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Learn how to make Norwegian traditional sugar cookies characterized by their shell-like shape and sandy texture. They can be eaten as is or filled with cream and fresh fruit, like mini tarts.
I have been wanting to make sandbakkels for a while but because I thought I didn’t have the special tin molds, I couldn’t make them. I decided to use the tin molds I use to bake Chinese egg tarts. They work out just fine! Making sandbakkels is as much about the process as it is about the cookies themselves. Whether you’re carrying on a family tradition or starting a new one, these buttery, delicate cookies are sure to become a beloved holiday staple. It has become ours now every Christmas! My kids demand them!
What are sandbakkels?
Sandbakkels are traditional Norwegian or Swedish cookies made with a buttery dough that’s pressed into small fluted tins. They’re baked until golden and then carefully unmolded to reveal their intricate patterns. Some recipes call for a touch of almond or cardamom for flavor, but the buttery richness is always the star.
Sandbakkels / Sandbakelse / Sandkaker (Norwegian Sugar Cookies/Sand Tarts)
Ingredients
- 113 g butter unsalted, softened
- 30 g powdered sugar
- 30 g light brown sugar
- 25 gr granulated sugar
- 25 g egg 1/2 of large eggs
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 152 g all-purpose flour
- ¼ tsp fine sea salt
You will also need:
Instructions
- I know it's kind of annoying to have a recipe calls for 1/2 an egg, but what I do is whisk one whole egg and measure out the amount I need for the recipe. The rest I can either keep as an egg wash for other baking projects or when I make some scrambled eggs the next morning, I'll add it to that. So, nothing is wasted!
- This recipe can also be doubled. Just keep in mind if you don't have that many molds, you may need to bake in batches
Prepare the cookie dough:
- Cream room temperature butter, powdered sugar, light brown sugar, and granulated sugar for about 3 minutes over medium-high speed until light and fluffy. If you are using a standmixer, use a paddle attachment.
- Add room temperature egg, vanilla, and almond extract and beat over medium speed until combined.
- Reduce the speed to low and add flour and salt and mix until just combined.
- Scrape down the side of the bowl and make sure everything is well incorporated.
- Pat the dough into a disc and wrap tightly with a cling wrap. Put in the fridge to chill until very firm, about 2 hours minimum. You can keep it overnight and shape it the next day
Shaping:
- Position your oven racks to the upper and lower thirds of the oven.
- Preheat oven at 375 F (190C) for a conventional oven. Lower the temperature by 20 degrees if you use a convection oven. I don't have sandbakkels tin molds and I just use the regular mini tart tin I used to make egg tart. Oil each tin or use non-stick cooking spray. Wipe off any excess
- The cookie dough is cold now and it's easier to work with. I weigh the dough, about 20 grams (about a size of a walnut in the shell) to fit into my mold. The mold I have is about 2 inches in size. You don't have to weigh each one, but you can eyeball the rest. You can divide the dough into 24 equal pieces. Round it into a ball so it's easier to shape
- Place one dough ball on the center of the tin.
- Use your thumb to make a deep indentation on the dough and press the dough onto the base of the mold and then spread it out with your thumbs to cover the side of the mold.
- You want even thickness throughout, not a thick bottom and thin edges or vice versa. The cookie will not bake evenly.
- I only have 10 of the tins, so I put the rest of the dough in the fridge first
Baking:
- Place the mold on a baking sheet, about 2 inches apart, and put it inside the oven, middle rack, and bake for 10-12 minutes or until the tarts are golden brown
Cooling down:
- Remove from the oven and let them cool down in the mold for about 5 minutes. Lay a piece of parchment paper or newspaper (that's how it was done back in the old days).
- Gently flip the tins upside down on the paper. Give the bottom of the tin a few taps and the cookie will flip right out. A few may not flip right out. Usually I just wait a few more minutes and try again and they usually flip right out. Continue with the rest. Let them cool down upside down on top of the paper
- Let the molds cool down completely before you shape the next batch ready for baking
How to eat sandbakkels:
- They can be eaten as is or fill them up with, custard, or whipped cream and top with some fresh fruit
Storing:
- Once they have cooled down completely, you can transfer them to an air-tight container. If you stack them up, separate each layer with parchment paper. They can be kept at room temperature for about a week
- They freeze well. I kept them in freezer-friendly container and they can be kept frozen for about a month. Simply thaw at room temperature for 15-20 minutes before serving
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Use the Right Tins
Traditional sandbakkel tins are small and fluted, made specifically for these cookies. You can find them online or at specialty baking stores. Ensure they’re clean and dry before using.
2. Choose the Best Ingredients
Butter: Sandbakkels are butter-heavy, so use high-quality, unsalted butter for the best flavor.
Flour: Use all-purpose flour, but sift it to ensure a tender crumb.
Sugar: Three types of sugar are used here: light brown sugar, powdered sugar, and granulated sugar. I recommend that you follow this for the best result
3. Chill the Dough
After mixing, refrigerate the dough for at least 2 hours. This helps the butter firm up, making it easier to press the dough into the tins without sticking.
4. Don’t Overfill the Tins
Press the dough thinly and evenly into the tins. Too much dough will make the cookies thick and harder to unmold. Aim for about 1/4-inch thickness.
5. Avoid Overbaking
Sandbakkels should be golden around the edges but not too brown. Watch them closely as they bake, especially toward the end of the suggested baking time.
6. Unmold Carefully
Let the cookies cool slightly in the tins, about 5 minutes, before turning them out upside down on parchment paper. Gently tap the tin or use a small knife to loosen any stubborn spots. If they crack, enjoy the broken ones as a baker’s treat!
How to Store Sandbakkels
1. Cool Completely
Ensure the cookies are completely cooled before storing them to prevent condensation, which can make them soggy.
2. Use Airtight Containers
Layer the cookies in an airtight container, separating layers with parchment paper or wax paper to protect their delicate shapes.
3. Freeze for Longer Storage
Sandbakkels freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag. They’ll keep for up to one month. Thaw at room temperature before serving.
Serving Suggestions
1. As-Is
Sandbakkels are perfect on their own, with their buttery, crisp texture shining through. Pair them with coffee, tea, or a glass of mulled wine for a cozy treat.
2. Fill Them
Their cup-like shape makes sandbakkels ideal for fillings. Here are some ideas:
Whipped Cream: Pipe sweetened whipped cream into the cookies and top with berries.
Custard or Pudding: Spoon vanilla custard, chocolate mousse, or fruit curd into the cookies for a dessert-like presentation.
Ice Cream: Add a small scoop of your favorite ice cream for an indulgent treat.
3. Holiday Cookie Platters
Sandbakkels add a touch of elegance to any holiday cookie assortment. Their intricate shapes and golden color make them a standout addition.
4. Drizzle or Dust
For a festive touch, drizzle the cookies with melted chocolate or dust them lightly with powdered sugar before serving.
