norwegian butter cookies


On a cool afternoon, my favorite indulgence is warming up over a steaming coffee paired with a buttery, melt-in-your-mouth cookie. These light-textured Norwegian butter cookies are a traditional Scandinavian treat that profile the sweet cream flavor of butter. Piping the dough into spirals with a pastry bag gives the cookies a finished look – I used Open Star Decorating Tip No. 32. You can also use a cookie press to create varying shapes.

Norwegian Butter Cookies
Adapted from C&H Sugar
2 1/2 cups flour
1/4 tsp salt
1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
1 large egg, lightly beaten
1 tsp vanilla extract
2 Tbsp powdered sugar, sifted

Preheat oven to 375°F. Whisk together flour and salt in a medium bowl. Beat butter in a large mixer bowl on medium speed until creamy; gradually add sugar. Add egg and vanilla; beat to combine. Reduce speed to low and gradually add flour mixture; mix just until incorporated.

Fit a pastry bag with a large star tip and fill with 1/4 of dough at a time. Pipe cookies into 1 1/2″ spirals onto ungreased baking sheets, spacing about 1 inch apart. Bake for 8 to 10 minutes or until firm. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Dust cookies with powdered sugar before serving. Store in an airtight container for up to one week.

Yield – 8 dozen cookies
Calories – 45 (per cookie)
Carbs – 5

    1. Grammy, these are great! Laura sent me to school with a huge tupperware full of them! I could barely finish them by myself, there were so many, but they were delicious!

  1. I made these for my daughter to take to cultural day at school. Very easy to make. I sampled some for quality control to make sure they were ok for the kids at school 🙂 they came out great and my 10yo daughter helped the entire time. Great food and great bonding experience!!!

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