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Scandinavian Butter Cookies (Spritz Cookies)

Dec 12, 2025
Butter Cookies

Delicate, Buttery, and Perfectly Pipeable

These Scandinavian butter cookies are a classic—light, buttery, and delicately sweet, with a melt-in-your-mouth texture. They’re perfect for using a cookie press or piping with a star tip to create that iconic "S" shape. With almond paste for richness and a crisp edge from a proper chill, they’re ideal for holiday cookie boxes, gifts, or just a quiet afternoon with a hot drink. Add a hit of cardamom and orange zest to evoke the warming spices and citrus notes found throughout Nordic holiday baking- see the variation below!

NOTE: I'm changing back to sea level recipes going forward since I am now at lower elevation.

If you are baking at altitude, please cut the baking soda and baking powder measurements in half.

Ingredients (makes about 100 1½-inch cookies)

Dry Ingredients
1 cup (120 g) cake flour
1 cup (120 g) all-purpose flour
½ teaspoon (5 g) kosher salt

Wet Ingredients
1½ cups (340 g) unsalted butter, softened
6 oz (170 g) granulated sugar (¾ cup)
12 oz (340 g) almond paste
2 | whole eggs
2 | egg whites
2 teaspoons (10 g) vanilla extract

Sanding Sugar for garnish (optional)


Method

Preheat the oven to 350°F (175°C). Line sheet pans with parchment paper.

In a stand mixer fitted with the paddle attachment, cream together the almond paste and granulated sugar until smooth and light.

In a separate bowl, whisk the whole eggs, egg whites, vanilla extract, and salt until combined.

With the mixer on low, add the egg mixture to the almond paste mixture in three additions, scraping the bowl between each one. Mix until smooth.

Add the softened butter and beat until fully incorporated and the mixture is light and fluffy.

Sift together the cake flour and all-purpose flour, then add to the wet mixture. Mix until just combined.

Transfer dough to a piping bag fitted with a large star tip (or use a cookie press). Pipe into tight “S” shapes or desired forms onto the parchment-lined trays.

Refrigerate piped cookies for at least 15–20 minutes before baking to help retain shape. Sprinkle with sanding sugar.

Bake at 375°F (200°C) for 10–12 minutes, or until edges are golden brown.

Cool on the tray for 5 minutes before transferring to a wire rack.


Storage

Store in an airtight container for up to 1 week, or freeze for up to 2 months. These make excellent additions to holiday cookie boxes and pair beautifully with coffee or tea.

 

Variation: Cardamom-Orange Scandinavian Butter Cookies

To the dry ingredients, add:

  • 2 teaspoons (4 g) ground cardamom

  • Zest of 1 orange (about 1 tablespoon or 6 g)

Fold the orange zest into the creamed butter mixture, and add the ground cardamom with the dry ingredients.

This variation brings a cozy, citrusy depth and a distinctly Nordic aroma—highly recommended for December baking.

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