There’s something wonderfully nostalgic about Kringla, a soft, pillowy Scandinavian cookie that melts in your mouth, leaving behind a delicate sweetness and the faintest hint of vanilla.
Growing up, my grandmother’s kitchen was always filled with the aroma of these tender treats, especially during the colder months when the warmth of the oven was a welcome comfort. Kringla isn’t just a cookie; it’s a tradition, a small piece of heritage passed down through generations, each bite connecting us to our roots.
One of the things I love most about Kringla is its simplicity. The recipe is straightforward, with just a handful of ingredients, yet the result is anything but ordinary. The key is in the technique, rolling and twisting the dough just right to achieve that perfect, airy texture. It’s a bit of a dance, one that I’ve grown to cherish as much as the cookies themselves.
And let’s not forget the way Kringla pairs so beautifully with a scoop of Lavender Ice Cream or a refreshing Fruit Salad with Whipped Cream.
So, as the holidays approach, why not bring a little piece of Scandinavian tradition into your home? I’d love to hear how your Kringla turns out or any variations you might try, perhaps a touch of almond extract or a sprinkle of powdered sugar on top.
What is Kringla?
Kringla is a traditional Scandinavian cookie known for its soft, slightly sweet texture and unique figure-eight shape. Made from a simple dough of sugar, egg, sour cream, flour, and baking soda, it offers a delightful, mildly sweet treat. The dough is rolled into strips and shaped into figure-eights before baking.
These cookies are baked until lightly golden, providing a tender bite with a subtle sweetness. Ideal for festive occasions or a comforting homemade snack, Kringla embodies classic Scandinavian baking traditions.
Why I Love This Recipe?
- This recipe has been in my family for generations, and making it always feels like a warm hug from my grandmother.
- With just a few ingredients, Kringla is easy to whip up, yet it delivers a flavor and texture that’s pure magic.
- Whether it’s a holiday gathering or a simple tea party, these cookies always disappear quickly, leaving everyone asking for the recipe.
- I sometimes add a hint of almond extract for a different twist, and it’s always a hit!
Kringla Recipe
Equipment
- Mixing bowls
- Baking sheet
- Rolling Pin
- Parchment paper
- Electric mixer
- Measuring cups and spoons
Ingredients
- 1 egg
- ¼ tsp salt
- 1 ½ cup white sugar
- 1 egg
- 2 ½ cups sour cream
- 2 tsp baking soda
- 4 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your baking sheets by lightly greasing them or lining them with parchment paper.
- In a mixing bowl, combine the sugar, beaten egg, and sour cream until well mixed.
- Gradually add in the flour, baking soda, and salt, ensuring everything is thoroughly blended.
- Divide the dough into two equal portions.
- Shape each portion into a long roll.
- If your kitchen is warm, keep the dough you're not working within the fridge to prevent it from becoming too soft.
- Take a small slice of dough and, on a lightly floured surface, roll it with your hands into a pencil-thin strip about 7 inches in length.
- Shape the strip into a figure "8," pressing the ends together to secure the shape.
- Place the cookies onto the prepared baking sheet.
- Repeat with the remaining dough.
- Bake in the preheated oven for 12 to 15 minutes, or until the cookies are lightly golden.
Notes
- If your kitchen is warm, chilling the dough for 15-20 minutes before shaping can make it easier to handle and prevent it from becoming too sticky.
- Gently mix the ingredients until just combined to keep the Kringla soft and tender as overmixing can result in a denser texture.
- Check the cookies around the 12-minute mark. They should be lightly golden on the bottom but still pale on top to maintain their soft texture.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 119 kcal |
| Carbohydrates | 20 g |
| Protein | 2 g |
| Iron | 1 mg |
| Sugar | 8 g |
| Calcium | 21 mg |