18 Authentic Finnish Recipes Delicious

Craving something hearty, wholesome, and a little unexpected? Finnish cuisine is a hidden gem of comforting flavors—think creamy salmon soups, savory rye breads, and berry-filled desserts that taste like a cozy Nordic hug. Whether you’re looking for weeknight dinner inspiration or a taste of Scandinavia, these 18 authentic Finnish recipes are about to become your new favorites. Let’s dive in!

Karelian pasties with egg butter

These Finnish-inspired pasties are a comforting blend of tender rye crust and creamy rice filling, topped with a rich egg butter that melts into every bite.

Ingredients

• For the crust: 1 cup rye flour, 1 cup all-purpose flour, 1/2 tsp salt, 3/4 cup water, 2 tbsp melted butter
• For the filling: 1 cup short-grain rice, 2 cups water, 1/2 tsp salt, 2 cups whole milk
• For the egg butter: 3 hard-boiled eggs, 4 tbsp softened butter, 1/4 tsp salt

Instructions

1. Make the filling: In a saucepan, combine rice, water, and 1/2 tsp salt. Simmer covered for 15 minutes until water is absorbed. Stir in milk and cook for another 20 minutes, stirring often, until thick like porridge. Cool slightly.
2. Make the dough: Mix rye flour, all-purpose flour, and 1/2 tsp salt. Add water and melted butter, kneading until smooth. Roll into a log and cut into 12 pieces.
3. Assemble: Roll each piece into a thin 5-inch oval. Spread 2 tbsp filling down the center, leaving a 1-inch border. Fold edges over, crimping to create a ruffled border.
4. Bake: Place on a parchment-lined tray and bake at 475°F for 12-15 minutes until edges are crisp. Brush with melted butter while warm.
5. Make egg butter: Mash hard-boiled eggs with softened butter and 1/4 tsp salt until creamy.

The magic is in the contrast—the earthy rye crust cradles the lush rice filling, while the egg butter adds a velvety finish. Tip: For extra shine, brush pasties with a mix of milk and butter before baking.

Finnish salmon soup

This creamy, comforting Finnish salmon soup is a hug in a bowl—simple to make but packed with delicate flavors that feel like a special treat.

Ingredients:

• 1 lb skinless salmon fillet, cut into 1-inch chunks
• 4 cups fish or vegetable broth
• 2 cups water
• 3 medium Yukon Gold potatoes, peeled and diced
• 1 large leek (white/light green parts only), thinly sliced
• 1 large carrot, diced
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp unsalted butter

Instructions:

1. In a large pot, melt 1 tbsp unsalted butter over medium heat. Add leek and carrot, sautéing for 3–4 minutes until softened.
2. Pour in 4 cups broth and 2 cups water. Add potatoes, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10–12 minutes until potatoes are tender.
3. Gently stir in salmon and cook for 3–4 minutes, just until opaque.
4. Reduce heat to low. Stir in 1 cup heavy cream and 2 tbsp dill. Warm through (do not boil). Discard bay leaf.
5. Ladle into bowls and garnish with extra dill. Serve with crusty bread.

The magic here? The salmon stays silky and tender, never overcooked, thanks to adding it at the very end. The dill and cream create a luxurious yet light broth that’s pure comfort.

Tip: For extra richness, swap half the broth for whole milk—just heat gently to avoid curdling.

Rye bread with smoked salmon

These elegant open-faced sandwiches balance earthy rye bread with silky smoked salmon and a bright dill cream cheese spread—perfect for brunch or a light lunch.

Ingredients

• 4 slices rye bread (1/2-inch thick)
• 4 oz smoked salmon, thinly sliced
• 1/2 cup cream cheese, softened
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 1 tbsp capers, drained
• 1 tbsp olive oil
• 1/4 tsp flaky sea salt

Instructions

1. Preheat a skillet over medium heat. Brush rye bread lightly with 1 tbsp olive oil and toast for 2–3 minutes per side until crisp at the edges.
2. In a small bowl, mix 1/2 cup cream cheese, 1 tbsp dill, 1 tsp lemon zest, and 1/2 tsp black pepper until smooth.
3. Spread the cream cheese mixture evenly over toasted rye. Top with smoked salmon, then sprinkle with 1 tbsp capers and 1/4 tsp flaky sea salt.

The caraway seeds in the rye bread amplify the salmon’s smokiness, while the lemon-dill cream cheese cuts through the richness for a bite that feels indulgent yet balanced.

