Make Ahead
Serinakaker
Popular on Food52
66 Reviews
Paula W.
January 1, 2023
My husband & I loved these! They’re not too sweet…similar to a sugar cookie my grandmother used to make! Thank you for sharing!!!
rockgoblin86
December 24, 2021
The initial mix that I did was far too dry to consolidate into a ball of dough. to compensate added another egg to get more moisture to the dough. After my first wave in the oven I found the cookies to be a tad bland. I ended up throwing my diced almonds into the food processor with some candied christmas cherries and spreading that into the the thumbprints for the rest of the batch. So far my friends have given positivie reviews.
joe A.
December 22, 2021
These cookies are fantastic. Such a great addition to the annual offering. I’m a little confused as to the measurements. Four cups isn’t 500 grams, as stated. It’s 800 grams, right? And 1 1/3 cups says 250 grams, which is more inconsistent. Unless I’m mistaken here, it might be beneficial to edit for accuracy.
joe A.
December 25, 2021
I still love the recipe but the numbers are off. A cup is 200g. Four cups is 800g not 550 so it is a little confusing. I have used 4 cups every time I’ve baked these but hearing that others use 500g and love them, I think I’ll drop it down to 700g and not use cups moving forward. I also always double the salt in most cookie recipes, which raises the flavor most times.
katiebnoto
November 29, 2022
A cup of flour is around 120 g (depending on the brand) so 4 c would be about 480 or 500 g.
Susan T.
December 14, 2021
Loved these. I used one large egg and Land O’Lakes high fat butter. After putting egg wash on and pearl sugar I put them back into the fridge to keep their shape. They were delicious.
lynnk
December 13, 2021
I love this cookie recipe. It’s easy and easily changeable and always delicious. I’m going to make it with anise flavor and some anise seed this year.
Suse
December 5, 2021
I made these this afternoon and am disappointed with the results. They didn't crack around the edges, nor did they hold a thumbprint. They are strangely dry and nearly tasteless. I aerated the flour, as I always do before measuring, so it's not because there was too much. The baking powder is brand new and they really puffed up and stayed that way. I'm Norwegian and I was hoping to mail these to my also Norwegian cousin, but I will have to make a different type of cookie.
Barbara
December 14, 2021
I used two large eggs, because I never see medium eggs. The first time I tried just one large egg, but it wasn't enough moisture. I have made them by hand and in a stand mixer; I like both. Instead of a thumbprint, I used a fork print and the marks stayed better than the thumbprint. I've tried other changes to the recipe to see if they are more like my grandma's, but the egg change and using a good vanilla has worked for me. https://kitchenportfolio.blog/2017/11/08/in-search-of-my-grandmas-cookies-serinakaker/
Georgia M.
May 12, 2021
My friends: I made these as written. I liked them. I had a little dough left over, and I wanted cookies. I did not want to mess around with the egg wash, so I pushed them flat with a thin, flat chocolate chip and I threw them in the oven. These I loved.
I did some research and, as far as I can tell, pretty much every serinakaker recipe calls for egg wash. So -- I may be a heathen, but I mean no disrespect to the good people (and mothers) of Norway. But I just prefer it without the egg wash and with a chocolate chip.
I did some research and, as far as I can tell, pretty much every serinakaker recipe calls for egg wash. So -- I may be a heathen, but I mean no disrespect to the good people (and mothers) of Norway. But I just prefer it without the egg wash and with a chocolate chip.
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! :)
TimandKendra Z.
December 19, 2015
Making these now! Looking forward to trying something new. I don't have medium eggs so I used two large. Do you think it will still turn out ok?
KH
December 18, 2015
These were very yummy! They reminded me a little of shortbread as you mentioned. I used a gluten free flour blend and they turned out great! (mine were probably more crumbly because of the GF flour which is pretty normal, but so delicious!) thank you! My almost 2 yr old daughter enjoyed helping too!
Julie M.
December 17, 2015
Thank you for the salt update! We will try these! I was about to set out our unsalted butter, glad I checked with you :)
Julie M.
