Sand Sugar Cookies (Sandbakkels)

Sandbakkels are a Norwegian Christmas cookie that gets its name from the sandy, almost shortbread-like texture of the dough. The traditional version is pressed into tiny fluted tart molds, but this rolled-out version delivers the same buttery flavor in cutout cookies that work for any occasion. The cream of tartar and baking soda combo is the old-school chemistry that gives these cookies their tender, slightly tangy character. Cream of tartar reacts with the soda to create a gentler lift than baking powder alone, and it also keeps the sugar crystals from re-forming for a finer crumb. The hour-long fridge rest is a must. Cold dough rolls thin without sticking and holds its shape in the oven, which means crisp edges and detailed cookie cutter shapes that don’t bleed during baking. A sprinkle of granulated sugar on top before they go in catches the light and adds the classic sparkle these cookies are known for at Scandinavian Christmas tables.

Pro Tips

• Chill the dough until firm but not rock hard. Too cold and it cracks; too soft and it sticks to the rolling pin.
• Roll the dough between two sheets of parchment paper to skip extra flour, which can toughen the cookies.
• Roll thin, about ⅛ inch. Thicker rounds bake into soft cakey cookies instead of crisp ones.
• Bake until the edges just barely start to color. Pulled too late, sandbakkels turn hard and dry.
• Sprinkle sugar on right before baking, not after. The sugar needs to bond with the warm dough surface.

Variations

• Press the dough into greased mini tart tins for the traditional cup-shape sandbakkels, then fill with jam or whipped cream.
• Add 1 teaspoon of cardamom or ½ teaspoon almond extract for a more Scandinavian flavor profile.
• Decorate with a simple icing or colored sugar for festive holiday cookies.