Finnish Meringue Cookies Recipe
This post may contain affiliate links. Read my disclosure policy.
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).
Recipe Notes
I stored these in an airtight container at room temp until they were eaten (2-3 days).
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?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Hi Natasha, I have my sons wedding coming up and need some sweets that can be made ahead of time (up to one week).
Can the mirangue cookies be made and kept in an air tight container for that long
Hi Antonia, these cookies store best for up to three days. Afterwards, meringue is not crunchy any more.
These look so very tasty! I cant wait to try them. I am Norwegian and love ‘old world’ recipes, Finnish is close enough to include them in my collection, right? These appear to be similar to other recipes we make at Christmas and I cant wait to try them out so we can have them next year at Christmas! PS- your videos are hilarious! Love your sense of humor added in
Ha ha that’s right!! You should also check out our new meringue shell cookies that are similar but not quite the same. They take a little more work but they are equally amazing! 🙂
Hello natasha,
Im going to try this today. But we dont have sour cream here. Can u recommend any substitute for that
Hi Yamani, the next best thing would be a greek yogurt.
Can’t wait to try these, but had to say – your son is BEAUTIFUL, I mean manly and handsome, but he is SO adorable.
Thank you so much Inga! Please let me know what you think of the recipe!2
Do these cookies freeze well?
Hi Raissa, I do not think these would freeze well since meringue does not do well with moisture or even refrigeration.
I followed your recipe to the T and I could smell the soda in the cookie before even taking the first bite! Any chance I can substitute with baking powder or somehow to kill the “taste” of soda while eating??
Thanks!
Hi Tanya, 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.
Will try these with vinegar next time! Other than that they turned out perfect, got to remake for my meringue loving husband 😉 Thank you!
Use Russian baking soda, it doesn’t have the nasty taste like American baking soda, and I feel like it is a superior rising agent over American baking soda.
What is Russian baking soda and where do you get it? Is there a specific brand?
Same here. I could taste soda as well. Was gonna ask same question but decided to read comments first and found my answer. Will definitely try your suggestion.
Yep i always taste the soda. Will try with vinegar as well
Made these today (second time). Delicious ! I used a knife for bread to cut the dough into slices. Worked great! Thank you!
You’re welcome Irina! I’m happy to hear you enjoy the recipe and thanks for leaving a tip for other readers! 🙂
Made these today for Easter. Yum! I used a pizza cutter to cut the dough into slices. Worked great!
Nelya, thank you for the nice review and I like the idea of using pizza cutter. Thanks for the tip 😬
they are just fantastic! my favorites now! I recommend everyone to try them! easy to make and DELICIOUS!
That’s awesome Val! I’m happy to hear that! 😀
After I read the recipe, I thought I need to make these cookies and it looks so easy to make them. My family thought I bought them at the specialty store 🙂
Thank you for all recipes you provide. They are delicious and my favorite part is that they are easy to make.
You’re welcome Seniya! Your review put a big smile on my face 😀
These cookies were great! I made them for the holidays and everyone absolutely loved them. Super easy to make and not too sweet.
My dough came out a bit too thick because I ran out of parchment paper and I couldn’t roll it out enough but they were still great. I can’t wait to make them again!
Happy to hear that Olga! Thanks for sharing 🙂
This video is hilarious 😂😂😂 I love it! I want that cute little sifter you have ! I know I once saw a link to it but I forgot which recipe it was under! These look delicious , can’t wait to make em. Would it be okay to use dental floss to cut them neatly? Or is that better for it to be a rough cut so the meringue kind of goes all around?
Ha ha, thanks! I haven’t tried dental floss but it might work!!
I know this review was from last year but for anyone that happens to be reading the comments in the future.. Just wanted to say the dental floss works amazing! (Unscented kind) I only use dental floss when making these cookies and for cinnamon rolls also, learned this trick back in high school when I took cooking classes.
Thanks for sharing your helpful tip with other readers Inna!
