Sweet Finnish Teaspoon Cookies
These Sweet Finnish Teaspoon Cookies are like a little bite of comfort. Made with rich, browned butter that gives them a warm, nutty flavor, they’re soft, buttery, and melt in your mouth. And just when you think it can’t get any better, there’s that surprise hint of sweet jam in the middle. Shaping them with a spoon gives them this simple, charming look, and they’re perfect for a cozy afternoon snack or to share with friends over coffee. Easy to make, elegant to serve, and so good you’ll find yourself sneaking a second… or third!
2 Servings
Ingredients
- 1 c unsalted butter
- 2 1/4 c all-purpose flour
- 1 tsp baking soda
- 1/4 tsp fine salt
- 3/4 c granulated sugar
- 3 tsp vanilla extract
- 1 large egg plus 1 large yolk, at room temp
Instructions
Brown the Butter:
- Warm the butter in a saucepan over medium-low heat. Keep stirring until it turns a warm, golden amber color and you start to smell that nutty, toasty aroma—so good, right? As soon as it’s ready, pour it into a heat-safe bowl and let it cool until it’s just warm, not hot.
Preheat & Prep:
- While the butter is cooling, set your oven to 325°F. Grab two cookie sheets, line them with parchment paper, and set them aside for later. You’re almost ready to bake!
Mix the Dry Ingredients:
- In a bowl, mix up the flour, baking soda, and salt with a whisk until they’re nicely combined. This makes sure everything is evenly distributed and ready to go. Set the bowl aside.
Combine Wet Ingredients:
- Take your cooled butter and beat it with the sugar until well mixed, about 1-2 minutes. The butter should still be warm, but not too hot.
Add Vanilla & Eggs:
- Now, mix in the vanilla extract, egg, and extra yolk. Mix it all together until it’s smooth and everything’s well blended.
Blend in Dry Ingredients:
- Slowly add the dry ingredients to the wet mixture, keeping your mixer on low speed. Keep stirring until there’s no dry flour left in the mix. Don’t overdo it—just blend until it’s all smooth.
Shape the Cookies:
- This part is fun! Take a small piece of dough, press it into a teaspoon, and flatten the top, scraping off any extra dough. Use your fingers to gently slide the shaped dough out of the spoon, keeping that cute, curved shape.
Bake:
- Place the cookies flat side down on the lined cookie sheets, with the rounded side facing up. Bake them for about 8-10 minutes, just until they start to turn golden at the edges.
Cool & Fill with Jam:
- Let the cookies cool on the sheet, then take two cookies and sandwich them together with a little dollop of your favorite jam. If they’re sliding around, pop them in the fridge for 30-60 minutes so they can firm up. All that’s left now is to grab a cookie, take a bite, and enjoy!
Notes
Want to make these cookies gluten-free? It’s easier than you’d think. Just swap the all-purpose flour with a good gluten-free baking blend—make sure it’s one that’s a 1:1 substitute for regular flour. That way, you’ll still get that same soft, tender texture. And double-check that your other ingredients (like baking soda and jam) are gluten-free, too. With just a couple of tweaks, you can still enjoy all that buttery, jam-filled goodness without any worry!