Plate of Norwegian Poor Man's Cookies ready to be enjoyed

Norwegian Poor Man’s Cookies

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why make this recipe

This cookie is simple and old-fashioned. It brings warm spice and crisp texture to holiday plates. You can make many at once for a crowd. Serve them at a party or give them as a small gift.

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introduction

Norwegian Poor Man’s Cookies are thin, crisp, and lightly sweet. They use egg yolks, cream, and cardamom for a rich and warm taste. These cookies pair well with other easy sweets, like a quick candy, so you can build a simple holiday table with treats such as 30-minute classic Christmas toffee.

how to make Norwegian Poor Man’s Cookies

Make the dough, roll thin, and fry the shapes until golden. Work in small batches and keep the oil hot enough to crisp the cookies quickly. Follow the directions below to finish them fast and tidy.

Ingredients :

  • 6 large Egg Yolks (Provide richness and structure; whole eggs can be used.)
  • 3/4 cup Granulated Sugar (Adds sweetness, brown sugar can be substituted.)
  • 1 cup Heavy Cream (Contributes to a tender and rich dough.)
  • 1 tablespoon Cognac (Enhances flavor depth, can be omitted or replaced.)
  • 1 teaspoon Freshly Ground Cardamom (Provides warm spice flavor; use cinnamon if desired.)
  • 2 cups All-Purpose Flour (Essential for structure; gluten-free substitutes may be used.)
  • 2 cups Lard or Vegetable Oil (For frying to create a crispy texture.)
  • 1/2 cup Powdered Sugar (For dusting on finished cookies; optional.)

Directions :

Preparation Steps

  1. Mix egg yolks and granulated sugar in a bowl. Beat until pale and smooth.
  2. Add heavy cream and cognac. Stir to combine.
  3. Mix in ground cardamom.
  4. Add flour in small parts. Stir until dough holds together and is soft but not sticky.
  5. Turn dough onto a floured surface. Roll very thin, about 1/16 inch.
  6. Cut dough into shapes or strips.
  7. Heat lard or oil in a deep pan to 350°F (175°C). Test with a small dough piece; it should sizzle and rise.
  8. Fry cookies in small batches until light golden, 20–60 seconds per side.
  9. Remove with a slotted spoon and drain on paper towels.
  10. Dust with powdered sugar when cool.

how to serve Norwegian Poor Man’s Cookies

Lay cookies on a platter in a single layer so they stay crisp. Serve with coffee, tea, or a small cup of mulled drink. For a larger holiday meal, add these cookies to a dessert table along with other dishes for guests to nibble; they work well with a main menu for many people such as Christmas dinner for a crowd.

how to store Norwegian Poor Man’s Cookies

Keep cookies in an airtight container at room temperature. Place a sheet of parchment between layers to stop sticking. They stay crisp for several days. If they soften, reheat briefly in a low oven to dry them out.

tips to make Norwegian Poor Man’s Cookies

  • Roll very thin for best crispness.
  • Fry at steady medium-high heat so cookies puff and brown fast.
  • Work fast when frying; do not crowd the pan.
  • Use a deep pan for even frying and less oil splash.
  • If you want to pair them with a holiday menu, see more Christmas dinner ideas for a celebration.

variation (if any)

  • Use cinnamon instead of cardamom for a different spice note.
  • Swap cognac for a teaspoon of vanilla or orange zest.
  • Bake thin rounds on a sheet at 350°F (175°C) for 6–8 minutes if you prefer not to fry; they will be less crisp but still tasty.

FAQs

Q: Can I use whole eggs instead of just yolks?
A: Yes. Whole eggs will make the dough less rich but still work.

Q: Can I bake these instead of frying?
A: Yes. Roll very thin and bake at 350°F for a short time. They may not be as crisp.

Q: How thin should I roll the dough?
A: Aim for about 1/16 inch. Thin dough makes crisp cookies.

Q: Can I use a different fat than lard or oil?
A: Use neutral oil for frying. Butter is not good for deep frying.

Q: How long do they keep?
A: Stored in an airtight container, they stay crisp for several days.

Conclusion

For a traditional look at this cookie and its history, see the Scandinavian Cookbook’s Norwegian Fattigmann.

Norwegian Poor Man’s Cookies

These thin, crisp, and lightly sweet cookies are infused with warm spices and perfect for holiday gatherings or gifting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Norwegian, Scandinavian
Calories: 80
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 6 large Egg Yolks Provide richness and structure; whole eggs can be used.
  • 3/4 cup Granulated Sugar Adds sweetness; brown sugar can be substituted.
  • 1 cup Heavy Cream Contributes to a tender and rich dough.
  • 1 tablespoon Cognac Enhances flavor depth; can be omitted or replaced.
  • 1 teaspoon Freshly Ground Cardamom Provides warm spice flavor; use cinnamon if desired.
  • 2 cups All-Purpose Flour Essential for structure; gluten-free substitutes may be used.
  • 2 cups Lard or Vegetable Oil For frying to create a crispy texture.
  • 1/2 cup Powdered Sugar For dusting on finished cookies; optional.

Method
 

Preparation
  1. Mix egg yolks and granulated sugar in a bowl. Beat until pale and smooth.
  2. Add heavy cream and cognac. Stir to combine.
  3. Mix in ground cardamom.
  4. Add flour in small parts. Stir until dough holds together and is soft but not sticky.
  5. Turn dough onto a floured surface. Roll very thin, about 1/16 inch.
  6. Cut dough into shapes or strips.
  7. Heat lard or oil in a deep pan to 350°F (175°C). Test with a small dough piece; it should sizzle and rise.
  8. Fry cookies in small batches until light golden, for 20–60 seconds per side.
  9. Remove with a slotted spoon and drain on paper towels.
  10. Dust with powdered sugar when cool.

Notes

Roll very thin for best crispness. Fry at steady medium-high heat so cookies puff and brown fast. Work fast when frying; do not crowd the pan. Use a deep pan for even frying and less oil splash.