Norwegian Goro Cookies
Goro cookies are made on a goro iron, making for a beautiful design. They are crisp, sturdy, lightly sweetened, and buttery.
Who’s ready for another Norwegian recipe?
This is one that I’m sure is familiar to many of you: Goro.
About The Recipe
Goro (pronounced go-do) is a thin Norwegian cookie that is cooked on a special goro iron.
If you’re totally unfamiliar with these cookies, they kind of taste like a waffle cone. But I’m guessing many of you are very familiar with goro! If you’re lucky, you’ll make these on a goro iron that was passed down to you from your Norwegian mother, grandmother or aunt!
All the usual ingredients are there: Cream, butter, sugar, and flour. (Have you noticed that most of these Norwegian recipes use the same few ingredients?)
These traditional Norwegian cookies are typically made around Christmas, but there’s no reason you can’t enjoy them year-round.
This recipe can also be made on a krumkake iron.
Two Words Of Warning:
- Cookies not turning out? These are tricky to make at first. The first 5 or 6 cookies never turn out for me. They stick to the pan or burn. If this happens to you, don’t give up. Keep making them. Perhaps it has something to do with the temperature, or adding enough grease to the pan – but they eventually do get easier to make – and better looking!
- Hot, hot, hot! I’m willing to bet that the most dangerous thing many Norwegians do over the course of their lifetime, is making goro. The metal gets SUPER hot, so be careful. And once the batter is added to the iron, when you squeeze the iron shut, you can get blasted by steam.
Gift-worthy: Include these cookies on a cookie platter and consider giving them away for a Christmas gift!
But don’t forget to save some for yourself. Enjoy these cookies with a cup of Norwegian egg coffee!
More Traditional Norwegian Recipes
I love exploring my Norwegian roots by trying old Norwegian recipes. If you share that passion, here are some other recipes to try:
Norwegian sweets/dessert recipes:
- Almond cake
- Cranberry almond cake
- Norwegian sugar cookies (sandbakkelse)
- Rice pudding (risgrøt)
- Norwegian cream pudding (rømmegrøt)
- Rommegrot bars
- Almond kringler
- Kringla cookies
- Norwegian pepperkaker cookies
- Sweet soup (sot suppe)
- A Nordic snack board
- Norwegian Christmas bread (julebrød)
- Gløgg made with juice (non-alcoholic)
- Norwegian egg coffee
Traditional Norwegian recipes – savory:
- Potato dumplings (potet klub)
- My Norwegian grandma’s meatball recipe (kjøttkaker)
- Swedish meatballs
- Flatbread (flatbrod)
- Open-faced sandwiches
I love reading your comments and hearing your stories about these Norwegian-American recipes.
Many of you have talked about how your mothers or grandmothers used to make these recipes, which were much beloved by the whole family. There are many variations of these recipes, which are often noted in the comments. Please continue to share your stories – I’d love to hear from you!
And let me know if there are any recipes you’d like to see. I’m open to suggestions!
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 3/4 cup heavy whipping cream
- 3/4 cup milk
- 2 cups flour
- 1 teaspoon vanilla extract
- Make the batter: In a large mixing bowl, beat room temperature butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, and beat until incorporated. Mix in milk and cream.
- Add flour, one large spoonful at a time, and continue beating until batter is smooth. Add vanilla.
- Make the cookies: Heat a goro iron over medium-high heat or flame. You'll want to lightly grease the pan before each batch. I do this by putting some softened butter on a paper towel and rubbing it quickly over the hot iron (be careful!)
- Add about 2 teaspoons of batter to each section of the iron. Be careful as you shut the pan, as excess batter may squeeze out of the sides. Wipe this away with a paper towel.
- Each batch takes a little over a minute to cook. Rotate the iron every 20 seconds or so to ensure even cooking. You'll know that the cookies are ready when you open the iron, and the batter doesn't stick, and the cookies are golden brown.
- Carefully remove the cookie from the iron using a butter knife. Move to a cooling rack to cool. Repeat with remaining batter, greasing pan before each batch.
You can use a krumkake iron or a goro iron to make these cookies.