Tip: For extra crunch, add thinly sliced cucumber or radish between the cream cheese and salmon.

Mashed potato casserole

This cozy mashed potato casserole is like a hug on a plate—fluffy, cheesy, and topped with a golden, buttery crust that’ll have everyone reaching for seconds.

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 1/2 cup (1 stick) unsalted butter, divided
• 1 cup whole milk, warmed
• 1 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp of the butter.
2. Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and return to the pot.
3. Mash potatoes with the remaining 7 tbsp butter, warm milk, and sour cream until smooth. Stir in 1 cup cheddar cheese, Parmesan, garlic powder, salt, and black pepper.
4. Spread mixture into the prepared dish. Top with the remaining 1/2 cup cheddar cheese.
5. Bake for 20–25 minutes until bubbly and golden. Let rest 5 minutes, then sprinkle with chives if using.

The magic here? The sour cream keeps the mash luxuriously creamy even after baking, while the Parmesan adds a subtle salty crunch to the topping.

Tip: For extra texture, mix 1/4 cup panko breadcrumbs with the cheddar topping before baking.

Blueberry pie with vanilla sauce

Blueberry Pie with Vanilla Sauce

This blueberry pie is a summer stunner, with a buttery crust and juicy filling, but the real star is the drizzle of warm vanilla sauce that takes it over the top.

Ingredients

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 4 cups fresh blueberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp cold butter, cubed
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 1 large egg yolk

Instructions

1. Preheat oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp edges.
2. In a large bowl, toss blueberries with 3/4 cup sugar, cornstarch, lemon juice, cinnamon, and salt until coated. Pour into the crust and dot with 1 tbsp butter.
3. Bake for 45–50 minutes until filling bubbles and crust is golden. Cool on a wire rack.
4. Meanwhile, make the sauce: In a saucepan over medium heat, combine cream, milk, 1/3 cup sugar, and vanilla bean (or extract). Simmer 5 minutes, stirring. Whisk egg yolk in a bowl, then slowly ladle in 1/2 cup hot cream mixture while whisking. Pour back into the pan and cook 2–3 minutes until thickened. Strain and cool slightly.
5. Drizzle warm sauce over pie slices just before serving.

The vanilla sauce’s custardy richness balances the pie’s bright fruitiness—like a hug for your taste buds.

Tip: For extra flair, sprinkle sauce with a pinch of flaky sea salt.

Finnish meatballs with lingonberry jam

These tender, spiced meatballs paired with tart-sweet lingonberry jam are a cozy Nordic classic—perfect for a comforting weeknight dinner.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/2 lb ground pork
• 1/2 cup panko breadcrumbs
• 1/3 cup whole milk
• 1 small yellow onion, finely grated
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 tbsp butter
• 1/2 cup lingonberry jam (for serving)

Instructions

1. In a bowl, soak panko breadcrumbs in whole milk for 5 minutes. Add ground beef, ground pork, grated onion, egg, salt, black pepper, allspice, and nutmeg. Mix gently with hands until just combined.
2. Roll into 1.5-inch meatballs (about 20 total).
3. Melt butter in a large skillet over medium heat. Cook meatballs in batches for 8–10 minutes, turning often, until browned and internal temperature reaches 160°F.
4. Serve warm with lingonberry jam on the side.

The secret’s in the allspice and nutmeg—they give these meatballs their signature warmth, while the jam cuts through the richness. Tip: If you can’t find lingonberry jam, cranberry sauce makes a great substitute!

Cabbage rolls with rice and meat

These hearty cabbage rolls are comfort food at its finest—tender cabbage leaves stuffed with a savory meat-and-rice filling, simmered in a rich tomato sauce.

Ingredients:

• 1 large head green cabbage (about 2 lbs)
• 1 lb ground beef (or a mix of beef and pork)
• 1/2 cup uncooked long-grain white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15-oz) can tomato sauce
• 1 (14.5-oz) can diced tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Bring a large pot of water to boil. Core the cabbage and carefully lower it into the water. Simmer for 5–7 minutes until leaves soften. Remove, cool slightly, then gently peel off 12 large leaves. Trim thick ribs from the base of each leaf.
2. In a skillet, heat 1 tbsp olive oil over medium. Add onion and garlic; cook for 3 minutes until soft. Transfer to a bowl and mix with ground beef, uncooked rice, 1 tsp paprika, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
3. Place 1/4 cup filling in the center of each cabbage leaf. Fold sides inward, then roll tightly from the base. Secure with toothpicks if needed.
4. Heat remaining 1 tbsp olive oil in a deep skillet or Dutch oven. Arrange rolls seam-side down. Pour tomato sauce, diced tomatoes, and 1 tbsp Worcestershire sauce over them. Cover and simmer on low for 50–60 minutes, until rice is tender and cabbage is silky.

