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Norwegian Kringla Cookies
A staple of Scandinavian baking, these traditional Norwegian Kringla cookies are impossibly soft and lightly sweet. Using a blend of heavy cream and sour cream instead of the usual buttermilk gives the dough a rich, tangy depth. You'll let the mixture rest overnight to develop its signature flavor before shaping it into classic figure-eight knots. They bake up beautifully pale and tender, making them an elegant addition to any dessert spread or afternoon coffee break.
Equipment
- Oven
Ingredients
- 1 cup of cream, heavy
- 1 x 8-oz. container of sour cream, light
- 1 & 1/3 cups of sugar, white
- 2 tbsp. of shortening
- 3 cups of flour, all-purpose
- 1 yolk from large egg
- 2 tsp. of baking powder, low sodium
- 1 tsp. of baking soda, gluten-free
- 1 tsp. of vanilla extract, pure
Instructions
- 1Stir the heavy cream and light sour cream together in a small bowl. Cover and refrigerate overnight to let the flavors meld and thicken.
- 2Remove the sour cream mixture from the refrigerator and let it sit until it reaches room temperature.
- 3Preheat the oven to 475F.
- 4Whisk the egg yolk, white sugar, and shortening together in a large bowl. Stir the gluten-free baking soda and pure vanilla extract directly into the room-temperature sour cream mixture.
- 5Pour the sour cream mixture into the large bowl with the sugar and shortening, stirring until thoroughly combined.
- 6Whisk the all-purpose flour and low-sodium baking powder together, then fold them into the wet ingredients until a smooth batter forms. Don't overmix, or the cookies will become tough.
- 7Turn the dough out onto a lightly floured work surface and divide it into balls roughly the size of ping pong balls. Roll each ball into an 8 to 9-inch rope, shape it into a figure eight, and pinch the ends together to seal. Place them on cookie sheets.
- 8Bake in the preheated 475F oven for about 5 minutes, or until the cookies are lightly browned. Let them cool completely on the baking sheets.
Notes
- Make ahead: The sour cream and heavy cream mixture must rest in the fridge overnight, so plan to start this recipe a day before you want to bake.
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
- Tip: Keep your hands lightly floured when rolling the dough ropes, as the batter can be slightly sticky.