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Kringla I

Kringla I

Kringla I

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Kringla I
4.2 rating based on 12,345 ratings
4.2/5 (14)
Course: Hand-Shaped CookiesCuisine: Sweden, NorwayDifficulty: Medium

Supposedly Swedish or Norwegian (see note*, below), Kringla are a soft, pillowy cookie shaped into a figure-8. Pretzel shapes are also common.


  • 1/2 cup butter, at room temperature

  • 1 cup granulated sugar

  • 1 large egg

  • 1/2 teaspoon vanilla

  • 1 cup buttermilk

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • pinch of salt


  • Cream butter and sugar, then egg, then vanilla. In separate bowl, sift together remaining dry ingredients. Add alternately to creamed mixture, buttermilk and sifted ingredients. When finished mixing, place bowl in refrigerator, covering the bowl with plastic wrap. Chill 8 hours. Preheat oven to 350F and grease a baking sheet or line with parchment paper. Form dough into figure eights, handling the dough as little as possible. Bake on prepared baking sheets for 10 or until just barely golden (they should remain very light in color).


  • * These cookies are actually unknown in Sweden and Norway today! Somehow they have become important family traditions for North Americans of Swedish and Norwegian descent. How that happened is lost in the mist of time. This was confirmed to me by a Norwegian cultural historian and several Norwegian foodies. There is a possibility that the cookies are indeed from some small area of Norway or Sweden, but they just didn’t become a tradition in the homeland, only becoming popular once reaching the US.

    If you want a Norwegian cookie that is traditional in Norway today , try Krumkake, Berlinerkranser, Fattigmann, Goro, Peperkaker.
  • Reviewers, please help us out and note the yield!


Name & Location
(example: Sue in LA)

I was not pleased with the way that these cookies turned out. I didn't feel like they were very sweet & I guess that I am used to sweet, moist cookies. These tasted more like buttermilk pancakes. So I added more sugar to the recipie & garnished them with candied fruit and colored sprinkles. They also need to be in an air tight container to remain soft.
- A Baker

This is a very good recipe. The kringla is nice and light, and sweeter that other recipes I've tried. Be sure to use lots of flour on your hands when shaping the dough. It's fun to make different shapes, but remember to leave room on the cookie sheets for expansion.
- A Baker

this is an awesome recipe
- A Baker

My mother is a 2nd generation Norwegian. We grew up eating & loving Kringlas. They ARE NOT meant to be a sweet cookie, but, as with a lot of Norwegian food you will find it needs butter(soft spread margerine will work. Mom always put them in a zip lock baggie with a slice of bread to keep them soft.
- A Baker

it was great
- cc taylor in iowa

don't waste your time.
- Ben in compton

Kringla has been in my family since I can remember. My Grandma came over from Norway and brought her taste of the Norwegian over. Don't listen to Ben, I haven't had one person tell me they don't like them yet! They're worth making!
- Karli in Ilinois

best cookie in the world. dont listen to ben. make sure ot follow diresctions and be careful. love this cookie and charish every bite
- dahl family in iowa

Kringla has been a tradition in my family since I was born. My grandmother was Norwegian and made this every year. Now that she has passed I plan on carrying on! Kringla is WONDERFUL, just don't overwork the dough.
- becca in quincy

I have an old Kringla recipe that is great and this is horrible in comparision and nothing like the true version of this Coffee n Tea cookie.
- Bren in Ok

This recipe is great and easy, I have never made it before and I really don't like kringla but my neighbors do so I made it for them. They LOVED it, said the best they ever tasted, and they are in the 80's almost 90. One thing I would mention for newbies like me, roll them out to about pinkie finger size before shaping and baking. Mine were big, but very soft.
- A Baker

I have been making kringla since I was a kid. My grandma taught me. My family loves them. I use the same recipe as above except that I use crisco instead of butter. I always use buttermilk but there are other recipes that use sour cream, which I find tasteless. I do not refrigerate the dough before forming. I also put in as LITTLE flour as I can get away with. I actually scoop them up with a spatula rather than lift onto the cookie sheet so that I can use less flour. Kringlas are the best!
- lee uerkwitz in Morris, il originally now texas

first time making kringla and this recipe was great- I did substitute crisco for butter. And I think for first timers, it is important to add in the directions that you will need a floured surface to roll the dough
- A Baker

This recipe was great.
- A Baker
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