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Nougat Cookies

Nougat Cookies

Florida Ray

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet


  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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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!

Nikki Weed

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


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!