Claire’s Norwegian Sandbakkels
These cookies remind me of Christmas time with my dad’s side of the family many years ago. My Aunt Cindy and Grandpa would bake dozens of cookies when we came to town, and these were their favorite to bake together – given my Grandpa’s Norwegian heritage. This cookie is super simple, but the beauty comes from the tins they are baked in giving them a cheerful holiday vibe and easy to eat. If you want, you can flip these cookies over and fill them with berries and chocolate, but I prefer to sprinkle some powdered sugar over the ornate tops and serve them as is. Hope you enjoy!Print Recipe Pin Recipe
- 1 cup butter (8oz) room temperature
- 1 cup granulated sugar (198g)
- 1 egg
- 1 tsp vanilla extract
- 2½ cups all-purpose flour (300g)
- Preheat oven to 350℉.
- Cream your butter and sugar together with a stand mixer or handheld mixer until light and fluffy.
- Scrape the bowl, add your egg and continue to beat until smooth.
- Add vanilla and beat until mixed in.
- Add flour and mix until combined – making sure to scrape the bottom of your bowl.
- Press dough into Sandbakkel tins and place filled tins on alined baking sheet.
- Bake the tins right side up for about 10-12 minutes – until the edges of the cookies are golden brown. Remove from oven and let cool.
- Flip tins and hit the back of the tin with the back of a spoon – the cookie should fall right out.
- Sprinkle powdered sugar over the tops of cookies, display, and serve!