The magic here? The rice cooks inside the rolls, soaking up all the savory juices for an extra-flavorful bite.

Tip: For a tangy twist, stir 1 tbsp brown sugar into the tomato sauce before simmering.

Finnish pancake with fresh berries

This Finnish pancake (aka pannukakku) is like a cross between a fluffy Dutch baby and custardy clafoutis—perfect for soaking up juicy summer berries.

• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 3 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Powdered sugar, for dusting

1. Preheat oven to 425°F. Whisk together eggs, milk, flour, 3 tbsp sugar, vanilla extract, and salt until smooth (a few small lumps are fine).
2. Pour melted butter into a 9-inch cast-iron skillet or ovenproof dish, swirling to coat. Add batter and scatter berries evenly over the top.
3. Bake for 20–25 minutes until puffed and golden at the edges (center will jiggle slightly but set as it cools).
4. Let cool 5 minutes, then dust with powdered sugar. Slice and serve warm.

The magic here? The edges bake up crisp like a cookie, while the center stays custardy—ideal for catching berry juices. Tip: For extra caramelized edges, broil for 1–2 minutes at the end (watch closely!).

Creamy mushroom soup

This velvety mushroom soup is pure comfort in a bowl, with a rich, earthy flavor that feels indulgent yet comes together in under 30 minutes.

Ingredients:

• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1.5 lbs cremini mushrooms, sliced
• 3 tbsp all-purpose flour
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp soy sauce

Instructions:

1. Melt butter in a Dutch oven over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
3. Sprinkle flour over the mushrooms and stir for 1 minute to coat. Gradually pour in vegetable broth while scraping the bottom of the pot.
4. Bring to a simmer, then reduce heat to low. Stir in heavy cream, thyme, salt, pepper, and soy sauce. Simmer for 10 minutes until slightly thickened.
5. Use an immersion blender to partially puree the soup (or transfer half to a blender and return to pot), leaving some mushroom pieces for texture.

The soy sauce adds a subtle umami depth that makes this soup taste like it simmered all day—no one will guess it’s a weeknight wonder!

Tip: For extra richness, swirl in a pat of butter just before serving and top with crispy fried shallots.

Finnish Christmas ham with mustard

This tender, spiced ham is a Scandinavian holiday classic—glazed with sweet mustard and baked to juicy perfection.

Ingredients

• 1 (8–10 lb) fully cooked bone-in ham
• 1/2 cup whole-grain mustard
• 1/4 cup honey
• 2 tbsp brown sugar
• 1 tsp ground allspice
• 1/2 tsp ground cloves

Instructions

1. Preheat oven to 325°F. Score the ham in a diamond pattern, about 1/4-inch deep.
2. In a bowl, whisk together 1/2 cup whole-grain mustard, 1/4 cup honey, 2 tbsp brown sugar, 1 tsp allspice, and 1/2 tsp cloves.
3. Brush half the glaze over the ham, getting into the scored cuts. Place in a roasting pan and bake uncovered for 1 hour.
4. Brush with remaining glaze and bake another 30–45 minutes, basting occasionally, until caramelized and internal temperature reaches 140°F.

The magic here? The mustard’s tang balances the honey’s sweetness while the spices infuse every bite—no fancy brining required!

Tip: Let the ham rest 15 minutes before slicing for juicier results.

Carrot casserole with breadcrumbs

This cozy carrot casserole gets a crunchy, golden topping that’ll have everyone scooping seconds—comfort food at its simplest!

Ingredients:

• 2 lbs carrots, peeled and sliced into 1/2-inch rounds
• 3 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Grease a 2-quart baking dish.
2. In a large pot, boil carrots until fork-tender, about 8 minutes. Drain and return to pot.
3. Melt 1 tbsp butter in a skillet over medium heat. Sauté onion and garlic until soft, 3 minutes. Add to carrots along with heavy cream, 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp nutmeg. Mash lightly with a potato masher (leave some texture). Transfer to baking dish.
4. In the same skillet, melt remaining 2 tbsp butter. Stir in panko until coated, then remove from heat. Mix in Parmesan and parsley. Sprinkle evenly over carrots.
5. Bake 20 minutes until breadcrumbs are golden and crispy. Let rest 5 minutes before serving.

