Crisp cookie of Norwegian origin.

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Recipe Summary

Servings:
36
Yield:
6 -7 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.

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  • Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.

  • Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)

  • Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.

  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition Facts

119 calories; protein 2.1g 4% DV; carbohydrates 19.6g 6% DV; fat 3.6g 6% DV; cholesterol 12.2mg 4% DV; sodium 96.8mg 4% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2003
My grandmother used to make Kringla every Christmas. When she was unable to bake anymore my sisters and I decided to carry on the tradition by baking our own Kringla. My sister found this recipe and we both think it is wonderful! It's just like Grandma's Kringla! Read More
(26)

Most helpful critical review

Rating: 2 stars
12/24/2007
This dough was way too sticky to work like the recipe said. I gradually kept adding flour ending up with an entire extra cup of flour in the dough with it still way too sticky to do any kind of rolling with. I scooped them out and they came out very puffy just like the picture but also tasteless like a plain pancake. Not very sweet. I ended up trying multiple things but the best way to cook them was to deep-fry little balls of batter into a puffy donut then I tossed them in cinnamon & sugar. So not exactly the traditional Norwegian cookie I was looking for at all... but no one will complain because the little donuts are good. I'll probably just call them sour cream donuts. Read More
(8)
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/13/2003
My grandmother used to make Kringla every Christmas. When she was unable to bake anymore my sisters and I decided to carry on the tradition by baking our own Kringla. My sister found this recipe and we both think it is wonderful! It's just like Grandma's Kringla! Read More
(26)
Rating: 5 stars
12/28/2010
Try this add one more egg and one more cup of flour along with a teaspoon of almond flavcoring Refrigerate for an hour turn onto a clean floured surface using half the dough knead til workable return other half to refrigerator til ready to use. work the dough you have on the counter bake and then work the remaining dough. Read More
(19)
Rating: 4 stars
12/13/2003
I have not had Kringla for almost thirty years. This recipe was the way I remembered Kringla to be. A must try for any tradional Norwegen. Read More
(18)
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Rating: 5 stars
10/29/2006
I always lose my grandma's recipe so I was happy to find this one so I don't have to bother her every time I want to make kringla. I really wouldn't call Kringla a crisp cookie though - more of a fluffy entity. Also kringla is very common around my hometown and is not considered a holiday treat. It's not unusual to eat kringla once a week or pick it up in the grocery store. Some people have it on hand at all times. Most like to butter their kringla before eating it (buttering is done upside down) and/or put it in the microwave for a few seconds. I like to butter it right after it comes out of the oven - it really soaks up the goodness then. Read More
(13)
Rating: 2 stars
12/23/2007
This dough was way too sticky to work like the recipe said. I gradually kept adding flour ending up with an entire extra cup of flour in the dough with it still way too sticky to do any kind of rolling with. I scooped them out and they came out very puffy just like the picture but also tasteless like a plain pancake. Not very sweet. I ended up trying multiple things but the best way to cook them was to deep-fry little balls of batter into a puffy donut then I tossed them in cinnamon & sugar. So not exactly the traditional Norwegian cookie I was looking for at all... but no one will complain because the little donuts are good. I'll probably just call them sour cream donuts. Read More
(8)
Rating: 5 stars
12/05/2016
12-5-2016 I still love this recipe. I will make them soon!:) Soft and tender little treats butter them fresh out of the oven for extra buttery softness! I make this EXACT recipe every year (for the past 7 years or so). It is a rare recipe to find. It is extremely sticky and a challenge to make. Flour must be on the working surface and sprinkled on top of dough as it is formed into a long roll. (I keep unused dough rolls in fridge for easier working) If you work too much flour into the dough you will make a tough cookie. I try NOT to work too much flour into them and handle them as little as possible. They are very soft and puffy. When these come out of the oven I use a stick of butter and touch it on the hot cookies just enough to melt a little on each one. These don't last very long at my house. My husband says I make them better every year. These freeze well. Read More
(7)
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Rating: 4 stars
08/20/2007
These were much lighter than kringla I'm used to. But they were still good. They definitely need additional flavor. I used a tsp. of almond and vanilla. Anise would also be good. Mine needed more flour to be workable and I ended up just scooping some even though that's not traditional. Read More
(6)
Rating: 4 stars
12/23/2007
These were good but the dough was extremely sticky!! needed much more flour. Added a teaspoon of vanilla. Read More
(3)
Rating: 3 stars
12/17/2006
I was disappointed in this recipe. My husband's grandmother used to make these every year but nobody has her recipe. These just didn't taste like we were expecting; I found them pretty tasteless. Read More
(3)