Sandbakkels

While I cannot claim any Norwegian heritage of my own, after living in the Upper Midwest for more than a decade, I have definitely absorbed a bit of Nordic culture. And while cross-country skiing and stints in the sauna are great, I have to admit that when it comes to Scandinavian imports, the baked goods—including sandbakkels—are truly my favorite thing.

Also referred to as sandbakkelse or sandkaker, sandbakkels are traditional Norwegian sugar cookies. The term translates to “sand tarts” in English, which is apt given their sandy texture. Norwegian sandbakkels are commonly served during the Christmas season and make wonderful treats for a Christmas cookie exchange.

Tins for Sandbakkels

To get the cookie’s distinctive shape, the cookie dough is pressed into individual molds or tins. Those most familiar with these cookies likely make them in tins handed down from one generation to the next. However, if you aren’t lucky enough to have a great-great-grandparent who brought their tins with them when they immigrated to America, you can get a set of your own.

For vintage tins, check out antique shops, eBay or Etsy. Or, you can find modern versions at many culinary supply stores or Scandinavian import shops, and even on Amazon. The fluted tins come in a variety of shapes, including flower, star, round and oval styles.

Ingredients for Sandbakkels

• Butter: Butter softened to room temperature is best for creaming into sugar. Forget to soften your butter? All is not lost! Just follow one of these easy tips to soften butter fast.
• Sugar: You can use all granulated sugar or a mix of brown sugar and granulated sugar.
• Egg: An egg helps to bind the ingredients together. A room-temperature egg will incorporate into the dough most easily.
• Almond extract: Almond extract gives the cookies their signature almond flavor.
• Vanilla extract: Vanilla extract adds complexity to the flavor of the cookies. Use homemade vanilla extract or make sure to use a quality vanilla extract brand since this sandbakkel recipe is simple enough that you’ll taste the difference.
• All-purpose flour: Though the tins make these treats look fancy, the dough uses nothing but the basics. All-purpose flour (along with the butter and egg) gives the cookies their crumbly texture.

Directions

Step 1: Make and chill the dough

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In a bowl, cream together the butter and sugar until light and fluffy, five to seven minutes.

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Add the egg, almond extract and vanilla extract.

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Blend in the flour. Cover the dough, and chill for one to two hours or overnight.

Step 2: Bake the cookies

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Preheat the oven to 375°F. Using ungreased sandbakkel molds, press 1 tablespoon dough into each mold.

Bake the cookies in the molds until they appear set and just begin to brown around the edges, 10 to 12 minutes.

Step 3: Cool and unmold the cookies

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Cool the cookies for two to three minutes in the molds. When cool to the touch, remove the cookies from the molds. To remove them more easily, gently tap each mold with a knife and carefully squeeze the sides of the mold to release the cookie.

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Recipe Variations

• Add warm spices: For a little added flavor, stir 1/2 teaspoon ground cinnamon or ground cardamom into the dough.
• Skip the tins: This sandbakkel recipe can also be made without the tins; simply form the dough into 1-1/2 teaspoon portions, lightly flatten and bake according to the directions.

How to Store Sandbakkels

Norwegian sandbakkels can be stored at room temperature for several days, or they can be frozen for longer storage.

How long do sandbakkels last?

Sandbakkels last up to three days when stored in an airtight container at room temperature.

Can you freeze sandbakkels?

Yes! Norwegian sandbakkels can be frozen for up to three months. Let the cookies cool completely, then place in a freezer-safe storage container. Allow the cookies to thaw at least 30 minutes at room temperature before enjoying. For more cookie storage tips, check out this guide to freezing cookies.

Sandbakkel Tips

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Should you spray or grease sandbakkel tins?

A well-seasoned tin does not need to be greased. To season your tins, lightly grease each one with a thin layer of vegetable oil. Then, set the tins on a rimmed baking sheet and bake in a 350° oven for 30 minutes. Let them cool, then wipe off any excess oil. Now your tins are ready for baking!

How do you care for sandbakkel tins?

After baking your sandbakkel recipe, carefully wipe off any crumbs. Then, repeat the seasoning method outlined above by lightly greasing the tins with oil and baking them for 30 minutes in a 350° oven. Caring for sandbakkel tins is similar to caring for cast-iron pans. If you wash them, they should be thoroughly dried to avoid rusting.

Can you fill sandbakkels?

Norwegian sandbakkels are traditionally served plain, but their tart shapes almost beg to be filled. Possible fillings include fruit jam, whipped cream, almond custard, lemon curd, fresh fruit, cheesecake filling, whipped ricotta or even ice cream.