"Crisp cookie of Norwegian origin."


servings 119 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
  2. Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
  3. Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
  4. Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
  5. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
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  1. 13 Ratings


My grandmother used to make Kringla every Christmas. When she was unable to bake anymore, my sisters and I decided to carry on the tradition by baking our own Kringla. My sister found this rec...

Try this,,,add one more egg, and one more cup of flour, along with a teaspoon of almond flavcoring Refrigerate for an hour, turn onto a clean floured surface, using half the dough, knead til ...

I have not had Kringla for almost thirty years. This recipe was the way I remembered Kringla to be. A must try for any tradional Norwegen.

I always lose my grandma's recipe, so I was happy to find this one so I don't have to bother her every time I want to make kringla. I really wouldn't call Kringla a crisp cookie though - more o...

This dough was way too sticky to work like the recipe said. I gradually kept adding flour, ending up with an entire extra cup of flour in the dough, with it still way too sticky to do any kind o...

These were much lighter than kringla I'm used to. But they were still good. They definitely need additional flavor. I used a tsp. of almond and vanilla. Anise would also be good. Mine needed mor...

I make this EXACT recipe every year (for the past 7 years or so). It is a rare recipe to find. It is extremely sticky, and a challenge to make. Flour must be on the working surface and sprink...

The dough was pretty sticky, but that was expected. The cookies had a stretchy bread-like quality to them, but were still very tasty. Overall a good recipe.

These were good but the dough was extremely sticky!! needed much more flour. Added a teaspoon of vanilla.