The nutmeg and Parmesan add a savory depth to the sweet carrots, while the panko topping stays irresistibly crisp even after baking.

Tip: For extra crunch, toast the panko in the butter for 1 minute before adding Parmesan.

Finnish pea soup with pork

This hearty, smoky split pea soup is a Finnish classic—simple to make but packed with cozy flavor thanks to tender pork and warming spices.

Ingredients:

• 1 lb dried yellow split peas, rinsed
• 1 lb smoked pork shoulder (or ham hock), cut into 1-inch chunks
• 1 large yellow onion, diced
• 2 carrots, diced
• 6 cups water
• 2 bay leaves
• 1 tsp ground mustard
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp butter

Instructions:

1. In a large pot, melt 1 tbsp butter over medium heat. Add onion and carrots, sautéing for 5 minutes until softened.
2. Add split peas, pork shoulder, 6 cups water, 2 bay leaves, 1 tsp ground mustard, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat to low.
3. Simmer uncovered for 1.5–2 hours, stirring occasionally, until peas break down and pork is fork-tender. Discard bay leaves before serving.

The magic here? The smoked pork infuses the creamy peas with deep, savory richness—no broth needed! Serve with a drizzle of mustard or rye bread on the side.

Tip: For extra thickness, blend half the soup briefly with an immersion blender before serving.

Cinnamon rolls with cardamom

These tender, fragrant cinnamon rolls get a warm, floral twist from cardamom—perfect for slow weekend mornings with a cup of coffee.

Ingredients

• 3 ½ cups all-purpose flour, plus extra for dusting
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• 1 cup whole milk, warmed to 110°F
• 1 large egg
• ¼ cup unsalted butter, melted
• ½ cup packed brown sugar
• 2 tbsp ground cinnamon
• 1 tsp ground cardamom
• ¼ cup softened unsalted butter (for filling)
• 1 cup powdered sugar
• 2 tbsp milk (for glaze)

Instructions

1. In a bowl, whisk together 3 ½ cups flour, ¼ cup granulated sugar, yeast, and 1 tsp salt. Add warmed milk, egg, and ¼ cup melted butter; stir until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Roll dough into a 12×16-inch rectangle. Spread ¼ cup softened butter evenly over the surface, then sprinkle with ½ cup brown sugar, 2 tbsp cinnamon, and 1 tsp cardamom.
4. Tightly roll into a log, slice into 12 pieces, and arrange in a greased 9×13-inch pan. Cover and let rise 30 minutes.
5. Bake at 375°F for 20–25 minutes until golden. Whisk 1 cup powdered sugar with 2 tbsp milk; drizzle over warm rolls.

The cardamom adds a subtle citrusy depth that makes these rolls feel extra special—no one will guess how simple they are to make!

Tip: For extra-gooey rolls, brush the baking pan with melted butter before adding the dough.

Finnish squeaky cheese with cloudberry jam

If you’ve never tried squeaky cheese (leipäjuusto), this sweet-savory pairing with tart cloudberry jam is the perfect introduction—it’s like cheese meets dessert in the coziest way.

Ingredients:

• 8 oz Finnish squeaky cheese (leipäjuusto), cut into 4 wedges
• 1/4 cup cloudberry jam (or lingonberry jam as a substitute)
• 1 tbsp honey
• 1/4 tsp flaky sea salt

Instructions:

1. Preheat the oven to 400°F. Place the cheese wedges on a parchment-lined baking sheet.
2. Bake for 8–10 minutes until the cheese softens slightly and develops light golden spots.
3. Drizzle each wedge with 1 tsp honey and sprinkle evenly with flaky sea salt.
4. Serve warm with a spoonful of cloudberry jam on top or alongside for dipping.

The magic here is in the contrast—creamy, mildly salty cheese against the jam’s bright acidity, with a satisfying squeak as you bite in. It’s a Finnish classic for good reason!

Tip: No cloudberry jam? Lingonberry or raspberry jam works beautifully too—just opt for a tart variety to balance the cheese’s richness.

Pickled herring with dill potatoes

This Scandinavian-inspired dish is a perfect balance of tangy and creamy, with tender potatoes that soak up all the bright flavors of the herring.

