across two sources that stated they were called pepitakranser in Bergen during the war. Without any sources, it has been difficult to verify this. As I looked through various publications and cookbooks in the Norwegian National Library, I discovered many references to pepitakranser, from as far back as 1900. In a few instances, it was referred to as the “alternative” to berlinerkranser – one that is easier to make. The recipe for pepitakranser is very similar to berlinerkranser, but it does not include hard boiled egg yolks, rather the whole egg itself and it does not require refrigeration before shaping and baking.  

Whether you settle for berlinerkranser or pepitakranser, you’ll no doubt be satisfied either way. These wreaths should regularly, if not always, make an appearance on the holiday table.

Norwegian Berlinerkranser

Makes around 50 berlinerkranser

• 2 hard boiled egg yolks
• 2 raw egg yolks
• 2/3 cup (130 g) granulated sugar
• 1 cup plus 2 tablespoons (250 g) butter at room temperature
• 2 ½ cups (300 g) all-purpose flour

For decorating

• 1 egg white
• Pearl sugar

In a small bowl, break down the hard boiled egg yolks with a fork and then blend together with the raw egg yolks. Place the yolks into a stand mixer and add the sugar, mixing on medium until light and fluffy. Add the butter and flour a little at a time and combine to form a smooth dough.

*To make without a stand mixer: mix together the yolks in a medium bowl, add the sugar and whisk by hand until light and fluffy. In a large bowl, blend the butter into the flour with your hands to form pea-like crumbs. Pour the yolk mixture on top and combine well to form a smooth dough.

Take the bowl with the dough inside, cover it with plastic and set in the refrigerator for 30 minutes.

Preheat the oven to 350°F / 180°C and have ready a baking sheet or two lined with parchment paper.

Taking small pieces of dough at time with your hands, roll the dough into thin sausages – the same thickness as a little finger and around 4-5 inches (10-12 cm) in length – and form into an overlapped wreath shape. Repeat until you’ve used up all the dough.

Place the wreaths on the prepared baking sheet(s). Whisk the egg white and lightly brush the tops with the egg. Sprinkle with pearl sugar. Bake in the oven for 10 minutes, or until light golden.

Let them cool on a cookie rack. When cool, store in a tin box.

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Brune pinner directly translates to “brown sticks” – a direct reference to their appearance, but an understatement in terms of their taste. They’re somewhat similar to gingerbread/pepperkaker, but with a strong hint of syrup and cinnamon, and a topping of sugar and almonds to accentuate every bite.

They also happen to be one of the most beloved Christmas cookies in Norway. Their incredible flavor and ease in making are probably what makes them stand out and has given way to their popularity across the country, with some considering them as one of the 7 Norwegian Christmas cookies, or syv slags julekaker. They are also known as karamellpinner, or kolakaker in Sweden.

These are one of my personal favorite cookies to make during the holidays and I like to use a mixture of white and brown sugar in my recipe, for flavor and texture. When making brune pinner, feel free to swap the almonds for another nut you may prefer, or omit if you have allergies.

Brune Pinner

(makes about 60 brune pinner)

• ¾ cup plus 2 tablespoons (200 g) butter, at room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) dark brown sugar
• 1 tablespoon dark, Norwegian syrup “mørk sirup”  (you can substitute with light molasses or Lyle’s Golden Syrup or an inverted sugar syrup)
• 1 large egg yolk
• 2 ½ cups (300 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla sugar or essence of vanilla
• 2 teaspoons cinnamon

To top/decorate:

• 1 egg, beaten
• ¼ cup (60 ml) pearl sugar
• 1 ½ tablespoons chopped almonds

Preheat the oven to 350 °F / 180 °C. Have ready 2 baking sheets lined with parchment paper.

In a large bowl or mixer, cream the butter and sugar until fluffy and light in color. Whisk in the syrup and egg yolk (and the vanilla essence, if not using vanilla sugar).

In a separate bowl, combine the flour, baking soda, vanilla sugar, and cinnamon. Pour into the sugar mixture and combine until you form a nice dough.

Divide the dough into 6 pieces and roll each one out into a long, thin sausage, about 9 ½-inches (24 cm) in length. Place 3 pieces on each baking sheet, with space between. With your fingers, press each piece flat to form an oblong shape that is about ¼-inch (½ cm) thick.

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

Bake for 10-12 minutes, or until golden brown. Remove from the oven. While still warm, use a knife to cut each piece into small strips on an angle, about ½-inch (1 to 1 ½-cm) wide. Store in a cookie tin for a couple of weeks.

*The cookies will be more crunchy towards the ends of each piece and a little chewier in the center. They will harden throughout the longer they are kept in their cookie tin.  

Look here for more holiday cookies and inspiration 

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One of the great things about holiday baking is that everyone has their own traditions and favorites. Recipes which span for generations, recipes that cross continents, recipes that adapt and evolve in one’s own kitchen. Each recipe with a history and a story.

While sitting around a table with friends a few weeks back our conversation turned to holiday baking. In typical fashion for our area, most had plans to start off the season by making large batches of lefse. We discussed favorite cookies, like pepperkaker (gingerbread), kransekake (almond tower cake), and krumkaker (wafer cookies), to name a few. One friend, Anne Lise, turned to me, and with a broad smile and glitter in her eyes, told me that one of her favorite julekaker (Christmas cookies) is knekk-kaker.

The name immediately intrigued me. Anne Lise explained that ‘knekk’ refers to the caramel aspect of the cookie. As it bakes, the sugar and syrup melt and break down, giving these cookies their distinct caramel smell and taste. The oats almost fade away, providing bulk and substance rather than flavor. Knekk-kaker are thin and crispy, yet can be faintly chewy toward the center. They glisten with their caramel coat, and are elegant with their lace-like form.

Anne-Lise was more than happy to share her bestefar’s (grandfather’s) recipe for these delightful cookies so I could share them with you. They are simple to make and are also wonderful gifts to be  given out to friends and family.

Knekk-kaker go well with tea or coffee and would be divine dipped into a little melted chocolate.  The recipe makes about 48 cookies, and they are easily stored. If you wish to make a smaller amount, feel free to halve the recipe.

Anne Lise’s Bestefar’s Knekk-Kaker*

Makes about 48 cookies

• ¾ cup plus 1 tablespoon (160 g) granulated sugar
• 3 tablespoons (50 ml) Norwegian light syrup or golden syrup (Lyles)
• 3 tablespoons (50 ml) heavy cream
• 2/3 cup (150 g) butter, melted and then cooled
• ¾ cup plus 1 tablespoon (75 g) quick-cooking oats
• 1 cup (120 g) sifted, all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon of vanilla sugar or ½ teaspoon vanilla extract

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Blend all the ingredients together in a large bowl.

Use a small spoon to scoop out a little of the dough and place it on the parchment paper. You should be able to fit up to 8 spoonfuls of dough at a time per baking sheet. Space them well, so they don’t cook into each other.

Place 1 baking sheet in the oven and bake the cookies for 8 minutes. Remove from the oven and let cool. After 5 minutes, or when the cookies have stiffened, transfer them to a cooling rack.While the first batch is cooling, place the second baking sheet in the oven. Spoon more of the dough on the first baking sheet after you have transferred the cookies to the cooling rack. When the second batch of cookies are ready, take them out of the oven and put the newly prepared baking sheet in the oven. Continue this cycle until all of the dough is used up.

Store the cookies in a cookie tin or airtight container, at room temperature, for up to 3 weeks.

*Anne Lise’s bestefar’s recipe has been slightly modified in regards to the oven temperature and  to account for imperial measurements

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