Make Ahead
Serinakaker
Popular on Food52
55 Reviews
eluu
December 23, 2020
I love these cookies with coffee! I ordered some pearl sugar online... three days after having received it, I opened the bag and lo and behold... the pearl sugar was actually the size of large pearls and thus my serinakaker ended up looking quite toothy and Halloween-like. But still, oh so tasty and addictive. So easy to make, can't wait to have my son join in on its making!
Emily T.
December 12, 2020
Made half the recipe and chilled overnight (prob total ~18 hours chill time). My kitchen smells like absolute heaven right now! These cookies are super light and sweet, they taste sugary and of vanilla. It could be fun to add some other flavouring next time (cardamom, lemon zest, maybe cinnamon sugar on top?) If you're looking for a simple and solid butter cookie, this is it!
Emily T.
December 12, 2020
Made half the recipe and chilled overnight (prob total ~18 hours chill time). My kitchen smells like absolute heaven right now! These cookies are super light and sweet, they taste sugary and of vanilla. It could be fun to add some other flavouring next time (cardamom, lemon zest, maybe cinnamon sugar on top?) If you're looking for a simple and solid butter cookie, this is it!
Emily T.
December 12, 2020
Made half the recipe and chilled overnight (prob total ~18 hours chill time). My kitchen smells like absolute heaven right now! These cookies are super light and sweet, they taste sugary and of vanilla. It could be fun to add some other flavouring next time (cardamom, lemon zest, maybe cinnamon sugar on top?) If you're looking for a simple and solid butter cookie, this is it!
Shannon J.
September 25, 2020
I’ve made these for a couple of years and every time everyone loves them.
Heather
December 23, 2018
Made these for the first time this weekend and they turned out great! I used 2 large eggs (what I had in my fridge, and based on reviews saying it was really dry, I figured 2 couldn't hurt). I did all the mixing and rolling, but my 3 year old helped "decorate". We used turbino sugar on some and strawberry preserves on others. The mixing and rolling was a labor of love... but I had fun with it (used only my hands). I plan to make these a Christmas tradition.
Barbara
December 22, 2018
I make these using the measurements instead of the weight, and I use 2 large eggs. The biggest difference for me is that I mix it in a stand mixer until it forms a nice malleable dough—never too dry or crumbly. You think it won’t reach that stage and then it all comes together. I don’t find any reason to refrigerate the dough before forming the cookies.
Kim
December 26, 2017
I'm trying these now at half the recipe but I can't get the dough to stay in a ball at all. The dough is too dry. I used one large egg so I know it's not the lack of egg. Help?
Judy
December 10, 2017
Just baked these. Really crumbly and kind of blah. Not sure what I did, but probably wont bake again.
Jenn
December 4, 2017
I followed these direction exactly last year and cookies turned out perfect. I've tried this twice now this year and cookies are way to dry and I'm not able to do thumb print without them all completely crumbling?? Help! :(
fiveandspice
December 4, 2017
Hi Jenn! This has actually happened to me before, and I've never been 100% sure why, but it may be to do with the size of the eggs, i.e. it may need a bit more egg. Or, sometimes I think it gets a little too cold when it rests in the fridge and needs to be just a bit warmer to be able to roll it and press it well.
witloof
December 26, 2016
I brought these to a Christmas party today and they were delicious. Thanks!
Gretchen P.
December 21, 2016
HELP! My first batch failed. The cookies went completely flat. What am I doing wrong?
fiveandspice
December 21, 2016
Did you refrigerate it and shape it cold? That's the only thing I can think of.
Theresa P.
December 13, 2016
Can you put these cookies through a cookie press?
Bonnie
December 19, 2016
Of course you could try it, but it seems like it would be too thick for a cookie press.
Rebecca
December 12, 2016
How long can the dough chill for? I was wondering if I could make the dough on Wednesday night and then actually bake the cookies on Saturday morning
fiveandspice
December 12, 2016
If you make it that far ahead I would wrap it very tightly/put it in an airtight container and probably freeze it, then let it defrost in the fridge the night before.
melissa
December 20, 2015
i enjoyed this recipe -- it's very likeable, a pretty mild cookie. i used 2 large eggs (about 58 g each) instead of medium and added a little bit extra flour to compensate. i was only able to chill the dough for four hours instead of the suggested overnight, but i think they still taste great!
rlsalvati
December 20, 2015
Can't wait to try these. Did a bit of scouting, the conversion for unsalted butter is 1/4 tsp. table salt per 1/2 cup (1/4 pound) butter. I've got pounds of butter in the freezer for holiday baking, none of it salted.
TimandKendra Z.
December 19, 2015
I added some extra flour to compensate for the little extra egg :) praying and believing they will still taste amazing! :)
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