Table of Contents

Kringla: A Taste of Nostalgia

My grandmother’s kitchen always smelled of butter, sugar, and something a little bit… different. That different smell was the hint of nutmeg or cardamom in her Kringla, those twisted little cookies that seemed impossibly light and airy. I remember sitting at her kitchen table, the sun streaming through the window, watching her nimble fingers expertly shape the dough, a contented smile on her face. Each bite was a little piece of pure, unadulterated comfort, a taste of tradition passed down through generations. Even now, decades later, the aroma of baking Kringla instantly transports me back to that sun-drenched kitchen and the warmth of my grandmother’s love.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 7 minutes
Total Time: 5 hours 37 minutes (including chilling)
Servings: About 40 cookies
Yield: About 40 cookies
Dietary Type: Not specified (contains dairy and eggs)

Ingredients

3 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional) or 1/4 teaspoon cardamom (optional)
1/2 cup butter, softened (1 stick)
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk or 1 cup sour milk (see note below)

Ingredient Notes:

If you don’t have buttermilk, you can easily make sour milk by adding 1 tablespoon of vinegar or lemon juice to a liquid measuring cup, then adding enough milk to reach the 1-cup mark. Let it stand for 5 minutes before using.

Equipment Needed

Medium mixing bowl
Large mixing bowl
Electric mixer
Measuring cups and spoons
Plastic wrap
Rolling pin
Sharp knife or pizza cutter
Baking sheets
Wire racks

Instructions

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the optional nutmeg or cardamom, if using. Set this dry ingredient mixture aside.
In a large mixing bowl, beat the softened butter on medium to high speed with an electric mixer for about 30 seconds, until it’s smooth and creamy.
Gradually add the sugar to the butter and beat until the mixture is light and fluffy. This usually takes a minute or two of beating.
Add the egg and vanilla to the butter-sugar mixture and beat well until everything is thoroughly combined.
Now, it’s time to incorporate the dry ingredients and the buttermilk. Alternately add the flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture. Beat until just well mixed. The dough will be soft and a bit sticky – don’t overmix it.
Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 5 hours, or preferably overnight. You can also freeze the dough for 3 to 4 hours if you’re short on time.
Once the dough is thoroughly chilled, divide it in half. Return half of the dough to the refrigerator to keep it cold while you work with the other half.
Lightly flour a clean, flat surface, like a countertop or large cutting board. Roll the dough out into a 10 x 5 inch rectangle, keeping the thickness fairly even.
Using a sharp knife or pizza cutter, cut the rectangle into twenty strips, each about 5 x 1/2 inch.
Place half of the strips (10 of them) on a baking sheet or tray and put them back in the refrigerator. This will keep them chilled while you shape and bake the first batch.
Roll each strip into a rope about 10 inches long. Aim for a consistent thickness along the entire length of the rope.
Shape each rope into a loop, crossing the ends about 1 1/2 inches from the tips.
Twist the rope at the crossing point.
Lift the loop over to touch the ends and seal them together, forming a pretzel shape. Alternatively, you can fold each 10-inch-long rope in half and twist it 3 times, then seal the ends.
Place the shaped cookies about 2 inches apart on ungreased cookie sheets.
Bake in a preheated 425°F (220°C) oven for 5 to 7 minutes, or until the bottoms of the cookies are light brown. The tops will remain pale. Keep a close eye on them, as they can burn quickly.
Remove the baking sheets from the oven and let the cookies cool slightly on the sheets for a minute or two. Then, transfer them to wire racks to cool completely.
Repeat the rolling, shaping, and baking process with the remaining dough strips, taking care to keep the dough cold as you work.
Serve the Kringla warm with softened butter, if desired, or serve them cooled.

Expert Tips & Tricks

Chilling the dough is crucial. It prevents the cookies from spreading too much during baking and helps develop their characteristic texture. Don’t skip this step!
Work with cold dough. The warmer the dough, the stickier it becomes, making it difficult to handle. If the dough becomes too soft while you’re working with it, pop it back into the refrigerator for a few minutes to firm up.
Don’t overbake. Kringla are meant to be delicate and light. Overbaking will result in dry, hard cookies. Watch them closely in the oven and remove them as soon as the bottoms are light brown.
Use parchment paper for easy cleanup. While the recipe states ungreased cookie sheets, parchment paper can make removing the cookies much easier and prevent sticking.
For a sweeter Kringla, brush the baked cookies with melted butter and sprinkle with granulated sugar while they are still warm.

Serving & Storage Suggestions

Kringla are delicious served warm or at room temperature. They pair perfectly with a cup of coffee, tea, or hot chocolate. A dollop of whipped cream or a scoop of vanilla ice cream also makes a delightful accompaniment.

To store, place completely cooled cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days, or freeze for up to 3 months. To thaw frozen Kringla, let them sit at room temperature for about 30 minutes. They can be reheated in a low oven (around 300°F/150°C) for a few minutes to restore their warmth and crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	78.6 kcal	N/A
Calories from Fat	23 g	29%
Total Fat	2.6 g	3%
Saturated Fat	1.5 g	7%
Cholesterol	11.6 mg	3%
Sodium	108 mg	4%
Total Carbohydrate	12.5 g	4%
Dietary Fiber	0.2 g	1%
Sugars	5.3 g	N/A
Protein	1.4 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-Free Kringla: Substitute the all-purpose flour with a gluten-free blend. You may need to experiment with the amount of liquid to achieve the right dough consistency.
Dairy-Free Kringla: Use a plant-based butter alternative and non-dairy milk (almond, soy, or oat) in place of the butter and buttermilk.
Lemon Kringla: Add 1 teaspoon of lemon zest to the dough for a bright, citrusy flavor.
Spice Variations: Experiment with different spices, such as cinnamon, allspice, or ginger, to create unique flavor profiles.
Almond Kringla: Add 1/4 teaspoon of almond extract along with the vanilla extract. You can also sprinkle the cookies with slivered almonds before baking.

FAQs (Frequently Asked Questions)

Q: Why is my Kringla dough so sticky?
A: Kringla dough is naturally soft and slightly sticky due to the buttermilk and the relatively high proportion of butter. Chilling the dough for the recommended time is crucial for making it easier to handle.

Q: Can I use self-rising flour instead of all-purpose flour, baking powder, and baking soda?
A: No, self-rising flour contains different ratios of leavening agents than this recipe calls for. Using it will likely result in flat, dense cookies.

Q: How do I prevent my Kringla from spreading too much during baking?
A: Make sure the dough is well-chilled before shaping and baking. Also, avoid overmixing the dough, as this can develop gluten and cause the cookies to spread.

Q: My Kringla are browning too quickly on the bottom. What can I do?
A: If your oven tends to run hot, lower the baking temperature by 25 degrees Fahrenheit (about 15 degrees Celsius). You can also place a piece of parchment paper on the baking sheet to help insulate the cookies from the heat.

Q: Can I freeze the baked Kringla?
A: Yes, baked Kringla freeze well. Make sure they are completely cooled before placing them in an airtight container. They can be stored in the freezer for up to 3 months.

Final Thoughts

Kringla is more than just a cookie; it’s a connection to the past, a taste of home, and a symbol of warmth and comfort. Whether you’re a seasoned baker or just starting out, I encourage you to give this recipe a try. It might take a little practice to get the shaping just right, but the results are well worth the effort. Bake a batch for your family, share them with friends, and savor the delicious taste of tradition. And if you happen to add a little extra nutmeg, think of my grandmother and her sun-drenched kitchen – she would have loved it.

Kringla Recipe