Nisse Cookies (Nordic Holiday Biscuits with Vanilla and Cardamom)
Why this recipe works
- Snappy texture: Chilling the dough makes it easier to roll thinly and evenly, helping the biscuits bake into a crisp finish.
- Simple Nordic aromatics: Vanilla softens the buttery base while cardamom adds a warm, distinctive spice note.
- Good for planning ahead: The dough can be chilled before rolling or frozen for later, making it useful for holiday baking in stages.
Get the most out of this recipe
Timing notes
- Chill until firm: The dough should feel firm enough to roll without sticking or smearing; if it softens, chill it again briefly before cutting.
- Let the biscuits set: They will be delicate straight from the oven and become snappy only once fully cooled on a rack.
Ingredient notes
- Use fragrant cardamom: Cardamom is the defining flavour here, so use ground cardamom that still smells bright and warm.
- Start with softened butter: Butter that is soft but not melted creams more evenly with the sugar, giving the dough a lighter texture.
Common mistakes
- Do not overwork the flour: Once the flour is added, mix only until the dough comes together to keep the biscuits crisp rather than tough.
- Watch the edges: Remove the biscuits when the edges are lightly golden and the centres look set; they will continue to firm as they cool.
Make-ahead tips
- Freeze the dough: Wrap the dough well and freeze it before rolling, then thaw it in the fridge overnight before baking.
- Pack once fully cool: For tins or gifting, store the biscuits only after they are completely cool so they keep their crisp texture.
Equipment you'll need
Ingredients
Instructions
- Beat the butter and caster sugar together until pale and fluffy. Beat in the egg, then mix in the vanilla extract.
- Stir in the ground cardamom and fine sea salt. Add the plain flour and mix just until a smooth dough forms, scraping down the bowl as needed.
- Shape the dough into a flat disc, cover, and chill until firm enough to roll cleanly. This should take about 45 minutes.
- Heat the oven to 175°C (350°F) and line a baking tray. Roll the dough out to about 4 mm thick, cut into shapes, and place them on the tray with a little space between.
- Bake for 10 to 12 minutes until the edges are lightly golden and the centres look set. Cool on the tray for 2 minutes, then transfer to a cooling rack to cool completely and turn snappy.
Recipe notes
Tips
- For the cleanest cut-outs, roll the dough between two sheets of parchment paper and chill it briefly if it starts to soften.
- Bake one tray at a time in the centre of the oven for the most even colour, rotating the tray halfway through if your oven has hot spots.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use a pasteurised egg.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with granulated sugar for a slightly coarser, more rustic biscuit texture.
Storage
- Refrigerate up to 5 days
- Store the baked cookies in an airtight tin at room temperature for up to 7 days for best snap. The dough can be frozen well wrapped for up to 2 months; thaw in the fridge overnight, then roll and bake as directed.
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Recipe overview
- Servings: 18 pieces
- Yield: nisse cookies
- Total time: 1h 15min (20min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Eggs Gluten Milk Wheat
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