Sandbakkels (Scandinavian Sugar Cookies or Tarts)
Rich and buttery with a pretty, molded shape, Sandbakkels (Scandinavian Sugar Cookies) are a special holiday cookie (or tart shell).
This recipe for Sandbakkels is a classic Scandinavian dessert that you’ll usually see described as Norwegian Sugar Cookies.
But I can tell you that this descriptor isn’t entirely accurate. My Danish grandmother made these by the dozens every Christmas and I have seen Swedish references as well. So I am calling them Scandinavian.
Now in our family tradition, Sandbakkels weren’t even treated as cookies. Instead, they were used like tart shells and filled with custard, then topped with a spoonful of fruit topping and whipped cream (more on this in Tart Variations below). But truthfully, as kids we always lingered hoping there would be leftovers that we could eat as cookies.
I got this recipe from my cousin who (bless her heart) took over baking duties on the generational transition.
Why You’ll Love This!
Flavorful. Full of buttery, sweet goodness these are rich and tasty.
Unique. You didn’t want to bring the same cookie as everyone else, did you?
Traditional. Especially at Christmas time, I love to give a nod to family traditions (including some that aren’t my own)
What You’ll Need
Ingredients
- Butter. These add richness and moisture.
- Sugar. This adds sweetness.
- Egg. This adds richness
- Vanilla. This adds flavor. Traditionally almond extract would also be used, but some in my family dislike it.
- Salt. Salt serves as a flavor enhancer.
- Flour. Flour forms the bulk of the cookie.
Special Tools
- This requires a set of special molds.
Step by Step Overview
Cream butter add sugar gradually.
Beat in eggs add vanilla.
Stir in flour and salt, then chill for an hour.
Press dough into molds as thinly as is workable (I usually do a single test cookie my first batch).
Bake at 350 F for 12-15 minutes until lightly browned. I put mine in a rimmed baking dish to keep them from falling off when I transferred them to the oven.
Let cool for a minute in the tart molds then turn upside down and tap gently to encourage them to pop out. For stubborn cookies, you can insert the end of a thin knife blade between the cookie and the mold and they should release.
Tart Variations
As mentioned above, my Danish grandmother used to make these for our extended family Christmas party. She filled them with custard, then topped this with a spoonful of cherry pie filling (or similar fruit topping) and whipped cream. Now that I’m an adult, this sounds amazing!
Eventually, when the next generation took over, they kept the tart tradition but filled them with pudding topped with whipped cream and occasionally a whipped cream and crushed strawberry mixture. It was easier and way more appealing to the kids!
Interestingly, I did always want to eat the tart shells as cookies as a kids, but wasn’t allowed to (unless there were a couple left over). My mother said they were way too much work to gobble down as cookies!
Tips & FAQs
Sometimes you’ll see the spelling Sandbakkelse.
Be sure to fill your molds with as thin a layer of dough as is workable since these will rise while baking. The biggest problem area I found was where the sides met the bottom.
Don’t underbake your Sandbakkels because they get a lot of flavor from lightly browning (mine are a little too light in these pictures).
Finally, I have to be honest with you—the Sandbakkel molds are tedious to fill. This year I solved this problem by doing it while on a Zoom call with friends. That made the time go by quickly!
But there is a part two to this tip. And that is to move any unused dough far enough away so you don’t munch on it while you talk (ahem, and sorry FDA).
And here are our final #ChristmasCookiesWeek recipes–it’s been a fun week!
- Chocolate Covered Cherry Cookies by A Day in the Life on the Farm
- Sandbakkels by Art of Natural Living
- Christmas Shortbread Cookies with Sprinkles by Blogghetti
- Cornmeal Dried Cranberry Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Candy Sugar Cookies by Hezzi-D’s Recipe Box
- Chocolate Mint Thumbprints by Jolene’s Recipe Journal
- Christmas Wreath Treats by Karen’s Kitchen Stories
- Turtle Cookie Bars by Magical Ingredients
- Welsh Cakes by That Recipe
- Pecan Pie Cookies by The Spiffy Cookie
- Sesame Shortbread Cookies by A Kitchen Hoor’s Adventures
Sandbakkels (Scandinavian Sugar Cookies)
Ingredients
- 1/2 cup butter
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 7/8 cup flour
Instructions
- Cream butter add sugar gradually.
- Beat in eggs add vanilla.
- Stir in flour and salt, then chill for an hour.
- Press dough into molds as thinly as is workable (I usually do a single test cookie my first batch)
- Bake at 350 F for 12-15 minutes until lightly browned (Mine are a little too light)
- Let cool for a minute in the tart shells then turn upside down and tap gently to encourage them to pop out. For stubborn cookies, you can insert the end of a thin knife blade between the cookie and the mold and they should release
I would definitely use them to prepare bite-size tarts. Perfect for holiday parties.
My mom used to have similar molds. I have never tried baking with those and now I am going to try it. Thanks for sharing.
I just love these. We used to make these when I was growing up and fill them with different flavors of custard. Great recipe.
My mind is working overtime thinking of fillings! Very cute.
Sounds like you could have a lot of fun with this Karen!
I’d definitely love the custard and cherry filling version! The shells look so light and crispy!
These sound delicious…filled or not filled! I love a crisp buttery cookie!
I like the idea of using them as bite-size tarts. The filling possibilities are endless.