Finnish Meringue Cookies Recipe

These Meringue Cookies are worthy of being on the Christmas cookie list! These meringue cookies are soft, chewy and crisp. Beautiful and delicious!

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:

Meringue Cookies-6

Ingredients for Meringue Cookies Dough:

14 Tbsp (1 and 3/4 sticks or 200 grams) unsalted butter, softened at room temp
2 Tbsp white sugar
2 cups all-purpose flour (I used bleached Gold Medal) *measured correctly
1 tsp baking soda
2 egg yolks
2 Tbsp sour cream

Ingredients for Finnish Meringue Cookies:

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 (use 1 sheet for the whole process!)

Finnish Meringue Cookies - these are simple and truly delicious. Perfect holiday (or everyday) cookie | natashaskitchen.com

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.

finnish-meringue-cookies

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.

finnish-meringue-cookies-1

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

finnish-meringue-cookies-2

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!

finnish-meringue-cookies-3

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)

Finnish Meringue Cookies - these are simple and truly delicious. Perfect holiday (or everyday) cookie | natashaskitchen.com

Meringue Cookies-3

He sure enjoyed these; kept sneaking them from the kitchen.

finnish-meringue-cookies-4

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

4.94 from 45 votes
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
These Meringue Cookies are worthy of being on the Christmas cookie list! These meringue cookies are soft, chewy and crisp. Beautiful and delicious!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6

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

  1. Preheat Oven to 350˚F Cream together 14 Tbsp (1 3/4 packages unsalted butter) with 2 tbsp sugar until combined.
  2. 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.
  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 about 6-7 min to beat on high speed. Cold whites take 10 min or more.
  4. Roll dough out onto a long sheet of parchment paper to about a 7" by 20" rectangle.
  5. 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.
  6. 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.
  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 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).

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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?

These Meringue Cookies are worthy of being on the Christmas cookie list! These meringue cookies are soft, chewy and crisp. Beautiful and delicious!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Liz Vingert
    November 26, 2018

    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. Reply

    • Natashas Kitchen
      November 26, 2018

      What a great idea with the walnuts & raisins! I’m so happy you enjoyed that! Reply

  • Aliona
    August 27, 2018

    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. Reply

    • Natashas Kitchen
      August 27, 2018

      Hi Aliona, I’m so happy you found a favorite! Thank you for sharing your tips and process with us! Reply

  • Inga
    January 15, 2018

    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. Reply

    • Natasha's Kitchen
      January 15, 2018

      I’m glad to hear the recipe is such a success! Thanks for sharing your helpful review with other readers Inga! Reply

  • Antonina
    January 5, 2018

    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 Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Antonia, these cookies store best for up to three days. Afterwards, meringue is not crunchy any more. Reply

  • Lisa
    December 30, 2017

    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 Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      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! 🙂 Reply

  • Yamani
    December 30, 2017

    Hello natasha,
    Im going to try this today. But we dont have sour cream here. Can u recommend any substitute for that Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Yamani, the next best thing would be a greek yogurt. Reply

  • Inga
    December 11, 2017

    Can’t wait to try these, but had to say – your son is BEAUTIFUL, I mean manly and handsome, but he is SO adorable. Reply

    • Natasha's Kitchen
      December 11, 2017

      Thank you so much Inga! Please let me know what you think of the recipe!2 Reply

  • Raissa
    July 31, 2017

    Do these cookies freeze well? Reply

    • Natasha
      natashaskitchen
      July 31, 2017

      Hi Raissa, I do not think these would freeze well since meringue does not do well with moisture or even refrigeration. Reply

  • Tanya
    May 28, 2017

    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! Reply

    • Natasha
      natashaskitchen
      May 29, 2017

      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. Reply

      • Tanya
        May 29, 2017

        Will try these with vinegar next time! Other than that they turned out perfect, got to remake for my meringue loving husband 😉 Thank you! Reply

