Home » Recipes » Hand-Shaped Cookies » Kringla II

Kringla II

Kringla II

Kringla II

0 from 0 votes
Kringla II
5.0 rating based on 12,345 ratings
5/5 (2)
Course: Hand-Shaped CookiesCuisine: Norway, SwedenDifficulty: Medium



In North America, these cookies are thought to be Norwegian or Swedish (see note*, below). These cookies are formed into pretzel shapes or a figure-eight. It is a soft cookie with a sweet, bread-like texture.


  • 1 cup granulated sugar

  • 1/2 cup butter, at room temperature

  • 1 large egg

  • 1 cup sour cream

  • 1 teaspoon baking soda

  • pinch of salt

  • 3 cups all-purpose flour

  • nutmeg to taste

  • additional butter, melted


  • Cream together first four ingredients. Sift dry ingredients together and add to creamed mixture. Chill overnite. Pre-heat oven to 350F and line a baking sheet with parchment paper. Roll to pencil size and form pretzel shapes. Baste with additional melted butter after removing from oven.


  • * 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.
  • From Nany in California, who adds: “I’ve used my Norwegian Grandmother’s recipe for years and thought you might like to try this. My grandmother baked these for Christmas and loved to dunk them in her coffee – I have continued the tradition.”


Name & Location
(example: Sue in LA)

This batch was great but only made 15 cookies. Is that correct or what did I do wrong.
- A Baker

The baker who commented that she only made 15 cookies probably rolled her cookies too large. I've made this recipe for a couple years now and, if I remember correctly, it makes about 2 1/2 dozen per batch. I have to make at least a double batch to accommodate everyone! This is a very popular cookie and great for dipping in your coffee.
- Christmas Baker in California
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: