Norwegian Butter Cookies Recipe
Introduction
Norwegian butter cookies are simple yet irresistibly buttery treats that melt in your mouth. These delicate cookies, lightly sweetened and topped with pearl sugar or almonds, are perfect for sharing with friends or enjoying with a cup of tea.
Ingredients
- 300g plain flour, sifted
- 1 tbsp baking powder
- 200g cold butter, cut into cubes
- 125g icing sugar, plus 2 tbsp extra
- 2 tsp vanilla-infused sugar or golden caster sugar
- 1 egg
- 1 lightly beaten egg white for brushing
- Pearl sugar, or flaked or chopped almonds, for sprinkling
Instructions
- Step 1: Mix the sifted plain flour, baking powder, and a pinch of salt in a bowl. Add the cold butter cubes and rub them in with your fingers until the mixture looks like coarse crumbs.
- Step 2: Stir in all the icing sugar and the vanilla-infused sugar. Add the whole egg and mix gently until just combined, being careful not to overmix the dough.
- Step 3: Transfer the dough into a food bag and chill in the fridge for about 1 hour to firm up.
- Step 4: Preheat your oven to 180°C (160°C fan) or gas mark 4. Roll the chilled dough into around 40 balls weighing approximately 15g each.
- Step 5: Place the dough balls on two baking sheets lined with baking parchment, spacing them out to allow spreading during baking. Press down gently in the middle of each ball with the back of a fork or the bottom of a glass to flatten to about 3cm in diameter.
- Step 6: Brush each cookie with the beaten egg white, then sprinkle with pearl sugar or almonds for extra texture and sweetness.
- Step 7: Bake in the preheated oven for about 10 minutes, until the cookies are lightly golden at the edges but not fully browned. Remove and cool completely on wire racks.
Tips & Variations
- For a richer flavor, try using vanilla extract if you don’t have vanilla-infused sugar.
- You can substitute the pearl sugar with chopped hazelnuts or walnuts for a different crunch.
- Chilling the dough longer can help the cookies hold their shape better during baking.
Storage
Store the butter cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 2 months; simply thaw at room temperature before serving. To refresh their texture, warm briefly in a low oven or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
It’s best to use unsalted butter in this recipe to control the salt level. If you only have salted butter, reduce or omit any additional salt in the dough.
Why are my cookies spreading too much?
If the cookies spread too much, make sure the dough is well chilled before baking and avoid pressing the cookies too flat. Additionally, check that your butter is not too soft when mixing.
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Norwegian Butter Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: About 40 cookies 1x
- Diet: Vegetarian
Description
These traditional Norwegian butter cookies are tender, buttery, and subtly sweet, featuring a delicate vanilla aroma and a delightful crunch from pearl sugar or almonds. Perfectly crisp on the edges and soft in the center, they make an ideal treat for tea time or festive occasions.
Ingredients
Dry Ingredients
- 300g plain flour, sifted
- 1 tbsp baking powder
- Pinch of salt
- 125g icing sugar, plus 2 tbsp for sprinkling
- 2 tsp vanilla-infused sugar or golden caster sugar
Wet Ingredients
- 200g cold butter, cut into cubes
- 1 egg
- 1 lightly beaten egg white, for brushing
Toppings
- Pearl sugar, or flaked or chopped almonds, for sprinkling
Instructions
- Mix dry ingredients: Combine the sifted plain flour, baking powder, and a pinch of salt in a large bowl. This forms the base of your cookie dough.
- Incorporate butter: Add the cold butter cubes to the flour mixture and use your fingers to rub the butter into the flour until it resembles coarse crumbs. This step creates a tender texture in the final cookies.
- Add sugar and egg: Mix in the icing sugar and vanilla sugar evenly throughout the mixture. Then add the whole egg and mix gently until the dough just comes together, being careful not to overwork it to keep the cookies light and crumbly.
- Chill the dough: Place the dough into a food-grade plastic bag or cover well and refrigerate for about 1 hour. This chilling step firms the dough, making it easier to handle and helps prevent excessive spreading during baking.
- Prepare for baking: Preheat your oven to 180°C (160°C fan)/gas mark 4. Line two baking sheets with baking parchment.
- Shape cookies: Roll the chilled dough into approximately 40 even balls, each about 15 grams. Place them spaced evenly on the prepared sheets. Press down gently in the center of each ball with the back of a fork or the bottom of a glass, flattening to roughly 3 cm in diameter to encourage even spreading.
- Add toppings and brush: Lightly brush the tops of the cookies with the beaten egg white to create a glossy finish. Sprinkle pearl sugar or chopped/flaked almonds over each cookie for texture and a touch of sweetness.
- Bake: Bake in the preheated oven for 10 minutes, or until the cookies are just cooked through. The edges should be lightly golden, but the cookies should not be fully browned to keep their delicate texture.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely before serving. This step ensures they set perfectly and become crisp.
Notes
- Use cold butter straight from the fridge for the best texture.
- Do not overmix the dough to keep cookies tender.
- Chilling the dough is essential to prevent cookies from spreading too much during baking.
- Adjust baking time slightly depending on your oven to avoid over-browning.
- Pearl sugar adds a nice crunch and traditional look, but almonds provide a delightful nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Keywords: Norwegian butter cookies, traditional cookie recipe, buttery biscuits, vanilla sugar cookies, holiday cookies, easy baking, Scandinavian desserts
