Kringle Cookies: A Taste of Norwegian Comfort

There’s a certain kind of magic that happens when simple ingredients transform into something truly special. I remember visiting my great-aunt Ingrid during the holidays. Her little kitchen, always smelling of cardamom and warmth, was where she would craft dozens upon dozens of these little Kringle cookies. The entire house would fill with the buttery aroma as these delicate figure-eights baked to a golden brown. They weren’t fancy, but they were perfect—a testament to the power of tradition and simple, heartfelt baking. It’s a memory I treasure, and a recipe I’m thrilled to share.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes (plus overnight chilling)
• Yields: 3-4 dozen
• Dietary Type: Not specified (Contains dairy)

Ingredients

• 1/4 lb butter (don’t use margarine)
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 pint sour cream
• 2 teaspoons baking soda
• 3 teaspoons baking powder
• 3 1/2 cups flour

Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Parchment paper
• Cookie sheets
• Cooling rack

Instructions

1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for incorporating air and creating a tender cookie. Use an electric mixer for the best results, and be sure to scrape down the sides of the bowl occasionally to ensure even mixing.

2. Add the egg and vanilla to the creamed mixture and beat well until fully incorporated. The egg adds richness and structure, while the vanilla enhances the overall flavor profile.

3. Add the sour cream and mix until well combined. The sour cream provides moisture and a subtle tang that balances the sweetness of the cookies. Ensure that the sour cream is at room temperature for easier incorporation.

4. In a separate bowl, sift together the baking soda, baking powder, and flour. Sifting ensures that there are no lumps in the dry ingredients and helps to distribute them evenly throughout the dough.

5. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Mix until the flour disappears.

6. Cover the dough tightly with plastic wrap and chill in the refrigerator overnight. This chilling period is essential for allowing the gluten to relax and the flavors to meld together. It also makes the dough easier to handle when shaping the cookies.

7. The next day, preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper. This prevents the cookies from sticking and makes for easy cleanup.

8. Take a teaspoon of dough and roll it out in your hands into a snake about 8 inches long. Work with a small amount of dough at a time to prevent it from becoming too warm and sticky.

9. Form the dough snake into a “Figure 8” shape on the prepared cookie sheet. The figure-eight shape is the classic Kringle shape, but feel free to experiment with other shapes if you prefer. Ensure that the cookies are evenly spaced on the baking sheet to allow for proper air circulation.

10. Bake at 375°F (190°C) for 10 minutes, or until lightly browned. Keep a close eye on the cookies while they are baking, as they can brown quickly. The baking time may vary depending on your oven, so adjust accordingly.

11. Remove the cookies from the oven and cool completely on the parchment-lined cookie sheet. Once the cookies are completely cooled, they can be transferred to a wire rack for further cooling.

Expert Tips & Tricks

• Don’t overmix the dough: Overmixing develops the gluten, resulting in tough cookies. Mix until the flour is just combined.
• Chill the dough thoroughly: Chilling the dough overnight is crucial for preventing the cookies from spreading too much during baking.
• Use softened butter: Softened butter creams more easily with the sugar, resulting in a lighter and more tender cookie.
• Experiment with flavors: Add a pinch of cardamom or almond extract to the dough for a different flavor profile.
• Dust with powdered sugar: For a festive touch, dust the cooled cookies with powdered sugar.

Serving & Storage Suggestions

These Kringle cookies are best served at room temperature. They are perfect with a cup of coffee or tea, or as a sweet treat after a meal. To store, keep them in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage; they should last for up to 2 months in the freezer. Thaw them at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	118 kcal	6%
Total Fat	7.3g	11%
Saturated Fat	4.5g	23%
Cholesterol	24.4mg	8%
Sodium	170mg	7%
Total Carbohydrate	20.7g	7%
Dietary Fiber	0.4g	2%
Sugars	7.5g	N/A
Protein	0.8g	2%

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

Variations & Substitutions

• Gluten-Free Kringle: Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a binding agent like xanthan gum for the best texture.
• Dairy-Free Kringle: Replace the butter with a dairy-free butter substitute and the sour cream with a dairy-free sour cream alternative or full-fat coconut cream.
• Lemon Kringle: Add the zest of one lemon to the dough for a bright, citrusy flavor.
• Chocolate Kringle: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate version.

FAQs (Frequently Asked Questions)

Q: Why is it important to chill the dough overnight?
A: Chilling the dough allows the gluten to relax, which results in a more tender cookie. It also makes the dough easier to handle and prevents the cookies from spreading too much during baking.

Q: Can I use margarine instead of butter?
A: While you can use margarine, it’s not recommended. Butter provides a richer flavor and a more tender texture.

Q: How do I know when the cookies are done?
A: The cookies are done when they are lightly browned around the edges. Be careful not to overbake them, as they will become dry and brittle.

Q: Can I freeze the Kringle cookies?
A: Yes, you can freeze the cookies for up to 2 months. Store them in an airtight container to prevent freezer burn.

Q: What can I use if I don’t have sour cream?
A: Full-fat Greek yogurt can be used as a substitute, though it might slightly alter the flavor and texture.

Final Thoughts

These Kringle cookies are a simple yet satisfying treat that’s perfect for any occasion. Whether you’re baking them for a holiday gathering, a cozy night in, or just because, I hope they bring you as much joy as they’ve brought me over the years. Don’t be afraid to experiment with different flavors and variations to make them your own. And most importantly, enjoy the process of baking and sharing these delicious cookies with loved ones. Happy baking!