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There’s a generous amount of meringue weaved into these Finnish Meringue Cookies; just delightful! These are worthy of being on the Christmas cookie list for sure! They were a hit with my husband and son.
Vika wrote in with her aunt Vera’s recipe for these Финские Булочки (Finnish cookies). When said these meringue cookies are a family favorite and made for every family occasion, I made it the next day (I really wanted these cookies). I’ve also heard folks refer to these as Ukrainian rose cookies probably because they kind of look like roses.
I tried to make mine prettier and more rose-like by making a second batch the next day, but don’t know if I really accomplished my goal. Oh well. They taste amazing. Now I have to figure out what to do with all these cookies. Thank you Vika and Vera!
Watch How to Make Meringue Cookies:
Ingredients for Meringue Cookies Dough:
2 Tbsp white sugar
1 tsp baking soda
2 egg yolks
2 Tbsp sour cream
Ingredients for Finnish Meringue Cookies:
3/4 cup white sugar
You will also need:
Powdered Sugar to dust the finished product, optional
Parchment paper for rolling, wrapping and baking (use 1 sheet for the whole process!)
These Cookies are Really Easy! Vika said you could even throw everything in the mixer and let it work itself out. So don’t get hung up on the steps. You’ll get a cookie dough in the end and that’s what matters.
How to Make Finnish Meringue Cookies
Preheat Oven to 350˚F
1. Using your electric mixer, cream together 14 Tbsp (1 and 3/4 sticks of unsalted butter) with 2 Tbsp sugar just until well combined.
2. Sift together 2 cups flour with 1 tsp baking soda. Add flour into butter cream along with 2 Tbsp sour cream, 2 egg yolks. Use a paddle attachment to mix until the sides of your bowl are clean and you have a formed cookie dough.
3. Use a hand mixer to beat egg whites with sugar on high speed until stiff-ish peaks form and you have meringue (aka bize). Whites at room temp take 6-7 min to beat on high speed. Cold whites take 10 minutes or more
4. Roll dough out onto a long sheet of parchment paper. Roll dough out to about 7″ by 20″ rectangle.
5. Spread the top of the dough with the meringue. Roll into a long log. Use the parchment paper as leverage to help you roll the log. It would be a giant mess without the parchment paper; believe me. Parchment paper is cheapest at Costco by the way and I bake everything on it!
6. Slice the cookie log into 1/2″ rounds and arrange them on the parchment paper. the meringue pushed out more on one side of each circle as I cut the dough so I put this side up. Keep them about 1/2″ to 1″ apart. This part gets a little messy but the parchment paper is awesome for containing this mess!
7. Bake at 350˚F for 15 -17 minutes or until cookies and meringue are golden and beginning to brown around the bases. Mine baked about 17 minutes (but not all ovens are created equal). Remove from oven and cool to room temp on a wire rack; keeping them on the parchment paper (you’ll want to dust them with powdered sugar and the parchment will continue to contain the mess)
He sure enjoyed these; kept sneaking them from the kitchen.
I later found this box of cookies (that I had created for photography purposes only) under the Christmas tree; children are the sweetness of life! Enjoy.
Click Here to Watch the VIDEO TUTORIAL
Finnish Meringue Cookies Recipe
Ingredients
Ingredients for Finnish Cookie Dough:
- 14 Tbsp 1 3/4 packages, or 200 grams unsalted butter, softened at room temp
- 2 Tbsp white sugar
- 2 cups all-purpose flour, I used bleached Gold Medal
- 1 tsp baking soda
- 2 egg yolks
- 2 Tbsp sour cream
Ingredients for Finnish Cookie Meringues:
- 2 egg whites
- 3/4 cup white sugar
You will also need:
- Powdered Sugar to dust the finished product, optional
- Parchment paper for rolling, wrapping and baking
Instructions
- Preheat Oven to 350˚F Cream together 14 Tbsp (1 3/4 packages unsalted butter) with 2 tbsp sugar until combined.
- Sift together 2 cups flour and 1 tsp baking soda. Add flour into creamed butter along with 2 Tbsp sour cream and 2 egg yolks. Use a paddle attachment to mix until the sides of your bowl are clean and your cookie dough is formed.
- Use a hand mixer to beat egg whites with sugar on high speed until stiff-ish peaks form and you have meringue (aka bize). Whites at room temp take about 6-7 min to beat on high speed. Cold whites take 10 min or more.
- Roll dough out onto a long sheet of parchment paper to about a 7" by 20" rectangle.
- Spread the top of the dough with meringue. Roll into a long log. Use the parchment paper as leverage to help you roll the log.
- Slice the cookie log into 1/2" rounds and arrange them about 1/2" apart on the parchment paper. the meringue pushed out more on one side of each circle so I put this side up.
- Bake at 350˚F for 15 -17 minutes or until cookies and meringue are golden and beginning to brown around the bases. Mine baked about 17 min. Remove from oven and cool to room temp on a wire rack; keep cookies on the parchment paper (you'll want to dust them with powdered sugar once they cool to room temp and the parchment will contain the mess).
Notes
I know it’s really early, but Merry Christmas!!! So much glee and joy at the thought of Christmas! What’s your official Christmas cookie?
Hey,Natasha!