I don’t know about the cookies but the little boy is so so awesomely cute, the cookies don’t compare. I could look at him all day haha. The cookies are awesome too though. I make them a lot.
Thank you for that wonderful compliment!
Hi Natasha,
I just made this cookies so namy my family loved it but I taste baking soda too much, any advices ? I very sensitive to smells:( Thanks
Hi Oksana, that is unusual that you would taste the baking soda since the sour cream activates it and you shouldn’t be able to taste it at all. Are you certain you used the correct amount of baking soda (1 tsp)? You could try to lower the amount of baking soda – maybe cut it in half if you are really sensitive to it, but I haven’t tested it that way.
Hi Natasha,
Thank you for sharing the recipe. I made them last night and tried putting on one half cottage cheese mixed with sugar and cream cheese. The cottage cheese side was gone even before the cookies had time to cool. The cookies become more moist and yummy.
Definitely will be making them again this morning.
Allie, thank you for such a nice review and you are welcome 😁.
PROSIM O RADU KOLIK JE U VAS 1 1Ú2 TYCINKY MASLA U NAS JE 250G MASLA I KOSTKA
Hi, it is a total of 200 grams of butter. In the US, 1 stick is 1/2 cup or 113 grams of butter. I hope you love the cookies!
Hi, Natasha is it on to beat egg whites with kitchen aid? And for how long? I don’t have hand held mixer. Thanks
Hi Irina, I usually do this with my handheld mixer because it’s easier when you’re doing a small amount of whites but I would say about the same amount of time in the Kitchenaid mixer. You may need to scrape it down a couple of times to make sure your mixture is uniformly mixing.
hi Natasha, what brand do you buy for parchment paper?
I buy it in bulk at Costco and when I’m not in Costco, I get Reynolds brand.
I see . thank you 🙂
To make these Finnish merengue cookies even more festive for the holiday, put a few drops of red food coloring and crunch up some peppermint candy canes and fold into the merengue before spreading, they are very tasty!
Wow that sounds amazing!! I’m totally printing your idea for next Christmas! thank you for sharing that awesome idea with me 🙂 Did you put food coloring just in the meringue, correct? Thanks Linda!
Thank you for the meringue cookie recipe. My mom made it but she could never give me an exact recipe. She called it розочки because she opened up the slices.. She also added vanilla pudding to the egg whites.now I have the dough recipe, thanks
I’m so happy to hear that! Thank you for sharing that with me 🙂
Hello Natasha,
Just made these cookies they turned out really yummy, but I can taste baking soda too much. In comments some women have mentioned same problem. I think to take it away I will try to combine baking soda with vinegar or lemon juice.
Hi Oksana I haven’t tried that so if you test it, let me know how it goes. Do you soft your baking soda to make sure there aren’t any clumps of soda in the recipe? I’ve never tasted soda in the cookies so I’m not sure why else that would be. I’m glad you enjoyed the cookies 🙂
Because cookies were gone that’s how good they were I did them one more time today. I combined soda with approximately 1tsp of vinegar and they came out perfect. And first time I did sift the soda with flower. Thank you for this recipe. I will defenitaly make them again.
Thank you so much for reporting back and sharing that with me! 🙂
Hi Oksana, second time i made these cookies, I mixed baking soda with sour cream instead of flour and it worked great. I didn’t taste baking soda. Hope that helps.
Did you ever try putting a layer of jam into the cookie? I am wondering if they would turn out. Anyone else tried that?
Hi Alina, I haven’t tried, but if you do experiment, let me know how it goes! 🙂
Hi Natasha,
I doubled the ingredients to make two batches but tasted too much baking soda. If I only add one tsp of baking soda for two batches, do you think they will turn out OK?
Hmmm… that shouldn’t be the case if you doubled the sour cream which activates the baking soda – did you sift the baking soda with the flour? I think it’s worth a test if you are tasting the baking soda.
Maybe I should have sifted a few times.
Thank you for your reply, I will give in another try and see what happens 🙂
Let me know how it goes! Thanks Lyuba 🙂
These cookies are so easy to make and they are so delicious and very addictive!!
