Nougat Cookies Recipe -
Nougat Cookies Recipe

Nougat Cookies

Recipe by  

"Chewy and sweet, these Swedish cookies take a bit more time to make... but are well worth the extra effort."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Butter a small cake pan.
  2. To prepare Nougat: In a frying pan place 1/2 cup of sugar over medium heat and stir. Sugar will turn into liquid caramel. When syrup becomes dark brown, pour into cake pan and let harden.
  3. Crush nougat in a mortar or between waxed paper with a hammer into small pieces.
  4. Preheat oven to 375 degrees F (175 degrees C). In a medium bowl, cream the butter and sugar until light and fluffy. Separate the egg and add the yolk and water. Blend thoroughly. Stir in 1/2 cup of sifted flour and the nougat. Mix well. Sift in the rest of the flour.
  5. Knead the dough lightly on a board. Roll the dough into a 1-inch in diameter log. Slice into 1/2-inch thick cookies. Place on greased cookie sheets 3 inches apart and press down with a fork.
  6. Bake 10 to 12 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2010

Thank you Florida Ray, I think I have found my new favorite cookie recipe! My second batch is still in the oven but I couldn't wait to say how good these are. Such an easy recipe with so few ingredients, yet so yummy. I made one tiny change, I put vanilla in everything so I substituted a tsp of water for a tsp of vanilla. Yum!

Most Helpful Critical Review
Feb 28, 2011

Didn't care for these much-seems to be missing something, maybe some salt/vanilla would do the trick. The nougat was interesting, easy enough to make, but didn't really add anything to the cookie itself except for a simple crunchy-sugary taste.


22 Ratings

Apr 20, 2009

Amazingly addictive. Very simple taste, but the texture is what gets you!

Mar 08, 2011

Five stars. Give these cookies a try. You will be glad you did. I crushed the nougat in a plastic bag with a wooden mallet. My second batch of cookies, substituted 1 teaspoon of water with vanilla as the previous reviewer tried. Great good both ways!

Mar 18, 2011

Sooo yummy. these are my new favorite cookies! they are super easy to make and are delicious. I substituted vanilla extract for the water, which added a lot of flavor- i think theyd be rather dull without it. Also used vegan butter (earth balance) and it still turned out great! thanks for the recipe!

Jun 12, 2011

My cookies did not turn out how I had expected at all. It could have been that in making the nougat, I waited a tad bit too long, which makes all the difference in the world! A tip to others: the moment all the sugar is carmelized and a light brown color; pour it immediently! It will taste how nougat should (mine tasted burnt, as I waited too long). Also, some reviews say to add more vanilla for better taste, but too much will make it taste odd, so watch out :). Other than that, the cookie was ok.

May 16, 2011

The batter ended up really dry so I added a splash of milk, and then it was moldable into the roll. I had a little fun and added twice the nougat, and the second batch I made was 1 cup sugar, and 1 square unsweetened bakers chocolate, made for a chocolatey-caramel flavour. The actual cookie is very much like a biscuit/cookie hybrid. My roommate claimed that "[I am] a cookie genius"

Aug 01, 2011

Had a bad day and wanted cookies. These struck my fancy because they call for a cathartic smashing of nougat. Followed the recipe almost exactly (just added salt). Came out great; everyone loved them.


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 30 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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