The white lights of Christmas first star to appear in November—usually before the first snow—and somehow make the dark start of winter feel a little cozier, a little more like a celebration. And once the lights are up, the food follows. Oslo in December is a city powered by small traditions: tins of pepperkaker, pots of gløgg, and the slow return of dishes everyone pretends to eat only once a year.
Ribbe is the big one here—crispy pork belly with all the sides—though pinnekjøtt loyally shows up on plenty of Oslo tables too. Some even brave lutefisk, mostly out of habit or pride. But the real heart of Norwegian Christmas isn’t the heavy or savory food; it’s the baking.
There’s an old tradition of making “syv slag,” the seven Christmas cookies. Every family has a different list, and most people quietly give up around cookie number three, but the classics are always around: krumkaker, sandkaker, goro, berlinerkranser, sirupsnipper, and whatever else someone’s grandmother insists is essential. You’ll find them in bakeries, on office tables, and in the tins people bring out the moment it gets dark at 3 p.m.
And together with the gløgg, the butter, the spices, and the unapologetic amount of sugar, they’re part of what makes December in Oslo feel warm, even when everything else is freezing.
Pepperkaker
Pepperkaker, Norwegian gingerbread cookies, are one of the most recognizable and ubiquitous Christmas treats in Norway. They’re thin, crisp, and spiced with ginger, cinnamon, cloves, and black pepper. Many families bake them at home, and they are also widely available in shops, bakeries, and cafés during the Christmas season.
Want to try making them? It’s a fun activity for kids and adults, and the perfect way to create some holiday vibes in your own kitchen. Try this recipe from Norsk Tradisjonsmat (in Norwegian).
Syv slag (The Seven Kinds of Christmas Cookies)
Did you think pepperkaker were the only game in town? Oh, friend. Norway is serious about Christmas cookies.
The tradition known as syv slag, or “seven kinds,” refers to making seven different varieties of Christmas cookies. The custom is documented in Norwegian cookbooks and cultural sources, though the specific cookies included vary by region and family.
Commonly referenced types include: krumkaker, sandkaker, goro, berlinerkranser, sirupsnipper, fattigmann, and pepperkaker. Want to learn more? Check out this excellent post (with recipes!) from Daytona Dawn Danielsen.
Gløgg, glug, glug
You’ll never struggle to remember what this delightful beverage is called, since gløgg sounds almost exactly like “glug” in English—which is precisely what you may be tempted to do when you try your first sip. Gløgg is the Nordic version of mulled, spiced wine, enjoyed all over Norway during the Christmas season.
It’s closely related to Glühwein, the German and Austrian classic, and they share many of the same elements: warm red wine (or fruit juice), cinnamon, cloves, and citrus. The difference lies in the Norwegian finishing touches. Gløgg is traditionally served with raisins and chopped almonds added directly into the glass, giving it a small, satisfying texture that sets it apart.
Gløgg is sold in Norway in both alcoholic and non-alcoholic forms, and both are widely available during the holidays.
Try this reliable recipe by Visit Norway if you want to make your own.
Risgrøt (Norwegian Rice Porridge)
Risgrøt is about as simple as Christmas food gets: warm rice porridge with a pat of butter, a shake of cinnamon, and a spoonful of sugar. But simplicity is the whole point. It’s one of those dishes that doesn’t try to impress you—it just shows up, does its job, and makes the cold feel a little less dramatic.
One well-known tradition is hiding a single almond in the pot. Whoever finds it gets a small prize, often a marzipan pig. It’s a lighthearted custom you’ll see mentioned in Norwegian cookbooks and food histories, and it turns an otherwise quiet bowl of porridge into a tiny competition.
Try this recipe from Scandinavian Cookbook and let us know what you think.
Before You Go
The best Christmas treats in Oslo aren’t about grand feasts or complicated traditions. It’s pepperkaker on the table, gløgg in a mug, a few tins of cookies someone insists are “the real seven,” and a bowl of risgrøt with an almond tucked inside.
These small, familiar flavors fit neatly into the rhythm of winter here. They make the long evenings feel purposeful and cozy, and give the season a sense of warmth without trying too hard. If you’re new to the city, start with the basics—bake something, warm something, share something—and you’ll settle into the holiday season just fine.