Thanks to you for your experise and wonderful recipes.
God Bless all your beautiful family!
Thank you so much for your great review! Blessings to you and your family also! 🙂
Thanks for the recipe, I just tried it out tonight. However, the cookies turned out very crumbly and wouldn’t stay together. They all broke apart. Any suggestions to what I did wrong?
Hi Tanya, I’ve never had that experience but I am happy to help troubleshoot :). Is there anything in the recipe that you did differently? Did you measuring dry ingredients with dry measuring cups and liquid with liquid measuring cups? Did you substitute any ingredients or use a different kind of flour?
No I used the same ingredients. I probably did the measuring wrong, I didn’t know that dry and wet ingredients are measured differently. That’s probably it,thanks!
Hi, if I don’t have a paddle attachment mixer any other way I can mix it.?
Thank you, Happy Holidays.
Yes, you can mix it with a stiff spatula until you have a cookie dough formed. You can also do it with your hands if you like 🙂
Hi Natasha. I just made these cookies. When I tasted them and they have a bitter flavor. I’m think I made a mistake and added 1tbsp of baking soda. Is that may be the problem? Thank you
Yes that is definitely the problem. 1 Tbsp is ALOT of baking soda! Baking soda is pretty powerful stuff (3 to 4 times stronger than baking powder) and if there isn’t enough acid in the recipe, you will have that baking soda taste to it.
wow! this looks absolutely scrumptious! going to give it a try over the Christmas holidays! yummy! can’t wait.
Oh I hope you love it! We are posting a video tutorial for this tomorrow! Stay tuned 🙂
Natasha, quick question:
in your description you say “cream together 14 Tbsp (1 and 3/4 sticks of unsalted butter) ” and in a print version you say “14 Tbsp (1¾ packages) unsalted butter”…. just to be clear how many grams or butter are you talking about?
Hi Katie, if you’re talking grams, it is about 198 grams.
Thanks a lot for this recipe. I was looking for awesome cookies and now I found them. So good!!
Thank you for the nice review Alina, I’m glad yo like them 😀. I have a video recipe of them coming out very shortly so stay tuned.
I’m looking at all your recipes! Im so happy to discover your blog!!!
talking about Finnish food, have you tried to cook korvapuusti? I ate a lot when I traveled in Finland and they are simply delicious!
Is it the same thing as cinnamon rolls? I have a really really good cinnamon rolls recipe. I hope you get a chance to try it! 🙂 https://natashaskitchen.com/2014/04/22/cinnamon-rolls-with-salted-maple-glaze/
This is my go to recipe for sure! It’s quick to make and everyone loves them!! I always add some toasted chopped walnuts or pecans on top of the meringue just before rolling it. Definitely our home favorite!! Just made a double batch for our church potluck this Sunday! Thank you so much for sharing such amazing recipes with us!
Thank you for giving me the idea what to make for my niece’s birthday party 😀 .
Hi Natasha! Love your blog – THANKS for so many great recipes. These look really wonderful. I am looking for something for my cookie exchange. I need to make 9 dozen. Do you think they can be frozen? We are meeting soon but then everyone usually freezes the cookies until we need them at Christmas for all of our various entertaining events.
Hi Cynthia, to be honest I’m not sure these would freeze well since there is meringue. I would be concerned that they would change in texture once they were thawed. I think these would freeze better: https://natashaskitchen.com/2015/11/12/almond-snowball-cookies-recipe/
Thanks Natasha but I have already made these for our exchange, maybe not exactly the same ones but very similar. I was looking for something new. If you have any suggestions let me know and thank you so much for your quick response.
Thank you Natasha! Love it! Made it two times in a week already.
Thank you for the nice review Tanya and you are welcome :).
This recipe is so quick, easy, and delicious!!! Thank you Natasha for your great recipes 🙂
You are welcome Anna, I’m glad you liked it :).
Wow!!!!! Amazing! Best cookies ever!! So delicate and perfect amount of sweetness. I’ve made this 3 times in 1 week. My family can’t get enough of them. I made them awhile ago and I think we forgot how yummy these are.
