What are the most popular Slovak cookie recipes? Let’s find out!
Some of these ideas are evergreen favorites while others are unique twists you might not have tried before.
I gathered the most popular cookie names you can come across in Slovakia when you visit or try making them at home.
You can also check out other Slovak desserts if you’re interested in more.
7 Most Popular Slovak Cookie Recipes
There are lots of nut cookies on the list. So if you’re a fan of nuts (like I am), you’re in luck!
Medovníky (Honey Cookies)
Medovníky, traditional Slovak honey sweets, are a Christmas classic. Honey, cinnamon, cloves, and sometimes nuts make these cookies sweet and spicy—great for tea or coffee.
Classic medovníky cookies are decorated with royal icing, almonds or sprinkles. I think it’s an amazing recipe and a timeless classic for the holiday season.
For more Christmas recipes, check out my guide to Polish Christmas cuisine.
Bratislavské Rožky (Bratislava Rolls)
Bratislavské rožky are crescent-shaped cookies with a sweet, nut filling prepared from crushed walnuts or poppy seeds.
These traditional Slovak sweets are popular for festivals and special events.
To make rožky, fill the rolled-out dough with nuts, then carefully form it into a crescent before baking. Sprinkle with powdered sugar after baking.
The surface of these rolls is generally shiny and marbled due to egg wash.
Orechové Kolieska (Walnut Wheels)
Orechové kolieska, buttery cookies with sweet walnut filling, are another Slovak favorite.
You can make them by rolling and cutting the dough into wheels, then connecting two wheels with walnut filling in the center.
These Slovak cookies are crumbly and absolutely delicious.
Kokosové Guľky (Coconut Balls)
Slovak coconut balls, kokosové guľky, are no-bake cookies made with sweetened condensed milk, shredded coconut, and occasionally cocoa powder for a chocolate taste.
Coconut balls make the perfect bite-sized treat for any occasion.
I love no-bake cookies not only because they’re simple, but because they require minimal clean-up.
Laskonky
Laskonky are cookies made of meringue and filled with cream. Cocoa, caramel, coffee, almonds, coconut, and many more flavors can be added to the cream.
Actually, these sandwich cookies are a kind of macaroon cookie. Egg whites, sugar, and sometimes crushed walnuts go into the recipe.
Medvedie Labky (Bear Paws)
The small paw form is the inspiration for the name of these festive cookies. The ingredients are all-purpose flour, sugar, butter, egg, chocolate, ground nuts, and vanilla.
The traditional bear paw form is one of several available varieties of these cookies, yet they never fail to be a favorite.
I also enjoy them coated in chocolate, although powdered sugar works just as well.
Oriešky
A recipe I recognise and love are Oriešky, Slovak walnut-shaped cookies. They’re the ultimate Christmas treat.
Following the Slovak love for nuts, these cookies are shaped like walnuts and filled with a paste-like mixture of ground walnuts.
The dough usually includes flour, ground nuts, cocoa, powdered sugar, butter and vanilla extract. It needs special molds to create the signature shape.
Try this recipe right away!
Ingredients
- 9 oz sugar (250g)
- ½ tsp salt
- 2 eggs
- 7 oz butter (200g)
- ½ tsp baking soda
- 1 tsp vinegar
- 21 oz wheat flour (600g)
- 17.5 oz condensed milk, boiled (500g)
Instructions
- In a deep bowl, mix sugar, salt and eggs until a homogeneous consistency. Add melted butter to the egg mixture and continue to mix with a whisk until smooth.9 oz sugar, ½ tsp salt, 2 eggs, 7 oz butter
- Activate baking soda with vinegar and add it to the bowl with the dough. Then add flour in small portions to the bowl and knead the dough. Knead the dough thoroughly so that there are no lumps. The dough should be soft, elastic and not stick to your hands. Let it rest for 30 minutes.½ tsp baking soda, 1 tsp vinegar, 21 oz wheat flour
- Next, form small balls. Put the dough balls in a well-heated form. Bake on each side for 3-4 minutes on medium heat. During baking, it is necessary to open the form, checking that the nuts do not burn. The halves should be golden, not pale and not overcooked.
- The finished pastry should be taken out of the mold and allowed to cool. Then carefully break off the excess edges that protruded beyond the edges of the form.
- Add boiled condensed milk into the prepared halves and asseble nuts.17.5 oz condensed milk, boiled
- Easy and simple. Enjoy!
Did I miss anything? Share your experience with Slovak cuisine in the comments!
Interested in more recipes from Eastern Europe and beyond? Check out these cookies: