Kringla II

Kringla II


"A wonderful Norwegian cookie recipe given to me by an old army buddy, these are fluffy and melt in your mouth delicious."
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1 d 1 h 5 m servings 167 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
  2. Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
  3. In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
  4. Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
  5. Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.


  1. 26 Ratings

Most helpful positive review

After trying to decifer my mom's recipe for this, which was handed down by her mom and so on, I found this recipe which was almost exact, except I used buttermilk instead of heavy cream. Callin...

Most helpful critical review

The dough was so thin and wouldn't come together. There was NO way to roll it out or even make balls.

After trying to decifer my mom's recipe for this, which was handed down by her mom and so on, I found this recipe which was almost exact, except I used buttermilk instead of heavy cream. Callin...

I have a similar recipe for the Norwegian "soft" Kringla cookies/cakes. Mine uses buttermilk though, but I think the sour cream is the key to fab flavor. Soft Kringla are amazing! I do mine i...

I wanted to try some Norwegian recipes for Christmas for my fiance's family who are Norwegian. They all loved this recipe. It is a little time consuming but turned our very good. The cookies ...

This is a favorite treat of my in-laws...they usually order them online. I decided to go crazy and make this recipe and they were a HUGE hit. I was told these were every bit as authentic and de...

These are exactly what I was looking for! The recipe as written is just a bit sweet for my family's taste, so I cut the sugar down to about a cup. Otherwise, I didn't change a thing. Thanks s...

If you chill the dough really well it makes rolling easier. It also doesn't hurt to use some flour when rolling. I grew up making these with my mom.

My family is Norwegian and we always have kringlas at Thanksgiving, but I couldn't find my recipe so I used this one this year and it is wonderful! Tastes just like when my grandma would make t...

Not sure how you are supposed to roll this into a rope. The dough is way too sticky. So I followed the advice and piped the cookies onto a silpat lined cookie sheet. We were making these for a N...

OH krap.