Serinakager are a classic Norwegian cookie that Danes have embraced — especially in the run-up to Christmas. The buttery base with a hint of vanilla, a sprinkle of chopped almonds and crunchy pearl sugar make them an irresistible companion to coffee. With the airfryer, you get an even, golden color without having to fire up the big oven for just a few trays.
Advertisement: The page displays ads and contains advertising links (affiliate links). See our advertisers here.
I bake them year-round, not just in December, because they’re fast and predictable in the airfryer. You get crisp edges, a tender core and that characteristic almond aroma spreading through the entire kitchen in under ten minutes.
Estimated reading time: 4 minutes
Table of Contents:
Why I love serinakager in the airfryer
The airfryer hits cookies with a precision that a large oven rarely matches. The heat circulates closely around the dough, so pearl sugar and almond flakes caramelize easily while the core stays tender. You also avoid the classic pitfall of uneven baking, where the edge burns before the middle is done.
The difference between airfryer and oven
In a regular oven, you bake serinakager at 175 °C for 10-12 minutes, and even then the tray placement can give uneven color. The airfryer dries them faster at 160 °C in 7-9 minutes, and you have full control over each batch because you’re baking in smaller portions at a time.
My kitchen test of serinakager
I tested the recipe in my Cosori Dual Blaze at 160 °C, and 8 minutes with parchment paper at the bottom of the basket gave the best balance between crisp crust and soft center. Brushed with egg white along with a generous sprinkle of pearl sugar and chopped almonds, the topping sticks nicely during baking so nothing falls off when the cookies cool. In my Philips XXL, the temperature was the same, but I went one minute longer because the larger basket cooled the dough slightly more at the start.
The most important insight from the tests: let the dough rest at least an hour in the fridge before forming balls. Warm dough spreads and flattens; cold dough holds its shape beautifully round.
Brush with egg white instead of whole egg if you want the pearl sugar to glint white instead of browning.
Tips and tricks from the author: Morten Jensen
Typical mistakes and how to avoid them
The most common mistake is shaping the dough too warm, which makes the cookies spread out and lose their characteristic round shape. Chill the dough thoroughly and roll the balls between cool hands. Another classic is choosing too high a temperature to save time — then you get brown edges and a raw center at the same time. Stick to 160 °C and let the heat work slowly. Finally, many forget to let the cookies rest on the parchment after baking; they’re soft straight from the airfryer but firm up within a few minutes if you have patience.
How to serve serinakager
Serinakager call for something warm to drink and ideally a small glass of something sweet alongside.
- Freshly brewed coffee or a cup of black tea
- Hot cocoa with whipped cream in the cold months
- A glass of port or sherry for the Christmas spirit
- Homemade apple compote with cinnamon as a dessert twist
Storage and reheating
The cookies stay crisp for 1-2 weeks in an airtight tin, preferably with a piece of parchment between layers. If they soften, you can refresh them in the airfryer at 140 °C for 2 minutes — they regain the crisp surface almost instantly. For longer storage, dough balls can be frozen raw; bake them straight from the freezer at 160 °C, just one to two minutes longer than usual.
Serinakager are one of those cookies people remember from childhood but rarely bake themselves. That’s a shame, because they’re simpler than most Christmas cookies — and the airfryer removes the last hurdle standing between you and the homemade experience.
FAQ
Yes. Almond flakes give a more decorative surface, while chopped almonds sink a bit into the dough and add more flavor to the cookie itself.
The dough was probably too warm when shaping. Chill the dough for at least an hour beforehand, and place shaped balls directly in the basket without warming them with your hands too long.
No, cookies should be baked in a single layer with space between them so hot air can circulate and give even color on all sides. Bake in batches of 8-10 balls at a time.
Recipe
Serinakaker in the airfryer
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
Avoid the screen turning off while you cook.
Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
Does the recipe fit my Airfryer?
If you’re unsure, you can always reduce by one serving in the recipe, or click the 0.5x button.
You can also Ask the AI Chef
It’s easy! Just press the Ask the AI Chef button you see at the bottom.
Recommended equipment
- 1 Air fryer
- 1 Røreskaal
- 1 Electric mixer
- 1 Bagepapir (til airfryer)
- 1 Brush
- 1 Cooling rack
Shopping list
Ingredients
Dough
- 200 g butter (Soft, at room temperature)
- 150 g sugar
- 1 pcs egg (Medium)
- 1 tsp vanilla sugar
- 300 g plain flour
- 1 tsp baking powder
Topping
- 1 pcs egg (For brushing)
- 50 g pearl sugar
- 50 g chopped almonds
How to make it
Preparation
- Beat 200 g butter and 150 g sugar until pale and fluffy with an electric mixer for 3-4 minutes.
- Add 1 pcs egg and 1 tsp vanilla sugar, and continue beating to a smooth, creamy mixture.
- Sift 300 g plain flour and 1 tsp baking powder into the bowl, and stir gently together to an even dough. Let the dough rest for 10-15 minutes in the fridge, so it’s easier to shape.
- Roll the dough into small balls of about 25 g, and press them lightly flat with your fingers.
Topping and cooking in the airfryer
- Preheat the airfryer to 160 °C fan setting.
- Beat 1 pcs egg together, and brush the balls with the egg. Sprinkle generously with 50 g pearl sugar and 50 g chopped almonds.
- Place the cookies on a piece of baking paper in the airfryer basket with plenty of space, as they spread during baking. Bake at 160 °C for 8-10 minutes, until lightly golden at the edges.
- Let the cookies cool on a wire rack, so they turn completely crisp before serving.
Our notes for the recipe
Use room-temperature butter — that’s the key to a light, tender texture. Beat the butter and sugar thoroughly until pale, so the cookies turn out airy. Bake in several batches, so the cookies don’t sit on top of each other. Variation:
Swap the chopped almonds for hazelnuts or pistachios, or stir grated lemon zest into the dough for a fresh twist. Serving:
Serve with coffee, hot cocoa or with the Christmas cosiness. The cookies can also be packaged as a homemade hostess gift. Portion size:
The recipe makes about 30 cookies. If your airfryer is smaller, bake them in several batches without filling the basket completely.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
Easily share the recipe with others:
Via email or on Facebook
Open the recipe on your phone
Scan the QR code with your phone and get the recipe directly on your mobile while you cook.
Author
Airfryerkogebogen.dk