I made these for the harvest church service and end up doing 2 baches & only like few were left, everyone liked them. Thanks once again for the recipe. 🙂 I have a question, I came across your short video of the dishwasher soap, & can you tell me the new brandthat you are using? I’m now doing everything at my house naturally cleaning products.
Thank you, Olga! If you click on “shop” from the menu option at the top of the page, it will take you to my Amazon affiliate page where I have all of my favorites items linked. You’ll find them in grocery/pantry category.
Hi,Natasha. I want to try these out,they look good. Have a question, can i make these 2-3 days earlier? Thanks so much for sharing all your recipes, we love trying new recipes. By the way for Christmas i got my 10 yrs old daughter your cook book, she loves it.🙂👍💐
I’m glad to hear that your daughter loves my cookbook! Thank you for purchasing and for sharing that with us! Yes, you can make these ahead and store them in an airtight container at room temperature.
Hi Natasha, can we put zest of lemon or orange in the dough? I will definitely try them. Thank you for the recipe.
Hi Manuela, while I haven’t tried that, I bet that could work. I hope you love these
Was wondering if I can substitute sour cream for yogurt? Or it will change the texture and taste?
Hi Allona! I think it could work.
I tried these today and they turned out delicious! Thanks for such great recipes! Love your videos and your so fun!
Thank you, Melanie! I’m so glad you loved the recipe. 🙂
Natasha, I just love your recipes and videos! I have been following you for two years now…no more Martha Stewart…your recipes are better!! Here’s the kicker, my family and friends love your recipes too!! They are not all computer savy so I share printed copies!! I love getting your e-mails. At 73 I am one of your avid followers!!!!
Hello Barbara, great to hear from you, and thank you so much for your support. I hope you’ll love all the recipes that you will try!
I’m going to try your recipe they look so good merry Christmas and new year lorraine
Sounds great, Lorraine. I hope you love it! Merry Christmas to you and your family.
Hi Natasha, we tried these cookies tonight, but after baking them for 17 min they were very raw inside, same after additional 5, then another 5 min. By the time the dough cooked through, they were almost burned. Any idea what could have gone wrong?
Hi Natasha, I haven’t had that experience. Were you possibly rolling them extra thick? I would highly recommend watching the video tutorial to see where things started to look different.
Really delicious and I followed them step by step but it did have a soda flavor, could I put less baking soda so that doesn’t happen?? Thank you!
Hi Nadia, I’ve never tasted the soda in these – are you sure you didn’t accidentally add too much? The sour cream in the recipe helps to activate the soda, but you might try mixing the soda with a teaspoon of vinegar then stir it into the sour cream and add it to the mixture that way.
Hello… (:
I have tried this but the dough came out perfectly with only one of the yolks and without the cream, so i was wondering how can that be, and i’ve measured all the ingredients according the recipe. In order to get a better spiral shape, just take the roll (before cutting it), put it in the freezer for 20 minutes and then cut with sharp knife carefully. (:
Also, If you’ll add to the meringue 2 spoons of instant coffee powder you’ll fell in love once again (:
Oh wow that sounds amazing!
Hi Lir, I haven’t tried those modifications so I’m not sure. I wonder if your cookie texture was still the same? Thanks for sharing your tip!
Hey dear! Even though that one yolk was enough, the texture of the dough cookie was perfect. If i would add one more yolk and the cream then the dough would came out to soft and wet, so i wonder why is that…
Natasha, Your video made me laugh … multiple times. Thank you
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Hey Natasha! These are very delicious and addicting;) I was wondering of the picture that you have with them cut on the baking sheet is 2 recipes or just one? Thanks
Hi Yana! That is from one recipe
These are A-M-A-Z-I-N-G!!!! Melt in your mouth cookies!! Soooo super yummmmm!!!!!! 💯👍🏻 I’ve made them multiple times and they are always a big hit!
I’m so happy to hear that! Thank you for sharing your great review!
I made these for the 2nd time this thanksgiving but I tweeked them a little and actually liked them more. For whatever reason my dough was runnier than yours, but I just threw it into the freezer to let it stiffen up a little. I also used Russian baking soda instead of American because it doesn’t have as strong of a flavor and I find it works better. For the meringue, I added a tiny bit of cream of tarter and vanilla extract for flavor. I like the stability of this meringue more. after applying the meringue on the rolled out dough, I sprinkled toasted chopped walnuts and raisins for taste and texture. Came out excellent.
What a great idea with the walnuts & raisins! I’m so happy you enjoyed that!
My friend introduced me to this recipe and it’s One of my favorite cookies out there. I found easier solution for me, to roll the dough. I’m rolling it out thinner than in the recipe right on the granite counter using silicone rolling pin, and I use scraper to cut the dough into cookies. And of course using more egg whites, since it comes out bigger sheet. Also I garnish cookies with walnuts or pistachios.
Hi Aliona, I’m so happy you found a favorite! Thank you for sharing your tips and process with us!
These are amazing. I’ve tried them as written and they are great. I’ve recently had to go Gluten Free and have made these several times with Bob’s Red Mill Gluten Free 1 to 1 baking flour and they have turned out delicious. My guests don’t even realize they’re eating GF. I’ve made this recipe and the Rakushki recipe as well, both work great with this brand of gf flour. I do have to add about 4 more tbsp of flour to get the dough to be non-sticky.
I’m glad to hear the recipe is such a success! Thanks for sharing your helpful review with other readers Inga!