Just wanted to mention something that worked for me…I tried making the meringue with a hand mixer and then with my kitchen aid. The meringue is so much fluffier and baked much better when I used the kitchen aid. otherwise followed the recipe exactly with amazing results every time! Thanks for this amazing recipe!!
I’m so happy you loved it!! Thanks for sharing your tip! 🙂
These cookies are the best! Made them over half a dozen times for the family and they still ask for more. Thanks for sharing!
Tanya, thank you for the great review and you are welcome :).
Natasha,
I finally got a chance to make these cookies, and ill admit they didn’t look as perfect as yours do, but they were delicious . My parchment paper was sliding back and forth and it was really hard to work with it. my husband and I really enjoyed it . Thank you for the recipe
Natasha, thank you for the great review :). Also, next time try putting the parchment paper over the surface that is less slick, such as cutting board. Even though, I admit it is difficult to roll it on the parchment paper, it is still easier roll it on parchment than transfer it to parchment later.
Hi Natasha. Question…my dough turned out very sticky. Wonder why that happened? I followed step by step instructions. 🙁
Did you possibly use a different kind of flour? There can also be variations in measurements if you aren’t using dry ingredient measuring cups and use liquid measuring cups instead. You can add a little flour to the dough to make it more work-able if this happens in the future. Did your dough look like the pictures (didn’t stick to the sides of the bowl when you were all done mixing it?).
Thank you for the recipe, these are yummy
You are welcome Viktoriya, I’m glad you enjoyed them :).
Natasha,
when your done baking them and they cooled off, are the egg whites mixture supposed to be fully dry like meringues or a bit poofy and soft not dryed like the tops?
They will be a little chewy, but not wet. They should be mostly crisp.
YUMMY YUM YUM !!!!!!!!!!!!!!
These were messy to roll and slice indeed, but results were so worth it! Thank you mamas 😉
These are so simple and easy to make, but yet they are so good and fancy cookies!!! Thanks for a great recipe. Kids approved
I’m so happy to hear that 🙂
Tried this recipe two times: the first attempt was a failure but that was my fault :)This was because I didn’t sift the flour and I added the whole eggs instead of only the yolks. Thus the dough came out gummy and buttery (I discarded the dough).
The second attempt I sifted the flour and baking soda right after the buttercream, then I added the yolks and sour cream and the dough was PERFECT and easy to roll out.
I can say with confidence that these cookies came out absolutely delicious! I love the brittle softness and the taste is so delicate and breadlike=) will make these for now on!! Thank you so much for this awesome and exotic recipe!
-Liz
I’m so glad you kept at it and you loved them 🙂 I don’t think the sifting makes as much of a difference as the egg part; too much eggs will definitely make it on the gummier end 🙂 Anyway, I’m glad things worked out. it sounds like you’ve found a new favorite? Yay!
made these today, thank you for the recipie.
You’re so welcome 🙂
Hi Natasha, I made those cookies and they taste good. But I could taste the baking soda a lot is that normal or did I do something wrong?
Did you sift it together with the flour? Mine have never tasted like baking soda. If you are really sensitive to the taste of baking soda, one of my readers suggested mixing the baking soda with the 2 Tbsp sour cream before adding it into the recipe and that worked well for her. Hope that helps! 🙂
Hi Natasha. What can I substitute the sour cream with?…
I started making these , but just realized I ran out of smetana..:/
I haven’t tried anything except sour cream so I don’t really have an answer for you. You might add 1 Tsp heavy cream, but seriously I just haven’t tested it with anything else to see how different it would be. It’s really difficult to substitute ingredients in a precise baking recipe. Sorry…
That’s all good, thank you so much!:) I’ll make them next time , can’t wait to try this goodness!:)
i actually made these just now! yuminesss thank you for the recipe!!! 🙂 except, with my slow oven i had to bake them for about 25 min.. lol
I’m glad you liked the cookies! 🙂
Love!
