Finnish Meringue Cookies Recipe (2024)

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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 area family favorite and made for every familyoccasion, 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:

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!)

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.

Click Here to Watch the VIDEO TUTORIAL

Finnish Meringue Cookies Recipe

4.96 from 62 votes

Author: Natasha of NatashasKitchen.com

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 stored these in an airtight container at room temp until they were eaten (2-3 days).

Full Nutrition Label
Nutrition Disclosure

Course: Cookies, Dessert

Cuisine: American, French

Keyword: Finnish Meringue Cookies

Skill Level: Easy

Cost to Make: $

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

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.