The thinner the dough, the crispier it will be, I like it a bit doughy so leave a little height to it. Using your fingers, lightly press down on the link to flatten it a bit, to about maybe 1/2 inch (1cm). Prepare two cookie sheets and line them with parchment paper.ĭivide the dough into four parts, and roll each part into a sausage link the length of the cookie sheet. When ready to bake your cookies, preheat your oven to 360° Fahrenheit (180° Celcius). Place the dough in the fridge for at least an hour, or overnight, to allow the dough to relax and set.
Lastly, add in the dry ingredients flour, cinnamon, and baking soda and mix together. Add in the apple sauce, vanilla extract, and maple syrup and combine. In the bowl of a stand mixer, cream the butter and sugar until light and creamy. Water or plant-based milk for brushing the top of cookiesĭemarara sugar or pearl sugar for decoration The texture and flavor are not altered whatsoever by leaving the egg yolk out, it’s just as delicious as I remember it from when I was eating animal products.ġ stick + 6 tablespoons or 7 oz (200 grams) vegan butter (I used Earth Balance) I like using applesauce because it complements the cinnamon in the dough really well, just be careful not to use too much as the dough is already pretty wet. Traditionally, egg yolk is added to the batter, but it’s easily replaced by either a flax egg or applesauce. This is how the people of Norway got introduced to the recipes for all the classic cookies we know today, and why Hanna Winsnes is regarded as the “mother of all kinds of Norwegian Christmas cookies”. It was during this year when Norway’s famous poet, novelist, and cookbook author Hanna Winsnes published her legendary book “Lærebok i de forskjellige Grene af Huusholdningen”.
They saved all their good butter, nuts, sugar, and other luxury ingredients for Christmas when people were “allowed” to splurge.Ĭookies with flour and sugar first entered into the Norwegian Christmas repertoire in 1845 (before then only the wealthy ate cookies and regular people ate flatbread and lefse). I think this stems from the old days when people didn’t have as much money and had to be really frugal during the rest of the year.
Of course, many Norwegians go skiing, commit to daily walks, or hiking in the woods or mountains to offset some of the calories, but all in all this time of year, you’re meant to go all out. If you’re looking for healthy cookies, don’t come looking for any Norwegian cookies, because we’re throwing down for Christmas. Sugar, cinnamon, and syrup… along with butter and flour of course. Most people are busy preparing for the holidays, so it’s nice to know these cookies can be whipped up in a matter of minutes and still delight both children and adults. I believe the reason why brune pinner, also known as karamellkaker (caramel cookies) or colakaker (cola cookies), are such a hit, is because they are quick and easy to make yet produce really incredibly satisfactory and delicious results.
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