Meginkökur

Meginkökur is a term used in Icelandic culinary discourse to describe exceptionally large cookies that are typically shared among many people. The name is formed from Icelandic words for large and cookies and contrasts with standard individual portions. Meginkökur appear in home-baking blogs, cookbooks, and media as a novelty or crowd-friendly dessert.

Appearance and size: They are baked as flat rounds or sheet-style cookies and can range widely in size, often 20 to 40 cm in diameter and 2 to 5 cm thick. Their outer edges are usually lightly crisp while the center remains soft or chewy.

Preparation: The dough is similar to regular cookie dough, based on flour, sugar, butter, eggs, and leavening agents. Common additions include chocolate chips, nuts, dried fruit, or spices. The dough is scaled up and baked on a large sheet or in a shallow pan, typically at a moderate oven temperature to ensure even cooking. After cooling, meginkökur are often cut into wedges or slices for sharing.

Variations: While sweet meginkökur are most common, some cooks experiment with savory versions using cheese, herbs, or sun-dried tomatoes for bite-sized wedges. Flavor and texture vary by recipe, from chewy centers to crisp edges.

Cultural context: Meginkökur are associated with gatherings, parties, bake sales, or charitable events where a single large item can serve many people. They are presented as a centerpiece dessert or dessert table feature and are discussed in Icelandic food media as a playful alternative to individual cookies.