Norwegian Christmas biscuits
with a modern twist
“What we bake and serve at Christmas tells a story about who we are and where we are from. And there’s always room to make that story your own.”
Frida Kulmus Anker
Baker and cookbook author
Norwegian Christmas baking is rich with heritage, aromas and long-held traditions. From pepperkaker to krumkaker, and the much-discussed idea of “the seven kinds”, these cookies have shaped December for generations.
Sweet traditions
In Norway, Christmas biscuits are more than something sweet to serve, they’re a cultural ritual. Families have baked them for centuries, often following recipes passed down through grandparents.
Many still talk about the syv slag – the seven types of cookies every home "should" bake, even though the list has never been official.
"When I interviewed friends and family for my book, everyone had different answers," says Frida Anker Kulmus.
Frida is a Norwegian baker and the founder of Gladbakst, known for her buttery pastries and playful approach to flavours. She is also the author of "Jul med Frida" ("Christmas with Frida"), where she reimagines classic Norwegian Christmas cookies with a fresh, modern twist.
Typical classics include pepperkaker, krumkaker, sandkaker, sirupsnipper, goro and Berlinerkranser, but every region and every household has its own mix.
Historically, Christmas was the time to indulge. Butter, cream and spices were precious ingredients, so baking several types of biscuits was a sign of abundance and generosity. Today, the tradition continues even if the biscuit tins look a little different from home to home.
“Your seven kinds are simply the biscuits your own family loves.”
Frida Anker Kulmus
Baker and author of the book "Christmas with Frida"
Keeping traditions alive
Frida believes that Christmas baking stays alive because people adapt it and because traditions are passed on, both culturally and at home. With two chef parents, she grew up in kitchens filled with curiosity and good ingredients.
For Frida, everyday cooking is just as important as holiday rituals and the spirit of playfulness guides her approach to traditional recipes.
"Small tweaks make people excited to bake again," she says.
"Traditions work best when we’re not afraid to add a little twist."
She loves experimenting with flavours: a touch of lemon or ginger in familiar doughs, a new spice in krumkaker, or playful combinations such as goro with dill and blue cheese. These variations make room for creativity while still honouring the classics.
Across Norway, traditions differ too. Some households swear by sirupsnipper, others by krumkaker or mandelstenger. And almost everyone has an opinion on pepperkaker – whether you bake them thin and crisp, decorate them with icing, or simply enjoy the dough as it is.
“Traditions stay alive when we add our own little twist.”
Frida Anker Kulmus
Baker and author of the book "Christmas with Frida"
Fridas festive favourites
“And one last tip ... Christmas traditions only work if we slow down enough to enjoy them.”
Frida Anker Kulmus
Baker and author of the book "Christmas with Frida"
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