Me too! Me too!! 🙂
I just made these and am currently enjoying them with some lemon finer tea. Thank you for yet another amazing treat!
You rock.
Is that the brand? Lemon finer tea? I’m always looking for great new teas to try! 🙂 I’m so glad you loved the cookies. Aren’t they a treat? 🙂
Hi Natasha,
I just made these this morning! Felt inspired since the ingredients are stuff I always have on hand anyway. Wow, these were easy to make!! And the mess, with the parchment paper, was no mess at all. They are delicious! I only got 19 cookies out of the recipe, I think because I couldn’t get my dough to roll into such a perfect rectangle as yours LOL, but there is always next time to make it perfect! They are wonderful, thank you!
I think that’s the most annoying part is rolling them out, but it’s worth the annoyance ;). I’m so glad you liked the cookies.
These look deeelish! I’m turning on the oven right now to give them a try! 😀
.. I noticed in the comments, some girls mentioned a very similar cookie with walnuts added in. Do you think you can post that recipe as well?? 🙂
I don’t have that recipe and it’s a little bit of a different cookie. I’ll see if I can get it.
I love these! Didn’t know it was so easy to make them. Lady from our church makes these for any big gatherings or conference. She adds toasted walnuts into meringue and let me tell you its absolutely delicious!
Someone else mentioned nuts too. My son doesn’t eat nuts, but I think it would be really good with nuts!
Turned out so good. Thank you for recipe. Lol i didn’t read the whole thing so i skipped to cut doug in half and was wondering why they are really big. Blonde moment, but anyway they turned out soooooo good. I ate at least 5 at once, next time i will cut dough in half..
Oh dear I bet they were huge! I’m glad you enjoyed them 🙂
Hi Natasha !
Xochy zdelat ety vkysnyawky, kak ono xranitsya, esli mne nada ego bydet vezti v mawune ny gde to 18 chasov, 🙂 ny mne samoj smewno, no ochen xotela zdelat ego, ono bydet v dorogo, esli da, to kak tu posavetyesh ego xranit chobu ono bulo takoye zhe vkysnoye kak y tebya 🙂 vuglyadit …… Pasibki
YOu can keep them at room temperature and they will be great. Just keep them in a ziploc or airtight container.
Hi natasha,
i was wondering if i could leave the baking soda out? i dont have any on hand and was wondering if it will make a difference
They won’t rise as well without the baking soda. You’d be taking a risk. 🙂
These looks very tasty and simple to make! I do have a few questions, how long do they stay fresh – can I make them 4 days in advance? Also, would it be ok to add food coloring to the meringue? Thank you!
To be honest, they haven’t lasted four days! 🙂 Hmmm,… ummmm,… I have to say maybe 4 days, but they would be freshest the day of or the day before. 🙂 Store them in an airtight container at room temp (the meringue gets weird if refrigerated for very long).
These were a hit! I added sliced almonds on top of the meringue before rolling into a log, adds a nutty flavor and a little crunch, perfect combo. Love your recipes!
I like your addition of sliced almonds, I’m glad you like the recipe :).
Forgot to mention!!! Everyone who eats them say the same phrase, oni tayut vo rty”!!!! EVERYONE!!! So thanks again!!!
Oh goodness your site will make me FAT!!! Lol!!! These are sooooo soooo delishious!!! Yum!!! I made them like at least 10 times!! Only twice this week!!! Lol, never notices the baking soda flavor in them, or anything just followed the recipe step by step, and not once i messed up!!! They just turn out to be so good, i can probably eat them all by myself!!! Lol thank God I have two older boys, and i always share those cookies with my cousin, cuz I know i will end up eating them all by myself!! Thank you for your easy to follow recipes, and amazing food!!! Slavik husbands getting spoiled lol!!! :)))
Thank you Natasha for such a sweet comment, I’m glad you love the recipe :).
These are sooo yummyyy and easy!! Thanks for the recipe Natasha! Your son is so cute:)
I love easy :). It’s impossible to say “no” to him when he looks at me with those big puppy eyes.
