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There’s a generous amount of meringue weaved into these Finnish Meringue Cookies; just delightful! These are worthy of being on the Christmas cookie list for sure! They were a hit with my husband and son.
Vika wrote in with her aunt Vera’s recipe for these Финские Булочки (Finnish cookies). When said these meringue cookies are a family favorite and made for every family occasion, I made it the next day (I really wanted these cookies). I’ve also heard folks refer to these as Ukrainian rose cookies probably because they kind of look like roses.
I tried to make mine prettier and more rose-like by making a second batch the next day, but don’t know if I really accomplished my goal. Oh well. They taste amazing. Now I have to figure out what to do with all these cookies. Thank you Vika and Vera!
Watch How to Make Meringue Cookies:
Ingredients for Meringue Cookies Dough:
2 Tbsp white sugar
1 tsp baking soda
2 egg yolks
2 Tbsp sour cream
Ingredients for Finnish Meringue Cookies:
3/4 cup white sugar
You will also need:
Powdered Sugar to dust the finished product, optional
Parchment paper for rolling, wrapping and baking (use 1 sheet for the whole process!)
These Cookies are Really Easy! Vika said you could even throw everything in the mixer and let it work itself out. So don’t get hung up on the steps. You’ll get a cookie dough in the end and that’s what matters.
How to Make Finnish Meringue Cookies
Preheat Oven to 350˚F
1. Using your electric mixer, cream together 14 Tbsp (1 and 3/4 sticks of unsalted butter) with 2 Tbsp sugar just until well combined.
2. Sift together 2 cups flour with 1 tsp baking soda. Add flour into butter cream along with 2 Tbsp sour cream, 2 egg yolks. Use a paddle attachment to mix until the sides of your bowl are clean and you have a formed cookie dough.
3. Use a hand mixer to beat egg whites with sugar on high speed until stiff-ish peaks form and you have meringue (aka bize). Whites at room temp take 6-7 min to beat on high speed. Cold whites take 10 minutes or more
4. Roll dough out onto a long sheet of parchment paper. Roll dough out to about 7″ by 20″ rectangle.
5. Spread the top of the dough with the meringue. Roll into a long log. Use the parchment paper as leverage to help you roll the log. It would be a giant mess without the parchment paper; believe me. Parchment paper is cheapest at Costco by the way and I bake everything on it!
6. Slice the cookie log into 1/2″ rounds and arrange them on the parchment paper. the meringue pushed out more on one side of each circle as I cut the dough so I put this side up. Keep them about 1/2″ to 1″ apart. This part gets a little messy but the parchment paper is awesome for containing this mess!
7. Bake at 350˚F for 15 -17 minutes or until cookies and meringue are golden and beginning to brown around the bases. Mine baked about 17 minutes (but not all ovens are created equal). Remove from oven and cool to room temp on a wire rack; keeping them on the parchment paper (you’ll want to dust them with powdered sugar and the parchment will continue to contain the mess)
He sure enjoyed these; kept sneaking them from the kitchen.
I later found this box of cookies (that I had created for photography purposes only) under the Christmas tree; children are the sweetness of life! Enjoy.
Click Here to Watch the VIDEO TUTORIAL
Finnish Meringue Cookies Recipe
Ingredients
Ingredients for Finnish Cookie Dough:
- 14 Tbsp 1 3/4 packages, or 200 grams unsalted butter, softened at room temp
- 2 Tbsp white sugar
- 2 cups all-purpose flour, I used bleached Gold Medal
- 1 tsp baking soda
- 2 egg yolks
- 2 Tbsp sour cream
Ingredients for Finnish Cookie Meringues:
- 2 egg whites
- 3/4 cup white sugar
You will also need:
- Powdered Sugar to dust the finished product, optional
- Parchment paper for rolling, wrapping and baking
Instructions
- Preheat Oven to 350˚F Cream together 14 Tbsp (1 3/4 packages unsalted butter) with 2 tbsp sugar until combined.
- Sift together 2 cups flour and 1 tsp baking soda. Add flour into creamed butter along with 2 Tbsp sour cream and 2 egg yolks. Use a paddle attachment to mix until the sides of your bowl are clean and your cookie dough is formed.
- Use a hand mixer to beat egg whites with sugar on high speed until stiff-ish peaks form and you have meringue (aka bize). Whites at room temp take about 6-7 min to beat on high speed. Cold whites take 10 min or more.
- Roll dough out onto a long sheet of parchment paper to about a 7" by 20" rectangle.
- Spread the top of the dough with meringue. Roll into a long log. Use the parchment paper as leverage to help you roll the log.
- Slice the cookie log into 1/2" rounds and arrange them about 1/2" apart on the parchment paper. the meringue pushed out more on one side of each circle so I put this side up.
- Bake at 350˚F for 15 -17 minutes or until cookies and meringue are golden and beginning to brown around the bases. Mine baked about 17 min. Remove from oven and cool to room temp on a wire rack; keep cookies on the parchment paper (you'll want to dust them with powdered sugar once they cool to room temp and the parchment will contain the mess).
Notes
I know it’s really early, but Merry Christmas!!! So much glee and joy at the thought of Christmas! What’s your official Christmas cookie?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.