Norwegian Kringla Soft Cookies.
Norwegian Kringla cookies are also known as Swedish Kringla or Scandinavian Kringla. I’m not sure if these sugar cookies originated in Norway or Sweden but the recipe for these cookies were brought over from that region to the USA. They are a figure eight (8) shaped cookie that are popular to make at Christmas time. Sometimes they are also found in the shape of a pretzel. They are soft sugar cookies but not super sweet. Sprinkle the tops with sugar or sprinkles if desired.
I took about a golf ball sized (1 3/4″) scoop of cookie dough and rolled it out into a rope about the length of a dinner knife, approximately 8″. (As shown in photos above). Then I folded it into a figure eight shape pressing firmly the ends together (As shown in photos below).
I didn’t need to refrigerate the dough but if your dough is too wet to work with even after flouring the surface then you could put in the fridge for 30 minutes or try adding a little extra flour to the dough. My dough was thick and easy to work with.
This recipe makes about 4 cookie sheets worth of cookies so if you don’t need that large of a batch you can cut the recipe in half and make 2 cookie sheets of these cookies. A half batch should make about 18 cookies, a full batch should make about 36.
- 1½ cups sugar
- 1 large egg
- ½ cup butter (1 stick) salted, softened
- 1 teaspoon vanilla extract
- 1½ cups sour cream
- 4 cups all purpose flour
- 1½ teaspoons baking soda
- pinch of salt
- Preheat oven to 350 F. Grease cookie sheets or line with parchment paper.
- Cream sugar and butter together.
- Mix in egg, vanilla and sour cream.
- Mix in flour, salt and baking soda.
- Scoop out a ball of dough about the size of a golf ball (a little less then 2"). Roll it out on a well floured surface into a rope about the length of a dinner knife (8.5").
- Twist into a figure 8 shape.
- Place on cookie sheet and repeat with rest of dough.
- Bake for 14-15 minutes until edges are just turning golden brown.