These were SO delicious! Everyone in my family enjoyed them! Thank you for the recipe Natasha 🙂 Next time I want to add walnuts on top of the meringue, I think it’ll make them even tastier! 🙂
Let me know how it turns out with the nuts 🙂
I sprinkle sliced almonds on top of the cookies after I cut them, love the extra favor and crunch.
Ooh I love that idea! Thanks for sharing!
Enjoyed these yummy creations! Really easy to make and the results are amazing. My husband, who doesnt usually eat sweets liked these! Thank you for all your wonderful recipes
You are welcome Ella, I’m glad that your family loved them.
Do you have the recipe for those cookies? I don’t want to add anything to this recipe since it won’t be the same cookie like the one I’m talking about. Do you know that cookies formal name?
I don’t have the recipe yet; I’ll see what I can do 🙂
Hi Natasha! I just tried something very similar to these cookies today at church. A young woman made hers with walnuts inside. I liked them so much that I ate two! I wonder if I could add walnuts to this recipe or was that a whole different recipe?
I know which cookies you are talking about, they are different from these. Where are you planning to put them?
oh Natasha!! Made these tonight (after deciding forever what should I pick from your desert list because everything looks and sounds so good) well, I’m definitely going jogging tomorrow morning lol, these things are HEAVENLY!!! Thank you thank you thank you!!!
You are welcome Dina :). Seems as though there was a portion control problem :D.
Loved these cookies! I attemted to make three new recipes from your blog and all three were a BIG hit! Thank you so much for sharing and including all the steps, along with photos!!! 🙂
You are welcome Olga, I just made some Finnish cookies today and took them over to a dinner with our friends 🙂
Would it be alright if i replced butter for margarine? Would it turn out pretty much the same?
I haven’t made my cookies with margarine, but they should still taste the same, butter is more healthy :).
Very delicious! I noticed they have a nutty taste to them. Thanks a lot for a wonderful recipe.
You are welcome Tanya 🙂
This cookies are amazing!! I did find the dough sticking to the parcement paper after rolling it out, so the next batch I made I placed the knead dough in the fridge for 30-40 minutes and then rolled out the dough and it was perfect. Or you can pop it in the freezer for 10-15 minutes if your in a rush!
What if I don’t have a kitchen aid mixer? Can I still make them? And what could I use?
You can absolutely still make them using a spatula to mix and a hand held mixer to beat the egg whites for the meringue filling.
Awesome! Thanks for getting back to me so quickly! Some of co workers tried your rogoliki and they loved it so I printed it off for them and they are making it for Christmas for their families! Thanks for this awesome blog!
I’ve seen them at church potlucks…
These remind me of another cookie recipe that has walnuts on top of it. I’m not sure what they’re called. Do you have a recipe for them? If you do would you mind posting it?
Tanya M. Makes those. I’ll have to ask her how she does it!
Messy indeed! Delicious too. Mr. Wonderful approved.
Also, since the dough was sticky, I rolled it out between two sheets of parchment paper, which worked out very well.
Ohh that’s also a great idea. Thank you for sharing!
Just made these cookies tonight..they are amazing. I found that using a string to cut the dough works very well instead of a knife.
Oh that’s brilliant! Thank You!!
I grew up in a small town with a big scandinavian influence. I remember these cookies from church on sundays! My grandmas made diffrent Finnish cookies and I have never been able to find this recipe! I cant wait to make these in a few days just in time for Christmas! Thanks so much!!!!
How fun that you found the recipe 🙂
I made close to 9 dozen of these keksi (Finnish for cookie!) for a cookie exchange! They turned out awesome!! I posted this recipe on my blog and linked to you 🙂 Your blog is beautiful! Thanks again for sharing! Merry Christmas
You are very welcome Sarah and thank you for the compliment :).
