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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, Norway, See note*Difficulty: Medium



Supposedly Norwegian or Swedish (see note*, below), Kringla are a soft, pillowy cookie shaped into a pretzel or figure-8. See also Kringla II, a similar recipe.


  • 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 together butter and sugar, then stir in egg and 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. You can reduce to 2-4 hours by turning the dough out onto a sheet of plastic wrap, covering it, and forming a flat disc. The dough will be very sticky and it needs to chill very well to be able to be handled.
  • Preheat oven to 350F and grease a baking sheet or line with parchment paper.
  • Form walnut-sized chunks of dough into pencil shapes (about 8 to 10 inches long, and a bit thicker than a pencil). Shape pencils into figure eights, handling the dough as little as possible.
  • Bake on prepared baking sheets for 8-10 minutes or until just barely golden (they should remain very light in color). They need to be a bit under-baked compared to most cookies in order to retain their softness, but some people prefer them slightly more done.


  • * Kringla cookies are practically unknown in Norway/Sweden today! They are family traditions for many North Americans of Swedish and Norwegian descent, but they are not, today, a Scandinavian tradition. This was confirmed to me by a Norwegian cultural historian, a Norwegian chef and a couple of Norwegian foodies (who were all mystified by Americans insisting that this Kringla is a Norwegian national culinary treasure while they themselves have never seen it in Norway), and my Swedish cousin. Ask them if they know what a Kringla is and they will say yes…but ask them to describe what that is and they will be describing something much different than this cookie. The words Kringle and Kringla (in Norse and Swedish respectively) refer to the shape, and usually a savory pretzel, not a cookie. Sukkerkringler look somewhat similar in photos but it is a yeast dough topped with sugar. Smålandskringlor looks quite similar, but using hartshorn (bakers ammonia) instead of baking soda, they are a crispy cookie baked until well browned, and most recipes I found used rye flour.

    A few possibilities exist:
    – That Kringla cookies are indeed from some local region of Norway or Sweden, but they only became popular once reaching the US, and they (mostly) died out in Scandinavia or at the very least, never reached widespread popularity there.
    – Kringla were something else and for various reasons changed over time in the USA, for example baking with baking soda instead of hartshorn will yield a softer cookie
    – That Kringla cookies were developed in the USA by recent immigrants from Scandinavia
    There is no way to really know!

    If you want a Norwegian cookie that is traditional in Norway today , try Krumkake, Berlinerkranser, Fattigmann, Goro, Peperkaker.


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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