Snipp are one of those pillowy and soft sugar-based cookies, with a sweet cloud of cardamom and cinnamon surrounding them. They’re unassuming, simple and modest, and perfect alongside a cup of tea or coffee. The word snipp means ‘collar’ and they are shaped in that form. The origins are somewhat of a mystery, but it is clear snipp sits fondly in the nostalgia of many childhoods as a truly traditional Norwegian treat.
You’ll find the classic recipe for snipp from Numedal here. I also feature a variation of them with fireweed/rosebay willowherb (geitrams) petals in my latest Norwegian Baking cookbook. Every autumn, though, I always make a batch with homemade pumpkin puree and warm spices to highlight the season. These pumpkin collar cookies never last long as they’re gobbled up quickly, so I end up baking these quite a few times over the months of October and November.
In recent years, pumpkin has become more common in Norway. The varieties of squash have expanded very quickly, which is influencing the cuisine and opening up for more influences from abroad. Farmers in the southern part of the country typically grow Hokkaido, butternut squash, spaghetti squash, and Halloween pumpkins, though other varieties are available as well. Being able to pair these flavors with traditional dishes is a gratifying way to bring them together in a more modern way.
For these pumpkin collar cookies and other dishes, I always have a good supply of homemade pumpkin puree on hand. This is simply made by roasting pumpkin (typically halved and seeds removed) until the flesh is softened and then removing it from the skin and pureeing it until smooth. You can, of course, use canned pumpkin.
The pumpkin adds a really lovely flavor to these cookies and brightens them with an orange hue. The additional warm spices also lift the flavor for these colder days.
Pumpkin Collar Cookies (snipp med gresskar)
Makes 30 to 40 cookies
- ½ cup (125 g) thick pumpkin puree (if watery, strain before use)
- ¾ cup (180 ml) buttermilk
- ½ cup (112 g) butter, melted
- ½ cup (100 g) granulated sugar
- ½ cup (80 g) brown sugar
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¾ teaspoon baking soda
- 2 ½ cups (300 g) all-purpose flour
- Ground cinnamon
- Granulated sugar
Preheat the oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
In a large bowl, whisk together the pumpkin puree, buttermilk, and melted butter. Add the granulated sugar and brown sugar and mix to combine. Add the cardamom, ginger, nutmeg, cloves, and baking soda. Fold in the flour and combine to form a soft dough.
On a well-floured surface, using a rolling pin and more flour as needed to prevent sticking, roll out the dough until about ½ inch (1.25 cm) thick. Using a small knife, cut out about 30 to 40 “collar” or diamond shapes, each about 4 inches (10 cm) long. Sprinkle the tops of the cookies with cinnamon and sugar. Arrange the cookies on the prepared baking sheets, leaving space in between, and sprinkle the tops with cinnamon and sugar. Bake for 10 to 12 minutes, or until golden. Transfer to a wire rack to cool.
Store in an airtight container for up to 1 week.