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This image shows a beautifully arranged plate of Kringla cookies, showcasing their classic figure-eight shapes and golden brown finish, perfect for a festive presentation.

Kringla Recipe

Kringla is a traditional Scandinavian cookie, soft and slightly sweet, made from a simple dough of sugar, egg, sour cream, flour, and baking soda. The dough is rolled into figure-eight shapes and baked to golden perfection.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine european
Servings 36 people
Calories 119 kcal

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.
    This image shows sugar, egg, and sour cream being combined in a mixing bowl, forming the soft dough for traditional Kringla cookies.
  • 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.
    This image shows the Kringla dough being rolled out into long, pencil-thin strips on a lightly floured surface, ready to be shaped into traditional figure eights.
  • 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.
    This image shows the traditional Kringla cookies being served on a plate, paired with a cup of coffee, ready to be enjoyed as a delightful Scandinavian treat.

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.