Serinakaker (Norwegian Butter Cookies)


After making the very complicated (and very delicious) Sarah Bernhardt cookies last week, this week I was in the mood for something more simple. Norwegian butter cookies, or serinakaker, are incredibly simple but oh so delicious. I brought these to a film night with my friends and they were quickly gobbled up!

Serinakaker are especially popular in Norway as a Christmas cookie, but you can of course make them any time of year.

You can find all of my Scandinavian Christmas recipes here.

You won’t really see variations in serinakaker recipes aside from different toppings. Here I’ve followed the classic serinakake recipe and they turned out perfect.

Norwegian butter cookies (serinakaker)

This is a cookie dough that you mix with your hands, first crumbling the butter into the dry ingredients. Try to use high quality salted butter here, as the flavor of the butter is the highlight of these Norwegian butter cookies.

serinakaker dough

Then you’ll add the egg and sugar and roll the dough into a couple of long sausages. Slice them into small pieces and then roll each slice into a round ball.

slicing dough for serinakaker
rolling serinakaker dough
flattening serinakaker with fork

Lightly press the cookies down when a fork. They’ll puff up a bit in the oven instead of spreading out, so you can press them down quite a bit.

brushing serinakaker with egg wash

Some people skip the egg wash when decorating the cookies, but I love the shiny finish the egg gives the serinakaker, and I swear it makes them taste better.

I’ve seen serinakaker dipped in chocolate, jam, and all sorts of other toppings, but traditionally you would simply sprinkle them with some almond pieces and granulated sugar.

unbaked serinakake

While I usually love a warm cookie fresh out of the oven, I actually think these Norwegian butter cookies taste best once they’ve fully cooled. I even store these in the fridge because I like them chilled. They’re perfect as a sweet treat with your afternoon coffee or tea.

coffee with serinakaker

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.

Norwegian butter cookies (serinakaker)

Serinakaker (Norwegian Butter Cookies)

Serinakaker are Norwegian butter cookies, often decorated with sugar and almonds on top, that are especially popular around Christmas in Norway.
5 from 3 votes
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Course: Dessert
Cuisine: Norwegian
Keyword: Christmas, cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Author: Silvia


  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 2 tsp vanilla sugar (or extract)
  • 11 tbsp good quality salted butter
  • 1/2 cup granulated sugar
  • 1 egg


  • 1 egg
  • 3 tbsp sliced or chopped almonds
  • 3 tbsp granulated sugar


  • Preheat oven to 180°C (355°F) and line a baking sheet with baking paper.
  • Stir the flour, baking soda, and vanilla together in a large bowl. Add the butter and knead with your hands until crumbly.
  • Add the sugar and egg and mix with hands until you get a solid ball of dough.
  • Roll the dough into two long sausages and cut about 30 slices. Roll each slice into a ball. Set the cookies on the baking sheet spaced slightly apart.
  • Use a fork to lightly press down each cookie. Whisk the egg into an egg wash and brush gently over each cookie. Sprinkle sliced almonds and/or granulated sugar on top of each cookie.
  • Bake for 12 – 15 minutes until golden.


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