Ingredients

• 1 lb baby potatoes, halved
• 8 oz pickled herring fillets, drained and chopped
• 1/4 cup sour cream
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice
• 1 tsp sugar
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions

1. In a pot, cover the potatoes with cold water and bring to a boil. Cook for 12–15 minutes until fork-tender. Drain and set aside.
2. In a bowl, whisk together the sour cream, 2 tbsp fresh dill, 1 tbsp lemon juice, 1 tsp sugar, 1/2 tsp black pepper, and 1/4 tsp salt.
3. Toss the warm potatoes with 1 tbsp olive oil, then gently fold in the pickled herring and sour cream mixture until evenly coated.
4. Garnish with extra dill and serve slightly warm or at room temperature.

The contrast between the zesty herring and the creamy, herb-flecked potatoes makes this dish a standout for brunch or light lunches.

Tip: For extra crunch, sprinkle with thinly sliced red onion or capers just before serving.

Finnish rye porridge with milk

This cozy, nutty rye porridge is a Finnish classic—simple, wholesome, and perfect for a comforting breakfast or snack.

Ingredients:

• 1 cup rye flakes
• 2 cups water
• 1/2 tsp salt
• 2 cups whole milk
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp ground cinnamon (optional)
• Butter or fresh berries, for serving (optional)

Instructions:

1. In a medium saucepan, combine rye flakes, water, and salt. Bring to a boil over medium-high heat, then reduce to a simmer.
2. Cook for 10 minutes, stirring occasionally, until the rye thickens and absorbs most of the water.
3. Add milk and simmer for another 10 minutes, stirring frequently, until creamy and tender.
4. Remove from heat and stir in honey or maple syrup (if using) and cinnamon (if using).
5. Serve warm with a pat of butter or fresh berries for extra richness.

The porridge’s deep, earthy flavor and creamy texture make it feel like a hug in a bowl—plus, it’s naturally hearty without being overly sweet.

Tip: Leftovers thicken as they cool; just stir in a splash of milk when reheating.

Lohikeitto with dill and cream

This cozy Nordic soup is all about simplicity—tender salmon, sweet leeks, and a creamy broth brightened with fresh dill. It’s comfort in a bowl, ready in under 30 minutes.

Ingredients

• 2 tbsp unsalted butter
• 1 large leek (white and light green parts), thinly sliced
• 4 cups low-sodium fish or vegetable broth
• 1 lb skinless salmon fillet, cut into 1-inch chunks
• 3 medium Yukon Gold potatoes, peeled and diced
• 1 cup heavy cream
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add the sliced leek and sauté for 3–4 minutes until softened.
2. Pour in 4 cups broth and add the potatoes. Bring to a simmer and cook for 10 minutes, until potatoes are fork-tender.
3. Gently add the salmon chunks and simmer for 5 minutes, stirring occasionally, until the fish flakes easily.
4. Reduce heat to low. Stir in 1 cup heavy cream, 1 tbsp dill, 1 tsp salt, and ½ tsp black pepper. Warm through (do not boil).
5. Ladle into bowls and garnish with extra dill. Serve with crusty bread.

The magic here? The salmon stays silky—never overcooked—thanks to adding it late in the process. The cream mellows the broth without dulling the dill’s freshness.

Tip: For extra richness, stir in a pat of butter just before serving.

Finnish gingerbread cookies

These spiced, molasses-rich cookies are a Nordic holiday classic—crisp at the edges, chewy in the center, and packed with cozy warmth.

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed dark brown sugar
• ½ cup molasses (not blackstrap)
• 1 large egg
• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp salt

Instructions

1. In a large bowl, beat ½ cup softened butter, ½ cup brown sugar, and ½ cup molasses until fluffy. Mix in 1 egg until combined.
2. Whisk together 3 cups flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, ½ tsp cloves, and ½ tsp salt. Gradually stir into the wet ingredients until a stiff dough forms.
3. Divide dough in half, flatten into discs, wrap in plastic, and chill for 1 hour (or up to 2 days).
4. Preheat oven to 350°F. Roll dough ¼-inch thick on a floured surface and cut into shapes. Bake for 8–10 minutes until puffed but still soft in the center.

The secret? Underbaking slightly keeps them tender inside while the spices deepen over time—these taste even better after a day or two!

Tip: For shiny tops, brush unbaked cookies with a light egg wash (1 egg yolk + 1 tsp water).

Conclusion

From hearty stews to sweet treats, these 18 authentic Finnish recipes bring a taste of Scandinavia to your kitchen! Whether you’re craving comfort food or something new, there’s a dish here for everyone. Give them a try, share your favorites in the comments, and don’t forget to pin this article for later. Happy cooking—hyvää ruokahalua!