I couldn’t wait till my butter comes to room temperature to make these..so I shredded it:) while beating with sugar it became soft…I also experimented with half of the batch..while half of them were baking I put the other half on the baking sheet and put them in the fridge, when they were ready to be baked I put them right in the oven and I notice they slightly rose better than the other ones without the refrigeration…the cold butter in the dough gives it more flakiness..they just melt in your mouth..deliciousness!
Thank you for the tip Marina, they are truly delicious. 🙂
Thank you for the recipe! I love anything with meringue..I added sliced almonds on top of the meringue before I rolled the roll..came out delicious!
they re baking but i only got 16 instead of 35 so i assume i am in for some giant cookies . Oh well no one ever complains when something is too big
Bake them a little longer but I made big ones my first time and they were perfect, just big!
I was suprised… Finnish cookies… they are not really usual here in Finland. However, I have made them, but only once 🙂 These cookies are delicious!!!
They are really not Christmas cookies in Finland, but they would be…
Gingerbreads are our Christmas cookies, also mine.
I tried searching them all over google to get a little more historical info but didn’t find much info really. I’ve never actually baked gingerbreads! Do you have a good recipe you use?
wow! messy indeed… my dough was really sticky… maybe not enough flour? but they are delishes
Pretty cookies! They look so delicious! Also love Christmas ornaments on the top photo, makes cookies even more festive!
Thanks Julia 🙂
Lol “messy” is an understatement 😉 But super duper delicious!!!!
Just made these cookies I couldn’t wait for them to cool down! Lol so yummy! Thank you for sharing!
Awesome, I was eating my cookies while they were still hot too. I really like that they stay soft even few days later 🙂
Natasha I love ur recipes.. I always make ur food on ur website at my parents house…keep it up… and these cookies look so bomb good… gotta try that too.. 🙂
Thanks…..
Thank you Anyuta 🙂
Oh my, these look very good. Love your step-by-step photos too 🙂 And your son is just adorable!
Thank you Suzie, he is always itching to help :).
My cookies came out tasting and smelling like baking soda.. Any idea why that could be? I used exactly 1 tsp. Do you ever погашаешь уксусом соду? Do you know if that helps. Thanks!
Hmmm, I never got the sense that there was too much baking soda. You cold try mixing it with a tsp of vinegar and see if that helps; or just try 3/4 tsp of soda and see if that works better.
I made these cookies the other day and there was no smell or taste of baking soda, they came out perfect! Maybe the girls arent sifting the flour AND baking soda together?
I made these last night … I thought they were pretty amazing. My kids on the other hand ate the meringue off the cookies and left the cookie part 🙁
My cookies turned out a little on the salty (soda) side. Are they supposed to taste that way?
That’s surprising; they really didn’t taste salty to us. Maybe try 3/4 tsp soda and see if you like that better. I’ll have to make a version with mixing soda with 1 tsp vinegar and see if the results are good; I just haven’t tried that method. Or maybe try 1/2 tsp soda and 1/2 tsp baking powder. Sounds like I’ll have to do some testing, but I really did not taste the soda; did you measuring spoon and scrape the top (exact tsp)?
Made these today, and since there is sour cream which is a sour ingredient, I mized the baking soda with the 2 tbs sour cream… and then added it to the dough. This way it had time to get rid of the taste of it and still be used in recipe. The cookies came out DELICIOUS 🙂 Also, Natasha, out of curiosity for calorie counting I put all the ingredients into a recipe calculator, and if you make 35 cookies out of this, each one is 88 calories… So just a simple fact 🙂
That’s brilliant! I love it! Will be trying your method next time. Also thanks for the calorie info!
We’ve been making these cookies and they are always a big hit in my family. I call them “breakfast rouses”. I use ricotta cheese in my recipe.
will try yours 🙂 Love your pictures!!!
Thank you Inessa. My husband has a hard time with portion control around them :).
Hi, I like your recipes but I wonder if you’ve ever thought about using more high quality ingredients such as whole wheat or even just unbleached flour, not refined sugar or organic sugar, organic dairy, etc.? I know it’s more expensive but it’s a choice you can make for the health of your family.
I agree with you. I guess I’m afraid things won’t turn out as good.
