Norwegian Cookies

These Scandinavian-style cookies borrow the biscotti technique: shape the dough into long rolls, bake them whole, then slice diagonally while still warm. You end up with dozens of thin, crisp strips from a single batch with way less effort than cutting individual cookies.

Semi-sweet chocolate chips stud the buttery dough, and a cinnamon sugar sprinkle on top caramelizes in the oven into a crackly, fragrant crust. The combination of warm cinnamon and melted chocolate in a butter cookie is hard to beat.

Flattening the rolls with a fork before baking gives them a slightly rustic, textured surface that catches the cinnamon sugar and creates more crispy surface area.

Pro Tips

• Slice while warm, not hot. If the rolls are too hot, they’ll smash instead of cut cleanly. If they cool completely, they’ll crack and crumble.
• Cut on a diagonal for longer, more elegant strips. Straight cuts work but look less polished.
• Press the cinnamon sugar into the surface slightly before baking so it sticks instead of falling off.
• Store in an airtight container. These stay crisp for up to a week, which makes them great for cookie tins and holiday gifting.

Variations

• Use white chocolate chips and dried cranberries instead of semi-sweet chips for a festive holiday version.
• Add a teaspoon of cardamom to the dough for a more authentically Scandinavian spice profile.
• Dip one end of each cooled strip in melted dark chocolate for a bakery-style finish.