Finnish Meringue Cookies Recipe

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
Skill Level: Easy
Cost to Make: $4-$6


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


  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).