      • Aliona
        August 27, 2018

        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. Reply

  • May 27, 2017

    Made these today (second time). Delicious ! I used a knife for bread to cut the dough into slices. Worked great! Thank you! Reply

    • Natasha's Kitchen
      May 28, 2017

      You’re welcome Irina! I’m happy to hear you enjoy the recipe and thanks for leaving a tip for other readers! 🙂 Reply

  • Nelya
    April 15, 2017

    Made these today for Easter. Yum! I used a pizza cutter to cut the dough into slices. Worked great! Reply

    • Natasha
      natashaskitchen
      April 16, 2017

      Nelya, thank you for the nice review and I like the idea of using pizza cutter. Thanks for the tip 😬 Reply

  • Val
    April 1, 2017

    they are just fantastic! my favorites now! I recommend everyone to try them! easy to make and DELICIOUS! Reply

    • Natasha's Kitchen
      April 2, 2017

      That’s awesome Val! I’m happy to hear that! 😀 Reply

  • Seniya
    March 24, 2017

    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. Reply

    • Natasha's Kitchen
      March 24, 2017

      You’re welcome Seniya! Your review put a big smile on my face 😀 Reply

  • Olga
    January 2, 2017

    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! Reply

    • Natasha's Kitchen
      January 2, 2017

      Happy to hear that Olga! Thanks for sharing 🙂 Reply

  • Anna D
    December 20, 2016

    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? Reply

    • Natasha
      natashaskitchen
      December 20, 2016

      Ha ha, thanks! I haven’t tried dental floss but it might work!! Reply

      • Inna
        December 23, 2017

        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. Reply

        • Natasha's Kitchen
          December 23, 2017

          Thanks for sharing your helpful tip with other readers Inna! Reply

  • Natalya
    December 10, 2016

    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. Reply

    • Laura McSherry
      December 10, 2016

      Thank you for that wonderful compliment! Reply

  • Oksana
    November 19, 2016

    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 Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      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. Reply

  • Allie
    October 30, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      Allie, thank you for such a nice review and you are welcome 😁. Reply

      • COOKIES
        March 25, 2017

        PROSIM O RADU KOLIK JE U VAS 1 1Ú2 TYCINKY MASLA U NAS JE 250G MASLA I KOSTKA Reply

        • Natasha
          natashaskitchen
          March 25, 2017

          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! Reply

  • Irina
    June 30, 2016

    Hi, Natasha is it on to beat egg whites with kitchen aid? And for how long? I don’t have hand held mixer. Thanks Reply

    • Natasha
      natashaskitchen
      June 30, 2016

      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. Reply

  • karolina
    June 24, 2016

    hi Natasha, what brand do you buy for parchment paper? Reply

    • Natasha
      natashaskitchen
      June 24, 2016

      I buy it in bulk at Costco and when I’m not in Costco, I get Reynolds brand. Reply

      • karolina
        June 24, 2016

        I see . thank you 🙂 Reply

  • Linda
    March 6, 2016

    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! Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      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! Reply

  • Mira
    January 23, 2016

    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 Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      I’m so happy to hear that! Thank you for sharing that with me 🙂 Reply

  • Oksana
    January 20, 2016

    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. Reply

    • Natasha
      natashaskitchen
      January 20, 2016

      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 🙂 Reply

      • Oksana
        January 20, 2016

        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. Reply

        • Natasha
          natashaskitchen
          January 20, 2016

          Thank you so much for reporting back and sharing that with me! 🙂 Reply

    • Luba
      February 14, 2016

      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. Reply

  • Alina
    January 16, 2016

    Did you ever try putting a layer of jam into the cookie? I am wondering if they would turn out. Anyone else tried that? Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      Hi Alina, I haven’t tried, but if you do experiment, let me know how it goes! 🙂 Reply

  • Lyuba
    January 10, 2016

    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? Reply

    • Natasha
      natashaskitchen
      January 11, 2016

      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. Reply

      • Lyuba
        January 11, 2016

        Maybe I should have sifted a few times.
        Thank you for your reply, I will give in another try and see what happens 🙂 Reply

