Kringla is a soft, cake-like traditional Scandinavian cookie that is slightly sweet, with a hint of almond flavor.
Kringla
What is a kringla? A kringla is technically a soft cookie that is almost cake-like in texture, is not overly sweet and has a hint of almond flavor. There are several different names of this traditional holiday cookie: Swedish call them kringla, and Norwegians and Dutch call them kringle although the name for these cookies is not to be confused with the Scandinavian coffee cake called a kringle. Even with several different names for this cookie, these cookies are easy to identify, as they are always shaped in a figure eight or pretzel shape.
There are several variations as to where the name for these cookies originated. One theory is the name originated from the word meaning circle or ring in the original Scandinavian dialect. Another theory is that the word kringla evolved from Kris Kringle (aka Santa Clause), since these cookies are traditionally made at Christmastime.
These cookies are popular here in the Midwest, as there are large populations with Scandinavian ancestry. A lot my vintage Midwest cookbooks contain recipes for kringla – a follower even sent me his Grandma’s version! My sister and I used to love buying these from a local bakery that were sold at our grocery store growing up. Luckily, I found a recipe that tastes just like I remember!
How to Make This Recipe
Sour cream is what gives these kringla cookies their soft cake-like texture. The rest of the ingredients are simple and although the dough for the kringla takes some time to chill, they can easily be made in advance. Since these cookies are not overly sweet, don’t skip the dusting of powdered sugar in the end!
Ingredients
- Granulated sugar
- Shortening (vegetable)
- Egg
- Sour cream
- Vanilla extract
- Almond extract
- Baking soda
- Salt
- All-purpose flour
- Powdered sugar
To make the dough for these kringla cookies, first the granulated sugar and shortening are creamed together. Then, the egg, vanilla and almond extracts and the sour cream are added. The sifted ingredients of baking soda, salt and all-purpose flour are added last. This dough is extremely soft and requires a chilling time of at least 12 hours to overnight (overnight is best).
Once chilled, the dough is then rolled out on a well floured surface into thin strips; each strip is then cut in half and shaped into either a pretzel or figure eight shape. Each kringla is placed on lined cookie sheets and then baked at 425°F for 7-8 minutes, or until firm when touched with a fingertip (these cookies can burn easily). Once cooled, the kringla are dusted with powdered sugar.
Tips for Kringla
- Dough can be made up to 3 days in advance
- Store baked kringla in an airtight container for up to 3 days or freeze up to 3 months
- If you do not like almond flavor, omit the almond extract and double the amount of vanilla extract for this recipe
Want more holiday recipes?
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Kringla
Equipment
- baking pans
- Rolling Pin
- mixing bowls of various sizes
Ingredients
- 1 cup granulated sugar
- 1/2 cup shortening (vegetable)
- 1 large eggs
- 1 cup sour cream (full fat)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon baking soda
- 1/2 teaspoon salt
- 3 cups all-purpose flour, plus additional for rolling
- powdered sugar, for dusting
Instructions
- In a large mixing bowl, cream the granulated sugar and shortening.
- Add in the egg, followed by the vanilla and almond extracts; mix well.
- Sift together the flour, baking soda and salt.
- Stir in the sour cream, followed by the sifted dry ingredients.
- Scrape all of the dough from the sides of the mixing bowl to form a large ball of dough (dough will be very soft); cover and chill 12 hours to overnight.
- On a well-floured surface, roll out a small ball of dough (~ 1 1/2" in size) into a long rope, around 8-9" in length.
- Cut each rope in half and then form into a figure eight or a pretzel shape; place on a greased baking sheet.
- Bake 425°F 7-8 minutes, or until firm when pressed with a fingertip (do not allow edges to become brown).
- Once cooled, dust with powdered sugar.
Notes
- Dough can be made up to 3 days in advance
- Store baked kringla in an airtight container for up to 3 days or freeze up to 3 months