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Serinakaker Norwegian Christmas cookies on a cooling rack

Serinakaker — Norwegian Pearl Sugar Butter Cookies

Crisp Norwegian butter cookies with a hint of vanilla, pressed with a fork and topped with pearl sugar and almonds.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 25 cookies
Course: Cookies, Dessert
Cuisine: Norwegian, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 150 g butter ⅔ cup, softened
  • 250 g all-purpose flour 2 cups
  • 8 g baking powder 2 tsp
  • 2 tsp vanilla sugar or1 tsp vanilla extract, added with the egg
  • 100 g granulated sugar ½ cup
  • 1 large egg lightly beaten
Topping
  • 1 egg white lightly beaten, for brushing
  • 150 g pearl sugar about ¾ cup
  • 150 g chopped almonds about 1 cup + 2 tbsp — optional

Equipment

  • Stand mixer Works the butter into the dry ingredients in a minute or two.
  • Digital kitchen scale We bake by weight for consistent results.
  • Dough/bench scraper Makes slicing the chilled dough log into even rounds easy.
  • Pastry brush For an even coat of egg white.
  • Parchment paper Pearl sugar melts slightly where it touches the tray; parchment keeps it from sticking.
  • Wire cooling rack Keeps the bottoms crisp while cooling.

Method
 

Make the dough
  1. Rub the butter into the flour, baking powder and vanilla sugar until the mixture looks like coarse crumbs. Use your fingertips or a stand mixer with the paddle attachment on low speed.
  2. Add the sugar and beaten egg. Mix just until the dough comes together — don't overwork it.
  3. Wrap the dough and chill for at least 1 hour.
Shape and bake
  1. Preheat the oven to 400°F (200°C), conventional setting. Line a baking sheet with parchment paper.
  2. Roll the dough into a long log and cut it into about 25 even pieces. Roll each piece into a ball.
  3. Place the balls on the baking sheet with room to spread. Press each one down lightly with a fork.
  4. Brush with egg white and sprinkle with pearl sugar and chopped almonds.
  5. Bake in the middle of the oven for 10–12 minutes, until golden at the edges. Cool on a wire rack.

Notes

Chef's tip: keep the dough cold. Straight from the fridge, it cuts cleanly and holds the fork ridges sharply in the oven. If your kitchen is warm, chill the shaped cookies for 10 minutes before baking.
  • No pearl sugar? Coarse sanding sugar is the closest substitute.
  • Storage: keep in an airtight tin or jar at room temperature for up to 2 weeks, or freeze for up to 3 months.