        • Natasha
          natashaskitchen
          January 11, 2016

          Let me know how it goes! Thanks Lyuba 🙂 Reply

  • Anne Mrenica
    December 29, 2015

    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! Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      Thank you so much for your great review! Blessings to you and your family also! 🙂 Reply

  • Tanya
    December 25, 2015

    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? Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      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? Reply

      • Tanya
        December 25, 2015

        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! Reply

  • Irina
    December 24, 2015

    Hi, if I don’t have a paddle attachment mixer any other way I can mix it.?
    Thank you, Happy Holidays. Reply

    • Natasha
      natashaskitchen
      December 24, 2015

      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 🙂 Reply

  • Tanya
    December 23, 2015

    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 Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      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. Reply

  • December 22, 2015

    wow! this looks absolutely scrumptious! going to give it a try over the Christmas holidays! yummy! can’t wait. Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Oh I hope you love it! We are posting a video tutorial for this tomorrow! Stay tuned 🙂 Reply

  • Katie
    December 21, 2015

    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? Reply

    • Natasha
      natashaskitchen
      December 21, 2015

      Hi Katie, if you’re talking grams, it is about 198 grams. Reply

  • Alina
    December 16, 2015

    Thanks a lot for this recipe. I was looking for awesome cookies and now I found them. So good!! Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      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. Reply

  • December 4, 2015

    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! Reply

  • Lena
    November 19, 2015

    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! Reply

    • Natasha
      natashaskitchen
      November 19, 2015

      Thank you for giving me the idea what to make for my niece’s birthday party 😀 . Reply

  • Cynthia
    November 19, 2015

    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. Reply

    • Natasha
      natashaskitchen
      November 19, 2015

      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/ Reply

      • Cynthia
        November 20, 2015

        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. Reply

  • Tanya
    November 4, 2015

    Thank you Natasha! Love it! Made it two times in a week already. Reply

    • Natasha
      natashaskitchen
      November 4, 2015

      Thank you for the nice review Tanya and you are welcome :). Reply

  • Anna
    September 22, 2015

    This recipe is so quick, easy, and delicious!!! Thank you Natasha for your great recipes 🙂 Reply

    • Natasha
      natashaskitchen
      September 23, 2015

      You are welcome Anna, I’m glad you liked it :). Reply

  • Ira
    September 12, 2015

    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!! Reply

    • Natasha
      natashaskitchen
      September 12, 2015

      I’m so happy you loved it!! Thanks for sharing your tip! 🙂 Reply

  • Tanya
    June 8, 2015

    These cookies are the best! Made them over half a dozen times for the family and they still ask for more. Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      June 8, 2015

      Tanya, thank you for the great review and you are welcome :). Reply

  • natasha
    March 19, 2015

    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 Reply

    • Natasha
      natashaskitchen
      March 19, 2015

      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. Reply

  • Yelena
    February 25, 2015

    Hi Natasha. Question…my dough turned out very sticky. Wonder why that happened? I followed step by step instructions. 🙁 Reply

    • Natasha
      natashaskitchen
      February 25, 2015

      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?). Reply

  • Viktoriya
    December 31, 2014

    Thank you for the recipe, these are yummy Reply

    • Natasha
      natashaskitchen
      January 1, 2015

      You are welcome Viktoriya, I’m glad you enjoyed them :). Reply

  • Julie
    December 13, 2014

    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? Reply

    • Natasha
      natashaskitchen
      December 13, 2014

      They will be a little chewy, but not wet. They should be mostly crisp. Reply

  • Karen Wood
    December 10, 2014

    YUMMY YUM YUM !!!!!!!!!!!!!! Reply

  • Vika
    November 6, 2014

    These were messy to roll and slice indeed, but results were so worth it! Thank you mamas 😉 Reply

  • Diana
    September 26, 2014

    These are so simple and easy to make, but yet they are so good and fancy cookies!!! Thanks for a great recipe. Kids approved Reply

