I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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December 2020

December 6, 2020

Sirupsnipper (Norwegian Christmas Cookies)

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Sirupsnipper are sweet and spicy, diamond-shaped Christmas cookies known as Norway’s answer to pepperkaker, or gingerbread. They date back to the 1600s and are referred to as one of the classic seven varieties “syv slagene” of cookies for jul.

They’re shape is a distinct diamond with fluted edges. Nestled in the center is half of a blanched almond; a bright jewel burrowed in it’s crown. They’re crispy and full of fragrant spices, the perfect holiday treat that will last a very long time in the cookie tin – that is, as long as they’re not eaten up beforehand!


Enjoy these crispy cookies reminiscent of gingerbread and feel free to halve the recipe as it does make plenty to get you through winter season.


Makes around 100 sirupsnipper

  • 2/3 cup (160 ml) heavy cream
  • ½ cup plus 2 tablespoons (200 g) Norwegian dark syrup “mørk sirup” or light molasses
  • ½ cup plus 2 tablespoons (125 g) granulated sugar
  • ½ cup (112 g) butter
  • 3 ¾ cups (450 g) all-purpose flour
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon black pepper
  • ¾ teaspoon baking soda
  • 50 blanched almonds, halved lengthwise

Preheat the oven to 350°F / 180°C. Line a baking sheet or two with parchment paper.

In a large, heavy-bottomed saucepan, heat the heavy cream, dark syrup, and sugar over medium heat. Add the butter and stir until the butter has melted. Remove from the heat.  

In a medium bowl, combine the flour, cloves, ginger, cinnamon, pepper and baking soda and sift over the syrup mixture. Blend together to form a nice dough. Place the dough in the refrigerator for at least three hours.

On a well-floured surface, take some dough and roll out to a thickness of about 1/5 cm (2 mm). Cut the dough on a diagonal into diamond shapes with a fluted pastry wheel or knife. Gently press the almond halves in the center of each sirupsnipper. Repeat with the remaining dough. Bake in the center of the oven for 6 to 8 minutes or until golden brown and cooked through. If the dough is taken out too early, they will be soft rather than crispy.

Store in a cookie tin at room temperature for a couple of weeks.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. Nadia Ashkenazy-Jones says:

    Hallo Nevada,
    I have just discovered your website and it’s gorgeous. I would like to try the Sirupsnipper and have a question about the cream. What do you mean by heavy cream exactly? I have just moved to Germany and don’t quite know what to look for. In the UK you have single and double cream, and in Iceland (where I’m from, plus I am quarter Norwegian :-)) you can find cream and cooking cream. I’d like to get the recipe right, so any pointers are welcome! Thanks so much! Nadia

    • nevada says:

      Hi Nadia! Thanks for your question. Heavy cream is the same as whipping cream and kremfløte. I’m not sure what it’s called in Germany, but you are looking for a cream that has a 36/37% fat content. Hope this helps!

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