Butter, flour, sugar, eggs, vanilla, and jam come together in delicate Sweet Finnish Teaspoon Cookies with a melt-in-your-mouth texture.
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I didn’t grow up eating Sweet Finnish Teaspoon Cookies, and honestly, I kind of wish I had. The first time I made them, I was tired, the house was quiet, and I wanted something gentle. Not a big frosted cookie. Not a brownie screaming for attention. Just… something calm. These cookies reminded me of the kind of baking my grandmother used to do on random weekdays—no special occasion, no rush, radio on low, butter melting slowly on the stove. Browning the butter felt almost ceremonial, and shaping the dough with an actual teaspoon made me slow down in a way I didn’t expect. It wasn’t efficient. It wasn’t trendy. It was comforting. And when I sandwiched them with jam later, I remember thinking, yeah… this is the kind of cookie you eat while standing at the counter, pretending you’ll only have one. Sound familiar?
Why you’ll Love these Sweet Finnish Teaspoon Cookies?
These Sweet Finnish Teaspoon Cookies don’t shout. They whisper. They’re soft, pale, buttery, and delicate—almost shy, if cookies can be shy. The browned butter gives them depth, the vanilla keeps things warm, and the jam adds just enough brightness without stealing the show. I love that they aren’t overly sweet. They feel intentional, old-school, and a little nostalgic, even if you’ve never had them before. And honestly? The teaspoon shaping is half the magic. It forces you to slow down, which feels kind of rebellious these days. They’re not perfect-looking cookies, and that’s exactly why they’re perfect.
Ingredient Notes
Before you dive into these Sweet Finnish Teaspoon Cookies, here’s what’s really going on with the ingredients—nothing fancy, just real talk.
- Unsalted Butter: Browning it changes everything. Nutty, warm, slightly caramel-like. If you skip this step, the cookies still work, but… they won’t feel the same.
- All-Purpose Flour: Simple, reliable. Don’t pack it down—these cookies want to stay tender.
- Baking Soda: Just enough lift so they don’t bake up dense or flat.
- Fine Salt: Tiny amount, big impact. Keeps the sweetness balanced.
- Granulated Sugar: Clean sweetness that lets the butter shine.
- Vanilla Extract: Soft and cozy, like background music you don’t notice until it’s gone.
- Egg + Extra Yolk: The yolk adds richness and that melt-in-your-mouth texture.
- Jam: Raspberry is classic, but use whatever’s already open in your fridge. No judgment.
How to Make Sweet Finnish Teaspoon Cookies?
Making Sweet Finnish Teaspoon Cookies isn’t hard, but it does ask for your attention—and I kind of like that.
- Start by melting the butter over medium-low heat until it turns golden and smells nutty. Watch it. Butter goes from perfect to burned fast. Pour it into a bowl and let it cool until just warm—not hot, not solid. Somewhere in that awkward middle zone.
- While that’s cooling, preheat your oven and line your baking sheets. Whisk together the flour, baking soda, and salt. In another bowl, mix the warm butter with sugar until combined. Add vanilla, the egg, and the extra yolk, mixing until smooth.
- Slowly add the dry ingredients on low speed until the flour disappears. Stop there. Overmixing makes tough cookies, and nobody wants that.
- Now grab your teaspoon. Press a small amount of dough into it, flatten the top, scrape off excess, then slide it out gently. Place it flat-side down, rounded side up. The first few might look weird. Mine always do. You’ll find your rhythm.
- Bake just until the bottoms are barely golden—8 to 10 minutes. Let them cool completely before sandwiching with jam. Chill briefly so they don’t slide around like they’re on ice skates.
Storage Options
These Sweet Finnish Teaspoon Cookies keep well, which is dangerous information. Store them in an airtight container at room temperature for about 3–4 days, or in the fridge for up to a week. You can freeze the unfilled cookies and add jam later, which is honestly a great move if you like being prepared but not too prepared.
Variations & Substitutions
Once you’ve made these once, your brain will probably start wandering. That’s normal.
- Jam Swap: Raspberry, strawberry, apricot, lingonberry—go with what you love or what’s open.
- Citrus Zest: A little lemon or orange zest brightens everything.
- Almond Extract: Just a drop gives Scandinavian bakery vibes.
- Chocolate Filling: Not traditional, but kind of fun.
- Gluten-Free: A good 1:1 gluten-free flour works surprisingly well.
What to Serve with Sweet Finnish Teaspoon Cookies?
These cookies shine with quiet companions—coffee, tea, or a calm afternoon. They’re lovely on a holiday tray but honestly feel most at home on a regular day, when nobody’s watching and you grab one “just to check if they’re good.” (They are.)
FAQ:
Why a teaspoon instead of a scoop?
It controls the size and gives the cookies their signature shape. Plus, it slows you down—in a good way.
Why are my cookies so pale?
That’s exactly right. These aren’t meant to brown much.
Do I have to chill them after filling?
You don’t have to, but it helps everything set and keeps the cookies from sliding apart.
If you’re craving something soft, buttery, and quietly comforting, these Sweet Finnish Teaspoon Cookies are worth the time. They’re simple, a little old-fashioned, and honestly kind of grounding. Try them, tweak them, make them yours—and tell me, did you eat one straight from the counter like I did?
Sweet Finnish Teaspoon Cookies
Ingredients
- 1 cup unsalted butter
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- ¾ cup granulated sugar
- 3 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- Jam of choice for filling
Instructions
- In a saucepan set over medium-low heat, melt the butter until it turns a golden amber color and develops a nutty aroma. Transfer the butter to a heat-safe bowl and allow it to cool until slightly warm.
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, beat the cooled butter and granulated sugar until well combined, approximately 1 to 2 minutes.
- Add the vanilla extract, whole egg, and egg yolk to the butter mixture and beat until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until no visible flour remains.
- To shape the cookies, press a small portion of dough into a teaspoon, leveling the surface and removing any excess dough. Carefully slide the dough out of the spoon using your fingers.
- Place the shaped dough onto the prepared baking sheets, flat side down and rounded side facing up, spacing evenly.
- Bake for 8 to 10 minutes, or until the cookies are set and lightly colored on the bottom. Remove from the oven and allow the cookies to cool completely on the baking sheets.
- Once cooled, spread a thin layer of jam onto the flat side of one cookie and sandwich with another cookie. For best results, refrigerate the filled cookies for 30 to 60 minutes to allow them to set before serving.
Notes
