Is it a cookie, pastry, or bread? These Kringla Cookies are all of those! A melt-in-your-mouth buttery treat that you won’t be able to stop eating.
These Kringla Cookies are an “old world” gem that originated in Norway back in the 13th century. They are a soft, delicate cookie with a rich buttery flavor and just a hint of sweetness. Traditionally a Christmas cookie. As you can imagine, there are many variations to this recipe over the centuries. I’m glad to share my version with you.
Kringla Cookies are super easy to make! Just mix everything in a bowl and freeze for an hour to make the dough easier to handle. This recipe makes a large batch (approximately 84) which I think is great because they also freeze well after being cooked. I love having “goodies” in the freezer for surprise visitors or when I don’t have time to bake something from scratch. However, you can cut this recipe in half if you want to shorten your process.
I have shared this recipe with friends and family over the years and what I hear most of the time is “I just can’t roll and shape mine like you do”. Hence, the video above.
There really is no right or wrong way to shape these. Most people shape them like a pretzel. Mine don’t really have a name. I guess they sort of look like a fish if you turn them sideways. 🙂 I’m curious what shape you might make them in. Send me a picture!
Here’s the scoop:
- sour cream – you can substitute light sour cream for regular
- buttermilk – you can substitute with almond or regular milk
- eggs
- sugar
- salt
- vanilla
- all-purpose flour
- baking soda
- baking powder
- salted butter – you can substitute with unsalted
**Note – these Kringla Cookies will cook fast! The key is to take them out of the oven when you first start to see the edges turning brown. They just don’t taste the same if they are overcooked
I will confess that I’m a butter fan so you will definitely see me spreading some on these beauties. They have such a bread type texture that it just seems natural to put butter on them. I mean, how can you not?! LOL. If you are a bread (with butter) lover like me, you will also love these Banana Muffins. They are a classic as well.
As I mentioned earlier, these Kringla Cookies are traditionally made at Christmas time but don’t be afraid to make them all year long. They are so perfect with a steaming cup of coffee or hot chocolate 🙂
However you enjoy your Kringla Cookies, I hope it’s with friends or family, even if that means virtual. Wishing you peace and the joy of living.
Until next time…Cheers!
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Kringla Cookies
Ingredients
- 2 eggs
- 1-pint sour cream
- 1 cup buttermilk
- 1/2 cup butter, melted
- 2 cups of sugar
- 2 tsp. salt
- 2 tsp. vanilla
- 2 tsp. baking soda
- 6 cups flour
- 4 heaping tsp baking powder
Instructions
- Beat eggs in a large mixing bowl.
- Add sour cream, buttermilk, butter, sugar, salt, vanilla, and baking soda to the eggs and mix well.
- Add flour and baking powder to the same bowl, Mix well.
- Cover the bowl with plastic wrap and place in the refrigerator overnight or in the freezer for 1 hour.
- Preheat oven to 425 degrees.
- On a lightly floured surface, roll approximately 1 tsp of dough into a 6 1/2"-7" "pencil". Cross one end of the "pencil" over the other and place on a baking sheet.
- Bake at 425 degrees for 6-7 minutes.
Notes
This makes a very large batch of cookies. You can split the recipe in half if desired.
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Nutrition Information
Yield 84 Serving Size 1Amount Per Serving Calories 74Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 126mgCarbohydrates 12gFiber 0gSugar 5gProtein 1g
Nutritional data is not always accurate.
We have a family recipe from my great grandmother from Norway. The recipe is different, but they look the same. The cookies are called Hjortetak, translation says antlers, not a fish :-). We make them for christmas.
Thanks so much for commenting! I never would have thought of them as antlers. 🙂
Hello. Maybe I’m missing it but the instructions do not say when to add the butter.
Sorry about that! You add the butter at step 2 with the buttermilk, etc.
Thanks for letting me know that I forgot it.
How long can the Kringla dough sit in the refrigerator? My days have gotten away from me.
You should be fine with 3-4 days.
We have Kringla every Christmas. We put butter on the bottom. Extra tasty. I’m Norwegian, are you as well?
I am not Norwegian but my mother-in-law was. I also put butter on the bottom of mine. I wouldn’t eat them any other way!