    • Natasha
      natashaskitchen
      September 26, 2014

      I’m so happy to hear that 🙂 Reply

  • Elizabeth
    August 4, 2014

    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 Reply

    • Natasha
      natashaskitchen
      August 4, 2014

      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! Reply

  • stephanie
    March 26, 2014

    made these today, thank you for the recipie. Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      You’re so welcome 🙂 Reply

  • Nadya
    February 19, 2014

    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? Reply

    • Natasha
      natashaskitchen
      February 19, 2014

      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! 🙂 Reply

  • Kseniua
    January 10, 2014

    Hi Natasha. What can I substitute the sour cream with?…
    I started making these , but just realized I ran out of smetana..:/ Reply

    • Natasha
      natashaskitchen
      January 10, 2014

      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… Reply

      • Kseniua
        January 10, 2014

        That’s all good, thank you so much!:) I’ll make them next time , can’t wait to try this goodness!:) Reply

      • Kseniua
        January 15, 2014

        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 Reply

        • Natasha
          natashaskitchen
          January 15, 2014

          I’m glad you liked the cookies! 🙂 Reply

  • Galina
    December 29, 2013

    Love! Reply

    • Natasha
      natashaskitchen
      December 29, 2013

      Me too! Me too!! 🙂 Reply

  • Galina
    December 29, 2013

    I just made these and am currently enjoying them with some lemon finer tea. Thank you for yet another amazing treat!
    You rock. Reply

    • Natasha
      natashaskitchen
      December 29, 2013

      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? 🙂 Reply

  • Julia
    December 8, 2013

    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! Reply

    • Natasha
      natashaskitchen
      December 8, 2013

      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. Reply

  • Angie
    August 19, 2013

    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?? 🙂 Reply

    • Natasha
      natashaskitchen
      August 19, 2013

      I don’t have that recipe and it’s a little bit of a different cookie. I’ll see if I can get it. Reply

  • Inna
    June 26, 2013

    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! Reply

    • Natasha
      natashaskitchen
      June 26, 2013

      Someone else mentioned nuts too. My son doesn’t eat nuts, but I think it would be really good with nuts! Reply

  • Lena
    June 13, 2013

    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.. Reply

    • Natasha
      natashaskitchen
      June 13, 2013

      Oh dear I bet they were huge! I’m glad you enjoyed them 🙂 Reply

  • Nataliya
    June 8, 2013

    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 Reply

    • Natasha
      natashaskitchen
      June 9, 2013

      YOu can keep them at room temperature and they will be great. Just keep them in a ziploc or airtight container. Reply

  • diana
    May 2, 2013

    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 Reply

    • Natasha
      natashaskitchen
      May 2, 2013

      They won’t rise as well without the baking soda. You’d be taking a risk. 🙂 Reply

  • Irina
    March 28, 2013

    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! Reply

    • Natasha
      natashaskitchen
      March 28, 2013

      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). Reply

  • Marina
    March 20, 2013

    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! Reply

    • Natasha
      natashaskitchen
      March 20, 2013

      I like your addition of sliced almonds, I’m glad you like the recipe :). Reply

  • Natasha
    March 19, 2013

    Forgot to mention!!! Everyone who eats them say the same phrase, oni tayut vo rty”!!!! EVERYONE!!! So thanks again!!! Reply

  • Natasha
    March 19, 2013

    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!!! :))) Reply

    • Natasha
      natashaskitchen
      March 19, 2013

      Thank you Natasha for such a sweet comment, I’m glad you love the recipe :). Reply

  • Nastia
    February 16, 2013

    These are sooo yummyyy and easy!! Thanks for the recipe Natasha! Your son is so cute:) Reply

    • Natasha
      natashaskitchen
      February 16, 2013

      I love easy :). It’s impossible to say “no” to him when he looks at me with those big puppy eyes. Reply

  • Lena
    January 28, 2013

    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! 🙂 Reply

    • Natasha
      natashaskitchen
      January 28, 2013

      Let me know how it turns out with the nuts 🙂 Reply

    • marina
      February 28, 2014

      I sprinkle sliced almonds on top of the cookies after I cut them, love the extra favor and crunch. Reply

