One of my very favorite Scandinavian cookies is the sandbakkel. I have very fond memories of enjoying sandbakkels on the front porch of our very Norwegian family friends. Mom would give everyone haircuts and catch up on the goings on at the farm, while I would nibble on cookies and play. Sweet old Hazel shared her treasured recipe with my mom and that’s the only one we’ve ever used. Why mess with perfection?




Whooops! Did I say perfection? Well there’s bound to be a few cracks along the way. But those cookies that don’t make the cut, are the best cookies for taste testing and quality control!

So go ahead and whip up a batch of goodness! I missed some pictures of the mixing and tin prep but I think you can get that done just fine. I DO use non-stick cooking spray on my tins. There’s the old story that you shouldn’t have to but no one likes cookies stuck in the tin. I like to roll my dough up into little balls, about a heaping teaspoon full. 



Then just start pressing out the dough. For camera purposes you see just one hand working but I use both thumbs and just rotate the tin and keep pressing up to the edges. 


Try to get a nice even thickness throughout the whole cookie. You don’t want a really think bottom to your cookie and edges that are super thin. Translates to overdone edges to get your bottom cooked through.


After pressing out all the tins, place on a cookie sheet. I like 12 to a sheet. Nice even spacing = nice even baking. And into the oven they go. Uff da! Only like 6 more sheets to go. Mom made a double batch…our poor thumbs!


TaDa! Presto! There they are. All golden brown and beautiful in their little ole tins. And sorry, these tins are oldies, like antiques. My mom rescued them out of the garbage when Gram got a little ticked because they weren’t coming out of the tins. :) The new styles are very pretty too though!



To cool, I like to take the tins off the cookie sheet. Here we’ve moved them over to our newspaper covered work area. Why newspaper? Ask your Grandma! HA! Well our recipe uses good old fashioned ingredients like LARD and the newspaper catches any extra. Plus, that’s how Hazel did it. 


Okay, so now cooling. Couple comments for you here. If you are super concerned with the cookies coming out of the tins go ahead and flip them over right away out of the oven. DO NOT remove the tins yet, you’re hard work will spread all over. While they’re hot give the tin a little love tap. Here’s my mom with the strongest hands in the world. I guess 50+ years of hard work makes them tougher than hot pads!


Wait until completely cooled and remove the tins. OR you let them cool right side up. Like cool enough that my wimpy hands can handle it. Give the tin a gentle squeeze and the sandbakkel should pop right out. Might need to rotate around and squeeze a couple different times but you should be good. 

squeezing-cooking-from-tin releasing-cooking-from-tin

So pretty! And this is where I wish the Smell-0-Vision really was something. The kitchen smelled soooo good! And let’s just say there may have been a few cookies that didn’t make the cut. With a hot cup of coffee mom and I determined that these were the bomb!


Now, give your tins another little spritz of cooking spray and do it again! It’s really ideal to have a least a set of 24 tins. 12 in the oven and 12 to prep while they cook. And you just keep rotating through. Enjoy! 

Hazel’s Sandbakkels


  • ½ c sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp powdered sugar
  • ½ c lard
  • ½ c butter
  • 1 egg
  • ½ tsp vanilla
  • ½ tsp salt
  • 2 cups plus flour (like a slightly rounded cup)

Blend together sugars, lard and butter. Add egg, vanilla, salt and stir. Add flour and stir. Refrigerate for an hour. Bake at 375 for 8 to 10 minutes or until golden brown.

Visit our store for sandbakkel tins.