LUSIKKALEIVAT (FINNISH COOKIES)

As part of our Cookies from Around the World series, we journey to the quiet, cozy kitchens of Finland to explore one of its most beloved traditional treats—Lusikkaleivät, which literally translates to “spoon cookies.” True to their name, these charming cookies are shaped using a simple spoon, which gives them their distinctive oval form and delicate ridged pattern. What makes Lusikkaleivät truly special is not just their appearance, but the technique behind them. Unlike most cookie doughs that are mixed with softened butter, this recipe begins by gently browning the butter, giving the cookies a deep, nutty aroma and a rich caramel-like flavour that sets them apart from ordinary butter cookies.

Once baked, the crisp, golden cookies are paired together with a thin layer of jam—most traditionally raspberry or another tart berry preserve—creating a delightful contrast between buttery richness and bright fruitiness. The result is a cookie that is beautifully balanced in both flavour and texture: crumbly yet tender, sweet yet lightly tangy. Lusikkaleivät are a classic part of Finnish home baking and are often enjoyed during festive occasions, holidays, and afternoon coffee moments.

Despite their elegant appearance, these cookies rely on simple pantry ingredients and a thoughtful technique rather than elaborate equipment. In this recipe, we recreate this comforting Finnish classic step by step, bringing a taste of Nordic baking tradition into your own kitchen—one spoon-shaped cookie at a time.

WHAT YOU’LL LOVE ABOUT THIS

• Basic ingredients needed
• Sweet and salty
• Kid friendly

INGREDIENTS USED IN LUSIKKALEIVAT COOKIES (FINNISH COOKIES)

• BUTTER

Butter plays the most important role in Lusikkaleivät, giving the cookies their rich flavour and delicate crumb. In traditional recipes, the butter is gently browned before being mixed into the dough, which develops a nutty aroma and adds a deeper, caramel-like taste to the cookies. It also coats the flour particles, limiting gluten formation and ensuring the cookies remain tender and crumbly rather than chewy. As the cookies bake, the butter helps create a lightly crisp exterior while keeping the interior soft.

• SUGAR

Sugar provides sweetness and also contributes to the cookie’s texture and colour. It helps create a balanced flavour that complements the richness of butter and the tartness of the jam filling. During baking, sugar melts and caramelises slightly, which gives the cookies their light golden colour and subtle toasty notes. It also aids in creating a slightly crisp outer layer while keeping the inside delicate. The type of sugar you use matters, hence I’ll suggest using caster sugar instead of granulated or brown.

• ALL-PURPOSE FLOUR

Flour forms the structural base of the cookies, giving the dough its body and allowing it to hold the characteristic spoon-shaped form. It absorbs moisture from the butter and egg yolk, creating a dough that is firm enough to shape yet tender once baked. The right amount of flour ensures the cookies do not spread excessively in the oven while still maintaining a delicate, crumbly texture.

• EGG YOLK

Egg yolk enriches the dough and contributes to the cookies’ tender texture. It adds fat and emulsifying properties that help bind the ingredients together smoothly. The yolk also contributes to the golden colour of the finished cookies and enhances their richness without making them heavy.

• VANILLA

Vanilla acts as a flavour enhancer, adding warmth and depth to the cookies. Although used in small quantities, it rounds out the buttery flavour and makes the cookies more aromatic and inviting. Vanilla helps balance sweetness and complements the caramel notes developed from the browned butter.

• JAM

Jam serves as the finishing element that brings the cookie together. Traditionally, a tart berry jam such as raspberry is used to contrast the rich buttery cookies. The slight acidity of the jam cuts through the sweetness, creating a balanced flavour in every bite. It also adds moisture and a pleasant fruity brightness, transforming two simple cookies into a classic sandwich-style treat.

• ICING SUGAR

In Lusikkaleivät, icing sugar (powdered sugar) is used as the finishing touch that enhances both flavour and appearance. Once the cookies are baked and sandwiched with jam, a light dusting of icing sugar gives them their classic, elegant look. The fine texture of icing sugar allows it to settle delicately on the surface of the cookies, creating a soft, snowy coating that instantly makes them look more refined and festive.

EQUIPMENTS USED IN MAKING LUSIKKALEIVAT COOKIES (FINNISH COOKIES)

Making Lusikkaleivät does not require specialised baking equipment, but having a few basic kitchen tools will make the process smoother and more precise. A heavy-bottomed saucepan or small pan is essential for browning the butter, which is one of the defining steps of this cookie recipe. The butter needs to be heated gently until it develops a light golden colour and nutty aroma.

A mixing bowl is required to combine the dough ingredients once the browned butter has cooled slightly. You will also need measuring cups and measuring spoons to ensure accurate quantities of butter, sugar, flour, and other ingredients, as correct proportions are important for achieving the right cookie texture.

A wooden spoon or spatula helps mix the dough evenly and ensures the ingredients are well incorporated. Since Lusikkaleivät are traditionally shaped using a spoon, a medium-sized spoon is one of the most important tools in this recipe. The spoon is used to scoop and press the dough, giving the cookies their distinctive oval shape and textured pattern.

For baking, a baking tray or sheet pan lined with parchment paper is needed to prevent the cookies from sticking and to ensure even baking. Together, these simple tools make it easy to recreate this traditional Finnish treat at home.

OTHER RELATED RECIPES FROM THE BLOG

1. DANISH COOKIES

2. KAAK BI AJWA

3. YAKGWA

TIPS TO MAKE LUSIKKALEIVAT COOKIES (FINNISH COOKIES)

1. The butter should be heated slowly until it turns light golden and develops a nutty aroma. Avoid burning it, as burnt butter will give the cookies a bitter taste.
2. Once the flour is added, mix just until the ingredients come together. Overmixing can develop gluten and make the cookies tough instead of tender.
3. Press the dough gently into the spoon to create the traditional oval shape and ridged pattern that defines these cookies.
4. Lusikkaleivät should have a pale golden colour. Overbaking can make them dry and overly crisp.
5. Raspberry or berry jams work best as their acidity balances the richness of the buttery cookies.

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LUSIKKALEIVAT (FINNISH COOKIES)

 

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Ingredients

• ½ cup butter (113g)
• 1 cup all purpose flour
• ¼ tsp baking powder
• ¼ tsp salt
• 1 egg yolk
• 6 tbsp sugar
• ½ tsp vanilla extract
• Berry jam, for filling
• Icing sugar, for dusting

Instructions

1. In a small saucepan, melt the butter over medium heat and cook until it turns light golden and fragrant. Remove from heat and let it cool slightly.
2. In another bowl, whisk together the egg yolk, sugar, and vanilla extract until smooth.
3. Add all-purpose flour, baking powder, and salt to the same bowl and mix until a soft dough forms.
4. , Take small portions of dough and press them into a spoon to form oval shapes. Gently release onto a lined baking tray.
5. Bake in a preheated oven at 180°C for 10–12 minutes, or until the cookies are lightly golden.
6. Once the cookies have cooled down, spread a small amount of berry jam on the flat side of one cookie and sandwich it with another. Dust lightly with icing sugar before serving.

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If you like my Lusikkaleivät cookies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!