Norwegian Kringla Cookies
I have another Norwegian cookie recipe for you to add to your list:
If you’re into traditional Norwegian recipes, or if you grew up in a Norwegian-American household, chances are you’re familiar with kringla.
If not, well, let me introduce you.
What Are Kringla Cookies?
Kringla are traditional Norwegian-American cookies that are thick, pillowy soft, and shaped like a pretzel.
My grandma used to make a variety of Norwegian goodies for Christmas, and once in awhile kringla cookies were included.
In an era where baked goods often look like works of art, kringla may not stand out. But they’re delicious in their simplicity, and are reminiscent of a time when such foods were a very special treat.
Are Kringla Cookies Frosted?
Traditionally, kringla cookies are not frosted.
But I think they’re much more delicious with an almond glaze, made of powdered sugar, heavy cream, and almond flavoring. I also added some chopped almonds on top for some crunch.
If you prefer your kringla unfrosted, no problem! These cookies are delicious either way.
More Traditional Norwegian Recipes
If you love Norwegian recipes as much as I do, check out these family favorites:
- Sweet soup (sot suppe)
- Potato dumplings (klub)
- My Norwegian Grandma’s meatball recipe
- Swedish meatballs
- Flatbread (flatbrod)
- Scandinavian open-faced sandwiches
- Lefse (no special equipment needed!)
- Norwegian cream pudding (rommegrot)
- Norwegian rice pudding (risgrot)
- Almond kringler
- Goro cookies
- A Scandinavian snack board
- Norwegian egg coffee
- Non-alcoholic gløgg
- Pepperkaker (pictured below)
- 2 cups sour cream
- 1 cup buttermilk
- 1/2 tablespoon shortening
- 1 1/2 cups white granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons nutmeg
- 4 1/2 cups all-purpose flour
- 2 1/2 cups powdered sugar
- 2 to 3 tablesopons heavy cream
- A drop or two of almond extract
- Chopped almonds, for topping
- In a large mixing bowl, combine sour cream, buttermilk, shortening, and sugar.
- Sift dry ingredients together. Start adding dry ingredients slowly to the liquid mixture, a little at a time. Repeat until you have a uniform dough.
- Drop dough by teaspoons onto a floured surface and roll out into finger/pencil shapes. Twist into pretzels or figure 8 shapes.
- Bake at 350F for 10 minutes.
- To make frosting: Combine all ingredients in a large mixing bowl and use an electric mixer on low to beat into a frosting. Add more heavy cream, if needed, to make a thinner icing. Frost on cooled cookies.