We’re on day 8 of our 12 days of holiday baking. Christmas day is just around the corner. Today’s cookie reminds me of childhood. I remember eating Kringla Cookies at a neighbor’s house when I was growing up. It was a special treat for me, since my mother didn’t make this cookie. Kringla cookies are a light, fluffy and just slightly sweet Norwegian cookie.
“Happy, happy Christmas, that can win us back to the delusions of our childhood days, recall to the old man the pleasures of his youth, and transport the traveler back to his own fireside and quiet home!” -Charles Dickens
Kringla cookies are soft, fluffy and remind you of your favorite sweet bread. They are buttery with a slightly sweet flavor. I only seem to make Kringla cookies during the holidays. There aren’t many cookies that make me smile and recall the pleasures of youth as much as this one does. Is there a cookie that makes you nostalgic for something in your childhood? I’d love to know.
History of the Kringla Cookie
Kringla Cookies are a traditional Norwegian cookie that is commonly baked during Christmas time. Though the spelling is close, it is different than the Danish pastry, Kringle, so don’t get these two confused. Kringla is a soft cookie that is intended to be very plain. You’ll typically see Kringlas shaped into a figure eight or a pretzel shape. You have to remember that in an older time anything with a little bit of sugar was a treat. I think you’ll appreciate the simplicity and faintly sweet taste of this Norwegian Kringla cookie.
- Sour Cream
- Baking Soda
- Baking Powder
How To Make Kringla Cookies
First, mix sour cream and baking soda in a small bowl. Let it sit for a few minutes. In a medium sized bowl, beat eggs with a fork. Then add sugar and vanilla. In a third bowl mix flour, baking powder and salt. Add the sour cream mixture to the egg mixture and stir. Then add flour mixture and stir.
Let the dough sit overnight in the refrigerator in a plastic covered bowl. The next day heat your oven to 350°F. Roll the cookie dough into a log and cut into equal strips. On a floured work space, roll strips to about 8″ long and half an inch in diameter. Shape the strips of dough into figure eights. Place dough onto an ungreased cookie sheet and bake for 10 minutes. Do not brown these. Let the cookies cool on a pan for 5 minutes then remove. Place cookies on a wire rack to cool completely.
This cookie is very simple to make. Kringla cookies pack up nicely in a cookie tin, or you could put them on a plate with other Christmas cookies from days one through seven.
- Don’t have time to let this dough chill overnight? I’d recommend letting it chill in the refrigerator for at least one to two hours.
- The dough can be sticky and a little bit difficult to work with. Refrigerating overnight helps with this. You can also add a tiny bit of flour when rolling the dough out. You don’t want to add too much flour, so only add a little at a time.
- Dough still too sticky? Put it into a bag and pipe it out into the figure eight shapes.
- Before baking, but after the cookie shapes are formed, you can brush the dough with melted butter and a sprinkle of sugar. This will add a bit of texture and shine to the cookies.
Can I Freeze Kringla Cookies?
Yes you can. They freeze really well. Put your baked cookies in an airtight container and place in the freezer. When you are ready to eat one, pop a frozen one into the microwave for a few seconds and it will be soft enough to enjoy.
I hope you enjoy this Kringla cookie as much as I do. I highly recommend dipping one of these cookies into your morning coffee, so don’t forget to save some for yourself!
Looking For More Recipes?
- 1 cup sour cream
- 1 teaspoon baking soda
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon baking powder
- pinch of salt
- In a small bowl mix sour cream and baking soda. Let sit for a few minutes.
- In a medium sized bowl beat eggs with a fork and add sugar and vanilla.
- In a third bowl mix flour, baking powder and salt.
- Add sour cream mixture to the egg mixture and stir. Then add flour mixture and stir.
- Let dough sit overnight in refrigerator in a plastic covered bowl.
- Heat oven to 350°F.
- Roll dough into log and cut it into equal strips. On floured work space, roll strips to about 8" long, ½ inch in diameter, and shape into figure eights.
- Place onto an ungreased cookie sheet and bake for 10 minutes. Do not brown.
- Let cool on pan for 5 minutes then remove and place on wire rack to cool completely.
Here are a few of our favorite Christmas cookie recipes:
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