December 17, 2015
Is there no salt in this recipe? Should the butter be salted or unsalted?
fiveandspice
December 17, 2015
The recipe itself calls for no salt, but I do use salted butter. I don't think I've ever come across unsalted butter in Norway! I'll update the recipe to make sure that that's clear.
bex
December 15, 2015
I forgot to add that we are going skiing this weekend -- both downhill and xc-- so I will make extra cookies to bring to the mountains!
bex
December 15, 2015
I'm going to make these for our company holiday cookie exchange. Instead of pearl sugar or chopped almonds, I'll sprinkle red- and green-colored sugar to make them a bit more festive.
Veggie F.
December 14, 2015
I made these yesterday with my Norwegian friend at my home in the Netherlands! They made her feel so happy and at home. They are so tender and delicious; this will be added to my holiday cookie repertoire. Thank you so much for sharing the recipe and for the clear instructions.
Greenstuff
November 13, 2011
I'm definitely adding these to my repertoire.
Have you made them with hartshorn instead of the baking soda? Years ago, I did a comparison of one of our favorite Swedish Christmas cookies--baking powder vs. hartshorn. I've pretty much stuck with the modern leavening, but sometimes it's fun to go back in time.
Have you made them with hartshorn instead of the baking soda? Years ago, I did a comparison of one of our favorite Swedish Christmas cookies--baking powder vs. hartshorn. I've pretty much stuck with the modern leavening, but sometimes it's fun to go back in time.
fiveandspice
November 28, 2011
Hi Greenstuff, sorry to be slow to get back to you! Somehow I missed your comment. I never have used hartshorn, but I would like to give it a try sometime! That's a great idea. That type of historical cooking and the changes in ingredients over time are so fascinating to me.
Greenstuff
December 2, 2011
I am still mulling this one over. We're thinking of adding some Norwegian recipes to our usual repertoire this year, and we are all cross-country skiers. So it seems like Serinakaker are a must! I've looked at a lot of recipes, and most seem to call for baking powder or hartshorn, not the baking soda your family uses. Any thoughts from the School of Nutrition part of you? Thanks!
fiveandspice
December 3, 2011
You know that's a great question. Looking at the recipe and actually giving it some thought instead of just doing it as we always have without questioning, I think it probably should be baking powder rather than soda. It makes a lot more sense. Also, in Norway we almost always seem to use baking powder not soda anyway. I have a feeling that the scribbled recipe from my mom's notebook was from her watching her mom make them and jotting notes about what she saw and it might have been that she miswrote, or that that time her mom subbed because of missing ingredients or something. I'm going to ask my mom and get back t o you about it.
fiveandspice
December 13, 2011
Ok, I've looked into it some, and it seems like the recipe should have baking powder and it had just been miswritten in my mom's notebook. Obviously, it works ok with soda, but I think it'll be better with powder, and I'm going to try it and make the change!
Greenstuff
December 13, 2011
Thanks! I've been thinking about this issue off and on and had pretty much decided that they'd be really good cookies even if I forget to add any leavening at all! Especially if your mom meant just a half a teaspoon of baking powder. The baking powder recipe I use for Swedish dreams (drömmer), for example, calls for 2 cups of flour, 1 cup of sugar, and 1 teaspoon of baking powder. But let us know! (And I'm still thinking about maybe making some with hartshorn.)
wssmom
November 12, 2011
Congratulations on the CP! These do sound utterly addicting, and I'd love to see the original recipe written in Norwegian someday!
fiveandspice
November 13, 2011
Thank you wssmom! Addicting is exactly the right word for them. Next time I'm around a scanner, I'll have to scan the Norwegian recipe and add it as a photo. It's one of those great recipes that tells you do things like "blend all ingredients in the proper order" and just "shape the cookies" (with no further instruction about how...)
Susan L.
December 18, 2016
Why do people feel they have to correct someones grammar and or spelling?? In the big picture does it really matter?? We all know what she is saying. Try being positive instead of a Glenda downer! It isn't an English class....it is someone nice sharing their time and recipes.
Deborah~
December 20, 2016
I agree! We all get the idea anyway... Not sure why people feel the need to say anything that has no relation to the topic...
wssmom
November 12, 2011
Congratulations on the CP! These do sound utterly addicting, and I'd love to see the original recipe written in Norwegian someday!
Bevi
October 22, 2011
These look so good fiveandspice! I used to be a xc-skier, but will settle for having these during a hike or long walk!
fiveandspice
October 22, 2011
Thanks Bevi! And you know, I think they'll be equally good on a hike or long walk. :)
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