Cooking and baking at home is already the healthy way no matter what type of ingredients you use. 🙂 Companies have a right to put the organic label even if its 5% organic.
Yup.. My uncle works at a farm where they raise cattle, and they also have vegetables, fruit trees.. Well… he says they raise the cows and all the trees the same way. The owner sells ALL items to organic stores such as Marlene’s, Whole Foods Market, etc as well as to stores like Walmart and Safeway. It’s the same product but some organic/”healthy” stores will hike up the price, mark the items ‘organic’ and others don’t. The difference is this, the items that get shipped to stores like Walmart get sprayed w/ something that makes it last longer. So organic items aren’t as organic as some may think. And I can’t justify to pay double the price for the same meat, etc.
Oh but the cookies are delicious!
I agree. Choosing Better ingredients might be a good idea like unbleached flour and organic sugar but whole wheat? I’m not sure about that…
I’ve been making these cookies for a few years now and they are always a big hit. My recipe is slightly different for the dough, it calls for cream cheese instead of sour cream. 8 oz cream cheese, 2 sticks soft butter, 2 eggs, 2 cups flour(more for sprinkling), 1/4 tsp baking soda.
I will deffinitely need to give your version a try and compare.
Thanks for taking the time out of your busy schedule to post some great recipes for everyone.
And I will have to try your recipe! Thank you for sharing!
Hi Natasha! Can these cookies be made ahead of time? How long and how to you keep them? I might try making these for our church cookie sale if they keep okay. Thanks for another interesting recipe for me to try. 🙂
Well, Natasha…if I had read your recipe I would have known how long and how to keep these yummies….dah! Scratch the comment I made….Thanx
No problem; I almost forgot to add that bit of info too 🙂
These looook soooo good. Perfect for the upcoming Christmas dinner. Natasha, i don’t have a mixer with paddle attachment, can i just mix the ingredients by hand and form the dough? will it work?
Want to try making these soon
Yep! No mixer required! 🙂
I wonder if tinting the meringue with a tiny bit of red prior to baking would create a nice rosy effect? For Valentine’s Day or bridal showers…? 🙂
I love your step by step photos. Does someone help you with the camera or do you do it yourself? I have this terrible fear that I’ll drop my huge Nokia into a pot one of these days.
Hmmm the meringues do have a soft pink color after they are baked but a food color might be nice! if you do use a red food color, use just a tiny bit so you don’t water down the meringue.
For extra flavor and color you can add some freeze dried strawberry powder (using coffee grinder or food processor), also you can use Strawberry Jello powder..mix with sugar before adding…
Thank you very much for the tip Marina, I love the idea of strawberry jello powder :).
Oh my goodness! These look delightful! Am going to make them today!:))
Enjoy!! 🙂
These look amazing, I love the combination!!! My kids love meringue cookies. I just mix egg whites and sugar till stif peeks and bake at 250 degrees for about 2 hours and let them cool in the oven. I make cute little stars and my kids love them. So I think these will be a great hit at my home. Planning on making these tonight.
My 3 year old was all over them 🙂
wow they look delish making these today when my butter comes to room temp thanks girl!!!:)))
Let me know how they will turn out Alana 🙂
Natasha, I’ve been making them for long time! Thank you for letting me know the origins!
Sorry… forgot to tell you – we called them “Rosochki” -=roses
You are welcome Iryna 🙂
great recipe:)
Thank you Ana :), cookies do taste really good.
Thank you Natasha!!! I cannot wait to try these cookies just have to come up when I can make these because my family is small!! Your son is just precious!!! Cannot wait till my children get a bit older so they could enjoy these baked goods. They are under the age of 2! :)) I love making gingerbread cookies or sugar cookies and then decorating them with my little boy! Merry Christmas!
Let me know how they will turn out Oksana :). Merry Christmas to your family as well.
Thanks for the post natasha … are these cookies more crunchy or soft to the taste? Im realy tempted to try making these!
Cookies are more soft than crunchy Maria. You won’t be disappointed :).