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Kringla II

Kringla II

Kringla II

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



A Norwegian and Swedish cookie formed into pretzel shapes. 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.


  • 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
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