      • Natasha
        natashaskitchen
        February 28, 2014

        Ooh I love that idea! Thanks for sharing! Reply

  • Ella V.
    January 25, 2013

    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 Reply

    • Natasha
      natashaskitchen
      January 25, 2013

      You are welcome Ella, I’m glad that your family loved them. Reply

  • Oksana B.
    January 23, 2013

    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? Reply

    • Natasha
      natashaskitchen
      January 23, 2013

      I don’t have the recipe yet; I’ll see what I can do 🙂 Reply

  • Oksana B.
    January 18, 2013

    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? Reply

    • Natasha
      natashaskitchen
      January 19, 2013

      I know which cookies you are talking about, they are different from these. Where are you planning to put them? Reply

  • Dina
    January 17, 2013

    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!!! Reply

    • Natasha
      natashaskitchen
      January 17, 2013

      You are welcome Dina :). Seems as though there was a portion control problem :D. Reply

  • Olga
    December 29, 2012

    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!!! 🙂 Reply

    • Natasha
      natashaskitchen
      December 29, 2012

      You are welcome Olga, I just made some Finnish cookies today and took them over to a dinner with our friends 🙂 Reply

  • irine
    December 21, 2012

    Would it be alright if i replced butter for margarine? Would it turn out pretty much the same? Reply

    • Natasha
      natashaskitchen
      December 21, 2012

      I haven’t made my cookies with margarine, but they should still taste the same, butter is more healthy :). Reply

  • Tanya
    December 20, 2012

    Very delicious! I noticed they have a nutty taste to them. Thanks a lot for a wonderful recipe. Reply

    • Natasha
      natashaskitchen
      December 20, 2012

      You are welcome Tanya 🙂 Reply

  • Olga
    December 19, 2012

    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! Reply

  • Masha L
    December 18, 2012

    What if I don’t have a kitchen aid mixer? Can I still make them? And what could I use? Reply

    • Natasha
      natashaskitchen
      December 18, 2012

      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. Reply

      • Masha L
        December 18, 2012

        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! Reply

  • Olga G
    December 17, 2012

    I’ve seen them at church potlucks… Reply

  • Olga G
    December 17, 2012

    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? Reply

    • Natasha
      natashaskitchen
      December 17, 2012

      Tanya M. Makes those. I’ll have to ask her how she does it! Reply

  • December 10, 2012

    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. Reply

    • Natasha
      natashaskitchen
      December 10, 2012

      Ohh that’s also a great idea. Thank you for sharing! Reply

  • halinuchka
    December 10, 2012

    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. Reply

    • Natasha
      natashaskitchen
      December 10, 2012

      Oh that’s brilliant! Thank You!! Reply

  • Sarah
    December 9, 2012

    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!!!! Reply

    • Natasha
      natashaskitchen
      December 9, 2012

      How fun that you found the recipe 🙂 Reply

      • Sarah
        December 13, 2012

        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  Reply

        • Natasha
          natashaskitchen
          December 13, 2012

          You are very welcome Sarah and thank you for the compliment :). Reply

  • Marina
    December 8, 2012

    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! Reply

    • Natasha
      natashaskitchen
      December 8, 2012

      Thank you for the tip Marina, they are truly delicious. 🙂 Reply

  • Marina
    December 8, 2012

    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! Reply

  • anna
    December 2, 2012

    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 Reply

    • Natasha
      natashaskitchen
      December 2, 2012

      Bake them a little longer but I made big ones my first time and they were perfect, just big! Reply

  • Kirsi
    December 1, 2012

    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. Reply

    • Natasha
      natashaskitchen
      December 2, 2012

      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? Reply

  • nadya
    November 30, 2012

    wow! messy indeed… my dough was really sticky… maybe not enough flour? but they are delishes Reply

  • November 30, 2012

    Pretty cookies! They look so delicious! Also love Christmas ornaments on the top photo, makes cookies even more festive! Reply

    • Natasha
      natashaskitchen
      November 30, 2012

      Thanks Julia 🙂 Reply

  • Roxanne
    November 29, 2012

    Lol “messy” is an understatement 😉 But super duper delicious!!!! Reply

  • irina k
    November 29, 2012

    Just made these cookies I couldn’t wait for them to cool down! Lol so yummy! Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      November 29, 2012

      Awesome, I was eating my cookies while they were still hot too. I really like that they stay soft even few days later 🙂 Reply

  • anyuta prishko
    November 29, 2012

    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….. Reply

    • Natasha
      natashaskitchen
      November 29, 2012

      Thank you Anyuta 🙂 Reply

  • November 29, 2012

    Oh my, these look very good. Love your step-by-step photos too 🙂 And your son is just adorable! Reply

    • Natasha
      natashaskitchen
      November 29, 2012

      Thank you Suzie, he is always itching to help :). Reply

  • Mila T.
    November 29, 2012

    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! Reply

    • Natasha
      natashaskitchen
      November 29, 2012

      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. Reply

      • Vika
        November 30, 2012

        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? Reply

  • Lena
    November 29, 2012

    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? Reply

    • Natasha
      natashaskitchen
      November 29, 2012

      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)? Reply

      • Alla
        December 1, 2012

        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 🙂 Reply

        • Natasha
          natashaskitchen
          December 2, 2012

          That’s brilliant! I love it! Will be trying your method next time. Also thanks for the calorie info! Reply

  • November 28, 2012

    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!!! Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      Thank you Inessa. My husband has a hard time with portion control around them :). Reply

  • Viktoria
    November 28, 2012

    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. Reply

    • Natasha
      natashaskitchen
      November 29, 2012

      I agree with you. I guess I’m afraid things won’t turn out as good. Reply

      • Marina
        November 29, 2012

        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. Reply

        • Lina
          November 30, 2012

          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! Reply

          • Ilona
            June 21, 2014

            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…

  • Lena S.
    November 28, 2012

    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. Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      And I will have to try your recipe! Thank you for sharing! Reply

  • Zina
    November 28, 2012

    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. 🙂 Reply

    • Zina
      November 28, 2012

      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 Reply

      • Natasha
        natashaskitchen
        November 28, 2012

        No problem; I almost forgot to add that bit of info too 🙂 Reply

  • Ilona
    November 28, 2012

    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 Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      Yep! No mixer required! 🙂 Reply

  • November 28, 2012

    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. Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      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. Reply

      • Marina
        December 8, 2012

        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… Reply

        • Natasha
          natashaskitchen
          December 8, 2012

          Thank you very much for the tip Marina, I love the idea of strawberry jello powder :). Reply

  • Vika
    November 28, 2012

    Oh my goodness! These look delightful! Am going to make them today!:)) Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      Enjoy!! 🙂 Reply

  • Lena
    November 28, 2012

    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. Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      My 3 year old was all over them 🙂 Reply

  • alana
    November 28, 2012

    wow they look delish making these today when my butter comes to room temp thanks girl!!!:))) Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      Let me know how they will turn out Alana 🙂 Reply

  • November 28, 2012

    Natasha, I’ve been making them for long time! Thank you for letting me know the origins! Reply

    • November 28, 2012

      Sorry… forgot to tell you – we called them “Rosochki” -=roses Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      You are welcome Iryna 🙂 Reply

  • ana
    November 28, 2012

    great recipe:) Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      Thank you Ana :), cookies do taste really good. Reply

  • Oksana
    November 28, 2012

    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! Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      Let me know how they will turn out Oksana :). Merry Christmas to your family as well. Reply

  • maria
    November 28, 2012

    Thanks for the post natasha … are these cookies more crunchy or soft to the taste? Im realy tempted to try making these! Reply

    • Natasha
      natashaskitchen
      November 28, 2012

      Cookies are more soft than crunchy Maria. You won’t be disappointed :). Reply

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