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Reviews of Kringla

6-15 of 31 reviews   << Previous - Next >>

  Jim in Plainfield, IL  Dec 21, 2010
Would make this again.
Wow! I also grew up in Morris, IL and have enjoyed Kringla my entire life. Ouy recipe (sour cream, not buttermilk) has been handed down through the family. My ancestors were among the first to settle in Grundy County in 1834 and Kringla have been a big part of our holidays for generations. My new neighbors and friends LOVE them and ask for them every year. 5 stars

  A cookie baker in Iowa  Dec 19, 2010
Would make this again.
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 5 stars

  lee uerkwitz in Morris, il originally now texas  Dec 14, 2010
Would make this again.
I almost laughed out loud when I read that the first reviewer was from Morris, IL. So am I, although I live in Texas now. 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! 5 stars

  A cookie baker in Torrance, CA  Dec 20, 2009
Would make this again.
This is similar to the recipe used in my hometown of Morris, Illinois. Although I am not of Norwegian heritage, many of my former neighbors were, so this is how I learned to love Kringa. This recipe was and still is a commonly used recipe in Grundy County, especially around the holidays. One significant difference is that my recipe has a shorter baking time and a higher oven temperature. The goal is to barely bake them so that they are NOT golden brown. 5 stars

  Tungland in Iowa  Nov 13, 2009
Would make this again.
This is very similar to the recipe I grew up with but we also add heavy whipping cream, and nutmeg. Personally, I like a moderate amount of spice and have even been known to throw a bit of cinnamon and allspice into the mix. You will have to fine tune your own recipe over the years but I'm confident that once you have it will become a family tradition. Also, note they are best after a few days of mellowing. I suggest making them the weekend before Christmas at least, and then HIDE THEM or put out a decoy bag for the grazers in the family. ;) 5 stars

  A cookie baker in north central iowa  Dec 6, 2008
Would make this again.
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. 5 stars

  Amy in NE  Dec 17, 2007
Would make this again.
We make these every year but our recipe has anise seed and flavoring in it as well! They are delicious! 5 stars

  Bren in Ok  Dec 11, 2007
Would not make this again.
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. 1 star

  becca in quincy  Dec 2, 2007
Would make this again.
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. 5 stars

  dahl family in iowa  Nov 26, 2007
Would make this again.
best cookie in the world. dont listen to ben. make sure ot follow diresctions and be careful. love this cookie and charish every bite 5 stars

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